It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
Prime Rib is one of those meats that most folks like (especially with Au Jus or Horseradish Dipping Sauces). BUT, to order it in a restaurant is expensive and even buying the meat to prepare at home isn't cheap. BUT, today I am sharing a more inexpensive cut of meat that makes a suitable substitution!
Ingredients
3 pound beef eye of round roast
1 stick butter, softened
1 tsp Garlic Powder (or minced garlic)
1 tsp Onion Powder
Salt and pepper to taste
Thyme (Optional)
Herbes de Provence (Optional)
Directions
Preheat the oven to 500 degrees F (260 degrees C). Let roast come to room temperature (approximately 45 minutes). Rinse roast and pat dry with paper towels. Mix butter with desired seasonings. Spread all over the roast. Place roast in baking pan or baking dish, on top of a rack (to keep it out of the pan drippings); DO NOT add liquid to the baking pan/dish. Put the roast in the oven at 500, for 5 minutes per pound, then turn the oven off and let it set in the oven for 2 hours. DO NOT open the oven during the 2 hours (this will ideally produce a medium rare piece of meat). After 2 hours take it out of the oven a let rest for 15 minutes before slicing. Serve with Au Jus. Rare Meat: Remove the roast when the internal temperature reaches 110 F. The final temperature will be about 120 F. Medium-Rare Meat: Remove the roast when the internal temperature reaches 120 F. The final temperature will be about 130 F. Medium Meat: Remove the roast when the internal temperature reaches 130 F. The final temperature will be about 140 F.
Ingredients (Au Jus Sauce)
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart (4 cups) beef broth, cold
Directions (Au Jus Sauce)
Melt butter over medium heat in a small skillet. Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste. Pour in the beef broth and whisk. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.
Ingredients (Horseradish Sauce)
1/2 cup sour cream
2 tablespoons prepared horseradish, drained
3 tablespoons mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Directions (Horseradish Sauce)
Whisk all the ingredients together in a bowl. Refrigerate until chilled.
Cheryl's Mixed Drink Corner
French 75
Description
The light and bubbly nature of the French 75 can provide a nice contrast to the rich and heavy flavors of beef. The lemon juice and sugar in the drink can also add a tart and sweet balance that can enhance the overall flavor profile of the dish. The bubbles in the drink can help to refresh the mouth and remove any lingering flavors or textures from the previous bite of the meat.
Ingredients
1 ounce gin
1/2 ounce lemon juice, freshly squeezed
1/2 ounce simple syrup
3 ounces Champagne (or other sparkling wine)
Garnish: lemon twist
Directions
Add the gin, lemon juice and simple syrup to a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with the Champagne. Garnish with a lemon twist.
Russ's Drink Corner
Blue Note Uncut Juke Joint Whiskey
Description
Here at Blue River Distilling Company, we focus solely on crafting, aging, bottling, and distributing the finest whiskey possible. Our products can be found in fine liquor stores, restaurants, and bars across the United States, as well as in a host of private-label bottles. Held by Blue River Distilling Company since 2018, DSP TN 21021 was licensed in 2014, making it the oldest distillery license in the city of Memphis. In June of 2019, the six-story rick house that stored much of Blue Note’s inventory collapsed in a terrible storm. Most barrels were destroyed immediately — and even more in the coming months exposed to weather and soaring summer heat. Amazingly, a small number of barrels survived the wreckage. Uncut and unfiltered, these limited bottles are a true expression of perseverance.
Taste: Vanilla, cherry, mint, dusty black pepper, clove, sugary lemongrass, shows its proof
Finish: Lingering oak, pepper and tart lemon
Price: $50 (750ml)
Rating: 84
Bill's Whatever Corner
Inama Carmenere Più 2021
Dark red color with blue-purple reflections.
Elegant nose of small dark berries, cocoa and black pepper. On the palate balanced with excellent freshness, fruity and spicy without tannic impediments. Carmenere – Merlot. 12 months in not new barriques.
$20-25
Segment 3 (Announcements & Feedback)
Fundraising efforts for Hamvention will be starting soon!
Segment 4 (New Subscribers, New Supporters & Live Participants)
It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.
Hello and welcome to Episode 529 of Linux in the Ham Shack. In this short topics episode, the hosts discuss the removal of HF symbol rate limits for amateur radio data, solar eclipse studies, new TLE data for ISS tracking, a new release of Linux Mint, a new Linux kernel and much more. Thanks for listening and have a great week.
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