Saturday, December 21, 2013

Christmas Buffet Menu and Recipes

Buffet Menu for Christmas Day

Herb Rubbed Prime Rib Roast
Shrimp Scampi
Mashed Potatoes
Fettuccine Alfredo
Buttered Corn
Green Beans Almondine
I am posting this now without pics because I haven't started cooking yet but I will add photos on Christmas day IF I remember LOL.
Herb Rubbed Prime Rib Roast
4-7 lb Rib Roast
8 cloves garlic, minced
1 T. kosher salt
2 t. fresh cracked pepper
2 T. fresh Rosemary, chopped
2 T. fresh Thyme leaves removed from stems
1/2 c. olive oil
Bring Roast out of the refrigerator and allow to come to room temperature.  At least 4 hours.  Mix oil, garlic, salt, pepper and herbs. Rub all over roast.  Preheat oven to 500*.  Place roast in roasting pan and bake at 500* for 5 min. per pound.  Turn heat to 170* and slow roast until internal temperature is 120-130* depending on how rare you like your roast.  This should take about 2 hrs. Remove from oven, tent with foil and allow to rest at least 20 minutes before slicing.  Print Recipe
Shrimp Scampi
3 lbs large shrimp (16-20 per lb) peeled and deveined
1 stick butter
3 T. minced garlic
1 c. dry white wine
Juice from 1 lemon
Melt butter in large skillet.  Add garlic and sauté just until aromatic but not browned.  Add shrimp and toss with butter and garlic.  Add wine and lemon juice.  Bring to a boil and cook, tossing shrimp just until shrimp is pink.  Do not over cook or your shrimp will be tough.  Garnish with Parsley if desired.  Print Recipe
 Fettuccine Alfredo
2 lbs. Fettuccine Noodles cooked according to package direction.
1 stick butter
1/2 c. heavy cream
Kosher salt and Freshly ground pepper to taste
1/2 t. freshly grated nutmeg
1 c. shredded parmesan cheese

Melt butter over low heat.  Add cream, salt, pepper and nutmeg.  Add cooked noodles and toss to mix.  If too thick add a 1/4 cup cooking water from pasta.  Transfer to a large serving dish, add parmesan cheese and toss to mix.  Print Recipe




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