cooking class #4: a very travailian christmas
Are you ready to up your Holiday hosting game? Mike and James walk you through a demonstration of some of their classics.
travail’s christmas roast prime rib INSTRUCTIONS
This is one of our favorite Christmas preparations that many of you might remember from two Christmases ago during the 2020 making this a Travail famous sous vide-roast prime rib for Christmas.
Before you begin this recipe take the time to mix up your rub. This will be used generously for the ribeye and saves well in an airtight container.
Separate the cap so you have access to the silver skin connecting it to the ribeye. In the video mike does this with his fingers- you can use a knife if you need and lay it out flat.
Once the cap is separated and laid out you should be able to identify the silver skin on the ribeye. Silver skin isn’t the most pleasant to eat, we will do our best to remove it. Follow along with mike and slowly remove the silver skin using your knife without taking off too much meat. Slow and steady!
Flip over the ribeye entirely and trim off the excess fat off the cap. We like the fat, but too much will just lend to a chewy texture. Follow mike as he trims off more silver skin and the rib cartilage.
Flip the ribeye over again and lay it out.
Dust the entire top surface with the “meat glue” using the mesh strainer.
Add salt and the pre-mixed seasoning
After seasoning roll back into the original shape.
Using the butcher's twine wrap up the ribeye 4-5 times. Follow Mikes's visual instructions.
Using a sheet pan, add a layer of the seasoning mix, then roll and press the tied ribeye into the seasoning until it is evenly coated.
Wrap the ribeye roulade in plastic wrap using the instructions given by James in this video and the thanksgiving video. Do this twice to make sure it's sealed for the water bath.
Leave ribeye roulade in 120-degree water bath overnight. Remove from water bath 1 hour before roasting.
Preheat oven to 450 degrees, then roast meat for 30 minutes until browned and crispy, rest for 20+ minutes. Slice and enjoy. Merry Christmas you filthy animals.
duchess potatoes INSTRUCTIONS
Duchess potatoes! A less chosen potato preparation not because it’s not absolutely delicious, but because nobody even knows what it is!
Peel potatoes, cube, and place in cold water.
Bring water to a boil until soft and supple.
While the potatoes cook, warm both cream and half and half together in a small sauce pan.
Pass still-warm potatoes through a ricer or tamis this makes a smooth silky potato.
Crack 4 eggs into a bowl, grab out the yolks with your hand as needed for the next step.
Transfer potatoes to a stand mixing bowl
Grate gruyere cheese
Using the whisk attachment slowly start mixing the potatoes and bit of the warmed cream and butter, while these mix add in the egg yolks one at a time.
Stop mixer, add grated cheese, resume mixing, finish by adding the rest of the cream and butter mixture
Season with salt, pepper, and nutmeg.
Finish the mixing with a few seconds of high whip.
Scoop potaotes into a piping bag and fill the oven safe baking containers with the potato, if you don’t have a piping bag, feel free to just spoon them in.
Bake potatoes in her at 450 for 30 minutes or until golden brown.
And BOOM! I’ll be double-dipped in Duchess, please!
sautéed zingy hert covert INSTRUCTIONS
Nothing better during the holidays than a quick sautéed vegetable. Especially this preparation with a sweet-and-sour zingy-zippy twist.
First, take your thick-cut bacon and cut into quarter-inch lardons.
In a large nonstick sauté pan, roast and crisp your bacon lardons on high heat until crispy and fully cooked. Reserve the fat and set it aside.
While bacon cooks mix up 1 Tbsp apple cider vinegar , cry baby cress, tbsp soy sauce, 1tbsp sugar 1 tsp black pepper, let sauce sit.
Finely slice green onions, set aside.
Then, using your reserved bacon fat, roast your hert covert until signs of golden brown appear on parts of your beans. Use a lid to help steam the veg while cooking.
Add salt to beans.
Then add your garlic, shallot, and bacon lardons and sauté on medium heat until translucent.
Finish the beans with the sauce we made, stir and toss to coat.
Cook on medium high heat for 1 to 2 minutes and then plate and serve. Finish by covering with the thinly sliced green onion. And Pizow! Some Holiday bean-zips for your nips.
