Foolproof Prime Rib

The Holidays call for something special and a Prime Rib Roast from Harter House is always special.  Harter House will season your prime rib for FREE with Pappy's, Santa Maria, or Jerry's Prime Rib Rub.

For the longest time I could not get my Prime Rib to be as good as I could get at a nice restaurant. I was constantly trying new recipes, never quite getting it perfect or at the very least, my results were never consistent. Then I tried this recipe and thought it was the best roast I had ever made and I got rave reviews. Both of these recipes are similar. The first recipe does not actually say how long to leave the roast sit in the oven before you turn the oven back on, but 2 hours was what I tried and it worked great.

                                              Harter House Supermarkets 

                                       will cut the Bone from your Rib Roast 

and tie it back on, making for easy slicing.

Harter House will also season your roast for FREE 

with Pappy's or Santa Maria Seasoning.

Foolproof Prime Rib

This method for Prime Rib Roast is browned on the outside and rare on the inside – regardless of size!

Allow your Prime Rib Roast to stand at room temperature for at least an hour. If your Prime Rib is frozen, thaw completely and bring to room temperature.

Preheat oven to 375 degrees.

Rub the roast with spices - Salt, Pepper, Garlic– (See rub recipe below or I like our NEW Jerry's All Purpose Rub  OR I've used Montreal Steak Seasoning also)

Then place Prime Rib Roast on a rack in a pan – Rib Side Down, fatty side up.

Roast for 1 hour. Turn oven off. Leave roast in oven but

DO NOT OPEN OVEN DOOR.

Allow to sit in oven at least 2 hours.

Thirty to forty minutes before serving time, turn your oven on to 375 degrees and reheat Prime Rib.

(This recipe does not say allow to rest – but I would definitely allow time for the roast to rest before slicing)

IMPORTANT: DO NOT REMOVE ROAST OR OPEN OVEN DOOR FROM TIME THE ROAST IS PUT IN AND UNTIL YOU ARE READY TO SERVE.

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Another method says;

Let stand for an hour at room temperature.

Preheat oven to 450 degrees.

Rub dry herb mixture all over and into Rib Roast.

Place roast on a wire rack inside a roaster pan, and with the ribs down. Put the roast in the oven and roast uncovered for 1 hour. After the 1 hour turn off the oven without opening it. In 4 hours, turn on the oven to 370 degrees and roast 30 minute more for a medium rare.

Remove roast and let rest for 30 minutes before slicing.

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Spice Rub:

2 TBL Onion Powder, 2 TBL Died Rosemary, 2 TBL Black Pepper, 1 TBL Garlic Powder, ¼ Cup Paprika, ¼ Kosher Salt.

I use an Au Jus Gravy mix and add dripping from my roast pan for the gravy.

If guests do not want any pink in their meat, let their prime rib slice sit in the gravy for a short time and all the red will be gone and the meat is super tender and juicy.

Be sure to pickup a creamy Horseradish Sauce

to serve with your Prime Rib Roast.

Ruth’s Chris Steak House Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.

If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4

CRUST MIXTURE

3/4 cup brown sugar

1/4 cup flour

3/4 cup chopped nuts (pecans preferred)

1/4 cup melted butter

SWEET POTATO MIXTURE

2 cups mashed sweet potatoes

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon vanilla

1 eggs -- well beaten

¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl

in the order listed. Mix thoroughly.

Pour sweet potato mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

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Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé

5-6 Sweet Potatoes baked & peeled

1 stick butter

3 eggs

1 tsp vanilla

1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.

TOPPING:

2 Tbls Maple Syrup or Molasses

1½ Cup pecans chopped

½ stick of butter

Combine above and pour over top of sweet potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Tastes like a dessert and a favorite for just anytime.

Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.

Fresh or Frozen?

First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. 

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey

The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.

2-4 People - 8-12 lb.

5-7 People - 12-16 lb.

8-10 People - 16-20 lb.

11-13 People - 20-24 lb.

Thawing a Frozen Bird

Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey

8-12 lb. - 1-2 Days

12-16 lb. - 2-3 Days

16-20 lb. - 3-4 Days

20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Suggested Cold-Water Thawing Times for Whole, Frozen Turkey

8-12 lb. - 4-6 Hours

12-16 lb. - 6-8 Hours

16-20 lb. - 8-10 Hours

20-24 lb. - 10-12 Hours

Foolproof Cooking

Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.

Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F

Weight---------Unstuffed------Stuffed

8-12 lb......2¾-3 Hours......3–3½ Hours

12-14 lb.....3-3¾ Hours......3½-4 Hours

14-18 lb.....3¾-4¼ Hours.....4–4½ Hours

18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours

20-24 lb.....4½-5 Hours......4¾-5¼ Hours

Cook stuffing to an internal (center of stuffing) temperature of 165°F.

Enjoy!

Harter House Supermarkets wishes you and yours a safe and Happy Holiday.

Carving The Turkey

Turkey is the main attraction of the Thanksgiving Table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve your Harter House turkey for Thanksgiving:

Equipments You May Need:

Warm serving platter

Pair of kitchen scissors

Flexible and sharp 10-inch slicing knife

Carving fork for arranging and serving the meat

Method:

Let the turkey cool for about 20 to 30 minutes at room temperature.

