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<blockquote data-quote="Dannyalcatraz" data-source="post: 8612593" data-attributes="member: 19675"><p><img src="https://i.imgur.com/d2PmZu9.jpg" alt="d2PmZu9.jpg" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Last things first, fully plated: Prime rib with creamy horseradish, turnip roots, and eggplant w/ shrimp & bacon.</p><p></p><p></p><p><img src="https://i.imgur.com/NSpDS8f.jpg" alt="NSpDS8f.jpg" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Eggplant is Mom’s favorite veggie. So we collaborated to try something slightly different. Here’s the eggplant, sautéed with onions, tomatoes, bacon and seasoning ( more on that later).</p><p></p><p><img src="https://i.imgur.com/rUGFjci.jpg" alt="rUGFjci.jpg" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Here it is after the shrimp were added and cooked.</p><p></p><p><img src="https://i.imgur.com/xw2QoBh.jpg" alt="xw2QoBh.jpg" class="fr-fic fr-dii fr-draggable " style="" /></p><p>Diced turnips, done with EVOO, butter, salt, parsley. They were cooked in the microwave, one of the better ways to handle starchy or watery veggies.</p><p></p><p><img src="https://i.imgur.com/KwR94cE.jpg" alt="KwR94cE.jpg" class="fr-fic fr-dii fr-draggable " style="" /></p><p>The rib roast, resting.</p><p></p><p>NOTES: </p><p>1) this was my second try with the reverse sear method, and I liked the results. I’m a convert. However I made one mistake- I skipped the step where you take the meat out of the oven while it heats up to full power for the sear. This is actually the KEY to the results you want from this method, namely, maximizing your medium-rare while minimizing the well done border.</p><p></p><p>2) I used the essentially the same seasoning mix on the eggplant as on the rib roast because I had a bunch left over. The mix was salt, black pepper, paprika, onion powder, garlic powder, rosemary and thyme. Parsley & chives were added to the eggplant as well. The eggplant was diced but not peeled. Shrimp were added next to last: submerged in the pot’s liquid & contents, and the pot turned off to poach them perfectly. The last step was adding a sleeve of crumbled Ritz crackers to add a buttery, salty punch AND bind & thicken the remaining liquids in the pot into something like a purée.</p><p></p><p>The result was surprising: the flavor was almost like an okra gumbo, despite having few ingredients in common. If I had added chicken stock to the pot, I could have passed it off as one. I’m not the biggest fan of eggplant- it’s THE defining line between veggies I like and those I don’t- but I’ll be making this again.</p><p></p><p>3) the diced turnip roots were done in the microwave with EVOO, butter, salt, pepper and parsley because the results we get that way are generally superior to other methods we’ve used in the past. The microwave essentially steams the roots quickly from the inside out, all while dehydrating them a bit. This results in tender, slightly sweet turnips.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8612593, member: 19675"] [IMG alt="d2PmZu9.jpg"]https://i.imgur.com/d2PmZu9.jpg[/IMG] Last things first, fully plated: Prime rib with creamy horseradish, turnip roots, and eggplant w/ shrimp & bacon. [IMG alt="NSpDS8f.jpg"]https://i.imgur.com/NSpDS8f.jpg[/IMG] Eggplant is Mom’s favorite veggie. So we collaborated to try something slightly different. Here’s the eggplant, sautéed with onions, tomatoes, bacon and seasoning ( more on that later). [IMG alt="rUGFjci.jpg"]https://i.imgur.com/rUGFjci.jpg[/IMG] Here it is after the shrimp were added and cooked. [IMG alt="xw2QoBh.jpg"]https://i.imgur.com/xw2QoBh.jpg[/IMG] Diced turnips, done with EVOO, butter, salt, parsley. They were cooked in the microwave, one of the better ways to handle starchy or watery veggies. [IMG alt="KwR94cE.jpg"]https://i.imgur.com/KwR94cE.jpg[/IMG] The rib roast, resting. NOTES: 1) this was my second try with the reverse sear method, and I liked the results. I’m a convert. However I made one mistake- I skipped the step where you take the meat out of the oven while it heats up to full power for the sear. This is actually the KEY to the results you want from this method, namely, maximizing your medium-rare while minimizing the well done border. 2) I used the essentially the same seasoning mix on the eggplant as on the rib roast because I had a bunch left over. The mix was salt, black pepper, paprika, onion powder, garlic powder, rosemary and thyme. Parsley & chives were added to the eggplant as well. The eggplant was diced but not peeled. Shrimp were added next to last: submerged in the pot’s liquid & contents, and the pot turned off to poach them perfectly. The last step was adding a sleeve of crumbled Ritz crackers to add a buttery, salty punch AND bind & thicken the remaining liquids in the pot into something like a purée. The result was surprising: the flavor was almost like an okra gumbo, despite having few ingredients in common. If I had added chicken stock to the pot, I could have passed it off as one. I’m not the biggest fan of eggplant- it’s THE defining line between veggies I like and those I don’t- but I’ll be making this again. 3) the diced turnip roots were done in the microwave with EVOO, butter, salt, pepper and parsley because the results we get that way are generally superior to other methods we’ve used in the past. The microwave essentially steams the roots quickly from the inside out, all while dehydrating them a bit. This results in tender, slightly sweet turnips. [/QUOTE]
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