Dec 21, 2010 6:30 PM by Angela Douglas - Q2 News
BILLINGS - It's hard to believe, but Christmas is just four days away! If you're in the middle of planning your holiday meal, you may want to check out the following recipes that John Socha, Managing Partner at Texas Roadhouse, gave us on the Noon News this week:
Marinated Prime Rib
The day before you cook your perfect prime rib roast, there are a couple things you should do.
Socha says you'll want to wipe off all the blood from the roast, this allows the marinade to stick to meat better.
Then apply your marinade generously. Soy sauce, salt, sugar, horse radish, and creole mustard are all great ingredients for a marinade. Not necessarily all of them combined, but according to Socha, "anything you want to do, works"
Let the loin marinade overnight.
Now, on the day of the big meal, put meat in oven at 400 degrees for about 15 minutes. This will burn the marinade to the roast.
Then, bring oven down to 300 degrees. Socha suggests putting a pan of water on the bottom rack of oven.
Next, put the loin in roasting pan (with the pan of water still in the oven) for about an hour. After the first hour, check the internal temperature of the loin every 30 minutes.
If you're looking for a rare cut, cook it to 130 degrees. If you're more in the mood for medium-rare, 140 degrees should suit you fine.
Roasting the prime rib will likely take a couple hours of total cooking time.
Serve with worcestershire sauce, Au Jus or plain.
This dish is a unique option when it comes to appetizers. We're all used to pickles on the veggie tray, but fried? I say, "Don't knock it 'til you've tried it."
First, you'll need to combine some flour, cayenne pepper, black pepper, salt, and maybe some chili powder. Sorry, no measurements. You'll just have to use that inner-chef instinct.
Now it's time to toss in the pickle chips. Make sure all the pickles are well coated.
While you're doing this, it'd be a good idea to heat some oil on the stove to 350 degrees.
When all the pickles are coated with the flour mixture, drop them in the oil.
Once they stop bubbling and start to float, they're ready to eat.
This takes about 1-2 minutes.
According to Socha, stirring the pickles will prevent them from sticking to each other. If they stick to each other you will likely end up with undercooked or greasy pickles.
Serve the pickles with ranch or other dips to your liking.