Doesn’t that name just SOUND intriguing?

And delectable.

My mouth is watering just thinking of the flavor of a juicy prime rib with a salt crust. Hoo boy!

Try this one this weekend and let me know how it tastes! (As if I can’t already imagine it. . . flavorful, tender, yummy . . . )

Salt Crust Prime Rib
(serves six to eight)
1 5 lb. Prime Rib Roast
6 Cups Kosher Salt
3 Egg Whites
1 Cup chopped fresh herbs (parsley, chives, thyme etc.)
Fresh Ground Pepper

Mix the Salt and egg whites in a large bowl to create a stiff, snow-like consistency. Cover the roast with pepper and the herbs. Place one third of the salt in a pan and place the roast on top. Pack the rest of the salt around the roast until it is completely covered and encased tightly. Cook in a 350 degree oven for 25 minutes per pound of roast or until a thermometer reads 130 degrees. Remove from the oven and let stand 30 minutes before slicing. Remove the salt crust at the table with a hammer for a dramatic flair.

How in the heck did it get to be October? What is the deal with that?

So, now that we’re officially in fall, the weather will start to get a little crisper. I watched a bit of the White Sox game in Chicago last night and all the fans were wearing jackets.

Cold weather is upon us, people. We might as well accept it.

But some really great things come along with that cool weather. For instance, I love bulky sweaters that keep me toasty and I love hearty foods that keep my insides warm.

So in honor of nippy nights and brisk days, I give you this recipe for Steaky Casserole Pie. It’s sure to keep you and yours warm through the night!

Steaky Casserole Pie

Ingredients

1 large onion, sliced
1/3 cup shortening
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground ginger
1-1/2 teaspoons ground allspice
1-1/2 pounds boneless round steak, cut into 1-inch cubes
2 cups boiling water
1-1/2 cups diced peeled potatoes
1 cup diced carrots
1 cup frozen peas
Pie pastry (9 to 10 inches)

Directions
In a Dutch oven, lightly brown onion in shortening. Meanwhile, combine flour, salt, pepper, ginger and allspice in a plastic bag.
Place meat cubes in the bag, a few pieces at a time, and shake well to coat. Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer for 1 hour or until meat is tender, stirring occasionally.
Add potatoes, carrots and reserved onions; cover and cook for 10 minutes. Stir in peas and continue cooking until all vegetables are tender, about 10 minutes. Spoon meat mixture into a 9-in. square baking pan.
Roll pastry out to a 10-in. square; place over meat mixture and seal edges to pan. Cut several small steam vents in crust.
Bake at 450° for 25-30 minutes or until pastry is browned.

Recipe and photo courtesy of grouprecipes.com.

You’re so fine you blow my mind. (Who grew up in the ’80s?)

I got a new camera and my favorite subject (besides my kids) is beef.

Is there a support group for this?

Yeah, I know the photo is a bit dark. Cut me some slack. I’ll get better.

I made tacos this week and they were mighty tasty. Here’s what I did . . .

Scrumptious Tacos

1 lb. ground beef with Vidalia onion (check it out here)

1 pkg. “over-the-counter” taco seasoning (that’s code for McCormick taco seasoning packet)

Salt and pepper to taste

Add grated cheddar cheese, lettuce and whatever else floats your boat on your taco

Does anyone else horde the Fire Sauce packages from Taco Bell to use at home when cooking Mexican food? Nothing else in any store comes close to the hot, hot spicy taste. And it flavors my own cooking even better than it does icky Taco Bell.

I don’t actually eat there. My husband brings those packets home to me when he does. He’s a dear.

Enjoy your weekend and send me your own photos of your favorite beef dishes!!