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It's an iconic holiday table scene; you carving a juicy, perfectly pink prime rib while a roomful of friends and family watches, in awe of your awesomeness.
Well, hopefully this proven mathematical method will increase your chances for success significantly. This is a new video revisiting the same method I featured in this Prime Rib post a few years ago, which only used photos. There are lots of great comments on the original post, and if you're skeptical, you should go check them out.
The rib is cooked at 500 degrees F for exactly that many minutes. Then the oven is turned off. You wait 2 hours without opening the door. You then remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen. By the way, I will be posting a short how-to for a quick au jus soon. Enjoy!
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it. For all the millions of meals I've cooked and/or eaten, I can't remember ever having cooked and/or eaten an artichoke gratin.
I made this as a last-minute appetizer at Thanksgiving, but fried it in a skillet to get the crusty coating on the artichokes. This time I went to the broiler with even better, and less messy results.
Today, my wife Michele's fabulous barbecue sauce, SFQ – The Original San Francisco Style Barbecue Sauce, will make its debut at The New Taste Market. We're excited to see how this unique sauce will be received by the always discerning San Franciscan foodies. I think the fact that we are serving the sauce with fried pork rinds should help (called Q-Chips).
Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.
Thanksgiving, the holiest of American foodie holidays, is almost here. I'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (if you don't, please check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
I was just about to make an inappropriate "gorgeous dress, with shabby lingerie" analogy, but I think you get the point.
The holidays bring us so many joyous things. Sharing time with family, watching your boss do a drunken karaoke version of "It's Raining Men" at the office party, and of course, those special meals. This super easy rack of lamb recipe has special written all over it – well, actually more like has special all pressed into it.
As far as the crust goes, we've added rich, sweet pistachios to the traditional Dijon mustard crust. This gives the lamb such an interesting flavor and texture. It may be my imagination, but I think there's something about what makes the pistachios green (chlorophyll?), which makes it pair so perfectly with the meat. It also looks pretty damn cool.
During the recent Foodbuzz Festival, I had the honor of being asked to participate in a panel discuss on video blogging. I was joined by the lovely and talented, Pim from Chez Pim (and author of The Foodie Handbook), and future video blogging star, Sabrina from Rhodey Girl Tests. The panel was moderated by Krissy Wall, and you can see all four of us here (I'm the bald guy on the right).
I'll have a brand new video recipe up tomorrow for a tasty, holiday version of cocktail meatballs that I think you're going to love – if only for the best slow-motion cranberry jelly scene ever filmed. After I post that, I'm taking the rest of the weekend off for a very special event.
