A Prime Holiday Feast | 48-inch Thermador Range скачать в хорошем качестве

A Prime Holiday Feast | 48-inch Thermador Range

Kick-off the Holidays with pure joy, endless laughter, and superior cooking. Watch Allan Chappelear prepare “A Prime Holiday Feast” on his Thermador 48” Pro Range. Learn more about Thermador ranges at https://www.thermador.com/us/products... This prime rib recipe is the perfect dish to enjoy on a cozy night in this holiday season. Make Allan’s meal below, or get more recipe inspiration at https://www.thermador.com/us/experien... For more content, be sure to like, comment, and subscribe! RECIPE: PRIME RIB WITH MUSTARD RUB AND GRAVY INGREDIENTS: -Prime Rib (6-8 lb) -Salt -5 cloves garlic -1 tbsp thyme -1 tbsp ginger -½ cup mustard -1 cup duck fat -1 cup flour -¼ cup bourbon -1 cup beef broth STEPS: -Temper meat for 2-3 hours (bring to room temp) -Pre-heat oven to 450. Bake mode. -Season with salt on all sides -Sear prime rib in oven at 450 for 20 minutes. -Remove from oven and reduce heat to 220 -Prepare meat-rub -Mince 5 cloves of garlic -De-stem 1 tbsb thyme -Grate 1 tbsp ginger -½ cup mustard -Splash of black pepper -Mix together in bowl -Spread rub liberally over seared meat -Roast meat in the oven at 220, bake mode, for 90 minutes to 2 hours -Monitor internal temperature periodically. -When internal temp hits 120, remove from oven. -Rest meat for 15 minutes before serving. -Prepare gravy -Add duck fat to roasting-pan drippings, bring to simmer. -Add flour, stirring constantly until paste-like consistency. -Lower flame to XLO to avoid burning -For added flavor, add in ¼ cup of bourbon (note: alcohol will burn off) -Add beef broth little by little, as needed, stirring constantly, until gravy consistency. POTATO CREAM SAUCE MASH INGREDIENTS: ~10 potatoes -Butter -Salt -2 cups heavy cream -3 cloves garlic -2 bay leaves STEPS: -Cube potatoes into 1” pieces -Place cubed potatoes into pot of cold water and bring to boil -Prepare cream sauce. -Mince garlic -Add cream, garlic and bay leaves into a small pot. -Bring to a simmer for ~10 minutes -Filter through strainer -When potatoes are cooked through, drain water. -Mix in cream sauce and mash. -Add butter and salt to taste. BRUSSELS SPROUTS WITH POMEGRANATE INGREDIENTS: 2 lbs brussel sprouts Butter, Olive Oil 2 pomegranates STEPS: -De-stem and halve brussels sprouts -Heat pan with butter and olive oil, medium heat. -Place brussels sprout halves onto pan, face-down -Remove once cooked through. Typically 10-12 minutes -While cooking, extract pomegranate seeds and set aside in bowl -Garnish cooked brussels with pomegranate seeds ROASTED CARROTS IN A GINGER CITRUS GLAZE INGREDIENTS: -1 bunch, carrots -Olive oil -Butter -Salt -Pepper -2 oranges -3 cloves of garlic -1 shallot -Ginger STEPS: -Peel and halve carrots, length-wise -Prepare glaze -Squeeze juice from oranges into bowl -Mince garlic -Mince shallot -Finely grate ginger -Mix all in bowl -Heat pan with olive oil and butter, just below medium heat. -Add carrots to pan with salt and pepper -Pour in carrot glaze / sauce -Pan roast until carrots are cooked through -Toss occasionally, for even cooking