roasted mushrooms with soy garlic beurre blanc

i make this recipe every week...almost 2 times a week.  even though the name sounds fancy, this recipe is super easy to make.  more importantly, it uses my favorite flavor combination: soy sauce, butter and garlic...yum!  even rob's dad, who hates mushrooms or anything too garlicky, loves this recipe.  it's the perfect side to any entree!  please note: there are 2 methods of cooking this recipe...via saute pan or oven.  enjoy!

ingredients:

- 1 pound various mushrooms (crimini, shitake, etc), cleaned and cut into halves

- 2 tablespoons vegetable oil

- 3 garlic cloves, finely minced

- 3 tablespoons butter, cut into pieces

- 1 tablespoon soy sauce

- dash of lemon juice

- s&p

saute pan directions:

- heat oil in saute pan over medium heat

- add garlic cloves and saute for a couple minutes

- add mushrooms and mix until coated

- scatter butter pieces throughout pan and stir, cook for about 5 minutes

- add soy sauce, stir and cook for another 3 minutes to lightly caramelize

- finish with a dash of lemon juice and s&p to taste

oven directions:

- preheat oven to 400 degrees

- fold a large piece of foil in half, creating an envelope

- drizzle oil to top and bottom

- add mushrooms to the foil, followed by garlic cloves and butter pieces

- mix in soy sauce

- close foil envelope and fold edges

- bake for 15 minutes until mushrooms are done

- finish with a dash of lemon juice and s&p to taste

xoxo,

kara

dry aged prime rib

my family loves prime rib, so i always make it during the holidays.  it's super delicious, juicy, tasty and pretty much amazing (better than lawry's!).  last holiday, i gifted some of my friends a jar of "kkp's amazing dry seasoning rub" for this recipe...and now i have listed the ingredients of my special rub mix here for you.  please enjoy!

ingredients:
- 6 rib beef roast, bone in, approximately 10 to 12 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 roasting rack AND a roasting pan
- kkp's amazing dry seasoning rub (ingredients below)
- 3 tablespoons olive oil
- 3 carrots, washed, ends trimmed and cut into 3-inch chunks
- 2 yellow onions, peeled and quartered
- 2 cups water
- 3/4 cup red wine
- 2 cups beef stock
- 3 tablespoons unsalted butter

"kkp's amazing dry seasoning rub" ingredients:
- 1 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 2 tablespoon freshly cracked tri-color pepper
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoon kosher salt
- 1/2 tablespoon coriander, toasted and cracked
- 1/4 teaspoon cinnamon

directions:
- remove roast from packaging, rinse well
- pat completely dry, wrap with 3 layers of cheesecloth. place roast on a rack on a sheet pan in the back of a refrigerator, fat side up
- after 24 hours, remove, unwrape, discard cheesecloth and wrap with a fresh piece.  place back in refrigerator for 6 to 9 days undisturbed (trust me, it's worth it!)
- remove roast from refrigerator. remove cheesecloth, cut away the fat and trum the ends and any discolored parts of the roast
- preheat oven to 500 degrees
- place roast on a rack in a large, heavy roasting pan
- drizzle roast with olive oil, then rub with kkp's amazing dry seasoning rub. let rest for 20 to 30 minutes
- prepare vegetables. make a bed in the roasting pan with the vegetables and pour in the water
- (be sure to check the liquid level in the pan occassionally and add additional water, if necessary)
- place roast on top of vegetables and place in hot oven
- roast at 450 degrees for 40 minutes (and try not to open the oven!)
- after 40 minutes, reduce heat to 275 degrees and continue to roast for approximately 2 hours, or until internal temperature reaches at least 130 degrees (see chart below). stay away from the bone while checking
- remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus

au jus directions:
- strain dripping from roasting pan, skim fat from drippings.  try to collect about 1 1/2 cups of the drippings
- place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on a steady boil, stirring occasionally
- turn off heat, add in butter.  season with s&p
- serve with the amazing dry aged prime rib. enjoy!!!!!

xoxo,
kara

citrus & herb roasted chicken

i like to make this roasted chicken recipe for rob on sundays (because leftovers last until tuesday or so!).  it's simple, delicious and super super easy to make.  happy roasting!

ingredients:

- 1 (4-pound) roasting chicken

- 1 tablespoon kosher salt

- 1 tablespoon freshly ground black pepper

- 4 garlic cloves, minced + 2 heads garlic, cut in half crosswise

- 2 teaspoon fresh thyme, chopped

- 2 teaspoon of fresh parsley, chopped

- 2 lemons, quartered

- 2 oranges, quartered

- 2 tablespoons butter, at room temperature (or olive oil)

directions:

- preheat oven to 425 degrees

- in a bowl, mix the salt, pepper, minced garlic, thyme and parsley

- remove the chicken giblets and rinse the chicken inside and out

- pat chicken dry with paper towels

- lift the skin on top of the chicken and place butter between the flesh and skin

- rub the chicken with the herb mixture, above and below the skin as well as inside the cavity

- squeeze each lemon and orange into the chicken cavity and place rind in as well, along with the halved garlic heads

- place chicken, breast side down on a rack in a roasting pan (place leftover lemons, oranges and garlic halves in the roasting pan around the chicken)

- roast for 1 hour (helpful rule of thumb - roast chicken 15 minutes per pound to cook)

- remove from oven and let the chicken rest for about 10 minutes before serving

xoxo,

kara