Harry's Cooking Tips

Meat:

Steaks & Lamb: Check out http://www.seriouseats.com. They will provide the best guidance for cooking meat based on your preferred method of cooking: on the grill, in the oven, or on the stovetop.

Chateaubriand 20 oz:  Let sit at room temperature for at least 30-45 minutes. Season with Barberian's steak spice. Let rest for another 10 minutes. 

To sear the seasoned meat you can use butter, olive oil or both in hot pan. Once its nicely seared on all sides place in a roasting pan.  

Preheat the oven at 375 F about 15 minutes for a medium-rare, 20 minutes for medium and 23 minutes for medium-well. 

Remove from oven and let rest for 10-15 minutes on a board or platter covered with light foil tent.

Slice on the diagonal and serve with the béarnaise butter.

Cooking time may vary since most ovens are different.  

 

Beef Bourguignon:
1. Fill a large pot halfway with cold water. Bring to a boil. 
2. Place bag with bourguignon directly into boiling water then turn heat to medium. 
3. Being the water to simmer and let bag simmer 12-15 minutes. Then turn heat off. 
4. It can stay in the hot water until ready to serve. 

 

Bone-In Prime Rib Roast 3 lbs: Take roast out of the fridge 1 hour  - 1  1/2 hours to rest and season well with Barberian's Steak Seasoning 1/2 hour before cooking. Place roast (bones face down) on a roasting rack on top of a cookie sheet or roasting pan. Heat oven to 450 F and cook the roast at this temperature for 5 - 10 minutes, then reduce the temperature to 325 F and cook for another 10 - 15 minutes per pound. Use a meat thermometer as your guide to reach your preferred internal temperature (we recommend 130 F for Medium Rare).  Remove roast from oven to rest for 10 - 20 minutes and tent very loosely with foil before serving. **This is just a guide as all ovens are different! 

Beef Wellington: Place on baking sheet in a preheated oven at 400 F.  For medium rare bake until pastry is golden brown for 30-40 minutes (internal temperature of 135 F), an additional 5- 10 minutes for medium (internal temperature of 150 F). * Every oven is different so if unsure use a meat thermometer if you need guidance.

Barberian's Baby Back Pork Ribs:  They are prepared and ready to go so just pop them in the oven at 350 F for 10 minutes basted with half the rib sauce, then baste with the rest of the sauce for another 10 - 15 minutes to finish off. Don't forget the napkins for this one!

Seafood:

Large Shrimp with Charred Green Onion Rub on Skewers (4/6's) x 4  -  Harry's Cooking Tips: Place shrimp on hot grill. Cook for 3 - 5 minutes on each side (turning periodically so they don't burn). Put aside and keep warm until ready to eat. 

Vegetable Side Dishes:

Baked Potato Kit: Bake potatoes directly on oven rack at 375 F for 45 minutes to 1 hour.  Let rest for 5 minutes before serving. 

Herb Roasted Potatoes: Heat pan medium to high on the stove, add potatoes and toss often for 5 - 7 minutes to warm through. 

Fingerling Potatoes & Onions in Foil Pack - Step 1 - Place foil pack on hot side of grill and cook 10 minutes, flip and cook an additional 10 minutes. Step 2 - Move foil pack to other side of grill with no elements on and cook on indirect heat for an additional 10 minutes (flipping foil pack at the 5 minute mark). This is just a guide as all grills are different so check the potatoes periodically. 

Corn on the Cob -  Stove top method: Step 1: Submerge corn in a pot with water and salt. Step 2: Bring to a boil then lower the heat to simmer corn for 5 minutes. Step 3: Once cooked turn heat off and let sit until ready for service.
Step 4: Drain the water and serve with chipotle butter on the side.
BBQ method - Step 1: Wrap both cobs in foil and place on the upper grill if you have one. If not, place on the warmer side of the grill. Step 2: Turn over at least once after 12-15 minutes and cook for another 12-15 minutes. Keep warm until service. Step 3: Remove from foil and serve with chipotle butter on the side.

 

Ready-To-Roast Brussel Sprouts: Just heat in the oven at 375 F for 5-10 minutes, tossing a couple of times. 

Stove top method:  All you need is a skillet on medium to high heat, add Brussel sprouts & toss for 5 - 7 minutes until heated through. 

Greens Beans with Herbed Butter & Toasted Almonds:  Heat pan at medium to high heat.  Add green beans to hot pan, tossing often for 5 - 7 minutes until warmed through.  Add toasted almonds to garnish before serving (provided in separate container).

Prepared Mushrooms: Heat through on medium in a skillet until all liquid has absorbed. Add a tablespoon of olive oil or butter to coat to brown and finish.

Caramelized Carrots  Cooking Tips: Heat at med-high heat for 7-10 minutes, tossing often. For a more caramelized finish add more butter.  

Precooked Heirloom Carrots for Two: Oven Method: Place carrots on baking sheet in oven at 400 F.  Toss them once or twice to help caramelize. Estimated time 10 - 15 minutes. Stove Top Method: Warm skillet at med-high, add carrots and toss occasionally. Cook until golden brown or to preferred texture.  Optional:  Add butter for more caramelization.

Barberian's Famous Pickles & Ready to Bake Garlic Bread: Garlic bread can be heated in the oven at 400 F for 5 to 7 minutes & finished off under the broiler setting for another minute or two (keep a close eye on it!). Enjoy!

Salads:

Caesar Salad:  Toss lettuce and dressing together with a squeeze of lemon.  Top with croutons and parmesan.  Serve immediately.

Tomato & Onion Salad: Plate the chopped lettuce, then slice horizontally through the tomatoes and fan them along the lettuce bed. Add the red onion on top of the tomatoes and drizzle the vinaigrette over the salad, finish with a spoonful of crumbled blue cheese on top

Soups:

French Onion Soup: Gently warm up the soup on the stove, ladle into an oven safe bowl, add the crostini bread on top, then top with the cheese. Place the soup under the broiler with a watchful eye until the cheese is melted, bubbling and golden brown.  

Wild Mushroom Soup:  Heat in a medium sauce pot at low to medium heat. Stir often so not to burn the bottom.  Let simmer for a few minutes to heat throughout.  Do not boil! Serve in a bowl and enjoy.