The Big Sandy Mountaineer -

Senior News

 

December 25, 2019



Thursday, December 26- French Dips, fires, and fruit.

Friday, December 27- Liver and Onions, scalloped Potatoes, veggies, and dessert.

Monday, December 30- Hamburger Tomato Mac, roll, na dessert.

Tuesday, December 31- Pork Roast, Mashed Potaotes, mixed beans, Apple sauce, and fruit salad.

Wednesday, January 1- Happy New Year!! we will be Closed.

Idahoan Potato Crusted Rib Roast

Ingredients

1 tablespoon olive oil

For the Mashed Potato Crust:

1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes

1 tablespoon mayonnaise

3 tablespoons Parmesan cheese, grated

1 teaspoon kosher salt

Black pepper

2 eggs, beaten

1/2 cup all-purpose flour

For the Crispy Outer Potato Crust:

1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes

1 cup panko bread crumbs

1 cup potato chips, crushed

For the Roast:

1 (5 pound) bone-in standing rib roast

Salt and pepper

1/4 cup all-purpose flour

3 tablespoons canola oil

1/4 cup whole-grain mustard

Directions

Preheat oven to 375 degrees

For the mashed potato crust:

Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.

When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.

Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.

For the crispy outer potato crust:

Combine the 3 ingredients and set aside.

For the Roast:

Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.

Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.

Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.

Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.

Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.

Place the roast in the preheated oven and roast for 1 hour.

Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.

After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.

Remove the roast and let it rest for 15 minutes. Slice and serve.

 
 

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