8 Secrets to the Perfect Roast and Caesar Salad
Roast
A roast must start out tender or all is lost. My favourite beef roast is prime rib because for my taste it has the perfect distribution of lean to fat. Although it may offend the “food police,” the truth is that most of the flavour in roasted meat comes from the special flavour compounds in the fat.
- Remove the roast from the refrigerator and let come to room temperature before cooking. A 4 to 5 lb. (2 to 2.5 kg) roast takes about 1 ½ to 2 hours to reach room temperature.
- Half an hour before cooking, generously brush roast all over with 1 cup (250 ml.) President’s Choice Memories of Kobe Tamari Garlic Marinade. Let marinate 30 minutes. Do not omit this step – it’s critical to your success! The mystery of Memories of Kobe is how it accentuates all of the natural beef flavours.
- Using paper towel, pat roast dry and place rib side down in small roasting pan. (If rib roast is boneless, place on rack to keep meat from touching pan bottom where juices collect and where heat from the pan can cause roast to cook unevenly.) LEAVE THE LID OFF! You need dry heat to produce a roast with a crusty texture and deep brown colour.
- Sear in preheated 475 F (240 C) oven for 15 minutes per pound, or almost to desired degree of doneness. Since the roast will continue to cook while it stands, remove from oven while slightly underdone, or when internal temperature reaches 125 F. (50 C) for rare or 135 F. (55 C) for medium-rare on a meat thermometer. About 15 minutes before removing from oven, brush roast all over with pan juices.
- Let roast stand in warm place for 15 to 20 minutes before carving to allow the savoury juices that the heat of the oven has driven to the roast’s surface to redistribute. This resting period also makes the meat easier to slice.
- Meanwhile, pour off any pan juices into small skillet. Add ½ cup (125 ml.) PC Memories of Lyon 4-Peppercorn Sauce, 3 Tbsp. (45 ml) dry white wine and 1 tsp. (5 ml.) PC Memories of Kobe Marinade: add a little more wine or Kobe Sauce if desired. Heat, stirring, just until hot.
- Slice meat and arrange on platter. Serve with sauce and accompaniments.
Caesar Salad
Your friends and family will want you to make this Caesar salad every time they come over for dinner.
The secret of a good Caesar salad is how you mix the ingredients.
- To start with, chop 5 to 7 cloves of garlic (do not press the garlic) in fine pieces.
- Place in a large measuring bowl.
- Pickle the garlic in the vinegars.
- Start with a 1/3 of a cup of white vinegar, add a tablespoon of cider vinegar and a tablespoon of lemon juice. Then top it up to measure a little less than 2/3 of a cup.
- Add two medium dashes of Worcestershire sauce and dip the tip of a steak knife no more than a quarter inch of it in a hot mustard. I use jalapeno mustard. Let it pickle for 5 to 7 minutes.
- Add 1 ½ cups of oil, with two tablespoons of mayonnaise and stir.
- Add 1 cup of Parmesan grated cheese or more if you like it thick. Thick is good!! Stir.
- Add the yolk of one egg and stir.
- Your romaine lettuce must be washed in cold water, then dried very well (wet salad is very bad). Keep in the fridge and covered with paper towel until you are ready to serve.
- Mix your Caesar salad dressing just before serving. Toss your salad with more fresh Parmesan and add croutons only if you wish. Be careful, do not place too strong a flavoured crouton, you certainly do not want to have your croutons drown out the flavour of your dressing.
Enjoy this fabulous Caesar Salad!!
