This is a quick and light batter that works well for mildly flavored fish. … [Read more...]
Rib steak with broiled asparagus and broccoli
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You might think after three days of eating prime rib I'd be a little tired of it for a while. If so, you'd be wrong. Maybe if I had gone four days straight then I'd have gotten tired of it. I guess I'll have to try it sometime and see. Until then, I'm going to keep enjoying days like this past Saturday. I took the girls to the West Side Market, had some lunch on the balcony, and picked up a rib steak and some veggies for dinner. … [Read more...]
How to render and store bacon fat
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Not too long ago the average housewife would have been amazed at how wasteful we are, throwing out all that great bacon fat. After all it's a rendered fat, just like lard or tallow, suitable for cooking and use in recipes. I followed the lead of someone who's done more research and started keeping mine. It's really easy to keep, and much better than vegetable oil for frying. … [Read more...]
How to make a standing rib roast — and the world’s greatest leftovers
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The traditional showpiece of the American holiday meal is either a roast turkey or a giant ham. If you really want to impress someone, go instead for a standing rib roast. The recipe is about as simple as can be and the preparation is even easier. The key is a simple preparation of the best cut of meat you can get. You may look at the length of the directions and wonder how I can say it's easy. It's because there aren't very many steps that each step is so important. And when you're working … [Read more...]