800 ribs bones Recipes

thick) bone-in rib eye steaks , excess fat trimmed, clover honey, dijon mustard, whole grain mustard, meyer lemons, juiced, log soft goat cheese , from napa if possible, slightly softened, total) finely chopped fresh thyme , parsley, chervil, california olive oil , plus more for garnish, salt and freshly ground black pepper, canola oil, watercress, meyer lemons, halved and lightly grilled

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

equipment, roasting pan, roasting rack, programmable digital thermometer (a must), aluminum foil, kosher salt, fresh coarsely cracked black peppercorns (hammer and zip lock bag), fresh or dried rosemary (fresh preferred ), fresh or dried thyme (fresh preferred ), meat, olive oil, standing rib roast, room temperature , 2 people per bone, 4 bone minimum

beef rib, roast ready, bone in (1 average-size rib roast), onion for mirepoix, carrots for mirepoix, celery for mirepoix, qt brown stock, salt pepper

sliced applewood-smoked bacon , cut crosswise into 1/2 pieces, chopped celery, chopped shallots, garlic cloves, chopped, cooked (or three 10-oz bags frozen, thawed ) spinach, squeezed dry, finely chopped, creme fraiche or sour cream, coarse fresh breadcrumbs made from day-old white bread, chopped scallions, chopped fresh sage, chopped fresh thyme, nutmeg, preferably freshly grated, kosher salt and freshly ground black pepper, eggs, whisked to blend, kosher salt and freshly ground black pepper, olive oil, chopped fresh thyme

brine-cured pitted black olives (such as kalamata), brine-cured pitted green olives (such as picholine), extra-virgin olive oil, chopped fresh thyme, drained capers, chopped fresh rosemary, garlic cloves, chopped, anchovy fillet packed in oil, drained, four-bone standing beef rib-eye roast (about 11 lb), chine bone removed, fat trimmed to 1/4 -1/2 thick, kosher salt plus more, freshly ground black pepper, dry red wine (such as merlot), reduced-sodium chicken or beef broth, thyme, unsalted butter, room temperature, divided, all-purpose flour

coarse kosher salt, golden brown sugar, honey, fresh rosemary sprigs, garlic cloves, peeled , smashed, dried crushed red pepper, cold water, divided, center-cut bone-in pork rib roasts (about 5 bones each), fig and pistachio stuffing

bone-in rib chops (ea. abt. 8 oz. & 1/2 thick, extra-virgin olive oil divided, coarse salt & freshly ground black pepper, sweet peppers sliced into 1/4 rings, red onion sliced into 1/4 rings, fresh basil plus small basil leaves for garnish, cider vingar

bone-in beef short ribs, kosher salt and coarse black pepper, grapeseed or vegetable oil, carrots, chopped, ribs celery with leafy tops, chopped, onions, chopped, all-purpose flour, tomato paste, ruby port, beef stock, fresh thyme, fresh sage leaves, four 5 to 6-inch-long stems fresh rosemary, stems fresh marjoram or fresh oregano, head garlic , halved horizontally, handful fresh flat-leaf parsley, plus 3 tbsp chopped, for garnish, starchy potatoes, peeled and cubed (4 to 5 potatoes), heavy cream, unsalted butter, scant 1/4 tsp freshly grated nutmeg, pomegranate seeds, for garnish , optional, steamed green beans or green salad, for serving

garlic, finely chopped, anaheim chiles, stems removed, sliced with seed and coarsely chopped, chopped oregano leaves, canola oil, thick bone-in rib-eye, salt and coarsely ground black pepper

bone-in rib eye chop, about 2 1/2 inches thick, extra virgin olive oil, grain sea salt, cracked pepper, french butter, organic watercress, stems removed (about 2 cups leaves ), whole leaves romaine lettuce, garlic, fresh cilantro, trimmed, fresh flat-leaf parsley, trimmed, fresh lemon juice, fine sea salt and freshly ground pepper, extra-virgin olive oil

red seedless grapes, halved, olive oil, divided, salt and freshly ground black pepper, rib eye steaks, potatoes, peeled and diced, parsnips, peeled and diced, bay leaves, divided, fresh thyme, divided, garlic, crushed, divided, heavy cream, dry red wine, chicken stock, carrot, diced small, onion, diced small, celery stalk, diced small, beef bone

chopped garlic, chopped shallots, salt, freshly ground black pepper, canola oil (approximately ), beef rib roast, with bones, butter, onion finely chopped, all-purpose flour, red wine, veal stock, potatoes with skin on, cut into quarters, salt, freshly ground black pepper, chopped fresh thyme leaves, chopped fresh rosemary leaves, asparagus , tough ends removed, butter

veal rib eye , boned, red onion, finely chopped, olive oil, chopped fresh rosemary, ragout of pearl onions , peas and artichokes

standing rib roast (meat removed from bones, bones reserved, exterior fat trimmed to 1/8 inch, kitchen twine for tying r), vegetable oil, ground black pepper, kosher salt, wood chunks (3-inch)

extra-virgin olive oil, chopped parsley leaves, chopped rosemary leaves, minced garlic, kosher salt, double lamb rib chops (2 ribs) with bones attached, ribs frenched, freshly ground black pepper, olive oil, minced shallots, minced garlic, balsamic vinegar, rosemary sprigs, butter

prime rib roast , equal to 4 - 6 to 8 bone roasts with bones frenched, garlic cloves, salt, garlic granules, fresh coarse ground black pepper

cilantro leaf , and steams coarsely chopped, garlic cloves, salt and pepper, pork loin roast , chine bone removed and rib bones frenched (8-rib), extra virgin olive oil, jasmine rice, scallion, thinly sliced, coconut, shredded, toasted, salted roasted macadamia nuts, chopped