Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa

  1. Butterfly the ribs and rub each side with extra-virgin olive oil.
  2. Salt and pepper and lightly season the meat with the rub.
  3. Heat a large grill pan.
  4. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes.
  5. Serve immediately with potato cakes and salmon.
  6. 2 baking potatoes
  7. 1 (3-ounce) package cream cheese
  8. 1/4 cup diced black olives
  9. 1 ear corn, cut off of cob
  10. 1/4 cup white onion, sauteed
  11. 1 teaspoon minced red Fresno pepper
  12. 1 teaspoon minced jalapeno pepper
  13. 1/8 pound hickory smoked Muenster
  14. 2 large eggs, beaten
  15. Bread crumbs, for dredging
  16. Vegetable oil, for frying
  17. In a large pot, bring enough water to cover 2 potatoes to a rolling boil.
  18. Boil the potatoes in the water until they are soft.
  19. Drain the water from the pot and mash the boiled potatoes together.
  20. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together.
  21. Shape the potatoes into patties.
  22. Dip each patty in an egg wash and then in bread crumbs.
  23. Add vegetable oil to a small saute pan and heat over medium-high heat.
  24. Fry each potato patty until golden brown.
  25. 1 package dried mango reconstituted in pineapple mango juice
  26. 1/2 cup diced jicama
  27. 1 red pepper, diced
  28. 1 jalapeno pepper, diced
  29. 1/4 cup diced onion
  30. 1/4 teaspoon granulated garlic
  31. 2 teaspoons fresh chopped cilantro leaves
  32. 1 lime, juiced
  33. Salt and pepper
  34. Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.

prime, olive oil, favorite southwest, salt, potato cakes, salsa

Taken from www.foodnetwork.com/recipes/spicy-southwestern-prime-rib-with-snappy-potato-cakes-and-san-joaquin-salsa-recipe.html (may not work)

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