This delicious standing rib roast is encrusted with seasoned flour for a juicier roast with a nice crust around it.
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Standing Rib Roast Mom's Way!
Instructions
Preheat oven to 425 degrees Insert garlic throughout the roast. In a small bowl, combine flour, salt, pepper and paprika. Rub flour mixture over entire roast. Roast fat side up standing on ribs at 425 degrees for 30 minutes. Reduce heat to 325 degrees. Roast for 18 minutes per pound for medium-rare. Transfer to cutting board and cover with foil to rest 30 minutes. Slice and pour carving juices over slices, serve. Divide the number of people who will be eating by 2 and that's the number of ribs you'll need.
Recipe Notes
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Bruschetta, correctly pronounced in Italian as bruˈsketta, is an antipasto consisting of grilled or toasted peasant bread with a topping. In this case, we are using tomatoes or pomodoro.
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Bruschetta Pomodoro
Bruschetta pomodoro is an antipasto consisting of grilled peasant bread rubbed with garlic and topped with tomatoes, basil, olive oil, salt and pepper.
Instructions
Place the slices of bread in a single layer on a parchment-lined cookie sheet. Drizzle with 3 T olive oil and toast in a 400 degree oven until golden, 8 to 10 minutes to make crostini.
Meanwhile, cut the tomatoes in half, remove the seeds by squeezing them over the sink.
Finely chop tomatoes and put them in a bowl with basil and 1/4 Cup of olive oil. (See "how to Chiffonade" for instructions.
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Immediately after removing crostini from oven, sprinkle with salt then rub each slice on one side, with a garlic clove. Top with tomato mixture and serve.
Recipe Notes
The key to this being a really delicious bite is to make sure the tomatoes are home grown, really ripe and that they have never been refrigerated. In addition, keep it simple. The Italians like few ingredients in their dishes so the main attraction shines vibrantly, in this case, the tomato. Skip the onion, balsamic vinegar and added garlic that many recipes have. © Galley Chef All Rights Reserved
Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.
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Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Instructions
Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
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After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
Recipe Notes
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This cocktail is so refreshing and delicious. It’s a beautiful color and perfect for a summertime drink by the pool.
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Strawberry Basil Cocktail
Sweet and sour, light and refreshing, the perfect summertime cocktail.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
Add a splash of soda water for an additional refreshing kick. You can also switch it up by using a few fresh mint leafs or a sprig of fresh rosemary instead of the basil. © Galley Chef All Rights Reserved
This twist on the classic margarita is both delicious and beautiful. If you want to go with the classic margarita, just leave out the strawberries and add an additional squeeze of fresh lime.
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Strawberry Margarita for Cinco De Mayo
A beautiful sweet and sour cocktail that makes any celebration special.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
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This is the perfect pie crust. It’s light, buttery, and flaky. The sweet strawberries come together with the tangy rhubarb for the perfect bite.
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Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Instructions
In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes
Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved
This dish feeds a crowd and holds up well in the heat.
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BLT Couscous
BLT fans - Here's a great recipe for you. Smoky bacon flavored couscous with lettuce and tomato.
Instructions
Preheat oven to 400 degrees. Place the bacon on a cookie sheet and and bake for 10 minutes then turn baconover and cook another 5 minutes or until crisp. Drain reserving 2 Tablespoons of bacon fat. Add the bacon fat to a large sauce pan with 2 Cups of water. Bring to a boil. Add couscous, put the lid on it and remove from heat. Let sit for 5 minutes.
Meanwhile, crumble the bacon into a large bowl and add the lettuce, tomato, onion, and cucumbers. In a small bowl, mix, lemon juice, lemon zest, salt and pepper. Toss everything together. This salad holds up well in the heat.
Line cocktail glasses with slices of lemon and serve the couscous in the glasses.
Recipe Notes
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