My Recipe Page
More Recipes
Home | More Recipes | Even more recipes | Salads with Dressing | Appetizers and Sandwiches

Soups and Prime Rib and beef stack and Dip Recipes

Split Pea Soup:
 
 
  Bacon 3oz diced
  Mirepoix, medium dice 1lb
  Garlic cloves, chopped 2
  Chicken stock 3L
  Split peas, Washed and soaked 1lb
  Meaty ham bones
   Sashet:
   Bay Leaves 2
   Dried thyme 1/2 tps
   Peppercorns, crushed 1/2 tsp
   Salt and Pepper TT
   Chyanne Pepper 1/4tsp(opional)
 
Steps:
 
1.  Soak peas in water overnight.
2.  In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat; sweat the mirepoix and garlic in the fat without browning them.
3.  Add the chicken stock, drained peas, ham bones and sachets. Bring to a boil, reduce to a simmer and cook until the peas are soft, approximately 1 to 1 1/2 hours.
4.  Remove the sachet and ham bones.  Pass the soup through a food mill and return it to stockpot.
5.  Remove the meat from the bones. Cut the meat into a medium dice and add it to the soup.
6.  Bring the soup to a simmer and if neccessary adjust the consistency by adding hot chicken stock.  Adjusting the seasonings with salt and pepper and serve.

Some more recipes:

French Onion Soup

One yellow onion thinly sliced 10lbs

Clarified butter 8oz

Beef Stock 4qt

Chicken Stock 4qt

Fresh Tyme 1/2oz

Sherry 8oz

Salt and Pepper TT

French Bread sclices

Grated cheese (Swiss or Mozzarella)

Steps:

1. Saute the onions in the butter over low heat. Carefully caramelieze them thoroughly without burning.

2. Deglaze the pan with 8oz of beef stock. Cook au sec. Repeat this process until the onions are dark, even brown.

3. Add the remaining beef stock, the chicken stock and tyme.

4. Bring to a simmer and cook 20 mintutes to develop flavour. Adjust the seasonings and add the sherry.

5. Serve in warm bowls. Top each portion with a slice of toasted french bread and thick layer of chesse. Place under the broiler or salamander until the cheese is melted and lightly browned.

Butternut Squash and Maple Soup:

Butternut squash 3lbs

Onion

Grated ginger

Vegable oil

Chicken or vegable stock

Maple syrup TT

Salt TT

35% Cream this optional

1. Peel the squash. Remove the seeds and toast them in a hot oven.

2. Rough cut the squash and onion in to mirepoix

3. Sweet the squash and onion and ginger in oil.

4. Add the stock and bring to a boil, them simmer for 40 minutes.

5. Puree the soup and strain in into a clean pot.

6. Season with maple syrup to taste.

7. When serving, sprinkle the soup with toasted seeds.

Now for the cream. What I do is when the puree soup is in clean pot. I put back on stove and heat it up again and add some cream to it.

Prime Rib Roast:

Salt and Peper TT

Garlic Powder Tbsp

Onion Powder Tbsp

Chilli Powder tsp

Oregano tsp

Sugar cup

Basil tsp

Marjoram tsp

Steps:

1. Pull back netting, fold back the fat cap and season the roast well with the ingredients. Replace the fat cap and netting; place it the roast in an appropriate sized roasting pan. Roast at 300f-325f. The roast should be between 140f to 160f for rare to midume rare

2. Before putting roast in the overn. You could remove the bones from the roast. Then lay the roast back on the bones and put the fat cap back on top.

3. When the roast is done. Lift the roast with bones and cover with tinfoil to help it keep it warm. Then take left over juis and stran it into a clean pot. To help thicken juis add some flour and stir on low heat. Try not let it to burn. If is getting too thick add some beef stock.

4. Take the beef bones and cut them into indvidual pieces and place them on tray. Cut the roast to different people likeness.

Prime Rib stack or Beef dips:

Garlic butter

French Bread

Left over prime rib

Left over juis

First shave the left over prime rib. Then take some garlic butter and shaved prime rib. Let the butter melt in the pan and then place beef in the melted butter.

Second place one slice of frinch bread in toaster and let brown. After it is toasted take your meat and lay it on the bread and serve with left over juis. Be sure you reheat the juis over mid-low heat.

If making the Dips just toast two slices of bread and just lay beef on top of one toasted bread and then lay other slice on top. Add a little juis on beef. Then put some of the juis in small bowl for dipping.

Table setting

If you think it looks way too much.  You could scale it down to your needs.