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.

Last night, I had the pleasure of dining with my Father at the Macaroni Grill, and aside from the fact I stepped on a sharp wood chip that went through my shoe and into the sole of my foot, I had a wonderful experience.

I had the Mama’s Trio that included Chicken Cannelloni, Lasagna, and Parmesan and my Father had a delightful Spinach Salad with Scallops with a bit of a pepper kick.It was truly wonderful, however I was still missing my favorite dish that was discontinued. Not because it wasn’t a quality menu item, but because consumers are afraid of trying something new or Unorthodox.

The dish was a Chicken breast pounded flat, dredged in Italian breadcrumbs, and sauteed to perfection. They garnished the chicken with arugula and a balsamic demiglace, along with a side of potato gnocci. Mmm! Oh Macaroni Grill, would please bring this back!

I can’t say enough about The Macaroni grill. They have qualified chefs working in the back, they are always consistent, and the service has always been wonderful. I’m a big fan and I know Italian, so this place is my choice for one of the best casual Italian dining restaurants.

As for Olive Garden, Bill Maher took a slam on his recent HBO special saying does anyone even eat at Olive Garden. They had the audacity to pull advertisement from Letterman because of ridiculous confrontation between Sarah Palins daughter Willow and Letterman. They personally thought it would make them look bad in the eyes of consumers. They already do!

The only reason why Olive Garden is still around is because so many people have no taste, and as long as those people continue dining there, they will shoot towards this particular demographic.

If you only knew what was going on in that kitchen, you might be able to make the same exact entrees with some frozen ravioli from Walmart. Yes, most of the pasta and sauces there are frozen. Yuck! Besides the breadsticks and salad, I’m not a fan and I’m not impressed.

Olive Garden never really took on the roll of an upscale Italian eatery; however, they still try to increase their wine menu and play around with their frozen meals to present a facade to the public. It hasn’t worked. The cheap decor, along with the ancient looking building and crappy service is enough for me to stay far away from this place.

So, if you’re willing to admit it, which one of these Italian Eateries do you frequent and why? Tell me what your favorite dishes were and what you would change.

Check out my New Ehow pages:

How to Select a Roast

How to Prepare Bottom Round Roast: Quick Tips

Pictures Sources:

Olive Garden

Macaroni Grill

This delectable contrast of herbs and fruit sweetness is enough to make your palate sing for more.

Ingredients

• 2 gold apples (quartered and thinly sliced into wedges)
• 1 tablespoon lemon juice
• 12 ounces shredded carrots
• 1 large orange
• 1/2 cup currants

Sauce or Dressing

• 4 tablespoons vanilla yogurt
• 1 teaspoon chopped garlic
• 3 tablespoons olive oil
• 4 tablespoons sunflower oil
• 3 tablespoons lemon juice
• 1/2 tablespoon fresh parsley
• 1/4 tablespoon chives
• 1/4 tablespoon tarragon
• salt and pepper to taste

Method

1. In a large mixing bowl, add sliced apples and currants.
2. Add carrots and 1 tablespoon of lemon juice to mixing bowl.
3. Separate orange into sections and add to mix.
4. In a separate shaking container, add all of the ingredients for the dressing and shake vigorously.
5. Before serving, pour dressing over the mixture and toss lightly.
6. Serve immediately.

Healthy Alternatives

• Champagne Antipasto
• Pineapple Vegetarian Cheese Ball
• Sicilian Style Penne Mediterranean Pasta

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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