We are just a few days away before the New Year begins. Greetings 2014 Arrivederci 2013!
With a new year comes a new tradition along with new resolutions. New recipes perhaps?
As for this chef, it’s back to the culinary archives and family tradition. That’s right, you know me too well. I may tweet an old recipe here and there but it’s all about tradition for me.
New Year’s Eve was the biggest night at the old Jasper’s Restaurant on 75th Street and we all arrived home well after 3 a.m. The following morning my father would prepare a cocktail called a Ramos Gin Fizz. He claimed it cured hangovers, but for some odd reason, he never drank in access. It was just tradition.
I remember my Nana and Mama preparing black-eyed peas with the left over Christmas ham on New Year’s Day until one year, my father started a new tradition prime rib. We always loved Lawry’s Prime Rib Restaurant in Los Angeles so it was time to make this at home.
I still recall how it all happened and the January issue of Gourmet Magazine arriving before Christmas. On the cover was a picture of the most beautiful roasted prime rib I have ever seen. Of course, my father saved the issue and on New Year’s Day he replicated the complete prime rib dinner with Yorkshire pudding, mashed potatoes and creamed spinach.
Dad also added my mother Josephine’s signature Banana Cream Pie for dessert. Little did he know at the time, this would become a family tradition on New Year’s Day too. And for the record, Dad still served black-eyed peas to the family.
My father and mother had never made Yorkshire putting before and threw three batches away before dinner. Who knew it was not a pudding but more like a puffy bread prepared with the drippings of the roast?
As for the prime rib that New Year’s Day, Dad had no idea it would take all day to cook. My father did not order an ordinary prime rib but instead a large 15 pound bone-in standing rib roast. What a great memory. As I recall, a lot of champagne bottles were popped that day waiting for dinner.
When dinner was served at 8 p.m. it was absolutely delicious. Talk about memorable. What a way to start a new year!
So, for New Year’s Day 2014, I offer you my recipe for a standing rib roast. I do hope you share with your family and start a new tradition and please don’t forget the black-eyed peas.Jasper Mirabile’s New Year’s Day Prime Rib
Standing Rib Roast:5 pound standing rib roast Lawry’s Seasoning Salt 1 cup orange marmalade
Horseradish Sauce:1 cup whipping cream 1/4 teaspoon Lawry’s Seasoned Salt 2 tablespoons prepared horseradish
To prepare the prime rib: Preheat oven to 400 degrees. Place roast on a rack. Sprinkle with seasoning salt. Rub with marmalade. Sprinkle with coarse sea salt and fresh cracked pepper.
Roast for 1 hour. Turn off oven. Leave roast in the oven but do not open oven door for another 3 hours. Thirty minutes before serving, turn oven to 375 degrees. Remove from oven and let stand 10 minutes. Serve with creamy horseradish sauce.
To prepare the horseradish sauce: Whip cream until stiff. Fold in horseradish and seasoning salt. Refrigerate until ready to serve.
Chef Jasper J. Mirabile Jr. of Jasper’s commands the helm of his family’s 59-year-old restaurant, consistently rated one of Kansas City’s best Italian restaurants. In addition to running the restaurant with his brother, Mirabile is a culinary instructor, founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He hosts many famous chefs on his weekly radio show Live! From Jasper’s Kitchen on KCMO 710 AM and 103.7 FM and sells a line of dressings and sauces.