Best New York Roast EVER

For Christmas I was in charge of the meat and because it's a special occasion I chose a New York Roast. I almost went with a Rib Eye Roast, but it would of cost me almost twice as much and I can't imagine it tasting any better than the New York...with THIS recipe. SUPER SIMPLE.

Here are some compliments I received from people who know good food:

"This is to die for"
"Best roast I have ever had"
"I told him that he had to come and have some"



First you want to buy a roast that has a thick fatty backstrap. Backstrap is the layer of fat that lays directly on top of the meat. Even if you don't like to eat fat or is concious of your fat intake you NEED that fat for flavor. Later you can trim it off your slice.

My roast weighed 12 lbs (For 15 people). Allow roast to stand at room temperature for at least 1 hour.

Rub roast all over with the Simple Seasoning quite generously (don't be afraid), this will make that beautiful and delicious crust on top. Preheat oven to 375 degrees F. Place roast on a rack in a pan with the rib side down and the fatty side up. Roast with strings on. Roast for 1 1/2 to 2 hours for medium rare to medium or if you have a meat thermometer, to 150 degrees, and Voila...delicious New York Roast.

House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup ground black pepper
Mix ingredients together and store in an airtight container for up to 6
months.

Yield: 1 1/2 cups

 

Shrimp and Calamari Spaghetti

Ever since I married my husband, Shane, I have acquired a greater appreciation for food and the culinary world. One could say I probably overeat a little, but I do like my food. To me, it used to be more of a necessity, not pleasure. Even though my prior view on the subject was probably healthier...it is satisfying to make something delicious and share it with someone, whether it just be for your family, knowing that they are getting REAL food and not the peanut butter and jelly sandwiches or fish sticks their friends are accustomed to or a special dinner with friends. As a matter of fact, my children are developing quite a palate for good food and they welcome trying different types of foods from octopus to fish head (husband just grilled it yesterday). I can't say I love to cook...every day. But, I do enjoy trying new recipes and keeping our menus...fresh, otherwise I cannot stand the monotony. Can anyone?

So, with this in mind I decided to start this post. I know the value of a good recipe...I am always looking for one. Hopefully you will enjoy them also and pass it on to your family and friends and share with me some you have come to love. Bon Appetit!

Today my husband asked me to make Seafood Pasta ( I hate planning menus), so I was happy to oblige. I have made different variations of this dish before, with halved cherry tomatoes added at the end of the recipe, with some heat, with peas and sometimes capers, but this was the best I have ever made. Yuuuuuuumy!! Enjoy!

(when I remembered to take a picture my family had already eaten half the bowl)

Shrimp and Calamari Spaghetti

You will need:

• 1 lb of thin spaghetti
• 1/2 lb of raw shrimp ( I like the small to medium ones better for pasta dishes)
• 1 lb of calamari
• 8 tbsp of butter
• 8-9 cloves of fresh minced garlic (not that stuff in the jar)
• 3 cups of heavy whipping cream
• 1/2 cup of white wine
• zest and juice of a lemon (lime works great too)
• 1/2 cup of finely chopped parsley
• Parmesan cheese
• 2 tbsp of salt and more to taste
• 2 tbsp of canola oil

Start cooking spaghetti, add 2 tbsp of oil and 2 tbsp of salt to water.

Melt 4 tbsp of butter on large skillet on medium heat. Add the shrimp and 4 cloves of garlic. Cook until pink. Set aside. In same skillet on medium heat, melt 4 tbsp of butter, add heavy cream, white wine, zest and juice of a lemon, 4 cloves of garlic, salt to taste. When at right consistency, not too runny not too thick, add calamari. When calamari is almost done, add shrimp.

Drain spaghetti and add it to skillet. Sprinkle with parsley and Parmesan cheese.