Put the turkey on a carving board using paper towels.

Cut through the trussing with scissors and remove all the string.

Remove the drumsticks by placing the knife against the thigh and cut down to the leg's second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.

Make an oval incision in the neck cavity and remove the stuffing, taking care to leave the skin intact.

Transfer the scooped out stuffing into a serving bowl using a long-handled spoon.

Slice the thigh meat from the bone.

Cut carefully while placing the knife horizontally at the bottom curve of the bird's breast and slice in towards the rib cage from the top down.

Cut vertically through the breast meat while carefully preserving some of the skin on each slice.

Severe the wings from the first wing joint.

Arrange the carved turkey on the serving platter by placing the breast-meat slices in rows along both sides of the platter, the slices of thigh meat in the center, the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.

Thanksgiving Trivia

Here are some interesting facts about Thanksgiving that each of us should know about:

The first Thanksgiving celebration can be traced back to the Plymouth Pilgrims in the fall of 1621.

The first Thanksgiving feast was held to thank the Lord for sparing the lives of the survivors of the Mayflower, who landed at Plymouth Rock on December 11, 1620. The survivors included four adult women and almost forty percent children.

The Wampanoag chief Massasoit and ninety of his tribesmen were also invited to the first thanksgiving feast. Governor William Bradford invited them for helping the Pilgrims surviving and teaching them the skills of cultivating the land.

The celebration in 1621 lasted for three days and included games and food.

The president to proclaim the first 'National Day of Thanksgiving' in 1789 was George Washington.

Sarah Josepha Hale, a magazine editor, campaigned to make Thanksgiving a National Holiday in 1827 and succeeded.

Abraham Lincoln announced Thanksgiving to be a national holiday in his proclamation on October 3, 1863.

The 'wishbone' of the turkey is used in a good luck ritual on Thanksgiving Day.

Puritans of Mayflower used to drink Beer. (My husband liked this fact!)

Classic Chicken Fried Steak with Country Gravy

Who better than Ree Drummond to give us a classic recipe, flavorful and easy.

This is a favorite in my family, for sure.   Enjoy!
~Shelly








Ingredients

Chicken Fried Steak:   6 servings

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds Harter House Tenderized Cube Steak 

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter

Gravy:

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes.
   Pour gravy over the whole shebang! 

Find this recipe and a video demonstration at

TheFoodNetwork.com

ORANGE CRUNCH CAKE

Did I mention that I recently visited Sanabel and Captiva Island in Florida?
This is the FAMOUS dessert we had from The Bubble Room on Captiva.
We were SO excited when we found this recipe and I made it last night!

Ingredients

1 cup Graham Cracker Crumbs
1/2 cup Chopped Walnuts (OR Slivered Almonds)
1.2 Cup Brown sugar Packed
1.2 Cup Butter, Melted

CAKE

1 Pillsbury Plus Yellow Cake Mix
1.2 Cup Water
1/2 Cup Orange Juice
2 Tablespoons Grated Orange Peel
3 Eggs
1/3 Cup Oil

FROSTING

Pillsbury Ready to Spread Vanilla Frosting (used a homemade Vanilla Frosting Recipe from online)
1 Cup Frozen Whipped Topping (Cool Whip)
3 Tablespoons Grated Orange Peel
1 Teaspoon Grated Lemon Peel

DIRECTIONS

1)  Combine Crunch Layer Ingredients
Press !/2 of mixture into each bottom of 2 greased and floured 8" or 9" pans.

2) In a large bowl, blend cake ingredients at low speed until moistened, 
Beat 2 Minutes on High Speed.  Pour into pans,  

3) Bake at 350 degrees for 30 -40 minutes.  Cool 10 Minutes.  
Remove from pans and cool completely.

4) In a small bowl mix frosting and cool whip.  Fold in Orange & Lemon Peel.  ( I added orange food coloring to the frosting)

5) Place one layer crunch side up, on a plate.  Spread 1/2 Cup frosting.  Top with remaining layer crunch side down.  Spread top and sides with remaining frosting.

Garnish as desired with orange slices.

Notes

My Kitchen Aide Mixer helped a lot for blending cake ingredients and then making the frosting.

THIS CAKE IS SPECIAL.  ENJOY

Submitted by:  Realtor by day, Chef by night.

Shelly's Spinach Salad

 This recipe is always requested at family gatherings.

I got this recipe from my Aunt Sally, but then I made it so often that it became known as Shelly's Spinach Salad.  Aunt Sally didn't appreciate the name change.

INGREDIENTS

Large head of lettuce, chopped  (or 2 small)
1 Large bag of spinach, chopped and stems cut off
1 package 16 oz. Frozen Peas, thawed
1 bunch green onions, chopped
8  hard boiled eggs
3/4 lb. bacon, cooked and crumbles

2 cups real mayonnaise - (Hellman'a is great)
1 cup sour cream
1 Pkg. Hidden Valley Dry Dressing Mix, 4 oz.

DIRECTIONS

Mix together lettuce and spinach in a large bowl.
Add layers in the order listed.

Mix together mayo, sour cream and Hidden Valley Ranch mix.  Spread on top of salad.
Cover and refrigerate.

Mix just before serving

NOTES 
Best made the night before.
Sometimes I add another small bag of spinach.