Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘glaze’

Passover Primer

Posted by Caveman Cooking on April 5, 2012

Glazed Teriyamic Prime Rib With Passover quickly approaching, we thought it might be a good time to remind you of some of the dishes that will grace our Seder table as we munch on matzoh while telling the story of the Exodus from Egypt. Granted, we are cutting it a bit close, but all of these recipes are doable in time for the “first night” to help make your Seder spectacular.

While a beef brisket is the traditional dish found on most Passover menus, we like to bump it up a notch with a prime rib instead. To make sure it is tender and full of fantastic flavor we turn to our Glazed Teriyamic Prime Rib. Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances that will have you and your guests mewing with delight. It’s simple, too! Just put together some Teriyamic Marinade, marinate it overnight, and then roast or grill it to perfection. Give this a try if you are looking to break away from tradition … at least as far as the main course is concerned! 😉

While we get a bit iconoclastic with the above recipe, we are truly traditionalists at heart. Especially when it comes to the rest of what graces our Seder dinner plates. And, nothing is more traditional than Haroses (aka Apple-Walnut Relish)! Haroses (aka Apple-Walnut Relish) Whether you call/spell it haroses, charoset, charoses, haroset, charoseth or haroseth, it is all the same basic dish – an apple and walnut relish that is a staple of the Passover Sedar. It is meant to symbolize the mortar ancient Jews used to build the pyramids while enslaved in Egypt. But, Haroses isn’t just for Passover, anymore! At least in the Cavehold. We will also use it as a side-relish or topping for fish, chicken, and even pork chops (I can just hear the cries of “Sacrilege!” from the Kosher crowd as I type this 😉 ). This one is easy, too (what else would you expect from this site). All you need are some apples, walnuts, Concord Grape wine, honey, cinnamon, and a food processor, and you are good to go! Really good!!

Another Seder staple is Horseradish. It not only belongs on the traditional Seder plate, it is also a requisite part of the modern “Hillel Sandwich” where it is combined with Haroses and matzoh just before the main meal is served. Prepared Horseradish While we use shavings from a Horseradish root for display and eating purposes, we also like to have plenty of Prepared Horseradish on hand, as well. It goes great with everything from the Hillel Sandwich, to Gefilte Fish, to the Teriyamic Prime Rib (or brisket, for you folks who just can’t break any traditions). Again, it’s very easy to make with just 4 ingredients and a blender or food processor being the necessary components. The only problem may be locating some Horseradish root … we had to go to four stores before we found some! Also, I want to warn you to keep your face away from the blender/processor when you remove the lid. Unless, of course, you enjoy the tears you get when chopping onions … in that case, this will be quite a rush for you! 😆

Mouthwatering Macaroons What Passover repast would be complete without some succulent sweets to top off the meal? Of course, anything with flour and/or yeast is verboten. But, that doesn’t mean you can’t have some delicious desserts waiting for you after the last prayer is offered and the last song is sung. One of our all-time favorites is a slew of Mouthwatering Macaroons! These, too, are simple to make and always a crowd favorite. What’s not to love, coconut, vanilla and sweet condensed milk (aka “nectar of the Gods”)? Plus, if you want to take them to the next level, as we tend to do around here, dip them in some dipping chocolate (as seen here). We serve them both, dipped and undipped. Though, I have to say, the dipped ones always seem to disappear first!

These are just a few of the dishes we will be enjoying while regaling the Passover tale. I must say, though, that Passover reminds me of the old joke: What is the definition of every Jewish Holiday? They tried to kill us, we won, let’s eat! We hope that you and yours enjoy the upcoming Holiday weekend, whether you celebrate at the Seder or Easter table.

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Glazed Teriyamic Prime Rib

Posted by Caveman Cooking on November 5, 2009


Whether you call it Prime Rib, Standing Rib Roast, or a bone-in Ribeye Roast this is one recipe that is full of flavorful nuances.

INGREDIENTS
1 Prime Rib Roast (4-6 lbs.)
1 Bowl of Teriyamic Marinade (see recipe)
1 Large Ziploc Bag (at least 1 gallon)
1 Very Shallow Disposable Aluminum Cake Pan (for grill), or Roasting Pan & Rack (for oven)

RECIPE


Take well-trimmed roast and place into large zip lock plastic bag, pour marinade evenly over meat, and refrigerate overnight. Be sure to turn the bag over at least once halfway though the process to ensure even marinating (I also like getting some marinate time on the sides of the roast, as well).
HINT: Place marinating bag on a plate, just in case it springs a leak. Unless you like cleaning marinade out of the nooks and crannies of your fridge … yes, this was learned the hard way!

Once fully marinated, it’s time to get cooking. This can be done in the oven (325°) with a roasting pan and rack. But, a real Caveman likes to do this on the grill! Place cake pan centered under BBQ grill, then light. (NOTE: If using charcoal, first light coals and allow to grey-out. Then spread coals evenly around perimeter of grill, leaving a hole in the middle of grill, and place cake pan in hole.) This is important in order to avoid flame-ups!

If using gas grill, turn off middle burner.  Place roast on grill, BONE DOWN, centered over cake pan.  Save remaining marinade for liberal basting every 20 minutes during the first hour of cooking.  Cover grill and try to keep hood temperature around 300°.  Should be done in about 90 minutes for a 4 pound roast (longer if cooking bigger roast).

When done, place roast on serving plate and let stand for 10 minutes before slicing.

The meat should be tender, juicy and full of incredible flavor. This time, we served it with Rice Pilaf, fresh steamed Broccoli, and an Iceberg Wedge Salad.

Prep Time = 10 minutes
Cook Time = Approx. 90 minutes for a 4 pound roast
Serves 4-6

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

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Killer BBQ Sauce

Posted by Caveman Cooking on October 29, 2009

Simple to make, and great as a dipping sauce, glaze or marinade.  Incredible with ribs, tri-tip, or chicken.

INGREDIENTS

1 Bottle (approx. 14 oz.) of regular BBQ sauce
1/4 cup Teriyaki sauce
2 Tbsp. Molassas
1 Tbsp. Dried chopped onion
1 Tbsp. Chopped garlic
1 Tbsp. Brown Sugar
1 Tbsp. Sugar
1/2 Tbsp. Chili Powder or the rub you are using on the meat

RECIPE

Combine all ingredients in a suitably sized tupperware bowl.  With a fork or whisk, stir until well blended. Seal bowl with lid and refrigerate until needed.
BBQ Sauce

HINT:  Though just about any sauce will work for the base, I prefer using Chris & Pitts or Kinder’s BBQ Sauce.  Also, the bottled, pre-chopped garlic works best in this recipe – fresh garlic seems to take over the flavor of the sauce.
Want to be a real Caveman? Add a 1/2 Tbsp. of Red Crushed Chili Pepper … extra spice makes it nice!

Prep Time = less than 5 minutes
Cook Time = 0 minutes
Serves 10-12

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Rubs, Sauces, Marinades & Dressings | Tagged: , , , , , | 2 Comments »