I love Michael Smith. East coast guy and has always had a laid back, family oriented, no bullshit approach to cooking despite being Chef Emeritus at Inn At Bay Fortune. The best part of this salad dressing recipe is that it’s broad and general. Something oily, something sweet, something acidic and then some spices and mustard to bind everything together. These ratios will do three family-sized salads for us but you can obviously scale it up or down. Make it…
Creole Spice Roux Instructions:
This started as an Internet recipe, probably from The Food Network or similar. The creole seasoning is Emeril Lagasse’s so it would stand to reason the recipe is too. It was made on the stove in a large sauté pan and started with the vegetables, then stock, then rice with the seasoned (raw) meat added in the latter stages to cook in the rice. The issue I had with the recipe is that I couldn’t leave the dish alone and…
A prime rib roast is one of those things we have just infequently enough that I always need to refresh my memory on temperatures and timing. I trust Michael Smith when it comes to just about everything but the trouble is, we aren’t having the three or four bone prime rib that is often featured in his and other recipes. After resisting it (somewhat stubbornly) for years, I just use an oven safe digital thermometer now. I found this chart…