This weekend we went to visit some friends and, once again, tried to enjoy our alma mater’s attempt at football.

Lo and behold – we won!

We think this had something to do with it . . .

Or, the fact that we were not the hosts.

Either way, we’ve become very superstitious and we’ve decided that we must now camp out in our friends’ living room for the rest of football season . . . wearing the same clothes.

And, of course, we’ll expect the same meal of filets and ribeyes to be served as well.

We’re taking one for the team.

Just go with it.

Good Monday to you! Here’s a great way to start your week off right . . . a recipe for a sumptuous prime rib with cherry glaze.

Can’t you just see the colors in the cherries and smell the aroma of the garlic and prime rib?

Oh, it’s making me hungry.

Try this one and your family will rave for days.

Mt. Morency Cherry Glazed Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
3 cups Beef Stock
3 Cups Dry Sherry
1 Cup Dried Mt. Morency Cherries
1 Shallot Minced
1 Garlic clove, crushed
1 Cup Honey
2 Tbsp. Sherry vinegar
1 Tbsp. neutral oil, like canola
Salt and Pepper

Sweat the shallot and garlic in the oil and add two cups of the sherry and the cherries.  Reduce by half and add two cups of the beef stock and reduce by half.  Strain out the cherries, shallot and garlic and discard.  Bring the liquid back to a boil and add the honey and vinegar and reduce by half.  Season to taste, it should be both salty and sweet.  Using a pastry brush or basting brush, apply the glaze liberally over the roast and cook in a 450 degree oven for 20 minutes.  Reduce the heat to 250 and continue cooking until an internal read thermometer reads 130 degrees, about two hours.  Remove the roast from the oven and let rest 30 minutes before slicing.  Degrease the pan, reserving the liquid and deglaze the pan over high heat with the remaining sherry and beef stock.  Reduce by half and add reserved drippings.

. . . a side salad that is the perfect complement to a prime rib roast, steaks — or just about any dish.

Enjoy!! And have a great weekend! Eat outside while you still can . . .

Greens and Berry Salad
Serves 4-6

1  (8 oz) pkg. mixed greens (about 8 cups)
½ cup crumbled blue cheese
2   ¼” thick slices red onion, separated into rings
1 cup fresh raspberries or sliced strawberries
1  (2 oz) pkg slivered almonds, toasted
¼ cup bottled balsamic vinaigrette salad dressing
1 tsp Dijon-style mustard

In a large salad bowl, combine the greens, blue cheese, onion, raspberries and almonds.  In a small bowl, whisk together the salad dressing and mustard. Pour dressing over the salad and toss well.