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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
 
Print (Without Pictures) -- Other print options at the bottom

Garlic Prime Rib

During my time in the PhD program, I started cooking more and more. I decided one day that I wanted to try to cook a prime rib, but didn't even know what cut of meat I needed.  So, I went to my butcher and asked him where the prime rib came from.  He brought out a large hunk of ribeye with the bone in and showed me.  Then he told them that he could cut out whatever section I needed. 
 
The normal cost for ribeye was around $10 a pound, so a 5 pound prime rib was going to cost around $50.  I told him that I was just gathering information and really had not even thought through how I was going to cook it.  He replied by telling me that they were having a manager's special during the weekend where they would sell the prime rib for $4.50 a pound.  That brought the cost of the prime rib down to $22.50, so I bought it. 
 
When I cooked it (with the recipe below), it came out so good that the next day, I went back and got another 5 pound prime rib to cook later in the week.

 

Ingredients

1 5 pound prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Optional - toasted, then ground:
1/2 teaspoon coriander
1/2 teaspoon fennel
1/2 teaspoon cumin

 

Cooking Directions

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme (and optional: fennel, coriander and cumin). Score the fat. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Heat the oven to 460 degrees.
 
Bake the roast for 12 minutes at 460 then turn down to 400 for 8 minutes, and then 350 until the internal temperature reaches 125 degrees for medium rare (be sure to check multiple parts of the meat - sometimes one part is 125 but another part is 100 -- in fact, look at the pictures below and you will see that part of the finished product is medium rare and the other part is medium to medium well).
 
Remove roast from the oven.  Cover with foil.  Allow the roast to rest for 10 or 20 minutes (let internal temperature rise to 135) before carving so the meat can retain its juices.

 

Cooking Notes

You can try this with other oils. I have used olive oil, canola oil and grapeseed oil.
I have cooked this in several different cooking vessels.  I like the cast iron skillet because the size is appropriate and it is the easiest to clean.  Once the prime rib is done, you can also collect the juices to make an au jus.  I'll add that recipe later.

 

Coriander Fennel and Cumin Seeds.

Coriander Fennel and Cumin Seeds.

 

Toasted - get the skillet hot and this will take less than 30 seconds.  Then grind.

Toasted - get the skillet hot and this will take less than 30 seconds. Then grind.

 

10 Garlic cloves in a food processor.

10 Garlic cloves in a food processor.

 

Chopped - about 7 short bursts.

Chopped - about 7 short bursts.

 

Add the olive oil.

Add the olive oil.

 

And chop.

And chop.

 

Fresh thyme - dried thyme works also, but I like it fresh if I can get it.

Fresh thyme - dried thyme works also, but I like it fresh if I can get it.

 

Add the thyme, salt and pepper and chop again (6-9 bursts).

Add the thyme, salt and pepper and chop again (6-9 bursts).

 

Add the fennel, coriander and cumin mixture and the crust mixture is done.

Add the fennel, coriander and cumin mixture and the crust mixture is done.

 

Put meat in cooking pan and score.

Put meat in cooking pan and score.

 

Use a spatula to put mixture on the meat.

Use a spatula to put mixture on the meat.

 

Spread evenly.  I clean up the drippings so they don't burn.

Spread evenly. I clean up the drippings so they don't burn.

 

Cook as directed above.

Cook as directed above.

 

Allow to rest for 10-15 minutes (cover with foil - not shown).

Allow to rest for 10-15 minutes (cover with foil - not shown).

 

Cut (this is more medium than I normally make it (I had guests...))

Cut (this is more medium than I normally make it (I had guests...))

 

I bought a $7 electric knife - it was a great purchase and made cutting very easy.

I bought a $7 electric knife - it was a great purchase and made cutting very easy.

 

Nice, even slices.

Nice, even slices.

 

Serve

Serve

 

Garlic Prime Rib

Garlic Prime Rib

 
 
 
          
 
 
 
 
 

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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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