Shelby

The prime rib roast I did on Christmas eve weighed a tad over 2.5 lbs. and it took 1 and 1/2 hours to get to 120F in the middle --I do it at an oven temp of 200F. I took it out of the fridge and let it warm up on the counter for about an hour before putting it in the oven, btw. We like it rare and I don't have to worry that it's going to lose its rareness when I put it back in at the 500F for 10 mins. I've rested ours for a good hour or so before doing the browning step, too, and it works great.

That's the method I use for our P.R. and it turns out perfect every time.

Those look amazing. I have puff pastry envy.

We've neglected this thread for a couple of years..... I bought some king crab legs for tomorrow night. Those are so filling. Maybe just those and some butter

Fried shrimp last night

Andie, you are a gem that I don't know what we would do without. Invaluable. Every time you post I learn something. Your life is ...well, let me put it this way, I'm an avid reader and have read a zillion books. If you wrote a book, it would be #1 on my list.

Noodle bowls to use up some leftover prime rib

Rancho Gordo has excellent dried garbanzos IMO

I haven't but would also like to know if anyone else has.

Scallop night!

I hope everyone had a wonderful day yesterday! We sure did The usual deviled eggs Green bean, mushroom, blue cheese tart @Kim Shook's scalloped tomatoes--kind of lol. I didn't add any sugar because we don't care for the sweet. The toasties on top with the parm cheese=YUM Prime rib. Perfect (for us) 120F in the middle.

ANNA! Wow!!! What a haul!!! Very exciting

Blueberry muffins from Serious Eats....they don't look very pretty but they are super good. Mimosa (s) Breakfast casserole

Ronnie wanted turkey for Christmas Eve. He also wanted stuffing. I forgot to make it. Sigh. Maybe tonight for Christmas dinner......

Hot wings with Christmas tree (macaroni) and cheese......the trees ended up looking more like a rocket or a gremlin.....

I'm on the verge of going to medical school so that I can get a job where Kerry works.

OMG I am dying laughing.

Try your lemon pepper wings in the CSO. Heavenly.

I am so hungry for pimento cheese. I have got to make some. And your house is stunning, as usual. Oysters on the half shell ---I could have eaten a zillion of these. I was hungry for a caesar salad and was happy when I found some anchovies in the cupboard. Spaghetti and venison meatballs

Ok. I get you now. Thanks

Well, I never get any wrapped presents from my husband. He is anti-wrap.

Oh...goodness....if this is for me, I totally do not want to become a land baron and I give the Drummonds all their props for doing what they do. My whole point was that I don't think that Ree would be where she is right now without help money-wise---like paying for her site to come up first when searching for certain food recipes. And, one of her recipes totally failed for me so *shrug*. To each their own . I will bow out of this conversation.

I couldn't find a newer thread....I swear there was one last year, but google isn't giving it to me. Anyway....guess what just showed up at my door from my mom and step dad? Soooooooo excited!

I think they look absolutely delicious and I want one!

I finally got it together and made time to make some cornbread to go with last nights soup. My mom and stepdad gifted us this wild boar bacon for Christmas and I was dying to try it (really good stuff btw) First I made the batter using this recipe (I didn't have near enough cottage cheese but I just used what I had and it didn't seem to hurt) Then, I used the Lodge to cook the onions a bit so they were soft. Then I cooked the bacon for about 5 minutes--all of this done on the stove burner. Next you pour the batter over the top I popped it into the CSO at 400F for 15 minutes. Next time I'll check it at about 11 minutes...but it was still awesome. Ronnie said it's the best cornbread he's ever had. I'm sure it had nothing to do with the bacon. Flipped over on a plate