Happy New Year everyone!
Yours truly had a tumble late November and is hobbling around in a cast with a broken ankle. My sister Pat from Spokane arrived to nurse me since I had to sit or lie down with my foot elevated. In the States they have their Turkey on their Thanksgiving so for Christmas it is Prime Ribs and Crab for Christmas at their house. She passed this along to me as the best roast she ever made!
Prime Rib Roast
I used a 3 rib roast.
Take 2 Tablespoons of Kosher salt and 1 Tablespoon of freshly ground pepper and mix well.
Rub it on the outside of the roast until it is used up
Bake it in 450 degree oven for 20 minutes with a meat thermometer inserted and lower the heat to 325 degree oven without opening the oven and bake for approximately 1 hour and 25 minutes to your desired doneness-medium rare or well done etc.
After taking it out of the oven, put a tent of foil lightly over the roast for 1/2 hour before slicing.
Alice Bradley has come to my rescue again with two wonderful winter recipes for January.
1 large onion, sliced 1/2 inch thick
1/4 head Nappa, sliced 1-1/2 inch thick
1 bunch spinach, blanched and drain, water squeezed out and formed into a tube shape
4 nappa leaves, blanched until slightly softened, drained and dried
1/2 package firm tofu, cut in 4 pieces
1 ounce Harusame, soaked in water 15 minutes, drained
1 bunch green onion, cut in 2 inch lengths
1 pkg, about 3-4 oz. enoki mushrooms, washed, trimmed and broken into segments
or 4 oz. of regular mushrooms, cut in half
4 oz. fresh shitakke mushroom, stem removed. If you have dried ones, use 4-6 and soak
in hot water until softened, cut off stems
3/4 pound of firm white fish such as cod, tilapia etc. cut in 1-1 1/2 inch chunks
1/4 pound peeled prawns
1/4 pound scallops
Sauce: Heat until the mix comes to a boil:
4 cups dashi
1/4 cup mirin
1/4 cup sake
1/4 – 1/3 cup miso, or to taste
Arrange the 4 Nappa leaves top to bottom, overlapping by 1/3 on a sushi mat and arrange the spinach tube on it lengthwise. Roll it up in the nappa and squeeze firmly. Unroll and slice the roll in 1 inch pieces. You can insert a toothpick/skewer across it to keep the shape if you like. The spinach will be encircled by the nappa and makes the dish look nice.
Place the onions, then the cut up nappa in the bottom of a large pan or deep electric fry pan
Pour 1 cup of the sauce over, bring to a boil and simmer, covered, 3 minutes
Arrange the rest of the ingredients, except for the seafood, neatly on top, and the rest of the sauce and simmer carefully for 5-7 minutes.
Add the seafood and continue to simmer about 5-7 minutes or until the seafood is cooked.
Serve with hot rice.
If you don’t have the scallops and prawns, simply omit them and use more fish. You can also vary the amount of seafood.
Other seafood can also be used in place of the scallops and prawns (squid slices, mussels clams etc.)
This dish can be cooked on the stove or in an electric frypan at the table or even in a pan on a hotplate such as an induction cooker.
MISO GRILLED FISH WITH GRILLED VEGETABLES
1/4 cup miso
2 Tablespoon sake
1/4 cup mirin
2 Tablespoons sugar
2 teaspoons grated fresh ginger
1 clove garlic, crushed (can be omitted)
4×4-5 ounce pieces of any firm white fish
1 red onion, sliced 1/3 inch thick, insert a toothpick in each slice to hold the slices
1 red pepper, sliced
1 small Japanese eggplants, sliced 1/2 inch thick
1 zucchini, sliced as above
2 plum tomatoes, sliced lengthwise in half
Mix the ingredients for the marinade together and marinade for at least 2 hours and up to 12 hours.
Slice the vegetables, sprinkle lightly with salt and pepper, brush with a light vegetable oil. Grill the vegetable slices on a stove top grill pan or on the barbeque until slightly soft and slightly brown on the edges. Add the tomato last as it only needs to be heated and will fall apart if cooked too long. (Or if you can place the vegetables on a greased cookie sheet or parchment paper lined cookie sheet and roast at 400 degrees F until done. Add the tomatoes to the pan in the last 5 minutes.
Arrange the vegetables on a serving platter.
Remove fish from the marinade, wipe off excess and place on foil or parchment paper lined pan and bake at 400 degree F for 10-12 minutes or until just done. Arrange on top of the roasted vegetables
This can be served as is or drizzle the fish and vegetables with a sauce.
3 Tablespoons miso (or to taste, can use a little less, say 2 Tablespoons)
1/4 cup Japanese mayo or regular mayo
1 Tablespoon plus 2 teaspoon Rice Vinegar
1 teaspoon sugar
3 Tablespoons water
Combine the ingredients until smooth. If it is too thick, add teaspoons of water to your preferable consistency. Drizzle a few spoonfuls of sauce on fish and vegetables and serve the rest on the side.