Just finished working up an appetite playing Rock Band. It all started when we found a guitar for the ps3 for $5... yes, that's FIVE US Dollars! So we did what any reasonable person would do. We bought two. Don't have rock band or guitar hero at this point, but for 5 bucks (well a total of 10) it's worth starting the investing now. Then we waltz into another store that has a mis-tagged (though we didn't know it at the time) Rock Band set for PS3 with the game, guitar, drums, mic, cords and usb hub for 100... rather than the 140-190 that it's supposed to go for. Then we did a little modifying by buying a few additional songs off the ps3 store. Found out I'm way better on drums than guitar. So I worked up an appetite then dug into some leftover chilli and cornbread which tasted (as with all stews) better than it did last night.
So I'm off to run some errands and then back home to cook. I think it's going to be a beef roast. I have a round tip roast that I think I'm going to season and cook almost like a prime rib. Maybe... Could do a pot roast with it too. Thinking more along the lines of a bed of potatoes, carrots and onions holding the roast off the bottom of the pan (and to absorb any yummy juices) and then stick a well-seasoned chunk of meat on top and roast away till we're at a medium-doneness in the center since I like mine a tiny bit more than medium (and I like the crusty edges) and Bry likes his medium from the center. Till then be warned - once you start with Rock Band and I'm sure Guitar Hero is the same, you won't want to stop... unless you're hungry.
Showing posts with label prime rib. Show all posts
Showing posts with label prime rib. Show all posts
Thursday, January 29, 2009
Monday, April 21, 2008
Prime Rib
So I made the prime rib last night and it came out really good, in my opinion. The outside was nice and crusty and flavorful :) And it had enough seasoning to not be bland, like when you order it at a restaurant.
Tonight for supper, I heated it by cutting it into slices, cutting it off the bone and placing it in hot, seasoned beef stock made from water, 'better than bouillon' super beef concentrate yummies and some steak grill seasonings. (Just make sure the stock doesn't boil - meat will become tough if it does.)
Served it with some white rice and broccoli... and the au jus that resulted from the reheating was AWESOME on the rice. Definitely a way to think about making beef in the future!
Off for now, thinking of what to make for tomorrow. Some kind of chicken is my guess. I should tak it out of the freezer now, huh?
Tonight for supper, I heated it by cutting it into slices, cutting it off the bone and placing it in hot, seasoned beef stock made from water, 'better than bouillon' super beef concentrate yummies and some steak grill seasonings. (Just make sure the stock doesn't boil - meat will become tough if it does.)
Served it with some white rice and broccoli... and the au jus that resulted from the reheating was AWESOME on the rice. Definitely a way to think about making beef in the future!
Off for now, thinking of what to make for tomorrow. Some kind of chicken is my guess. I should tak it out of the freezer now, huh?
Monday, March 17, 2008
More fun with Dry-Aging Beef!
So I went back to Armando & Sons market yesterday and bought a significant amount of beef.
3 of the last ribs of a standing rib roast for Prime Rib (there are 12 ribs, I believe, and the smaller the number of the rib, the smaller the rib's size) I think I got either ribs 10-12 or 9-11.
Half of either a rib eye roast or eye of round roast
1.6 lbs of flank steak
1 pound of sirloin tips
I marinated the flank steak in some of Goya's Mojo marinade - it's basically bitter orange juice, lemon juice, onion, garlic, and some other seasonings - for two hours. Then I seared it in a grill pan and sliced it for the best fajitas I've ever made at home.
The two large hunks of meat will be trimmed, washed, dried and left to age tonight, and the sirloin tips will be wrapped and frozen - when I defrost them, I'll marinate them in a terriyaki marinade overnight and grill those. I think we'll make those to kick off the grilling season once I think we're past all the snow and take the grill out.
3 of the last ribs of a standing rib roast for Prime Rib (there are 12 ribs, I believe, and the smaller the number of the rib, the smaller the rib's size) I think I got either ribs 10-12 or 9-11.
Half of either a rib eye roast or eye of round roast
1.6 lbs of flank steak
1 pound of sirloin tips
I marinated the flank steak in some of Goya's Mojo marinade - it's basically bitter orange juice, lemon juice, onion, garlic, and some other seasonings - for two hours. Then I seared it in a grill pan and sliced it for the best fajitas I've ever made at home.
The two large hunks of meat will be trimmed, washed, dried and left to age tonight, and the sirloin tips will be wrapped and frozen - when I defrost them, I'll marinate them in a terriyaki marinade overnight and grill those. I think we'll make those to kick off the grilling season once I think we're past all the snow and take the grill out.
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