Costa Prima Cena

[ChileRelleno]

Costa Prima Cena, that's Latin for 'Prime Rib Dinner' which is what's going down here.


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Smoked Prime Rib with Shishito Chimichurri

Fondant Potatoes

Chevre Bruschetta

Dark Chocolate Mousse with Raspberries


Smoked Prime Rib

Truss tightly with twine, this will give it a circular shape and ensure even cooking

Dry brine with kosher salt for 6-12 hours

Marinate for 6-12 hours in a 2:1 mix of A1 sauce and Worcestershire sauce

Liberally dust with fresh herbs and spices, rosemary, thyme, granulated garlic and onion, salt and pepper.

Smoke over hickory at 225°-250° to an IT of 130°













Sadly a few people have a problem with properly cooked beef, I told them if they wanted it Done or Well done, the broiler was on and they'd have to murder it themselves.  They did.





Shishito Chimichurri

Saute a dozen or so large shishito peppers in a little olive oil, the chop them coarsely.

Chop about a half cup of parsley and add to peppers, add 1t minced garlic

Add approx 1T lemon juice and 1T zest, add 2T red wine vinegar and 1T olive oil

Carefully pulse to minced consistency in a food processor

Salt to taste

Chill for an hour or two before using





Fondant Potatoes

Angels kick back on these and play their harps.

[URL unfurl="true"]https://www.smokingmeatforums.com/threads/fondant-potatoes-aka-pommes-fondant.316606/#post-2352293/[/URL]







Chevre Bruschetta

So damned good!

[URL unfurl="true"]https://www.smokingmeatforums.com/threads/chevre-bruschetta.317169/[/URL]









Dark Chocolate Mousse with Raspberries

2 large cans of whipped cream

4c fresh Raspberries

1- 6.8oz size bar, Hershey's Special Dark Chocolate

1c Hershey's Dark Chocolate powder

2.25c white sugar

4c heavy cream

4t vanilla extract

4t unflavored gelatin

1/4c cold water

1/2c boiling water

Combine gelatin and cold water, stir well and allow gelatin to soften for 10 minutes

Add boiling water to gelatin and stir well, allow to cool a bit, very warm.

Mix the chocolate while it cools

Combine chocolate and sugar, mix well, add cream and vanilla, whip till it forms stiff peaks

Add gelatin and mix well, hold in fridge for at least 2 hours to firm up

Layer the mousse with the berries and whipped cream, grate the chocolate bar for garnish along with Chocolate Hazelnut Crepes

Makes about six two cup sized servings


These had folks sounding like Andrew Zimmern, "Mmmmmm! Ohhhhhh!  That is so good!"







The Finale!

[ChileRelleno]

Tough crowd...