Prime Beef Sub Sandwich with Creamy Horseradish Sauce

Dave DeWitt August 1, 2015 Recipes Leave a Comment

^{Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.}

Ingredients

^{Creamy Horseradish Sauce:}

2/3 cup sour cream
^{1/4 cup fresh or prepared commercial horseradish}
^{2 green onions, finely chopped}
^{1 teaspoon distilled white vinegar}
^{1 teaspoon sugar}
^{3/4 teaspoon chopped fresh dill weed}

^{The Sandwich:}

```
^{4 thin slices prime rib meat}
```
```
^{1 sub sandwich roll}
```
```
^{Lettuce and sliced tomatoes (optional)}
```

^{Salt and freshly ground black pepper to taste}

Instructions

^{To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)}

^{To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.}

Prime Beef and Vegetable Chile Hash

Dave DeWitt August 1, 2015 Recipes Leave a Comment

This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple? This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple?

Ingredients

•   4 medium potatoes, peeled and diced
•   1/2 pound leftover prime rib meat, diced
•   1/4 pound bacon, diced
•   1 onion, chopped
•   1 red bell pepper, seeds and stem removed, diced
•   1 yellow bell pepper, seeds and stem removed, diced
•   1/2 cup chopped New Mexican green chile that has been roasted and peeled
•   Salt and freshly ground black pepper to taste
•   3 tablespoons minced Italian parsley for garnish

Instructions

Boil the potatoes in salted water until tender, about 8 minutes. Remove, drain, and place in a bowl with the meat.

In a skillet, cook the bacon over medium heat for 5 minutes, stirring often. Add the onion and bell peppers and cook, stirring often, for 5 more minutes. Remove this mixture with a slotted spoon and add it to the bowl with the potatoes and meat. Add the green chile, salt and pepper to taste, and mix well.

Remove all but about three tablespoons of bacon fat from the skillet, add hash mixture and cook over medium heat for about 5 minutes. Do not stir it but take care that it does not burn. Turn the hash with a spatula and cook for 5 more minutes. Remove to plates, garnish with the parsley, and top with poached eggs.

Thai-Curried Prime Beef (Gaeng Pannang Nua)

Dave DeWitt August 1, 2015 Recipes Leave a Comment

This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

Ingredients

•   3 dried kaffir lime leaves
•   1/2 cup hot water
•   3 cups coconut milk
•   1/4 cup red curry paste
•   2 pounds prime rib meat, diced
•   1 teaspoon sugar (optional)
•   1 teaspoon fish sauce (nam pla)
•   1 cup water
•   5 large potatoes, diced
•   Salt to taste

Instructions

Soak the kaffir leaves in hot water for 10 minutes, then drain.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.

Picnic Bread with Layers of Grilled Brinjal, Avocado & Sundried Tomato Beef Fillet

Dave DeWitt July 31, 2015 Recipes Leave a Comment

Ingredients

one large farmstyle round bread
small brinjal (=eggplant), 150g
medium avocados
60ml olive oil
50g crushed garlic
1 medium red bell pepper, 150g
500g rump minute steaks (or 1X 500g cunk sliced into very thin slices)
250ml Hot Peri Peri marinade or Roasted Red Capsicum Marinade

Instructions

Marinade meat in the Roasted Red Capsicum marinade

Cut the top of the bread and hollow the inside out. Leave a 1 ½ cm wand.

Slice the brinjal into thin slices, and layer on a flat baking sheet.

Deseed the Capsicum and into segments. Place next to the brinjal on the baking sheet.

Drizzle with the olive oil and garlic and roast under a grill until slightly charred. Remove from heat.

Panfry the marinated meat quickly ( 1 minute on each side )

Layer the inside of the bread with the Roasted Capsicum. Season

Place a layer of grilled brinjal on the capsicum.

Layer the meat on the grilled brinjal

Slice the avocado into slivers and layer on top of the meat. Pour the pan juices over the avocado.

Press all the layers down firmly and replace the “lid of the bread”Slice into 5 cm chunks and serve with a green salad.

Tongue-Numbing Spicy Beef

Dave DeWitt July 31, 2015 Recipes Leave a Comment

The numbing Sichuan peppercorn complements the heat of the chile; experiment with the balance of hot to numb if you’re adjusting the amount of chile to your taste.

Ingredients

Sichuarn, Extra hot chile pepper, red onion,Garlic,Sirloin,

Instructions

Page 4 of 8
←
1
...
3
4
5
...
8
→