billyhill

I am suprised no one has used rice in their meatloaf. We wound up with an absurd amount of cooked basmati rice and the rice pudding couldn't make it all go away, so I mixed about 1 cup with 1.5 to 2lbs of meat, 2 eggs, parsley, grated onion and shallot, lee and perrins, mixed peppercorns, paprika, a little chili powder and season salt. A little dense but, the basmati lends an interesting flavor. I cook it in the oven on a broiling pan. Top it with a mixture of ketchup and Lee and Perrins +/- other herbs and spices. Not too bad.

Grilled romain with artichoke, heart of palm, homade croutons, "smoked capers", and parmesan. Topped with baslmic reduction and olive oil. I need to get a camera and some more photogenic plates.

I am the recipient of a standing rib roast. The problem is this roast has less fat than along the outer edges than any roast of this type I have ever seen. I am thinking of barding it with bacon over a layer over some shallot-herb butter. Normally I cook by the seat of my pants but in this case I would really like to reward my guests generosity and not leave them with one of my failed experiments If I do it in the oven , how is the bacon going to effect my pan juices? I might be able to round up some beef fat at the piggly wiggly (real civilization isn't near) otherwise, butter and bacon are the only tools that come to mind. I'm open to suggestions. I could grill, smoke, roast???? Menu so far is: Grilled romain salad oven roasted red potatoes asparagus roast? any and all subject to change. Thanks BH

Just down from the New Green Bo isn't there the New Big Wang?