Serve up prime rib, potatoes with a Mexican twist
Put a twist on traditional Christmas dinnersPlay Video
Nashville-style hot chicken to put you in the mood for love
Salted caramel chocolate tart: Food to get you in the mood
Super Bowl showdown: Burgers vs. barbecue!
TODAY anchors make their Super Bowl 50 picks: The snacks!
Marcela Valladolid, of Food Network's "Mexican Made Easy," makes a holiday feast of prime rib with chile de arbol, grilled potatoes with chipotle and crunchy cauliflower.
- 1 (4 rib) prime rib roast with ribs (often called standing rib roast; 9-10 pounds
- Salt as needed
- 1/4 cup Dijon mustard
- 2 tablespoons all purpose flour
- 2 tablespoons soy sauce
- 2 tablespoons worcestershire sauce
- 1/4 cup assortment of ground peppercorns
- 1 tablespoon ground chile de arbol
- 4 garlic cloves, smashed
- 2 tablespoon ground rosemary
- Beef broth as needed
Preheat oven to 400°F. Let roast stand for 1 hour at room temperature. Season the roast heavily with salt.In a separate bowl, mix the rest of ingredients, except for broth to form a paste. When all ingredients are combined and the paste is formed, rub all over prime rib roast.Place prime rib roast on a roasting rack, add 2 cups beef broth to the roasting pan. Roast for about 30 minutes, until it is perfectly browned. Remove from oven, and reduce heat to 350°F. With aluminum foil, form a tent over the prime rib roast to cover it. Make sure the aluminum foil does not touch the prime rib, since it can damage it crust that it is forming. Return to oven and roast for 1 1/2 to 2 hours, until thermometer registers 110°F. Make sure to keep adding broth to the pan while roasting if liquid begins to evaporate, because that will later be used for gravy. Remove from oven and let rest, uncovered, for a least 20 minutes before carving and pour pan drippings into a separate bowl, reserve and set aside for gravy. Internal temperature of meat should rise to 130°F for medium rare.
- 2 pounds baby red potatoes, cut into 1/2 inch-thick slices
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 teaspoon chipotle powder
- 1 teaspoon chopped fresh cilantro
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon salt
- Freshly ground black pepper
Prepare a gas grill for direct heat cooking over medium high heat.Cook potatoes in a large pot of well salted boiling water 10 minutes (potatoes will not be cooked through).Mix butter with chipotle powder, cilantro, olive oil, and 1/4 teaspoon salt in a bowl. Drain potatoes and toss with chipotle oil mixture. Transfer potatoes to grill. Grill potatoes, covered, turning once or twice until tender, about 5 minutes total. Return potatoes to bowl and toss again with chipotle oil. Season with remaining tablespoon of salt. Serve warm.
For the crunch butter
- 4 oz softened unsalted butter
- 1 grated garlic clove
- 2 tablespoons grated parmesan
- 2 tablespoons panko bread crumbs
- Salt to taste
For roasted cauliflower
- 2 tablespoons olive oil
- 4 cups cauliflower, sliced
- Salt to taste
- 2 tablespoons water
- 1 tsp crunch butter (recipe follows)
- 1 tablespoon pine nuts, toasted
- 2 tablespoons pickles peppers, such as Hungarian wax peppers and banana peppers
- 1 oz grated parmesan
- 1 tablespoon mint, torn
- 2 teaspoons pine nuts toasted
- 2 teaspoons parmesan cheese, grated
- 2 teaspoons mint, torn
For the crunch butter:In a mixer fitted with a paddle attachment, combine all the ingredients and whip until light and fluffy. Reserve for later use.For the cauliflower:Heat oil in saute pan. Add cauliflower and cook until caramelized. Tossing to make sure that it is caramelized on all sides, about 4 minutes. Season to taste with salt. Add water and steam cauliflower until cooked, about 3 minutes. Add crunch butter and toss to coat and then add pine nuts and pickled peppers. Toss until heated, about 2 minutes. Remove from heat. Add parmesan and mint, toss to combine. Plate on platter, garnish with parmesan, pine nuts, and mint.