Dave DeWitt’s mom always served a rare standing prime rib roast for Christmas, but I’m going to change this to just the ribs, and not roasted, but smoked. Buy a large prime rib roast and cut away the center. Then slice the ribless roast into ribeye steaks to use in steak recipes throughout Fiery Foods Central. Then slice the ribs apart so that more smoke will reach them. This recipe is from our book Barbecue Inferno. Note: This recipe requires advance preparation.
These enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For spicier enchiladas, use hotter chiles.
In case you are wondering, yes, potatoes are eaten in Pastaland.
Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
