cheesy twice baked potatoes and asparagus spears

We go fattening ..and rich...

LOL
garlic mashed red potatoes..skins on (cooked with garlic cloves that get mashed up with the drained potatoes) then add in some sour cream and parm.

Cauliflower, broccoli or spinach gratin.

Whatever sounds good at the time.
Sometimes instead of the potatoes we do mac n cheese.

We like to do stuffed mushrooms and spinach gratin.
Kim

Yorkshire pudding , hands down!

Got to agree with Sharon. Yorkshire PUddings are a 'must have' with a Prime rib dinner. Other than that, mashed potatoes or roasted potatoes, peas, or green beans, glazed carrots for those that like carrots, cauliflower gratin, broccoli, squash, etc... And I have to have hot horseradish. Not the creamed kind.

Ann

One more vote for Yorkshire Pudding!

I think creamed spinach is a traditional side at steak houses. I'd probably prefer a spinach gratin or a souffle. But the souffle and the YP are too similar in consistency. So, you can't do both.

Keep it simple. The beef is the star of the show and is prepared in a simple style. To me, a starch (e.g. potato or pudds) and a green vegetable (e.g. spinach or broccoli) would be good sides. Excellent preparation is the important thing, not complexity of the recipe. A sauce or gravy on one of the sides would be OK.

BTW, I normally would not favor broccoli but I like something green on the plate and, with prime rib, its hearty substance would fit nicely.

Jim

Ann T, I've said it before, but we could eat together easily!

I read the title, turned around to Elery and said "Yorkshire Pudding and roasted potatoes, maybe some butternut squash.

Give me that center slice, extremely rare!

Annie

Another vote for yorkshire pudding here! Something I had never had until finding this forum. We start out with a ceasar salad,Sharon's roasted red pepper soup or roasted garlic soup. Sides are potates of some sort and a green veggie..asparagus with hollandaise or bacon wrapped roasted grean beans. Did roasted butternut sqaush one time too. Just did this last Saturday....yum...added some king crab legs at the request of my nephew.

David

Please don't shoot me but is Yorkshire pudding like a bread pudding? I've never eaten it. So if it is starchy do you really serve potatoes with it also? I would think that the pudding is the side along with some vegetables if I am thinking right.

Not like a bread pudding in my experience it's quite like your popovers but better in my mind.

And yes you still have potatoes, mashed would be my choice with a wonderful gravy.

I can't even imagine an prime rib without , Yorkshire pudding, mashed potatoes and gravy...throw in any green veg asparagus or broccoli and you have THE perfect meal....IMHO...and I don't care much for beef!

Thanks Chase for explaining that to me. Around here Prime Rib is served with either mashed potatoes/gravy or baked potato along with vegetables and that is it (on the plate). You get a dinner salad/house salad too along with dinner rolls/butter.

Yes, Yorkshire pudding is a natural. I have been having roasted asparagas or steamed brocoli. I got the old eyeball roll, when I mentioned to DH, that I was thinking about some new sides. His answer was "anything you want as long as it includes potatoes and gravy." So, I guess that answers that, but I am still going to think out the change of veggies, at least. Thanks for your responses.

Along with the prime rib, we usually have rice (I'm Asian), green salad, brussel sprouts with prosciutto, and a horseradish carrot casserole.

With mine I am having yorkshire pudding, parmesan layered potatoes, and roasted asparagus. That is it except for the red velvet cake for dessert.

* Exported from MasterCook *

Parmesan Layered Potatoes

Recipe By : Gourmet
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 T unsalted butter - melted
1 T olive oil
1 lb Yukon Gold potatoes
3/4 t salt
1/4 t black pepper
1/2 oz finely grated Parmesan cheese
Preheat middle oven rack to 450º.
Stir together oil and butter in cup.

