COOKING ROCK SALT RECIPES

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ROCK SALT ENCRUSTED PRIME RIB RECIPE | ALLRECIPES



Rock Salt Encrusted Prime Rib Recipe | Allrecipes image

This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!

Provided by Chuck Dagel

Categories     Roasts

Total Time 4 hours 35 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 15 servings

Number Of Ingredients 9

20 pounds standing rib roast (weight with bones), top fat trimmed
2 (1 ounce) packages dry onion soup mix
2 tablespoons freshly ground black pepper
8 cups rock salt
8 cups all-purpose flour
2 tablespoons crushed dried rosemary
2 cups water, or more if needed
1 (4 ounce) jar prepared horseradish, for serving
3 (1 ounce) packages au jus gravy mix, for serving

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
  • Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
  • Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
  • Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
  • Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

Nutrition Facts : Calories 2071.3 calories, CarbohydrateContent 55.7 g, CholesterolContent 424.1 mg, FatContent 153.2 g, FiberContent 2.7 g, ProteinContent 109.3 g, SaturatedFatContent 62.6 g, SodiumContent 60362.5 mg, SugarContent 1 g

CAESAR COCKTAIL RECIPE - NYT COOKING



Caesar Cocktail Recipe - NYT Cooking image

Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age. The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the rim of the glass) and clam-tomato juice, be it the standard Mott’s Clamato or one of the newer brands. But every bar and citizen has a special twist, usually in the departments of spices and garnish. This recipe is an adaptation of the one used by the bartender London Richard at his restaurant Sorso, near Calgary, Alberta. For vodka, he prefers Calgary’s own Burwood Vodka. For the spiced rim, the nationally popular mix known as Montreal steak spice plays a part. The garnish is a pickled pineapple and a bacon-wrapped, cream-cheese stuffed pickle. This version is a bit less complicated. But since a Caesar is a form of individual expression, follow your creative urge wherever it takes you. As long as you’ve got the Clamato and a decently complex spiced rim, you’ll end up with a wonderfully savory eye-opener that may render the Bloody Mary a dim memory.

Provided by Robert Simonson

Yield 1 drink

Number Of Ingredients 9

1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon steak seasoning
1/4 ounce lime juice (from about 1/2 a lime), and more for coating the rim of the glass
2 ounces vodka
2 dashes Worcestershire sauce
2 dashes hot sauce
4 ounces Mott’s Clamato or other tomato-clam juice
A pickled vegetable (green beans are popular), for garnish

Steps:

  • Blend the celery salt, garlic salt and steak seasoning. Dip the rim of a pint glass or Mason jar in lime juice, then dip it in the spice mix to create a spiced rim.
  • Add the vodka to the glass. Fill with ice. Add the Worcestershire and hot sauces, and the lime juice. Fill glass with Clamato. Stir briefly, about 5 seconds. Garnish with a pickled vegetable of your choice.

Nutrition Facts : @context http//schema.org, Calories 198, UnsaturatedFatContent 0 grams, CarbohydrateContent 15 grams, FatContent 0 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 490 milligrams, SugarContent 4 grams

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