Home for the Holidays with Michael Mina – Recipes, Tips & Techniques

Michael & Michelle Cooking

One holiday meal down, with at least four more to go! For the first time, Chef Michael Mina teams with Mourad Lahlou, owner and head chef of Aziza, and Charles Phan, owner and executive chef of Slanted Door Restaurant, to offer home cooks and party hosts their favorite traditional, Moroccan and Vietnamese inspired holiday recipes, tips, & techniques via step-by-step culinary videos on Cook Taste Eat (www.CookTasteEat.com).

Tips and techniques such as the importance of adding ice to the brine to ensure that it’s cool before you add meat in order to properly tenderize, or the benefit of poaching fennel to flavor oil with its subtle anise taste, which can then be used in other preparations like vinaigrettes and aioli, showcase the simplicity and sophistication of Cook Taste Eat’s video format and content. As an added bonus, world-renowned sommelier, Rajat Parr, shares advice and tasting notes on what to pair with every holiday entertaining need.

Christmas Eve (Airing December 9)

Salt Grilled Shrimp, Fideos in Shrimp Broth, Saffron Aioli & Tomato Jam

Christmas Day (Airing December 16)

Hay-smoked Prime Rib with Creamed Spinach & Bacon-Wrapped Fingerlings

New Year’s Eve (Airing December 23) featuring guest chef: Mourad Lahlou

Moroccan New Year’s Eve: Short Rib Tangia with herb salad, croutons, preserved lemons & Meyer Lemon cocktail

New Year’s Day (Airing December 30) featuring guest chef: Charles Phan

New Year’s Day Brunch: Wonton Noodle Soup with Lo Soi Pork

Seared Prime Rib & Worcestershire Vinaigrette

Serves: 4
Total time: 55 minutes
Active time: 25 minutes

Ingredients

For the prime rib:

• 2 single rib standing rib roasts (about 2 pounds each)
• Salt and freshly ground black pepper
• Grapeseed oil

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 cup olive oil
• 2 tablespoons lemon juice
• ¼ cup Worcestershire sauce
• Salt and pepper

Method

1. Bring the roast to room temperature by taking it out of the fridge about 30 minutes before you begin cooking. Pat the meat dry with paper towels. Season generously with salt and pepper on all sides.
2. Set a large sauté pan over high heat. Once hot, add just enough oil to coat the pan.
3. Once the oil starts to shimmer, place one seasoned prime rib into the pan and sear on all sides, until well browned, about 3 to 4 minutes per side. Transfer the meat to a rack. Repeat process to sear the second prime rib.
4. 4. Lower the heat to medium and add the shallots to the pan. Sauté for 1 minute, until shallots are softened and browned bits have been scraped off the bottom of the pan. Add olive oil, lemon juice and Worcestershire and stir to mix. Bring up to a simmer to marry the flavors.
5. Pour vinaigrette into a bowl and reserve.