This week’s guest chef is a woman who needs no introduction.
We all know her. We all love her. We all long to have a calf named after us BY her. Did you know, however, how our very own Bag Lady got her name?
I didnt think so.
She designed & created a shopping bag called a CartSmart Bag. This contraption hangs over the handle of a shopping cart, protecting your hands from germs. It holds your extra shopping bags, purse, cell phone, and high protein/high good fats/high complex carbs snacks *and* has an attached ring for your keys.
Yes, People. Im blowing the Bag Lady’s horn *for* her as it’s about time someone does…right? (want more info? Email her/check her blog for pics!)
The Bag Lady knows that a lot of your readers are vegetarians, or vegans, so she apologizes to them for this recipe, but, after all, the Bag Lady raises cattle for a living, so she has a lot of recipes for beef.
This is the absolute best way to prepare a standing rib roast (also known as prime rib).
Choose a standing rib roast with approximately 3 or 4 bones – french* the ribs, or have the butcher do it for you. (*frenching the ribs just
means to cut the meat away from the tips of the bones, basically)
Mix 2 tsp Dijon mustard, 2 tsp dry mustard and 2 tsp sugar (or honey) – spread on roast and let stand for 2 hours. Score the outside of the roast. Sprinkle with salt and pepper. Stand on ribs in heavy roaster (no rack). Cook in HOT oven (450F) for 15 minutes (until roast sizzles). Turn oven down to 350F and cook for 15 minutes per pound. Baste with pan juices every 15 minutes.
The Bag Lady recommends using a meat thermometer and cooking the roast until the thermometer reads 125F.
She hesitates to add the recipe for Yorkshire pudding that goes so very well with this…ah, what the hell. It’s not like you’re going to eat this every day, right?
You can cook this while your roast is resting (y’all know to let your roast rest for a few minutes before slicing it, right?)
The Bag Lady’s mother-in-law says that HER English-born mother-in-law made the absolute best Yorkshire Pudding, and she mixed it early in the day and let it sit, beating the hell out of it every once in awhile.
Perhaps this was her way of dealing with her aggression, but whatever it was, it worked!
Beat until thick and piled softly – 2 eggs
Add (and beat until smooth) 1 C milk, 1 C sifted flour, and 1/2 tsp salt.
Pour 1/4 Cup of drippings from beef (or use cooking oil) into muffin tins and warm in oven.
Add your well-beaten mixture.
Bake at 400F 20 – 30 minutes or ’til puffed and golden.
Thanks Bag Lady.
I laugh that I was, quite frankly, torn between reminding all of you to exercise before this fantabulous meal so that yer metabolism was nice and revved up & phoning the Bag Lady to inquire WHAT WAS FOR DESSERT!
Thanks for the recipe & for being a member of our Bumbling Band.
(gotta recipe you wanna share? food thoughts? lifestyle tips which center around the art of eating? Email me.)