Posted by Gary_CA on 12/26/06 10:38am
Msg #167701

3 Boner Perfection

Speaking of fixing my first prime rib, of course. (What were you thinking???)

I had never done a prime rib, and being that it was Christmas and that pops had to take two twenties out of the ATM to buy it, I was a tad nervous.

3 rib bones, 6 pounds of perfectly marbled beef and a half inch of fat on the fat side...

I did try one experiment and I'm glad to report it came out good...

A while back Sunset magazine had a recipe for barbecuing scallops skewered on rosemary... so I thought why not the roast? We've got rosemary growing that is definitely a hedge. So I slit and inserted 5 or 6 cloves of garlic like ma always did... then put about 5 long rosemary twigs through the ends Tender green leaves on woody stocks were used. First a stab with a knife then a shove to the rosemary. The flavor was great, and I only missed removing one bit of rosemary on the plate (a mouth full of miniature pine needles is not so great)

Reply by Susan Fischer on 12/26/06 10:44am
Msg #167704

Congratulations! Love the rosemary/garlic trick - Mother used to use it with leg of lamb... swoon.

Bon Appetite!

Reply by Sharon Taylor on 12/26/06 10:45am
Msg #167705

Yum Yum - sounds great

Keeping several pots of various herbs growing year-round is always a good idea, especially considering the cost of fresh herbs in the stores! Will have to try your rosemary tip on scallops this summer and on our next beef roast.

Reply by Gary_CA on 12/26/06 11:05am
Msg #167708

The scallop recipe

Large scallops were wrapped in lox the the lox pinned onto the scallop with the rosemary. Brushed with marinade:

Lemon juice
Olive oil
black pepper
garlic.

I wrapped some with lox and some with bacon.

On the grill till just barely done.

Both were good but it's kinda pricey and kinda PITA for appetizers.

You can also just toss some rosemary onto the BBQ coals (okay stainless steel heat deflector, I cheat) for some good smoke when you're cookin' anything.

If you baby a rosemary plant past it's second year they're unstoppable. Ours came with the house... about 5 of em 4 ft high and 4 feet around along the driveway... nice smell, nice blue flowers and handy for the kitchen.... I can't think of another hedge I'd rather have.

Reply by Stamper_WI on 12/26/06 12:12pm
Msg #167709

Re: The scallop recipe

Did the rosemary/garlic thing with a beef roast myself yesterday. Made a side sauce as well. Yummy!

Reply by Gary_CA on 12/26/06 12:23pm
Msg #167711

So I didn't invent anything??? boo-hoo

Garlic cloves in the roast have been in our family from time inmemoriam but I thought the rosemary was original.

I'm so disappointed. I was hoping to resign my commission and become a great chef.

Reply by Susan Fischer on 12/26/06 1:10pm
Msg #167714

Re: So I didn't invent anything??? boo-hoo

Not to worry, Gary, you *don't* have to pack your knives and go home.