Rotisserie Prime Rib with Cognac Mushrooms and Pearl Onions

Is there anything more lavish, festive and spectacular than a big juicy beef roast? This delicious recipe shares the convenient way of preparing a prime rib using the rotisserie unit on your grill. It’s simple to make outdoors and definitely tastes better. The finished product will dazzle you with the deeply flavored crust and medium-rare pink meat. A mouth-watering prime rib is the perfect meal for a special occasion, so why not give it a try this year for Christmas dinner?

Rotisserie Prime Rib

INGREDIENTS

  • 1 tablespoon plus ½ teaspoon kosher salt, divided
  • 2½ teaspoons freshly ground black pepper, divided
  • 2 teaspoons garlic powder
  • 1 teaspoon dried rubbed sage
  • 1 boneless prime rib roast, 5 to 6 pounds
  • 2 tablespoons extra-virgin olive oil
  • ½ cup (1 stick) unsalted butter, divided
  • 1 pound medium-size firm white mushrooms, brushed clean, stems trimmed flush with the caps
  • 8 ounces pearl onions, peeled or frozen white pearl onions, thawed
  • 2 ounces cognac or brandy
  • 1½ tablespoons fresh lemon juice
  • ¾ cup chicken broth or stock

INSTRUCTIONS

  1. Prepare the grill for indirect cooking over very low heat (300° to 325°F). Set up the rotisserie according to the manufacturer’s instructions.
  2. Combine 1 tablespoon of the salt, 2 teaspoons of the pepper, the garlic powder, and sage. Trim the thick fat cap on the roast, leaving very little, if any, exterior fat. Using butcher’s twine, tie the roast firmly in three places into a cylindrical shape (this will help it cook evenly). Brush the roast all over with the oil and season with the spices.
  3. Center the roast on the rotisserie spit and secure it with the spit forks. Make sure the roast is centered before tightening the forks completely. Place the spit into the motor and turn it on. Place a disposable foil pan under the roast on the cooking grates to collect the drippings. Grill the roast over indirect very low heat, with the lid closed, until an instant-read thermometer inserted into the center of the meat, not touching the metal spit, registers 125° to 130°F for medium rare, 1½ to 1¾ hours.
  4. About 25 minutes before the roast is ready to serve, prepare the mushrooms and onions. In a large nonstick skillet over medium-high heat, melt ¼ cup of the butter. Put the mushrooms (rounded side down first) and onions in the skillet and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook until the mushrooms and onions are golden brown, 8 to 10 minutes, turning once after 4 to 5 minutes. Reduce the heat to medium-low, cover the skillet, and cook until tender and cooked through, 12 to 15 minutes more, turning occasionally for even cooking. Add the cognac and lemon juice to the skillet; increase the heat to medium-high and cook, uncovered, until the liquid is reduced by half, 30 seconds to 1 minute. Add the broth and cook until the liquid is reduced by about one-third, 2 to 3 minutes. Stir in the remaining ¼ cup butter and swirl the skillet, forming a slightly thickened sauce. Remove from the heat and cover to keep warm.
  5. When the roast is done, transfer to a cutting board and let rest for about 20 minutes (the internal temperature will rise 5 to 10 degrees during this time). Remove the roast from the rotisserie spit and cut away the twine. Carve the roast into thick slices and serve warm with the mushrooms and onions.

Recipe Courtesy: http://www.weber.com/recipes

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Peppermint Brownies

Turn everyday brownies into a festive holiday treat! Enjoy the perfect seasonal recipe with the most favorable combination of rich chocolate and refreshing peppermint. Brownies made on the grill turn out just as good as oven baked brownies. In fact, they may even turn out to be the best tasting brownies you’ve ever had.

Peppermint Brownies

Serves: 12 // Prep time: 15 minutes | Grilling time: 40 to 50 minutes | Special equipment: 9-inch-square baking pan

INGREDIENTS

  • 1¼ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 cup (2 sticks) unsalted butter, plus more for the pan
  • 1¼ cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips
  • ½ cup finely crushed candy canes or other hard peppermint candies, divided
  • Confectioners’ sugar
  • Whipped cream (optional)

INSTRUCTIONS

  1. Prepare the grill for indirect cooking over low heat (keep the grill as close to 300°F as you can). Generously grease a grill-proof baking pan with butter, paying special attention to the bottom and sides.
  2. In a medium bowl sift the flour, cocoa powder, baking powder, and salt.
  3. In a medium saucepan over medium heat, melt the butter. Remove from the heat. Whisk the sugar into the melted butter until evenly blended. Whisk in the eggs, one at a time, blending well after each addition. Add the vanilla. Whisk in the flour mixture in two additions until smooth. Fold in the chocolate chips and all but about 1 tablespoon of the crushed candy canes. Pour the batter into the prepared pan. Smooth the top. Sprinkle the reserved crushed candy canes over the batter.
  4. Cook the brownies over *indirect low heat, with the lid closed, until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool completely in the pan on a wire rack. Dust with confectioners’ sugar and cut into squares. Top with whipped cream, if desired.

