I'm deboning a chicken, then stuffing it with veal, turkey and ground chicken and roasting it off. Then also making a beef tenderloin with a remoulade sauce. I have endive salad with apples and walnuts. Garlic brocoli florets, mashed potatoes. I have the smoked salmon tray, cheese and fruit tray, assorted nuts and breads. I baked a trial run of some bread last week. Then i have a tiramisu cake, gingerbread house (i dunno why), cinnamon swirl bunt cake, pecan pie, turron, pestinos and rosquillas. I think that's all.
As for the prime rib, often times i go basic. I like unadultered meat (no homo). I will make it different ways though. sometimes just olive oil, kosher salt and pepper. Or i will cut slit and stuff garlic and rosemary in it. I also like making an herb crust. I generally crank it up to about 500 and then taper off the heat. this gives a nice crust but it will smoke up the place as Stella has mentioned. I have a hood but it still gets smokey. I usually open the patio door to vent the place. definatly use the probe thermometer. I also use a wire wrack to keep the meat from siting in the rendered fat and over cooking the bottom.