Thinly slice potatoes and toss with 2 T salt and pepper and butter mixture

Heat remaining butter mixture in 10-inch iron skillet over mod. high heat. Spread
1/3 of potatoes evenly

in skillet. Toss remaining potatoes with Parmesan cheese and spread evenly over other layer in skillet, pressing with spatula. Cook three minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is
starting to brown, 20 - 25 minutes.

Invert potato cake onto cutting board and cut into wedges

For many years there was a restaurant in downtown Chicago that was known for their prime rib. I loved it and was sad to hear they closed.

Lawry's, owned by the seasoning company of the same name. The choice in a vegetable was either Creamed Corn or Creamed Spinach, both equally wonderful.

Here's their recipes:

CREAMED CORN

1½ tablespoons butter
1½ tablespoons flour
½ teaspoon salt
1½ cups whipping cream
2 tablespoons sugar
3 cups fresh, frozen or canned whole kernel corn

Melt butter in heavy saucepan; add flour and salt, stirring to blend. Slowly add whipping cream, stirring constantly until thickened. Add sugar and corn, heat. For Au Gratin, place corn in a 9 or 10 inch shallow casserole dish; sprinkle with ¼ cup freshly grated Parmesan cheese and brown under broiler.

Makes 4 to 6 servings.

We usually have garlic/rosemary roasted potatoes, creamed spinach, popovers (w/lots of butter) and horseradish sauce, occasionaly sauteed mushrooms & onions.

Cathy, hubby and I discussed what HE wanted to go with HIS Prime Rib lastnight...
Here's my notes from our conversation...
small honey wheat rolls knotted...(he wants them in a knot, and if I can't do it, he'll help me) LOL (I've tried to "knot" them, they fluff up to much.)
potatoes au gratin, with "white" potatoes those Idaho ones. LOL ( like different potatoes, I've been getting them from a local farm..right now I have Mountain Rose(red skinned with rose flesh), a pink fingerling and a blue, plus German Butterball~yellow)
sauted spinach or a spinach salad with ranch or thousand island(gag on the dressing choices..I'll have mine with a hot bacon)
broccoli
kentucky chocolate pecan pie (tried it at Thanksgiving and he's hooked!)
and some kind of cake...maybe carrot he said..really moist, and with tangy cream cheese frosting..

That creamed corn sounds good. May give that a try. Terri, we just MIGHT, have some of those Idaho kind of potatoes laying around here. LOL The chocolate peacn pie sounds yummy. Is there bourbon in it to call it Kentucky? Mid sharing the recipe? Thanks for the creamed corn recipe, Nancy.

Posted by Becky Ca
I didn't make the whipped cream either..well I did but just plain. LOL

Kentucky Chocolate - Pecan Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell -- unbaked
1 cup semisweet chocolate morsels
1 cup chopped pecans or walnuts
2 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter -- melted (1 stick/4
ounces)
1/2 cup all-purpose flour
1 pinch salt
1 teaspoon vanilla

Spread chopped nuts over the bottom of the prepared (unbaked) pie shell; sprinkle with chocolate morsels. In a small mixing bowl, whisk eggs. Whisk in sugars, flour, salt, vanilla, and butter. Pour batter evenly over nuts and chocolate chips. Bake in a 325° oven for 35 to 40 minutes.

Bourbon Whipped Cream

1 cup chilled whipping cream
2 tablespoons brown sugar
1/2 teaspoon vanilla
1 teaspoon good bourbon (or 1/2 teaspoon rum flavoring)

For best results, chill bowl and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.

Source:
"http://southernfood.about.com/library/weekly/aa042002a.htm";
- - - - - - - - - - - - - - - - - - -
NOTES : Add a tablespoon of bourbon or a teaspoon of rum flavoring to this pie for a more "spirited" flavor.

Made 12-31-07 Very good, very rich. Didn't bother with the flavored whipped cream.

Here is a link that might be useful: Here's the pecan pie thread

What about bleu cheese mashed potatoes? Does anyone have a good recipe?

I would melt blue cheese gently into the milk and mash away as usual.

