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Saturday, December 27, 2014

CHRISTMAS PRIME RIB AND CRAB DINNER

 CHRISTMAS PRIME RIB AND CRAB 
DINNER AT HOME

Nothing better than Christmas Dinner at home with family and friends.  We invited what little family we have in Hawaii plus a few very old friends to enjoy a Christmas feast.  For some crazy reason that I cannot explain I bought a 17 pound Prime Rib for nine people.  It is safe to say that there was plenty of leftovers for people to take home.  It took about four hours to cook the Prime Rib.  We started by making small cuts in the meat and then inserted cloves of garlic into them.   Generously coated both sides of the beef with sea salt and freshly cracked pepper.  Then coated with a mixture of Dijon Mustard and Horseradish followed by a mixture of garlic, rosemary and thyme.  The Prime Rib cooked to perfection in about four hours.  Only problem is that the outside herb mixture burnt.  I think next time we will tent the Prime Rib with aluminum foil to avoid crisping the herbs.  The overall flavor of the Prime Rib was fantastic.  One of the best we have ever made if not the best!
We started the day with several hours of hanging out and enjoying pupu's. Then we convened in the formal dining room for a Christmas feast.  Served Alaskan King Crab Legs along with the Prime Rib and some great side dishes.  I liked the Twice Baked Potatoes best.  My wife crisps the potato skins and then fills them with mashed potatoes, cheese and bacon.  Oh..so good....top with a little Sour Cream, Bacon and Chives and you are in potato heaven.  Also enjoyed Asparagus with Hollandaise Sauce, Brussels Sprouts with Honey, Shallots and Bacon, Caesar Salad with Anchovies and Sauteed Mushrooms with Shallots, Garlic, Thyme, White Wine and Butter.  This was an incredible meal enjoyed with the two loves of my life, family and friends.  Very blessed for this day.

17 POUND BONE IN PRIME RIB
CUT SMALL HOLES IN BEEF AND INSERTED GARLIC
SALT AND PEPPERED BOTH SIDES OF THE BEEF THEN COATED IN A
MIXTURE OF DIJON MUSTARD AND HORSERADISH
TOPPED MUSTARD AND HORSERADISH WITH MIXTURE OF THYME, ROSEMARY AND GARLIC
CHRISTMAS APPETIZERS
CHILLED SHRIMP WITH COCKTAIL SAUCE
FRESH AHI SASHIMI
ASSORTED CHEESE PLATTER
ASSORTED ITALIAN MEATS
KIM CHE TAKO AND AHI POKE
DEVILED EGGS WITH CREAM CHEESE, SOUR CREME AND PIMENTO
SUPER SPICY EDAMAME
LIVER PATE WITH RASPBERRY JAM AND TOASTED BREAD
READY TO FEAST!
CHRISTMAS DINNER
THE STAR OF THE SHOW WAS A LITTLE BURNT ON THE OUTSIDE BUT PERFECTLY COOKED INSIDE
SAUTEED MUSHROOMS WITH WHITE WINE, GARLIC, THYME AND BUTTER,
BRUSSELS SPROUTS WITH SHALLOTS AND BACON,
ALASKAN KING CRAB LEGS
CRAB LEGS WERE LARGE, MEATY AND SWEET
TWICE BAKED POTATOES WITH CHEESE AND BACON, CAESAR SALAD, ASPARAGUS WITH HOLLANDAISE SAUCE
ROAST BEEF COOKED TO PERFECTION 
MEDIUM RARE ON THE INSIDE WITH GARLIC AND HERB FLAVOR
I LOVED THE PRIME RIB AND TWICE BAKED POTATOES 
BACON, CHIVES AND SOUR CREAM FOR THE BAKED POTATOES
CHOCOLATE CHEESECAKE WITH STRAWBERRIES AND WHIPPED CREAM
LUCKIEST GUY ON THE PLANET TO HAVE THESE TWO ELVES 

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