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.
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!
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 400 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.
Ready-To-Roast Brussel Sprouts: Heat in the oven at 350F for 5-10 minutes, tossing a couple of times.
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!
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
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.