Saturday, February 12, 2011

Harbinger Of Spring

Beware the eyes of ...... POTATOES! Yes the spuds in my garage are growing eyes. Looking for fertile ground in which to grow their offspring. I can't wait. The potatoes I got out of the garden last year were the best I have ever tasted and I knew there were no chemicals on them. The farm co-op had potatoes already so I bought mine. Last year I waited and had to take what they had. This year I bought Yukon Gold, Purple Majesty, and Chieftain (buttery gold, purple, and red potatoes respectively). I can taste them already.

Another sign of spring? Apparently the first three months of the year we have a type of  hawk (a small one fortunately) that spends time in this neck of the woods. We had a very close call with one yesterday. I happened to look out of my kitchen window as I so often do to check on my girls, just in time to see a small hawk take down my little 1 1/2 lb. bantam rooster. I don't think I have moved that fast since my kids were tiny and in trouble. I was out the door, across the deck, and to the edge of the property in a flash. That nasty little bird was dragging my poor boy across the ground in an attempt to get his "dinner" away from the screaming, crazy, WILD thing coming at him. It left without its meal and I picked up what I thought was going to be a very dead rooster bleeding and in shock. Needless to say he ended up in the house where I cleaned his wounds and kept him warm until he regained his composure and his balance. He wasn't walking too good. Kept falling on his face. After spreading a towel out we propped him up with rolled towels on one of the kids beds. And carefully fed him water with a medicine dropper. Would you believe that tough little guy was outside bossing his ladies around an hour later? He does have some battle scars though. He is missing quite a few feathers at the base of his tail and his comb and wattles are bruised and bloody. (you can click on the pictures for a closer view) I think I will keep the flock closer to the house for a few months and not let them out of the run unless I am with them in the garden. That will make them mad at me but better than being bird food.

So the last post I was about to make a prime rib roasted in Kosher salt for Candlemas. Well it turned out so yummy that I am doing it for Valentines day. I even got feed back from a parent of one of the kids friends that was here for that meal. Guess she went home raving about it. The next roast is almost twice the size. It is really very easy to do. Especially if you have an oven with a meat probe that keeps track of the internal temperature. My family likes beef rare. So I cook it to an internal temperature of  125 degrees then take it out and let it sit for 20 or 30 minutes with a piece of foil over it and a tea towel. It keeps cooking, sets the juices and comes out perfect. 135 is medium rare. Here is how its done.
Buy a prime rib that has had the bones cut off and re-tied back onto the roast. Set the probe in the roast according to manufactures directions. (If you don't have a probe you will have to use a meat thermometer near the end). Using a pan that is at least 3 to 4 inches deep pour a thick layer (1 to 2 inches) of course Kosher salt (not table salt) and set roast bone side down in it gently seating it into the salt. Pour lots of salt over the roast building up the sides until the meat is completely covered. You can use a little water sprinkled on the salt to help pack the salt on. Just cover the roast kind of like burying your spouse or significant other in the sand. (ha)! Roast at 325 degrees for 10 to 15 minutes per pound or until your thermometer registers the correct temperature.

This sounds like a really scary recipe to try especially with such an expensive cut of meat but it is really easy and really yummy. There are a lot of recipes on Just search salt roasted or salt encrusted prime rib. Some cook it longer at a lower temperature and some higher for a shorter time. Some even season the roast before burying it with things such as Lipton onion soup mix. I wont go there but I did season mine with an apple wood smoked salt and some fresh ground pepper. So here are some pics of my roast. YUM!

Make sure you take all the salt off before slicing and serving. Really worth a try so DO IT!
P.S-Did you know you can click on any of these pictures to see them larger? Let me know how yours turns out.
Next post I will be making pots for seed starts. I want a little jump on the tomato season this year.

1 comment:

Modern Day Redneck said...

Thanks for the recipe, I will give it a shot. It looks really good.

Our prime predator is the owl. They are so fast and only take the head of the chicken. I had one do it right in front of me and it was so fast I couldn't even get in the pen in time. That is why we got the geese. The owls have not been back.