Blue Plate Catering
1061 W Van Buren

Mixed Greens with Pumpkin Brittle, Caramelized Apricots, Pecans, Chives and Brown Butter Vinaigrette

10 cups mixed greens
1 cup dried apricots
sugar, as needed
1 cup pecans
1/4 cup chives, cut 2" long
1/2 cup pumpkin seed brittle
1 recipe brown butter vinaigrette

Place apricots on a baking sheet. Sprinkle with sugar and using a small torch, brulee apricots until sugar is caramelized

Pumpkin Seed Brittle

1/2 lb (2 sticks) butter
4 cups sugar
2/3 cup light corn syrup
1 tsp baking soda
3 Tbs salt
1 1/2 lbs. pumpkin seeds

Cook sugar, butter and corn syrup to 290. Whisk in baking soda. Add salt and pumpkin seeds. Pour onto greased baking sheet. Let cool completely. Chop into smaller pieces,

Brown Butter Vinaigrette

1/2 lb. (2 sticks) butter
1/4 cup maple syrup
1/4 cup champagne vinegar
1 tsp salt
1 pinch black pepper

Cook butter over medium heat until it turns golden brown. Strain butter into mixing bowl. Add maple syrup, vinegar, salt and pepper. Whisk until combined. Let cool, do not refrigerate.

Prime Rib Roast
Bring Rib Roast to room temperature by leave out of refrigeration for approximately 2 hours.
Preheat your oven to 450 degrees.
Generously season rib roast with seasoning such as pepper, salt, garlic powder and onion powder.
Place the roast in a heavy metal roasting pan, bone-side down.
Place roast into pre-heated oven for 15 min to sear the meat. Reduce oven temperature to 325 degrees.

Cooking Time for Rare (120F)
(3) Ribs, 7 to 8 lbs. 15 minutes at 450, Then 1 1/4 to 1 1/2 hours at 325
(4) Ribs, 9 to 10 lbs. 15 minutes at 450, Then 1 1/2 to 2 hours at 325
(5) Ribs, 11 to 13 lbs. 15 minutes at 450, Then 2 to 2 1/2 hours at 325
(6) Ribs, 14 to 16 lbs. 15 minutes at 450 Then, 2 3/4 to 3 hours at 325
(7) Ribs, 16 to 18 lbs. 15 minutes at 450 Then, 3 to 3 3/4 hours at 325

Use your digital meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°.

Creamy Horseradish Sauce Recipe

1/2 cup prepared horseradish
2 cups sour cream
2 Tbs lemon juice
salt and pepper to taste

Combine all ingredients adjusting horseradish quantity to your desired tastes,

Vanilla Glazed Baby Carrots

3 lbs baby carrots, peeled
1 quart pineapple juice
1 vanilla bean, split and scraped
1 stick butter
salt and pepper to taste

Combine all ingredients except butter; gently simmer the carrots in a shallow pan until they are tender. Remove carrots and reduce remaining liquid to approximately 1 cup. Remove from heat and whisk in 1 stick of butter. Drizzle over warm carrots.