*Indirect low heat is when you put the food to be baked over a burner that is in the off position while the adjacent burner is on a low or medium setting.  

Recipe Courtesy: http://www.weber.com/recipes

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Valcourt FP11 Fireplace

Introducing the environmentally friendly fireplace of your dreams! The Valcourt FP11 Fireplace is Fireside’s newest, largest, clean-burning fireplace. This beautiful fireplace is unique because it has a guillotine door that raises vertically allowing you to easily load wood on the fire and the guillotine firescreen enables you to enjoy the crackling of an open fire in safety. This high-efficiency fireplace qualifies for the EPA clean-burning regulations.

Check out the beauty and warmth that the FP11 has to offer.

 

Roasted Root Vegetables with Garlic and Rosemary

Dig up some new flavors this winter with roasted root vegetables. When properly roasted, a sweet and energizing flavor emerges from root vegetables that are sure to please even the pickiest eater. In the winter, when other vegetables are hard to find, these ingredients are in abundance and altogether inexpensive. Here’s a healthy recipe packed with vitamins & minerals that may help avert disease and keep your body working well.
Roasted Root Veggies
Serves: 6 to 8 // Prep time: 25 minutes | Grilling time: about 10 minutes | Special equipment: perforated grill pan

INGREDIENTS

  • 1½ pounds celery root (bulbs only), peeled with a knife
  • ½ pound medium carrots, peeled
  • ½ pound medium parsnips, peeled
  • 1 medium sweet potato, about ¾ pound, peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh rosemary leaves
  • 2 teaspoons minced garlic
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Cut the celery root, carrots, parsnips, and sweet potato into 1-inch pieces. (If the parsnips are very thick, cut them lengthwise in half and remove the hard core before cutting into pieces). Bring a large pot of water to a boil. Add the celery root, carrots, and parsnips. After 2 minutes, add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Drain well.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for about 10 minutes.
  3. In a large bowl whisk the oil, rosemary, garlic, salt, and pepper. Add the vegetables to the bowl and turn to coat.
  4. Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until lightly charred and quite tender, about 10 minutes, turning occasionally. Serve warm.

Recipe Courtesy: http://www.weber.com/recipes

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5 Hot Tub Health Benefits

Hot tub therapy is a safe and effective way to enhance your health based on three simple principles: heat, buoyancy and water movement. Hot tub therapy has been scientifically proven and even recommended by doctors to treat a variety of ailments, from stress relief to arthritis. It helps with sleep, relieves aches & pains and helps you find quality time for yourself and your loved ones. Let’s take a closer look at the 5 hot tub health benefits:

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Petsgiving: A Thanksgiving Dinner Recipe for Dogs

Hoover3

My Thanksgiving dinner is one of the best meals that I have all year. I’ve never seen a live turkey and I’m sure that I would have a good time chasing one, but eating sautéed turkey giblets is even better.

I’m not a drooler, but when Roger fixes my Thanksgiving turkey giblets, I walk around the kitchen drooling. I’m sharing this simple recipe in hope that many dogs like me get the same delicious meal. A lot of humans really don’t know what to do with turkey giblets, so here’s what to do it you want to make a dog like me really happy:

      1. Remove the giblets from the turkey and rinse them in cold water.
      2. Cut off the tail of the turkey, rinse it and add it to the giblets.
      3. If you have a skinny dog like me, remove some of the turkey fat, rinse it and add it to the giblets. If you want to spoil your dog a little more (hopefully you do), slice off a nice piece of white meat, rinse it and add it to the giblets.
      4. Make sure that all the pieces are well drained.
      5. Dice everything into ½ to 1 inch pieces. Don’t worry about the tough parts like the gizzard, just dice it all up. We dogs like to chew things.
      6. Add a tablespoon of cooking oil to a large sauce pan and heat it to medium heat. Add the diced giblets.
      7. Saute the giblet mix for about 3 minutes on medium, stirring occasionally. Cover and finish on low heat for 5 minutes.
      8. Cool and refrigerate until the next mealtime.
      9. Add about 50% dry dog food to the sautéed giblet mix and serve. Talk about a mouthwatering meal for dogs!!!
      The sautéed giblet mix, served with dry dog food will make about 4 meals for a medium sized dog. A hungry, skinny dog like me will want to eat it all at one meal, however!

Your turkey loving friend,

Hoover

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