Garlic Crusted Prime Rib

As noted my parents were in town recently celebrating the Christmas holiday with my family. It was a great time, and we enjoyed many great meals and laughter. Growing up, Christmas Eve was always a special time for our family, especially around the dining room table. My mom always made phenomenal meals, of which included some type of roast, whether a crown roast, prime rib, or something other that you typically would only cook during this time of year. With that noted, I wanted to return the spirit and cook something other than a beef tenderloin, which I typically do around this time of year. Instead, I chose a prime rib, with garlic of course.

Prime Rib with Garlic

Prime Rib with Garlic

I found a prime rib that was on sale. It was a six pound roast for only 32.00! I thought that was a steal.


  • Prime rib beef roast (I used a six pound roast, with three ribs)
  • 1 head of garlic, cleaned and smashed
  • 1/4 cup of horseradish
  • 1/2 cup of olive oil
  • 1/4 cup of sea salt
  • Lots of fresh ground pepper

First bring your meat to room temperature. I let mine set out for nearly thirty minutes before I began to make my paste. I used my mortar to create a paste from the olive oil, garlic, salt and pepper, and horseradish. If you do not have a pestle and mortar, get one, or use a food processor. Once you have the paste.

Prime Rib with GarlicOnce your paste is ready. Salivate. Kidding aside, take it out and rub it all over your prime rib. Make sure you coat it. Then let it sit there for ten minutes or so as to soak up all of those flavors. Seriously, when I was taking the picture at this stage, my mouth was already beginning to water as it looked so good.

During the marinade process, preheat your oven to 350 degrees. Once heated, get your prime rib in a large roasting pan and set it in bone side down. Cook, leaving the oven closed, if you can, for up to two and a half hours. you will want your meat thermometer to read 125 degrees (medium rare). Once you achieve the internal temperature, take the roast out and let it rest for up to twenty minutes. The rest period seals in all of those juices. When you are ready, slice it up and serve.

I served mine with twice baked potatoes, a gingered pear bread, and stir fry shrimp.
Stay tuned for my recipe on french onion soup. Did I mention how awesome the leftover prime rib is?

Dipping Sauce

Thai Pepper dipping sauceMy parents recently visited us from sunny Las Vegas, Nevada, and with them they brought a recipe that I am going to share. Some history on the sauce is that my parents have been invited to my dad’s coworker’s house for a couple of parties. They say the parties are very similar to those that my in-laws have, the kind that last all day, and cousins, uncles, friends and family attend all day long. A party where cooking is important, as well as the drinking and entertaining, you know, how a party should be. Their friends are Filipino and Hawaiian descent, meaning by the sounds of it, the party already sounds fun! My parents have been bragging about this sauce their friends make, seriously bragging about how good it is. They serve it as a dipping sauce to a huge slab of beef they through on a rotisserie for hours. The ingredients are not much different from the Thai dipping sauce I make, however this one uses soy sauce and onions.

Thai Pepper dipping sauceIngredients:

  • Low Sodium Soy Sauce (They recommend Aloha brand)
  • One cup of finally chopped onion
  • Juice of one lime
  • 10 chopped thai peppers

Based on the ingredients, things could not be easier. Be mindful when handling the thai peppers to wash your hands afterwards, as you would not want to rub your eyes after chopping the onion! Combine all of your ingredients together and let marinade for a couple of hours before using. You can keep the sauce in an airtight container for a couple of weeks. My parents were right, the sauce was awesome, especially with beef.

Twice Baked Potatoes

Twice Baked PotatoYou have to love the potato. You can shred them, mash them, fry them, mash them and bake them, and so much more. My family loves the mashed potato, and heck, I simply love most, if not all types of potatoes. In particular, I love the baked potato, especially with a steak dinner, or simply on its own, stuffed with broccoli and cheese, bacon, or whatever else you can load in there. Lately, I have had a craving for a twice baked potato, so with that said, you better believe that I made them. The process is so simple, yet the deliverable is so warm, and delicious.

  • Large Russet Potatoes
  • Olive Oil
  • 2 Tablespoons of Butter
  • Course Salt
  • Cheddar Cheese (optional)
  • Bacon (optional)
  • Green Onions (optional)
  • Salt and Pepper
  • Heavy Cream or Milk

Twice Baked PotatoFirst preheat the oven to 400 degrees. In the meantime, scrub the outside of the potatoes and thoroughly clean. Pat dry, and lightly rub olive oil over all of the potatoes. Take a fork and poke holes in the potato which will prevent the potato from exploding from the pressure while cooking in the oven. Cook the taters right on the oven rack for about 1 hour and twenty minutes, or until they are cooked through. This depends on the size of the potato so feel free to press on the potato around the 60 minute mark to check for softness.

Once cooked, remove them from the oven and let cool for 20 minutes or so.

If you are using bacon for this recipe, cook it during the baking time, or the cooling time, it is really up to you.
With a knife, simply cut the top 1/3 of the potato completely off, reserving the meat. With a spoon, scoop out the insides of the potato, making sure to leave a bit around the edges of the potato so it does not fall apart, and place the meat into a bowl. Do this with all of your potatoes.

Now, into the bowl add the butter, cream, salt and pepper, and green onions. Mash to the texture you are wanting. Twice Baked PotatoThen refill each potato boat with the filling. Add cheddar cheese to the top, and crumble the bacon on top as well. Return to the oven, however at a lower temperature, around 350 degrees, and cook for nearly 10-15 minutes until the cheese is bubbling and ready to go. Trust me on this one, they are awesome!

I am certain you could do whatever you want within these potatoes; adding different types of cheeses, vegetables, or meats. What do you put on your potato?


EmpanadaIf there is something that is truly versatile, it has got to be the empanada. I have been making these for a couple of years now, or should I say since I purchased my tortilla press. The dough could not be easier to make, and they can be stuffed with pretty much whatever you have in mind. For this last batch of empanadas, I stuffed them with shredded barbecue pork, however in the past I have used ground beef, potatoes, and peas, as well as turkey. I say these are versatile because you could use any type of vegetable, meat, fish, etc.

For the dough:

  • 1 cup of Masa Harina
  • 2 Tablespoons of flour
  • 1/2 cup to 2/3 cup of luke Warm Water
  • Pinch of Salt

EmpanadaThat’s it for the dough! Add all your ingredients and knead it a couple of times. The consistency should be treated like dough. Cover the dough and prepare your tortilla press. For the press, I used two sheets of plastic wrap to cover each side as to prevent the dough from sticking. Take a large pinch of the dough and form it into a ball and place on the tortilla press. Press the dough to form the tortilla shape. Add your stuffing and fold over to make your seal. You could use a fork as well to pinch the edges together. Continue this process until you are out of dough. My dough made about eight empanadas, however if you decided to not use the press and roll out the dough instead, then you can tailor it to fit your own size.

Here is the big dilemma. Do I fry, or do I bake? I have done both, and as they are both good, I prefer the fried empanadas. If baking, heat the oven for 425 degrees, and bake for 20 minutes or until they turn golden brown.