Cajun Prime Rib
Roasted Garlic Mashed Potatoes
Mélange de Haricots with Mushrooms
Cajun Prime Rib
Recipe by Paul Prudhomme
Remove the fat cap from the top of the prime rib roast. Season the meat with a generous amount of pepper, salt, and garlic powder. Arrange thinly sliced onions in a layer on top then replace the fat cap. Bake at 550°F for 35 minutes. Cool, then refrigerate until completely chilled. Remove the fat cap and discard.
Slice the cold rib into thick steaks.
Season the steaks generously with the Cajun spice mixture:
- 1 tbsp Plus 1 tsp -- salt
- 1 tbsp Plus 2 tsp -- white pepper
- 1 tbsp Plus 2 tsp -- fennel seeds
- 1 tbsp Plus 3/4 tsp -- black pepper
- 2 1/2 tsp Dry mustard
- 2 1/2 tsp Ground cayenne pepper
Heat cast iron skillet until beyond the smoking stage. The skillet cannot be too hot! Cook steaks in the hot dry skillet.
Look at that smoke! This is an outdoor experience. How do you like Greg's double burner propane stove?
Cook on very high heat until a black crust forms (about 2 minutes per side).
Make sure the steaks are well-chilled when they go into the hot skillet, this will insure a rare to medium-rare interior with the blackened exterior.
Pat's excellent wine pairing: 1994 RUBICON EDIZIONE PENNINO Zinfandel Magnum. This serious Zinfandel has briary and spicy aromas with berry fruit and peppery flavors.
Thank you for a wonderful evening to my friends Chip & Pat! And to Greg for bringing his amazing cooking stove and introducing us to this legendary Paul Prudhomme recipe.