Silver Palate Rib Sauce Recipes

SILVER PALATE RIB SAUCE

Steps:

• Over medium heat in a small saucepan, whisk mustards, then add remaining ingredients.
• Simmer over low heat about 10 minutes.

PRIME RIB WITH PORT SAUCE

Steps:

• Position rack in center of oven and preheat to 450.
• Place beef, fat side up, in large roasting pan that has a cover. Rub with garlic, olive oil, salt, and pepper. Roast beef for 20 minute.
• Reduce oven temp to 350. Place onions around beef. Cover and roast for about 2 hours or until meat thermometer inserted into center of meat reads 135. Baste every half hour or so.
• After meat has been in 1 hour, combine broth, port, wine, and herbs in saucepan. Boil until mixture is reduced to 2 cups. Remove from heat and discard herbs.
• Once beef is done, transfer to a platter with onions and tent with foil for 30 minute
• Pour off fat from roasting pan and mix juices and browned bits into wine sauce. Bring to a boil. Mix butter and flour together and whisk into sauce to thicken.
• Slice beef and serve with sauce.

ROAST SUCKLING PIG (SILVER PALATE)

Steps:

• Rub lime halves all over the body of the pig, squeezing lime juice liberally, rub cavity with limes, too.
• With a sharp knife tip, cut slits 3/4 inch deep all over the body of the pig. (Do not prick the head.) Cut 5 garlic cloves into 8 pieces each and stuff the pieces into the slits in the pig.
• In medium bowl mix together the remaining 13 garlic cloves, finely minced, the oregano, caperswith brine, olive oil, salt, pepper and curry powder. Stuff half of this mixture into the cavity and rub the remainder all over the outside.
• Let the pig rest, covered, in the refrigerator for 24 hours.
• Preheat oven to 400* F.
• Place pig on rack in larger roasting pan and bake for 30 minutes. Turn heat down to 350* and roast for 3 1/2 hours, or until juices run clear when pig is pricked with a knife.
• Place a small apple in the pig's mouth, serve on a large platter decorated with watercress and kumquats.

PORK CHOPS WITH BLACK CURRANT PRESERVES (THE SILVER PALATE)

Steps:

• In a small bowl combine the mustard and preserves and set aside.
• Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them.
• Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven.
• Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits.
• When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.

GLAZED CORNED BEEF (SILVER PALATE)

Steps:

• Place corned beef in large pot and cover with boiling water.
• Bring back to boil, lower heat, cover partially, and simmer as slowly as possible for about 3 hours, or until very tender when tested with a fork.
• Preheat oven to 350°F
• Mix marmalade, mustard and sugar in a bowl until well combined.
• When meat is done, remove from pot and drain.
• Place meat in ovenproof dish and pour marmalade mixture over, coating thoroughly.
• Bake for 30 minutes, or until glaze is crisp and brown. (Mine had to go a few minutes more for the crispy coating -- worth it!).
• Serve hot or at room temperature.