unorthodoxchef

When choosing the cut of prime rib to cook, make sure the meat is a color of deep red and the fat caps should be perfectly creamy and white. The prime rib should not only smell fresh but be free of excess liquids within the package.

Prime rib cooking times depend entirely on the method you plan to use to prepare the rib. If you are planning on roasting the prime rib the cooking temperature and time are as follows:

ROASTING

Prime rib cooking times can be calculated by internal temperatures. The following cooking times are based on a rib roast that weighs approximately 4 to 6 lbs.

• 1) Rare requires an internal temperature of 125 degrees: Cooking time calculates to roughly 1 hour.
• 2) Medium rare requires an internal temperature of 135 degrees:  Approximately 1 ½ hours
• 3) Medium has an internal temperature of 145 degrees: Roughly1 hour and 45 minutes
• 4) Medium Well has an internal temperature of 155 degrees: Generally 2 hours

Cooking at higher temperatures and at faster rates in a conventional oven tends to dry out the cut and make the meat rubbery.

BROIL or GRILL

Make sure you test the coals or gas burning grill by placing your hand semi close and if you pull your hand away within 3 seconds, it’s ready to go.

The greatest tip for Prime Rib cooking times using this method is to cut your roasting times in half. Direct heat from these sources is going to speed up the cooking process so keep a good eye on the situation and have a biotherm or a thermometer handy.

Pan Frying uses oils or butters to create friction which will also speed up the process. It’s quite possible to achieve a med rare steak within 2 minutes on each side in a frying pan.

In accordance with Prime Rib cooking times, it’s in your best interest to consume this delicately and flavorful cut of meat on the rare side. Why you ask? The longer you cook Prime Rib, the more minerals you are disposing of. Since beef contains high-quality proteins with most of your daily required amino acids, it’s in your best interest to consume it at least once a week.

Ingredients

1 Gala Apple-sliced thin

1 Mango-small chunks

1 Asian Pear-sliced thin

2 stalks of celery-1/4 inch slice

10 radishes thinly sliced

Dressing

1/4 cup Sour cream

1/4 cup mayonnaise

2 Tsp Horse radish

2 Tsp Finely chopped dill weed

Kosher or sea salt (dash to taste)

Pepper(black or white)

• Stir together all the components of the dressing and set aside. No need for steps here.
• Remember to cube your mango correctly meaning: Slice through lengthwise, make criss cross slits on each side. Seperate yor halves and bend them backward. Cut out the cubed.
• Combine all of your fruits and veggies in one bowl. Incorporate completely.
• Pour dressing over the mixture and toss lightly.
• Ready to serve.

I wanted to start out this Saturday Post be saying that I am trying to loss some weight for myself and for my health. I know how important it is to maintain a healthy lifestyle while I’m going to school. It’s great for my mind, my soul, and everyone around me benefits from my exceedingly good mood.

For the Month of June, I will feature some fresh summer recipes for you to try. Some of these recipes belong to myself, and some belong to my wonderful friends over at Notecook. It’s my goal to make my summer a healthy one, filled with salads, fresh fish, chicken, fruit, and everything else that’s green.

So sit back, grab a pen or pencil, and get ready to learn some new fresh summer recipes for the heart.

Fact

The earliest depiction of lettuce is in the carvings at the temple of Senusret I at Karnak, where he offers milk to the god Min, to whom the lettuces was sacred. Lettuce was considered an aphrodisiac food in Ancient Egypt, and appears as such in The Contendings of Horus and Seth. Later, Ancient Greek physicians believed lettuce could act as a sleep-inducing agent. The Romans cultivated it, and it eventually made its way to France cultivated of the Papal Court at Avignon. Christopher Columbus introduced lettuce to the New World.

Vegetarian Apricot & Tomato Gazpacho Soup

Ingredients:

• 1-½ lbs tomatoes
• 1 lbs fresh apricots, pitted, peeled and diced
• 2 tablespoons chopped shallot
• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon chopped fresh tarragon
• 1-teaspoon salt
• ½ teaspoon white pepper
• ¼ to ½ cup water

Method:

1. Puree 2/3 of tomato and half of apricots with shallots, 1-tablespoon oil, 2 teaspoons tarragon, 4 ice cups, ¾ teaspoon salt, and ¼ teaspoon pepper

   

   in a blender

2. Blend mixture until smooth
3. Force through cheesecloth or sieve into a bowl, discarding any solids
4. Toss the remaining tomatoes and apricots with remaining ingredients
5. Serve in chilled bowls with a dollop of sour cream and some tomato apricot chutney

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