Carmen in Paris wants to recreate a recent dining experience that was topped with a delicious dessert that she recalled as Mexican Wedding Cakes. The likely dessert, Carmen, was in fact Pastel de Tres Leches, a very popular cake translates literally as cake of three milks. The cake is a butter cake prepared with fresh, condensed, and evaporated milk. Many Latin American countries have different versions, with a key creative point being the topping.

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Following is one of my favorite dry rubs for pork. This dry rub recipe works with almost any style of ‘barbecue,’ whether Carolina, Kansas City, etc.

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 Casual Wedding Reception Menu [2:43m]: Play Now | Play in Popup | Download

Maggi from Brooklyn’s wedding is coming up and she’s looking for some advice from ChefsLine’s chefs for her approximately 8 pm reception. Her questions: Will folks expect dinner? If so, will a huge variety crudites, fancy cheese, and Italian meats suffice? And, how many pounds of each would I need to feed 45 people?

Listen now (click “play above”) to Chef Jackie Lee’s response including her menu suggestions and quantities.

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Ashley writes that she is currently breaking into the kitchen via a restaurant job and culinary school. She says, “I’m very passionate and determined, however I have always wanted to ask: Why are there so few female chefs in this profession. What is your opinion on the topic?”

Congratulations on choosing culinary arts for your profession. I’m sure you will find it very rewarding. In my experience, there are plenty of women in this field who have achieved success and acclaim. Are you a member of Women Chefs and Restaurateurs? Take a look at their website and you will see how many women are out there producing great food and managing fantastic restaurants. They offer mentoring and scholarships to female culinary students. Sounds like you would be a perfect candidate.

I have had the opportunity to work in kitchens almost fully staffed by women on two different occasions. It was a very interesting dynamic and we put out some beautiful plates. My advice to you is to show your willingness to work on a saute or grill station.

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Instructions for Grilling Prime Rib
Chef Cary Wolfson

INGREDIENTS
Prime rib roast
Bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and Pepper
Serve with sour cream horseradish sauce or freshly grated fresh horseradish root.

METHOD
Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper.

Remove rib roast from refrigerator 1 hour before cooking to allow it to come to room temperature. Light both sides of the grill, let it heat on high flame for 8-10 min.

Sear the roast on all sides until well browned. You’ll know the roast is ready to be flipped when it lifts from the rack easily (not sticking).

Turn one side of the grill off.

On the other side, turn the flame down to medium.

Move roast to the other side (this is the indirect cooking method).

Place roast with ribs down. (Like the photo) Turn roast so the ribs are pointing towards the heated side.

Close lid and roast for 1.5 hours, or more. Check roast after 1 1/2 hours with a meat thermometer.

You will want the internal temperature of the meat, when tested in two or three places without touching the bone to reach a minimum of 125 degrees for mostly rare and 135 degrees for a mostly medium rare roast.

When the roast reaches desired temperature, move to carving platter and cover loosely with aluminum foil. Allow the meat to rest at least 15 minutes before carving.

If your grill doesn’t have two sides, sear on all sides. Place roast, bone side down, on a sheet pan - a jelly roll that can take some heat, a shallow roasting pan, or a shallow disposable aluminum pan will do. Move to one side and continue to roast with the bones facing toward the center of the grill.

Notes:

If the roast starts to look darker than you’d like before it’s done, you can cover it with aluminum foil.

If some of your guests prefer their prime rib cooked to a higher temperature, such as medium, you can always throw a rib back onto the grill. So, after grilling, keep the lid of your grill closed. If roasting a slice, place on a baking sheet.

I am not too keen on ’smoky’ prime rib - but you might be! You can also place a pan of soaked wood chips on the heat.

Helpful equipment includes:
Insulated gloves, large tongs, and/or a large fork for moving the roast around.
Instant-read meat thermometer.
Baking sheet.
Timer.

~ Chef Cary

 

 Picnic Ideas [1:40m]: Play Now | Play in Popup | Download

Listen now as Chef Kevin describes some of his favorite do-ahead meats for picnics for ChefsLine member Theresa in Winchester, Indiana. All of these meats are just as delicious when served cold and are easy to pack and go!

• Fried chicken!
• Roast pork loin, sliced thin
• Grilled steak, tritip is great
• Lemon brined grilled chicken
• Roasted or smoked turkey
• Smoked fish - salmon, trout, even shrimp

Tip: Sandwiches are also a crowd-pleasure. Bring the fixings so you can prepare a fresh, to taste, sandwich on site.

Joe has oversalted a bean salad that consists of beans, olives, tomatoes, onions, and herbs. Oversalting, like over-spicing, is the plight of many home cooks. There really is only one sure-fire fix — and that’s to make more. Joe, in your case add more beans, tomatoes, onions, and herbs but don’t add more olives because olives are salty. The addition of more of any one of these will start to help.

Tip: When preparing any dish - whether from a recipe or using touch and feel - don’t forget the most important sense which is taste. 1) If using a recipe, measure out the spices and place aside in a prep cup or on a plate first. 2) If cooking without a recipe, pour your seasonings into your hand, then add and stir your dish with the other hand. 3) Taste. 4) Adjust. And, 5) Season every step of the way in your cooking process. The old adage will forever ring true - “you can put more in but you can’t take it out.”

~ Chef Kevin

 

 Beef Tenderloin Audio Cooking Class [5:15m]: Play Now | Play in Popup | Download

Listen now to Chef JoAnna’s audio cooking class for her step-by-step instructions on how to trim, season, tie, sear, roast, and serve beef tenderloin to develop the maximum flavor and create a truly remarkable meal.

 

 Graduation Party Tips [4:04m]: Play Now | Play in Popup | Download

Kris in Larchwood is hosting a graduation party and asked for ChefsLine help. Listen now as Chef JoAnna describes the essential touches needed to create festive and functional platters of cold cuts and cheese for a party.

Some additional important tips for Kris and other party platter host/hostess:

Pre-cut the rolls and keep them wrapped in in plastic until right before serving. Place in basket (or whatever) and cover with a clean towel or cloth napkins.

Purchase 1/3 pound of meats and cheese per person. For 40 young and hungry guests, a bit under 10 pounds of deli meats and a little over 3 pounds of cheese will do it! Purchase 3:1 meat to cheese.

For all of my tips, press the white arrow button to play the audio cooking class here. Best of luck with your party and congratulations.

~ Chef JoAnna

Serving Beef Tenderloin for a crowd is a great idea. And Tommie is Los Angeles is doing just that - preparing a beef tenderloin for forty guests. Purchase 10-12 pounds of tenderloin, which will probably be 2 whole fillets and maybe another 1/2 fillet. This amount will be sufficient for your crowd when served as a main course (around 4 ounces per person). Roasting whole and then slicing will be the best and easiest method, giving you control over timing and is the best method to prevent overcooking and drying out. Roast at 450 degrees until the thickest parts reach 130 degrees for rare to medium-rare when measured with a meat thermometer (around 6 minutes per pound). Assuming you’ll be roasting the beef tenderloins in the same oven, they should be finished within 40 minutes - leave 2 -3 inches of space between the fillets.

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