Prime Rib Holiday Dinner

On the Menu:

Prime Rib

Yorkshire Pudding

Deviled Eggs

Salt Block Honey Black Pepper Shrimp

Roasted Brussel Sprouts with bacon

Sweet potato Casserole

Hasselback potatoes

Pecan pie cheesecake

Prime Rib

Instructions

Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C.

Season the roast liberally with the salt and pepper. In a medium bowl, mix together the butter, garlic, and herbs. Spread the herb butter evenly all over the roast. Place roast on the cooking grid. Cook it until it reaches an internal temperature of 125°F/52°C in the center for medium rare. This will take about 1 and 1/2 to 2 hours. Remove to a platter and tent loosely with foil. Let rest for 15 minutes. Slice thick for prime rib type slabs or thin for a roast beef presentation.

Makes 6-8 servings

Sky High Yorkshire Pudding

EGG Set up

Preheat the EGG using indirect heat, with the convEGGtor, and stabilize at 450 degrees F (230 degrees C).

Directions

In a large bowl, whisk together the eggs and milk until well blended. Whisk in the flour one cup at a time until frothy and well blended. Set aside.

Distribute the oil equally among 12 muffin cups, a little over a teaspoon per cup. Place in the oven for 5 to 10 minutes, until smoking. Remove from the oven and quickly ladle about 1/4 cup of batter into each cup.

Deviled Eggs

Directions

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Salt Block Honey-Black Pepper Shrimp

Serves: Makes 4 servings

Directions

Grilling shrimp brings out their natural sweetness, and grilling them directly on a Himalayan salt block, imparts a subtle salty note to the shellfish. Make sure to heat the salt block slowly on the EGG or in an oven to prevent cracking. Also make sure to give the block several hours to cool to room temperature before lightly scrubbing under running water.

Prepare the Himalayan Salt Block: Place a completely dry Himalayan salt block on a cold EGG.

Light the EGG and heat slowly to 400 degrees. Once grill reaches temperature, allow salt block to heat for another 20 to 30 minutes. Alternately, set salt block on a rimmed baking sheet, place on a rack in the center of a cold oven and heat to 400 degrees. Once oven reaches temperature, allow salt block to heat for another 20 to 30 minutes.

To make the honey cracked pepper glaze: In a small saucepan, melt butter over medium heat. Add shallots and garlic and cook until shallots have softened, about 3 to 4 minutes. Add the honey, lemon juice and black pepper. Stir to combine, then taste and season with salt and pepper.

Cook the shrimp: Using a silicone pastry brush, brush shrimp with glaze mixture. Place shrimp directly on salt block and cook until lightly browned, about 2 to 3 minutes. Using tongs, turn shrimp onto a clean spot on the block. Brush again with glaze and continue cooking until the center is slightly opaque, about 2 to 3 minutes more.

To serve: Divide shrimp between 4 heated serving plates. Drizzle with 2 to 3 tablespoons of reserved glaze mixture and serve immediately.

Brussel Sprouts with Bacon

EGG set Up

Set your EGG up for indirect cooking, using the convEGGtor and stabilize at 400°F

Directions

Toss the spouts in olive oil and salt and pepper. Roast in the oven for 30 minutes.

Remove from the EGG and toss in the Mae ploy chili sauce. Top with crumbled bacon

Sweet Potato Casserole

EGG Set UP

Preheat EGG for indirect cooking, to 325 degrees F (165 degrees C), using the convEGGtor

Directions

Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake for 30 minutes, or until the topping is lightly brown.

Hasselback potatoes

EGG set up

Set the EGG up for indirect cooking, using the convEGGtor, and stabilize at 400⁰ F.

Directions

Rub the potatoes in olive oil and then apply salt and pepper

Place them directly on the grill and smoke them for 30 minutes then remove them and make thin slices all along the potato, be careful to not cut through all the way.

Return the potatoes to the grill for an additional 35 minutes

Remove from the grill and top with the fixings to taste.

Pecan Pie Cheesecake

Instructions

To make the Crust:

Line the bottom of 9 inch springform pan with parchment paper and set aside.

Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

To make the Pecan Filling:

In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

To make the Cheesecake Filling:

Preheat the EGG to 350 degrees F, using the convEGGtor and indirect heat.

Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.

Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.

Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.

Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

To make the topping:

In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.

Release the sides of springform pan and spoon the topping over cooled cheesecake.

Store the cake in the fridge.