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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Salt Encrusted Prime Rib

Here is another recipe for prime rib, with a different cooking method. This one takes quite a bit longer, but yields a succulent piece of meat for that special family occasion.
UPDATED:  I made this again.  The first time I made it, the meat on the inside was very good, but the outside layer was very, very salty.  The second time I made it (and the pictures below reflect what I did), I used a cheesecloth between the meat and the salt and then peeled away the cheesecloth when the cooking was done.  That left all of the flavor in the meat - but there was no salty taste.

 

Ingredients

2 cups coarse kosher salt
6 pound prime rib roast
1 cup soy sauce (or a marinade)
ground black pepper
seasoning salt
Other spices (as desired)

 

Cooking Directions

Heat the oven to 210 degrees F.
Cover the bottom of a roasting pan with a layer of kosher salt. Coat the roast with a marinade (so the salt will stick to the sides). Place the roast, bone side down. Season the meat with the ground black pepper and seasoning salt.  Add other spices as desired (I use my coriander, cumin, fennel combination that I showed in the other prime rib recipe).  Wrap the meat completely in cheesecloth and then cover completely with kosher salt.
 
Roast for 3 to 5 hours, or until the internal temperature of the meat reaches 135 degrees F.
 
Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. Remove the meat from the cheesecloth.  Cut and serve.

 

Set the prime rib out for one hour (to take the chill off)

Set the prime rib out for one hour (to take the chill off)

 

I used Dale's Marinade to lightly coat the outside of the meat

I used Dale's Marinade to lightly coat the outside of the meat

 

Add pepper, seasoned salt and other spices to top of the prime rib.

Add pepper, seasoned salt and other spices to top of the prime rib.

 

Line Pan with Salt.  Cover Meat with Cheesecloth.

Line Pan with Salt. Cover Meat with Cheesecloth.

 

Coat the top and sides with salt

Coat the top and sides with salt

 

Cook for 3-5 hours (this 5 pound one took 3 hrs 10 min) at 210 degrees.  Allow to rest for 30 min.

Cook for 3-5 hours (this 5 pound one took 3 hrs 10 min) at 210 degrees. Allow to rest for 30 min.

 

Remove Cheesecloth  Ready to cut

Remove Cheesecloth Ready to cut

 

Salt Encrusted Prime Rib

Salt Encrusted Prime Rib

 

Serve

Serve

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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