*  Exported from  MasterCook  *
 
                              Cajun Prime Rib
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
                 Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        Prime rib roast (10-1/2 lbs)
      1/4  Cup           Black pepper
      1/4  Cup           Garlic powder
      1/4  Cup           Salt
    2      Each          Onions, thinly sliced
                         --SEASONING MIX (OPTIONAL---
    1      Tablespoon    Plus 1 tsp, salt
    1      Tablespoon    Plus 2 tsp, white pepper
    1      Tablespoon    Plus 2 tsp, fennel seeds
    1      Tablespoon    Plus 3/4 tsp, black pepper
    2 1/2  Teaspoons     Dry mustard
    2 1/2  Teaspoons     Ground cayenne pepper
 
 Remove fat cap off top of meat (butcher can do this for you) and save.
 Place the roast, standing on the rib bones, in a very large roasting pan.
 Then with a knife make several dozen punctures through the silver skin so
 seasoning can permeate meat.  Pour a very generous, even layer of black pepper
 over the top of the meat (the pepper should completely cover it); repeat with
 the garlic powder, then the salt, totally covering the preceding layer.
 Carefully arrange the onions in an even layer on top so as not to knock off
 the seasoning.  Place the fat cap back on top.  Refrigerate 24 hours. Bake
 ribs in a 550F oven until the fat is dark brown and crispy on top, about 35
 minutes.
 Remove from oven and cool slightly.  Refrigerate until well chilled, about 3
 hours.  (this is done so the juices will solidify and the steaks can be cooked
 rare.)  Remove fat cap and disgard.  With the blade of a large knife, scrape
 off the onions and as much of the seasonings as possible and discard.  Then
 with a long knife, slice between ribs into 6 steaks (4 will have bones); trim
 the cooked surface of meat from the 2 pieces that were on the outside of the
 roast.  Season and cook in your favorite way for steaks. TO BLACKEN THE
 STEAKS:  Combine the ingredients of the seasoning mix thoroughly in a small
 bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and
 evenly on both sides with the mix. using about 4 teaspoons on each steak and
 pressing it in with your hands. Heat a cast iron skillet over very high heat
 until it is beyond the smoking stage and you see white ash on the skillet
 bottom--at least 10 minutes.  (The skillet cannot be too hot for this method.)
 Place one steak in the hot skillet (cook only one side at a time) and cook
 over a very high heat until the underside starts to develop a heavy, black
 crust, about 2 to 3 minutes.  Turn the steak over and cook until the underside
 is crusted like the first, about 2 to 3 minutes more. Repeat with the
 remaining steaks.  Serve each steak while piping hot.
 (*NOTE*:  If you don't have a commercial hood vent over your stove, this dish
 may smoke you out of the kitchen.  It’s worth it!  But you can also cook it
 outdoors on a gas grill; a charcoal fire doesn't get hot enough to “blacken”
 the steak properly.  If you have a smoke detector in your house, you will be
 able to determine if it is working correctly.  This is NOT a dish to prepare
 in an apartment building with a central fire alarm system wired into your
 smoke detector.  It causes great excitement!  Also, you can be guaranteed you
 will meet your landlord.) From Paul Prudhomme’s Louisiana Kitchen
 
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 Nutr. Assoc. : 133 0 0 0 995 0 1326 1630 556 161 0 272