Saturday, December 26, 2009

Prime Rib & Hatch Chile Scalloped Potatoes

For once, I'm not exhausted after preparing Christmas Dinner!  Might be the fewer number of us (we actually ate at the breakfast table) or that I finally decided to create a smaller menu.  Either way, I am enjoying the weekend because I'm not completely exhausted.

Here's is my very simple menu!

Soupe A' l'oignon (French Onion Soup) previous post-October 6, 2009
Roasted Prime Rib with Creamy Horseradish Sauce
Hatch Chile Scalloped Potatoes
Asparagus with Vinagrette Sauce

Roasted Prime Rib

4 pound boneless Prime Rib Roast
Olive oil
Freshly ground pepper
Grey salt

Preheat oven to 350 degrees.  Coat prime rib roast with olive oil.  Rub pepper and salt to taste,  I am pretty heavy handed with the pepper.  Place in shallow baking dish and roast uncovered until internal temperature reaches 110 degrees for medium-rare center, approx. 1 hour.  Once desired temperature is reached, remove from oven and place on warm platter to rest for at least 10 minutes before slicing.  Serve with Creamy Horseradish Sauce

Creamy Horseradish Sauce

1 Cup Sour Cream
1/3 Cup Horseradish
1 Tbls Dijon Mustard
1/2 tsp. Kosher Salt
1/4 tsp. Freshly ground Pepper

Place all of the ingredients into a mediumn mixing bowl and whisk until the mixture is smooth and creamy.  Place in thee refrigerator for at least 4 hours or overnight to allow flavors to blend.  Sauce will keep in refrigerator for up to 3 weeks.

Hatch Chile Scalloped Potatoes

2 pounds Yukon Gold Potatoes
6 fresh Hatch chiles (3/4 pound)
2 Cups Heavy cream
2 large garlic cloves
2/3 C. Monterrey Jack Cheese, shredded
Kosher salt to taste

Preheat oven to 375 degrees.
Lay chiles on their sides on a rack of a gas burner and turn flame on high.  Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.  Transfer chiles to a bowl and let stand, covered, 15 minutes.
Rub skins off chiles with paper towels and discard stems and seeds.  Cut the chiles into 1/4-inch strips.
Bring the cream with garlic just to a simmer and remove from heat.  Peel potatoes and cut crosswise with your super amazing Cuisinart Food Processor into 1/16-inch thick slices.
Arrange one-third of potatoes evenly in bottom of well-buttered 1-1/2 quart shallow baking dish, overlapping them slightly, and sprinkle with salt to taste and 1/2 of chiles.  Repeat, ending with a layer potatoes.  Remove garlic from cream and pour cream over potatoes.  Sprinkle Monterrey jack cheese lightly over top.  Cover dish with foil and bake in lower third of oven for 45 minutes.  Remove foil and bake until top is golden brown and bubbling, about 30 minutes more.  Cool slightly before serving.

Asparagus with Vinagrette Sauce

2 bundles fresh Asparagus
2 garlic cloves
1 tsp Grey Salt
1/2 Cup Olive Oil
4 tsp Dijon Mustard
1/2 tsp Anchovy Paste
1 tsp Freshly ground black pepper
1 lemon, cut into wedges after grating lemon rind.

Crush garlic, sprinkle with salt and crush again until you have formed a paste.  Scrape the crushed garlic into a covered jar with a tight-fitting lid.  Add olive oil, balsamic vinegar, mustard, anchovy paste, pepper and lemon rind to the jar, cover and shake the mixture until well blended.  Set aside at room temperature.

Meanwhile, rinse asparagus spears and trim the ends.  Steam asparagu for about 10 minutes or to taste.  Arrange on a serving platter.  Let cool for about 5 minutes, then drizzle with the vinagrette.
Serve immediately with lemon wedges.

Toasted Baguette for French Onion Soup

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