Smoked Prime Rib Sandwich w/ Crunchy Sweet Onions
By: Karen Libby
Updated: November 3, 2011
Smoked Prime Rib Sandwich w/ Crunchy Sweet Onions and Horseradish-Chive Sauce
By: Chef Brian M. Romano, CEC - The Cook's Kettle
Serves 4-6
Creamy horseradish-chive sauce
2 Tbs. Prepared horseradish
1 tsp. White vinegar
1 tsp. Dry mustard
cup Mayonnaise
1/8 cup Chopped chives or scallions
1/8 tsp. White pepper
1/2 cup Sour cream
Directions:
1) Mix all ingredients together in a bowl, refrigerate.
Smoked Meat Rub
1 cup Brown Sugar
3/4 cup Sugar
1/2 cup Paprika
1/2 cup Salt
2 Tbs. Cumin
1 Tbs. Black Pepper
1 Tbs. White Pepper
1 Tbs. Cayenne Pepper
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
1 cup Salad Oil
1 1/2 tsp. Liquid smoke
Directions:
1) Mix all ingredients together, rub on meat before smoking for at least 24 hours.
* If you do not have the ability to smoke your meat, you can also bake your meat covered
in aluminum foil on low at 250 degrees until cooked.
Fried Onions
2 Vandalia onions, cut into rings
2 Eggs, cracked and whipped
1/4 cup Buttermilk
1 cup Flour
**Oil for frying
Directions:
1) Remove outer skin from onions, cut into 1/4 inch thick rings.
2) In a bowl mix egg batter with buttermilk, toss in onions.
3) Remove excess egg batter from onions, them toss in another bowl until onions are
lightly breaded.
4) In a fryer (or hot oil at 325-350 degrees) drop onions in until lightly brown.
5) After removing, place on a paper tow, to remove excess grease. Enjoy!
Also, don't miss: Taste of Victory!! Tickets are still available - $35.00
We have several local chefs participating from Twin Oaks, Big Cedar Lodge, Nakato's, Chateau on the Lake, College of the Ozarks and food prepared by the students and Chef instructors of Victory Trade School's Branch Bistro & Cook's Kettle. Live music from the Wings of Swing; Renowned Chef Hubert Schmieder will be our guest honoree speaker for our Victory Trade School commencement. Ticket sales benefit Victory Trade School!! Call Matt at 417.864.2232.
By: Chef Brian M. Romano, CEC - The Cook's Kettle
Serves 4-6
Creamy horseradish-chive sauce
2 Tbs. Prepared horseradish
1 tsp. White vinegar
1 tsp. Dry mustard
cup Mayonnaise
1/8 cup Chopped chives or scallions
1/8 tsp. White pepper
1/2 cup Sour cream
Directions:
1) Mix all ingredients together in a bowl, refrigerate.
Smoked Meat Rub
1 cup Brown Sugar
3/4 cup Sugar
1/2 cup Paprika
1/2 cup Salt
2 Tbs. Cumin
1 Tbs. Black Pepper
1 Tbs. White Pepper
1 Tbs. Cayenne Pepper
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
1 cup Salad Oil
1 1/2 tsp. Liquid smoke
Directions:
1) Mix all ingredients together, rub on meat before smoking for at least 24 hours.
* If you do not have the ability to smoke your meat, you can also bake your meat covered
in aluminum foil on low at 250 degrees until cooked.
Fried Onions
2 Vandalia onions, cut into rings
2 Eggs, cracked and whipped
1/4 cup Buttermilk
1 cup Flour
**Oil for frying
Directions:
1) Remove outer skin from onions, cut into 1/4 inch thick rings.
2) In a bowl mix egg batter with buttermilk, toss in onions.
3) Remove excess egg batter from onions, them toss in another bowl until onions are
lightly breaded.
4) In a fryer (or hot oil at 325-350 degrees) drop onions in until lightly brown.
5) After removing, place on a paper tow, to remove excess grease. Enjoy!
Also, don't miss: Taste of Victory!! Tickets are still available - $35.00
We have several local chefs participating from Twin Oaks, Big Cedar Lodge, Nakato's, Chateau on the Lake, College of the Ozarks and food prepared by the students and Chef instructors of Victory Trade School's Branch Bistro & Cook's Kettle. Live music from the Wings of Swing; Renowned Chef Hubert Schmieder will be our guest honoree speaker for our Victory Trade School commencement. Ticket sales benefit Victory Trade School!! Call Matt at 417.864.2232.
