just a simple Prime for a Sunday afternoon..

Here you go -



A piece of Prime Rib, which has been dry curing with Black pepper, Onion powder, Garlic powder and Spanish Paprika Powder in the Fridge for 2 days..
for a leasurely Sunday afternoon Roast tomorrow on the rotisserie over the BBQ while we play and have a sip by the pool......

Just before it goes on, I rub it with some course sea salt and while it rotates and slowly roasts for about 1 1/2 to 2 hours to an internal temp of ~ 120 F, (and with a smoke bin filled with Hickory chips on the side to get a light smokey taste), I spray it with some red wine every now and then..

On the side we'll make some grilled Asperges and twice baked potatoes !

captndan said:

Are you cooking for someone special?

Click to expand...

no just a routine ~ monthly exercise to make sure I don't forget how to do it.. :mrgreen:

(and from the leftovers - if there is any - I shred them and make some Dutch kroketten!!)

and about the "Dutch kroketten"

Finally - Kroketten - which don't fall apart....

Ingrediënts for ~ 15 to 20 kroketten or 30 to 50 bitterballen:

~ 600 grams (~ 1.5 lbs) leftover cooked beef or chicken, shredded or ground up with large plate

roux:
1 onion, chopped very fine
1 - 2 Tblsp dry Parsley flakes
~ 1 Tblsp olive oil
60 grams (~ 2.1 ounces) butter, melted & Warm
60 grams (~ 2.1 ounces) all purpose flour
1/2 liter (= 2cups) bouillon (optionally mix in 1 Tblsp of Ketjap Manis)
1 envelope Clear Gelatine powder
pepper, salt, mace, nutmeg, to taste

to cover:
flour
2 eggs beaten with splash of water
breadcumbs

Sauteee the onion with the parsley in 1 Tblsp olive oil.

Make a roux:

Put the Gelatine powder in a small bowl and while you are stirring, slowly pour in the Bouillon until the Gelatine is disolved.

Melt the butter on medium hot and before it changes color dump the flour in it and stir with a wooden spoon until you have a homogeneous mix.
Keep stirring on low heat and let the flour cook for a couple of minutes.

Now start adding the Bouillon mix - a little at a time - keep stirring so you do not get any lumps - when a have a well mixed, smooth roux and it bubbles a bit - add a little of the Bouillon again - and keep stirring until it bubbles a bit - repeat until all bouillon is added.
Then add the sauteed onion mix and let the roux warm up until it slowly bubbles again - keep stirring for a couple of minutes so the roux does not set on the bottom of the pan..

Add the ground beef or chicken and mix well with the roux and bring up to taste with the spices.

Let this mix cool in the refrigerator for a couple of hours or overnight until the roux has stiffened up.

Set up 3 plates:
- flour - beaten eggs - breadcrumbs

- put on some latex food prep gloves - I find it easier to handle the sticky stuff that way anyway..

take a large spoon of the roux mix and form it into ~ 4x1.25 inch rolls for kroketten or ~ 1.5 inch balls for bitterballen.

now take one at a time and roll them in the plate with flour and cover them well, then dip into the egg to cover everywhere and finally roll them in the plate with breadcrumbs.
Make sure they are well covered with breadcrumbs everywhere so they do not leak the roux into the hot oil when deepfried.

If you want, you can freeze them like that for later use in Ziplock bags, or keep them in the fridge if you plan to fry them within 2 days.

Heat up the oil in the deepfryer to ~ 350 F and fry 4-5 of the kroketten or 6-8 bitterballen at a time for about 4 minutes or until a dark gold brown...

Serve with a honey- or spicy -Musterd to dip in and some French fries; or
they are also good when served on a white bun with some mustard.