Tuesday, June 21, 2016

Recipes by Clint Eastwood: Eggs Carmel; Prime Ribs of Beef; Western Bone Marrow Stew

Clint Eastwood's Eggs Carmel

6 eggs
3 tablespoons light cream or half and half
Salt and freshly ground pepper to taste
6 slices cheddar cheese, chopped
4 baby artichoke hearts (parboiled in salted water), diced
1/2 teaspoon oregano
1/4 teaspoon paprika (or dash cayenne)
2 tablespoons safflower (or vegetable) oil
2 generous tablespoons minced fresh parsley

Beat eggs until light; add cream, salt, pepper, cheese, artichoke hearts, oregano and paprika (or cayenne). Heat safflower oil in heavy skillet until hot; pour egg mixture into skillet.

Stir constantly with wooden spoon, scraping bottom and sides of skillet to prevent eggs from sticking. Cook only until mixture is soft.

Remove immediately from heat and serve on heated dishes. Garnish with parsley. Serve with sliced, ripe tomatoes and toast (whole wheat or rye bread) or toasted, split English muffins. Sprinkle with grated Parmesan or Romano cheese, if desired. Serves 2 or 3.

Clint Eastwood's Prime Ribs of Beef

6 or 7 lb. well-aged standing prime ribs of beef
Freshly ground black pepper
Garlic powder
Minced fresh parsley

Wipe meat carefully. Place in open roasting pan. Season liberally all over with salt, pepper and garlic powder. Roast in preheated 300 degrees F. oven about 3 hours or until meat thermometer registers 140 degrees for rare, 150 to 160 degrees for medium and 170 degrees for well done.

Remove roast to heated platter, allowmg roast to firm up 10 to 15 minutes before carving. Meanwhile, skim most of fat from pan juices. Cook pan juices down to reduce volume slightly.

Taste to correct seasonings. Carve meat into thick slices. Garnish with parsley. Terrific for company or special family dinner. Serves 6-8.

Clint Eastwood's Western Bone Marrow Stew

2 pounds shin (chuck or flanken) of beef (meat and bone)
2 pounds knuckle of veal (meat and bone)
2 tablespoons safflower oil (or vegetable oil)
5 quarts cold water
About 1 tablespoon coarse salt
8 cracked peppercorns
2 medium-sized stalks celery (with tops), chopped
2 large onions, sliced
2 largo cloves garlic, pressed
2 bay leaves
4 large sprigs parsley
1/2 teaspoon dried thyme
3 pounds lean beef (rounder chuck) cut in large hunks
8 medium-sized tomatoes, peeled and quartered
1/2 green pepper, chopped
6 large carrots, peeled, cut in large pieces
1/2 cup sliced celery
2 small onions, sliced
1/2 cup barley
1 cup peas (fresh preferably

Have butcher crack bones into small pieces -- brown bones and meat in safflower oil in bottom of large stock pot. Remove pot from heat; remove visible fat using pieces of bread to soak up grease, discard. Add cold water to stock pot. Put on lowest heat, bring to boil, reduce to simmer salt, peppercorns, celery, onions, garlic, bay leaves, parsley and thyme. Remove scum that forms with slotted spoon. Cover loosely, let simmer 3 1/2 hours skimming off scum at half-hour intervals. Cool soup to room temperature; refrigerate. Remove congealed fat that forms, discard.

Reheat soup, discard bones, saving meat. In separate heavy skillet, brown beef in small amount safflower oil. Add browned meat to soup stock with meat drippings. Simmer uncovered about 1 1/2 hours removing any scum that forms. Cool, refrigerate, remove congealed fat.

Reheat soup, adding tomatoes, green pepper, carrots, celery, onions, and barley. Cook 1 hour longer, skimming surface occasionally.

Correct seasonings, add peas, cook about 15 minutes longer. To serve, remove meat and vegetables to heated deep soup platter. Spoon stock over vegetables. Garnish with parsley. Serves 8.

Clint's Thoughts: My directions are intentionally time consuming, designed to extract the optimal flavor from the marrow bones. For added flavor, add small package of soup greens (or vegetable parings, celery tops, parsley, pea pods when adding cold water to browned soup bones. 

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