In my humble opinion, the only thing better than roasted prime rib is smoked prime rib. The seductive flavor of the wood smoke and spice mingles with the flavorful beef to create a dish of epic proportions—trust me. When I’m looking for a real showstopper of a dish to impress guests, this is one of my go-to recipes. This technique calls for a higher smoker temperature and shorter cook time because you don’t want to push the meat past medium like you do with regular barbecue, since prime rib is a naturally tender cut.
This is a great recipe for people who are just getting their grill game going. Not only is it easy as pie to master, but the combination of grilled pork and mostarda is a showstopper. Mostarda is a sweet-and-savory condiment made with fruit, herbs, and spices that goes great not only with grilled meats but also rich cheeses. Mostarda can be stored for months in the refrigerator, so go ahead and make a big batch so you always have some on hand when you fire up the grill.
I absolutely love the flavor and aroma of real Mexican mole. It has an exotic quality to it from the nuts, chiles, spices, and bitter Mexican chocolate. The result is a deeply complex sauce that is rich, multidimensional, and unforgettable. I know the ingredient list looks long and intimidating, but I think you’ll agree that the results are worth the effort. Save this recipe for a special dinner with family or friends. I like to serve this dish over steamed rice with plenty of fresh cilantro and Spicy Marinated Onions.
I was a green goddess once, sort of. It was in high school, where I had a very brief solo in the school play. I cannot for the life of me remember what that play was, but my part involved me singing a little song while wearing a sea green toga and gold slippers in the latest goddess fashion.
I’d been cooking with and eating new potatoes for years before I finally learned that, in fact, I had not. Those cute little red potatoes I’d always called “new red potatoes”? Turns out they are not necessarily new at all.
One of the most gratifying things for a home cook is to scrimmage a meal together out of leftovers. It’s enormously satisfying to ransack the fridge and use up what lies under plastic wrap or is lounging about in the vegetable drawer; it always provides a relaxed, unforced creativity. I certainly would never have thought of using horseradish as a dressing for a tomato salad if I hadn’t wanted to find a way to use up a horseradish root staring beseechingly at me every time I opened the fridge.
Moules frites are easily one of my favorite things to order at a seafood restaurant. If you eat a dish like this outdoors in the summertime, ideally with your feet in the sand or resting gently on the grass, you will remember it forever. Don’t be afraid to work with mussels—they take a little while to clean, but they cook in minutes and are very inexpensive.
The julep is a classic example of a cocktail with history. It is thought to have been created on a horse farm in the late 1700s. Farmwork was very laborious and took a toll on the body. There were no over-the-counter pain relievers at the corner drugstore back then, but there was a lot of whiskey. The whiskeys at that time didn’t taste as good as they do today. So, with the help of a little sugar and mint, the “medicine” went down easier. The muscles would relax and it was then time to get back to work. They called this remedy a “Morning Bracer.” At the end of the day, one would also need an “Evening Bracer.” The cocktail then went on to become a refined drink of the South, now synonymous with the first Saturday in May and the running of the Kentucky Derby.
Fiddle-dee-dee! Nothing says “Southern” like the combination of peaches, iced tea, and bourbon. All you need is a front porch. The peach brings out the fruitiness of the bourbon and adds a delicate sweetness.
Lemons, olive oil, basil... the only other ingredient needed is sun.