Dominics Stakehouse & Chicken Fry

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RECIPE CORNER

What's the secret to a juicy steak? Rest the meat, like you rest your weary bones after a long day of trading. When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak

PRIME RIB KING OF BEEF: 1Preheat oven to 500°F. 2Cut rib loin in half (roast halves separately for more controlled/even cooking.) 3Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic. 4Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.) NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare! **USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING*** 5Remove from oven and let rest at least 20 minutes before slicing.

"Blueberry clafoutis: Ingredients 400g blueberries Zest and juice ½ lemon 1 tsp honey 75g plain flour 100g caster sugar 3 large eggs, beaten 250ml milk Icing sugar, to dust *** Preheat the oven to 180°C/Gas Mark 4. Lightly butter a 25cm round baking dish and tip the blueberries into base. Scatter over the lemon zest and juice, and drizzle over honey. Whisk the flour and caster sugar together. Form a well in the centre of the mixture and add the eggs. Gradually draw the the flour into the eggs from the outside of the well, mixing well, then beat in milk a little at a time to form a smooth batter. Pour the batter over the blueberries and bake for 35-40 minutes, until golden and puffed up. Serve warm, or cool and dusted with icing sugar."

" CHEESE AND POTATO SOUP: Ingredients 2 tablespoons olive oil 3 garlic cloves- minced 1 medium onion- chopped (about ¾ cup) 2 medium tomatoes- chopped 1 teaspoon dried oregano or one tablespoon of fresh 4 medium Yukon potatoes, chopped 1 teaspoon salt, more to test ¼ teaspoon pepper 6 cups chicken broth 3 roasted poblano peppers, loosely chopped 1 cup whole milk, room temperature 10 Ounces queso fresco chopped into 1 inch cubes Instructions In large pot, add oil and heat to medium Add onions and cook until sweated, just a few minutes Add garlic and allow to cook another minute Add tomatoes and oregano. Allow to cook for about 2 minutes Add potatoes, salt, pepper and cook for another 5 minutes Add chicken broth and bring to a simmer Cover and cook until potatoes are tender, about 15-20 minutes Remove cover, add peppers and cook for 2 more minutes. Add Cheese and cook for 2 more minutes Remove from heat and add in milk and stir. Serve