The prime rib roast is the most desirable and tender part of the beef. Called standing rib roast when ribs are attached. The ribs are kept attached to keep the meat juicier when roasting.Rib roasts stay tender when cooked rare or medium rare, and get dry when cooked medium or well done. A ten pound roast yields ten steaks, 1” thick, close to a pound of meat for each steak after the rib bone has been trimmed off.

Here is a way to get that roasted succulence and exceptional flavor of prime rib with one steak only.This recipe is called reverse sear, brings out that roast flavor in one small individual medium rare steak perfectly, as long as the steak is at least one inch thick.

Curry sauce is perfect for both marinading and cooking. All the flavors, and no waste. Just like in restaurants, where they ask you if you want mild, medium or hot curry, this recipe makes mild, medium or hot.The pork tenderloin is marinaded overnight, and sauteed the next day for dinner. The spiciness is from small red thai peppers: one, two or three. You can also use red chili powder: 1/4 teaspoon, 1/2 teaspoon, or 3/4 teaspoon.The marinade is turned into gravy for the meat. Mango chutney is a sweet/sour chutney, which tempers the curry. Great combination.And your dish will always be perfect, because when you taste it before serving, and it is too hot, you add yoghurt to make it milder. And if it is too mild, you add thai peppers.#CA2025

A chicken thigh is usually half a pound, makes a great dinner when cooked in curry sauce and served with french fries. Easy, simple recipe.I make my own mild curry, I can taste every spice I put in it.

Fresh Rice noodles and sliced vegetables fried in panang curry paste and coconut cream with tender bites of beef, ( or chicken, or turkey, or fried tofu) , fresh green basil on top, no wonder Thai food is popular the world over.

Purple eggplants are still available in early winter at the farmers market, before the first hard frost, they taste ripe and flavorfull, mature, a great meat substitute for a curry dinner. Our favorite curry for eggplant is home made tangy Panang curry. Served with soothing apple chutney and tasty wild rice pilaf. Smells delicious, too!

Sometimes I’ll pick up awkward cuts of meat… if it looks good. Have I ever bought beef shin? Hell no. But, it looks respectable enough to try… reasonably priced enough too.

Banana peels have a meaty and creamy bacon texture and flavor when prepared this way, you can make great winter soups with them. Fried banana peels give a bacon taste to creamy chickpea, greenpea, or bean soups. Here is my banana peel curry garbanzo cream soup recipe.What better way to eat banana peels, instead of throwing them away. At our little organic farm, we eat most peels from fruits and vegetables, oranges, lemons, apples, pears, peaches, berries, potatoes, asparagus, eggplants, beets, carrots. The peels and skins always contain special flavors and vitamins.

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

Here is the way I make fresh panang curry paste. I use mortar and pestal for a small amount of paste. You can use your food processor if you increase the amounts in this recipe by four, so the processor blade can grab the ingredients. Paste is easy to scoop even when kept frozen.

When I was making curry doria (rice gratin with white sauce), I thought it would be a good idea to make just curry soboro.The oil hardens when the curry soboro cools down, so microwave before eating. Recipe by FarmersK

Cooking time formula:“To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees F for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes. Turn the oven off and wait 2 hours before opening the oven door.”