Sauces and Gravy and Rubs

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Creamy Horseradish Sauce Recipe

This quick and easy Creamy Horseradish Sauce Recipe is the perfect condiment to compliment prime rib, steak or roast beef!  From I wash you dry

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
Standing Rib Roast
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Standing Rib Roast

I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

  • 1 standing rib roast* bone-in (4 pounds, 2 ribs)
  • 1 1/2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced (about 1 tablespoon)
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
  • 1/4 cup rosemary leaves finely chopped

How

  • For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
  • Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
  • Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
  • Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
  • Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  • This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
  • Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
  • I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

  • 1/2 cup sour cream
  • 2 tbsp prepared horseradish
  • 2 tbsp mayo
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp parsley or chives, freshly chopped

Instructions

  • Combine all the ingredients in a bowl and stir to combine.
  • Keep covered in the refrigerator until ready to serve.
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Quick sort of BBQ Baked Chicken Thighs

I recently made a turkey meatloaf with a quick BBQ glaze which both Lyn and I said will make again. I thought the glaze or similar might be good on skinless chicken thighs.

Ingredients for 5-7 skinless boneless chicken thighs

Glaze

  • 1/4 cup ketchup
  • 3 tbsp brown sugar , lightly packed
  • 1.5 tbsp Coconut Secret* or soy sauce , all purpose or light (NOT dark)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sauce
  • 2 clove garlics , minced
  • *We use this all the time instead of soy

Instructions

  • Preheat oven to 420 F
  • Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  • Line pan with foil (make super easy clean up), place thighs in pan.
  • Whisk together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), put the rest to the side.
  • Bake 15 minutes, remove pan.
  • change to broiler on high, (I remember that there never used to settings for broil ) adjust shelf to be 7-8″ from heat source.
  • Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  • Broil chicken for 8 to 10 minutes until surface is nicely caramelized.
  • Remove and stand for a few minutes (uncovered) before serving.

Sorry we were starving I forgot to take pictures

Easy Honey Garlic Pork Chops
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Easy Honey Garlic Pork Chops

Juicy honey garlic pork chops with caramelized edges ready and on your table in less than 15 minutes! smothered in the best 4-ingredient sauce!

I had some center cut pork chops from ButcherBox and I was wondering what to do with it. Maria had given us some Mike Hot Honey so I though honey mustard but after checking out a few recipes on line I decide to modify this one from Café Delites. I only had two chops so I split them in half. I think next time I won’t cut in half. Anyway this was pretty darn good.  

This Honey Garlic Pork Chops Recipe is so easy you won’t believe it when it’s done! No marinating needed, this recipe is an incredibly quick and delicious way to serve bone in or boneless pork chops — seared until golden then simmered and broiled (or grilled) in the most amazing honey garlic sauce!

INGREDIENTS

  • 4 pork chops bone in or out
  • Salt and pepper, to season
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey Steve Note: I used Mike’s Hot Honey
  • 1/4 cup water (or chicken broth)
  • 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

How

  1. Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
  2. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.
  4. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
  5. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Optional

Baked Pork Chops:

  1. Preheat oven to 390°F | 200°C.
  2. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side — get them crisp.
  3. Remove chops and make your sauce following the recipe above (Step 3).
  4. Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness.
  5. Broil/grill for 2 minutes to get those caramelized edges!

Butcher Box

If your interested in great grass fed beef plus chicken, pork seafood and more check it out.

Give Your Friends Free Ground Beef for Life & $30 Off!

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Fajita Seasoning

This is a great recipe to make your own fajita seasoning for chicken or beef fajitas. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.

Ingredients

Ingredient Checklist

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 TBS of lime juice
  • 2- 3 TBS olive oil

Directions

Instructions Checklist

  • Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
  • Add oil and lime juice just before using
  • It doesn’t take much I used about 1/2 for the veggies and the the left over flank steak.
  • Use immediately or store in an airtight container for later use.

Nutrition Facts

Per Serving:

21 calories; protein 0.4g; carbohydrates 4.6g; fat 0.4g; sodium 595.8mg.

<strong>Fresh Spring Rolls with Peanut Sauce</strong>
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Fresh Spring Rolls with Peanut Sauce

 These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The peanut sauce sends them over the top. Recipe yields 8 spring rolls.