Thanks, I wanted to try that idea for my mashed potatoes for Christmas dinner , to eat with prime rib.

I have also crumbled the bleu cheese, a good amount of it, then folded it into the potatoes after they were mashed and still nice and hot. I've also added some very finely chopped leeks. Good eats

My favorite is a medley of mushrooms (as many varieties as I can find) sauteed with garlic, butter and a splash of good red wine (pan drippings work too) and of course S & P to taste. I try to keep the mushroom shapes as much as possible yet keep the pieces manageable and cook in batches based in cooking times then mix together.

moosemac, mushrooms are a favorite side with steak. I also make a sauce with them, using shallots, Marsala wine and roquefort cheese.

My mouth is watering just thinking about it.

DH and I are hoping to throw a Holiday dinner with 2 other couples and I think I'm going to do a prime rib. I've made a couple for just us, so I think I can pull it off successfully.

I'm going to do the aforementioned mushroom sauce, potato dish TBD, and creamed spinach.

That would be good to, thanks for the information on bleu cheese mashed potatoes. Never had them but I heard about it. It sounds wonderful.

To me, nothing says holiday or special occasion better than a prime rib dinner, and I feel it's just not complete without Yorkshire pudding and creamed spinach! Lately I've been adding some of Pioneer Woman's whiskey glazed carrots for another color...

A good cabernet, and plenty of horseradish sauce, both creamed and straight, what more could one ask for?

Medium rare of course! Pull it out at 120*, no more than 125*, and let it sit under foil 20 minutes or so before carving while you prepare the Yorkshire ... :)

Ok, but all I am looking for is blue cheese mashed potatoes the one recipe I am looking for looked yummy.

What type of bleu cheese for the mashed potatoes do I use that will taste yummy?

I'd go with the highest-rated recipe on-line and that seems to be this one.

Thanks, I was also looking at emrils bleu cheese mashed potatoe recipe. But I really wonder what type of bleu cheese to get?

What is the best type of bleu cheese to get for the mashed potatoes?

There's no right blue cheese for the mashed potatoes. It really depends on how piquant you like it.

Just try to find good quality cheese.

Thanks because this will be my first try at this.

If you don't like a strong blue cheese I'd go for Gorgonzola Dolce.

Thanks for that idea, never tasted that one. Is it crumbly like bleu cheese? Is it mild.

Gorgonzola dolce is on the creamier side in comparison to other blue cheeses. It's a great "starter" blue in case you have trepidation about more powerful blues.

It's hard to tell you what to choose from unless we know what your choices are! Do you have a cheese monger near you? Good "gourmet" cheese sections at your local stores? Local artisans selling cheese at a farmers market?

What you have available for purchase greatly affects the answer to your question.

What I can tell you for sure is that when you buy your blue, taste it! If it seems powerful to your taste buds, use less of it.

There's no bad blue, imo. Just gradations in piquantness/boldness.

Great information, yes I have a great cheese counter deli that sells all kinds of cheese some are kind of expensive but you can get what size you need. I will ask for a taste. You are so helpful.

Oh, great! It's tough when you have to go with meager pickings from the super market.

Tasting is the best part! I'm so lucky to have many places, including cheese mongers, to get whatever I need or am in the mood for.

So exactly is cheese monger? Here king soopers had put in a gourmet cheese counter, and I have found a recipe using gorgonzola dolce cheese , can't wait to taste this at their cheese counter to see if I like this.

A cheese monger is to cheese what a butcher is to meat.

They are purveyors of cheese and highly knowledgable.

This will be stores owners and/or employees.

For example, I was very impressed with the cheese mongers at our new local Wegmans and feel like it's a great place to make informed choices about my cheese purchases.

I also have a gourmet cheese shop near me where I'm able to taste just about anything I want to try before I buy.

Understand, that's exactly what we have at our local king soopers, can't wait to get to try that cheese,I will also try the bleu cheese too , you are so knowledgeable.