Peppino’s Italian Dressing

Peppino's Italian DressingHomemade Italian Dressing

2 T. red wine vinegar
½ tsp. salt
¼ tsp. fresh ground pepper
1/4 cup good olive oil
2 small cloves of garlic
3 T. 0% (fat free) Greek yogurt
freshly grated parmesan cheese

Put all ingredients in a small jar with a screw top and shake vigorously.
It’s that easy!

Note: I like to toss the dressing into a light salad of romaine lettuce, thinly sliced red onion rings, tomato wedges and grated mozzarella cheese. It reminds me of a delicious salad that we used to enjoy when the girls were young at a family restaurant called Peppino’s. The restaurant relocated years ago but I still remember the wonderful salad dressing.

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Roasted Red Potato Skewers with Garlic and Mustard

   These savory potatoes are gobbled up fast at my house.  The delicious aroma brings everyone in the kitchen asking when dinner will be ready. I often double this recipe when guests are coming. They can be prepared up to 4 hours ahead so that all you have to do it pop them in the oven, under the broiler for 10-15 minutes and they are ready to serve.

Red Potato Skewers with Garlic and Mustard

1 ½ lbs. baby red skin new potatoes, scrubbed and halved (quartered if a little larger)
3 T olive oil
3 T Dijon Mustard
3 garlic cloves, minced
1 ½ T fresh rosemary, finely chopped
½ tsp. coarse kosher salt
½ tsp. coarsely ground pepper
6 wooden skewers, soaked for 30 minutes in water

 Directions

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Prime Rib ( aka Standing Rib Roast)

Standing Rib Roast
Serves 8-10
Ingredients: 
  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 tablespoons coarse sea salt
  • 2 tablespoons ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary, minced
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
Instructions:
Let roast stand at room temperature for 1 hour.

Preheat the oven to 450°F.

Place roast, rib side down, on a rack set in a roasting pan and rub all over with salt, pepper and herbs. Roast  the meat ribs side down for 30 minutes, then lower oven temperature to 375°F. Continue to roast  for about 12-15 per pound until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1 1/2 -2 hours more. Let rest for 30 minutes before slicing.

About 30 minutes before roast is done, peel and cut the onions in half, then brush them all over with oil and arrange on a large rimmed baking sheet. sprinkle with ground sage and salt and pepper.  Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes.

Slice roast, arrange on a platter with onions and serve.