SCALE1x2x3x

INGREDIENTS

Spring Rolls

  • 4 ounce rice vermicelli or maifun brown rice noodles*
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon fine sea salt
  • 2 cup torn butter lettuce, ribs removed
  • 2 cup very thinly sliced red cabbage
  • 4 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler
  • 4 Persian (mini) cucumbers or 2 small cucumber, thinly sliced or sliced into strips with a julienne peeler
  • 4 medium jalapeños, ribs and seeds removed, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup roughly chopped fresh mint
  • 16 sheets rice paper (spring roll wrappers)

Peanut Sauce

  • 2/3 cup creamy peanut butter
  • 4 tablespoon rice vinegar
  • 4 tablespoon reduced-sodium tamari or soy sauce
  • 4 tablespoon honey or maple syrup
  • 2 tablespoon toasted sesame oil
  • 4 cloves garlic, pressed or minced
  • 4 to 6 tablespoons water, as needed
Bacon-Wrapped Pork Roast With Peach Sauce
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Bacon-Wrapped Pork Roast With Peach Sauce

Another Lyn find and this one gets two heads bobbing in agreement.

The peach sauce was worth all the effort.

INGREDIENTS

How

  • Combine 4 teaspoons salt and sugar in bowl. (Note: I will cut salt in half next time) Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  • Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Note: I forgot to chop up the peaches so I took scissors to them in the pot then after a little cooking time I took a wide slotted potato masher to them that worked well.
  • Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
  • Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
  • Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 – 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
  • Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 – 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
  • Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Sweet Onion Relish
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Sweet Onion Relish

 

We bought a bunch onions  for Thanksgiving but for one reason or another the anticipated crowd became 4 .

So as the song goes

What do you do with to many sweet onions

What do you do with to many sweet onions

What do you do with to many sweet onions

Early in the morning

Slice them up and make a relish 

Cook them down and make a relish

Add apple cider vinegar and sugar to make a relish 

Early in the morning

Sweet-meets-savory relish gives a refreshing kick to this quick-to-fix main dish — the only prep step is chopping the onions.

Ingredients:

•             2  tablespoon(s) olive oil

•             4  large (2+-pound) sweet onion, thinly sliced

•             6  tablespoon(s) sugar

•             6  tablespoon(s) cider vinegar

•             1  teaspoon(s) salt

How:

In 12-inch, nonstick skillet, heat 1 tablespoon olive oil on medium 1 minute.

Add sliced onion and cook 15- 25 minutes or until very soft, stirring occasionally.

Stir in sugar, cider vinegar, and salt. Reduce heat to low and simmer 5-10 minutes longer.

Makes about 2 cup relish.

Was great on my Chicken cutlet sandwich or Oven fried

Another favorite is the Red Onion Relish

Backyard Grape Jam
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Backyard Grape Jam

Our house is surrounded by wild concord grape vines which form a blind and the neighborhood kind of disappears. It reminds my of my childhood on Cape Cod hanging out with friends in the trees with the smell of ripe grapes in the air, filling up on the fresh grapes and spitting seeds.

Our yard is not that sunny so the grapes rarely are pickable but do make cutting the lawn tricky, you try walking on green marble like grapes that have fallen. I have made stuffed grape leaves with some of the young leaves and this year a vine that snaked its way thorough the tree limbs into the front yard grabbed enough sun to ripen. So I grabbed my pruner on an extension pole and snipped what I could reach, must have been a comical scene to watch not know what I was doing.

I proudly ate some that night while watching the news but the skins were a little on the bitter side so using my wife face as a guide I decided to and try and make some jam. I reviewed a few recipes for ideas but they all had so much sugar so I decided to cut that amount down by a good half. I did not use pectin so it was basically grapes, chopped skin and sugar.

It as fairly easy although time consuming and a little PIA getting the seeds out.

First squeeze the grape out of the skins forming two piles finely chop the skins and place in saucepan, cut the grape in halve and remove the seeds. That part was time consuming and the PIA so much so that Lyn came over and helped. When completed into the sauce pan with the sugar. To me the “jam expert” making this one and only time it appeared that there was enough liquid so I did not add any water. then I brought to a boil while mashing with a potato masher then simmered mashing and stirring until it got to what I thought looked like a good consistency about 20-25 minutes. Many seed that were in the mixture floated to the top and were easily picked out. Note: the seeds are easily swallowed and really don’t need to bbe taken out but for a jelly or jam I suggest they are.

Then into canning jars and placed in the canning pot of boiling water for a 10 minute bath which I had dug off a shelf in the basement, dusted off and rinsed. Turned off the heat and let sit for 5 minutes then on top towel on counter to cool. I had read that it should be aloud to set for 48 hours so after they popped and sealed I placed to the side. This morning I mad toast and had my first taste. Not bad, not too sweet and not to thick. I would prefer it a little thicker but and not going to empty the jars and boil down again, I’ve had enough.

Thinking about using some a for basting/glazing grilled chicken maybe a piece of salmon.

Seeing that I am a google/android user it is always listening to me making suggestions etc., basically invading my privacy, and this morning in my news feed was a link to Martha Stewart’s article on concord grapes.