SALT STICK RECIPE RECIPES

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SALT POTATOES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Salt Potatoes Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 3

4 pounds small potatoes, such as baby Yukon gold
2 1/4 cups kosher salt
1 stick unsalted butter

Steps:

  • Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
  • Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
  • Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

PW'S PRIME RIB WITH ROSEMARY SALT CRUST RECIPE | REE ...



PW's Prime Rib with Rosemary Salt Crust Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 16 servings

Number Of Ingredients 7

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

Steps:

  • Preheat the oven to 500 degrees F.
  • Cut the rib eye in half (roast halves separately for more controlled/even cooking).
  • Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
  • Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

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