Valentine’s Day is only a couple weeks away and it is coming up quickly. I want to be prepared for it so I’m starting to plan now. It’s time to show the people in our lives how much we love them.
Well it is only a few days away from celebrating Valentine’s Day with my honey and I have my meal planned out. This year we are spending the evening at home with a quick easy meal.
I’m so excited because I discovered a new item in the Meat Service Counter at Coborn’s and it is going to be perfect for my Valentine’s Day dinner. I have always been intimidated at the thought of cooking prime rib and I didn’t want to purchase an entire roast because it is just the two of us so can you believe Coborn’s has pre-cooked prime rib and they sell it by the slice? Whoo hooo!
Well here is how easy it is to make… normally my husband does the grilling and I guess it is some kind of ritual for him but I look at it this way; it is one less thing for me to worry about. He throws it on the grill and it usually takes about 7 minutes on each side and it is ready to go or you can do what I’m going to do (because I’m not nuts enough to stand outside in this cold weather) and place the prime rib in a glass baking dish and bake in a 375 degree oven. The prime rib was about an inch thick and it took about 20 minutes to heat through. Don’t forget the au jus for dipping either!
Then along with the prime rib I can’t forget to serve our favorite… crab legs!! Here is where the easy really comes in. When purchasing the crab legs I plan on 1 pound per person. The crab legs are fully cooked so back on the grill or in boiling water for 10 minutes these little legs go for a quick warm up.
Here is a tip I want to pass on to all of you that I learned at a little seaside restaurant in San Francisco. First pull the membrane out between the joint of the leg, slowly. Then break the leg in half. Once you do this the meat slides out perfectly.
One other little hint; if you love cilantro or basil just add a little sprinkle or two to your melted butter for some wonderful flavor. Don’t forget to serve some wine or sparkling water and you have the perfect Valentine’s Day dinner.
Meat and Seafood Merchandiser
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Fire up your grill – April 27 is National Prime Rib Day! Oftentimes, people think of prime rib as a designation from the U.S. Department of Agriculture (USDA), meaning the meat is Prime Grade. In fact, the word “Prime” refers to the most desirable part of the rib section of the beef, regardless of its USDA Grade.
Whether cooking prime rib inside or out, there are a few tips to help your beef turn out tender and juicy. The first is to remove the bones to allow your meat to brown on all sides. In addition, the coat of paste you use to cover your prime rib, a mix of oil, herbs, and spices, will help you create a flavorful crust. Continue reading “Tips for Cooking Meat”