Wine:
Grand Enclos du Chateau de Cerons Graves
Cannubi Barolo 2003
Silver Oak 2003 Cabernet Sauvignon
Charles Mitchell Malbec Reserve 2005
My sister had a heart attack when we were in India and fell breaking her ankle. Billy and Kevin were fabulous in visiting her in the hospital and then texting me with status updates.
We knew that our first dinner upon returning would be a dinner featuring beef and salad. We actually didn’t miss the beef in India, the vegetables are so good. We did however miss salads and ice (especially for my martinis).
We wanted to thank Billy and Kevin, and so we decided to make a prime rib dinner, nothing could be less Indian but if you want beef. I am only sorry that Krushna was not here to enjoy it!
We started with Cheeses from The Cheese Store of Silverlake. Chris laughed and said he could have predicted that we make Prime Rib upon our return. He suggested we try a new cracker: raincoast crisps. They are delicious and made from dates, almonds, raisins, etc. Try to find them: www.raincoastcrisps.com.
For the salad we made the Hungry Cat Salad. It is a simple but delicious salad. Take leafy lettuce, lemon juice, Avocado cut into pieces, sea salt, olive oil, grated Pecorino Cheese, grated hard boiled egg. No recipe just mix the ingredients to your taste. We usually don’t use avocado, but this salad requires it!
The Prime Rib recipe that we always use is from a recipe we found in The New York Times. The recipe can be found in our blog of: Nov. 24, 2007. Click the date to get the recipe. Matt at Osteria Mozza had given us some of the porcini dry rub they use on Porterhouse Steaks so we used that as the rub. It really works with the Prime Rib. Wow – checking the link I see that we served the Prime Rib before to Billy / Kevin. Hope they like repeats!
We made the sauce in the recipe. It is really tangy and good. We did NOT make the potato recipe. Instead we made Chantilly-Mashed Potatoes Biba. You can find the recipe on our blog of: Feb. 7, 2006. Click the date to get the recipe. This is an even richer recipe. It is basically a fantastic potato gratin. This was definitely a double Lipitor meal!
For dessert we had Ice Cream with two sauces: Coconut Dark Chocolate Sauce and Burnt Caramel Sauce – both from The Cheese Store of Silverlake. We also had cookies from Mozza!
We finished with Amarguinha an Almond Liqueur from Portugal.
I definitely got my meat fix!
