Southwest Rib Roast With Salsa Recipes

SLOW-COOKER SALSA ROAST

Steps:

• Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

SPICY SOUTHWESTERN PRIME RIB WITH SNAPPY POTATO CAKES AND SAN JOAQUIN SALSA

Steps:

• Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.
• In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.
• Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.

ROASTED CORN AND GARLIC SALSA (SOUTHWEST)

Steps:

• Preheat oven to 375 degrees F.
• In a roasting pan, combine corn kernels & sliced garlic & mix well.
• Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
• Roast corn & garlic, uncovered for 20 minutes.
• In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
• Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
• Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!

SOUTHWESTERN PORK ROAST

Steps:

• Combine the first six ingredients; rub over the roast. Cover and refrigerate overnight. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

SOUTHWEST RIBS

Steps:

• Defrost ribs, season with Emeril's southwest seasoning, wrap in saran wrap, and let marinate at least over night. (I usually do this step when I bring them home from the grocery store. After I season them, I wrap them in foil and freeze them until I'm ready to cook them.).
• Remove plastic, wrap in foil, and cook for one hour at 325°F.
• Take ribs out of foil, place upside down on baking sheet, and put back in the oven. Cook another 30 minutes.
• Take ribs out, turn them right side up, and cook another 15 minutes. (Rib meat should be pulling away from the bone at this point.).
• Remove ribs again, baste with barbecue sauce (top and bottom) and cook for another 15 minutes.
• Let cool, wrapped in foil, and then cut apart. Serve and enjoy.