Thirty Four Wonderful Years with my Lovely Wife

[Daum]

Rich -

Congrats and that is an amazing looking meal. Did you put anything else on the roast? The exterior of it looks amazing!

Daum

 

[Phil Perrin]

Happy anniversary! That meal looks worthy of 34 years!
And Pammi and I are halfway there! Of course, we're both on marriage #2! But, it's been a good 17!

 

[Rolf Jacobsen]

You two do it right! Congratulations on the marriage and an excellent cook to celebrate it.

 

[Sparky Rowe]

Congrats on 34 years partner. November was our 34 years also.

 

[Clint]

Happy Anniversary you two! The dinner looks amazing.

Agreed - beautiful color on that rib roast. Happy Anniversary.

 

[Rich Dahl]

Rich -

Congrats and that is an amazing looking meal. Did you put anything else on the roast? The exterior of it looks amazing!

Daum

Daum, I was amazed at the color also. I just used SPOG, salt, pepper, granulated onion ,granulated garlic. Might have been the olive wood.

 

[Barb D]

Happy Anniversary Rich and Barb, you kids knocked that anniversary cook out of the park.
I love brussels sprouts, when you have time, could you post the maple syrup and almonds recipe please.

Thanks, dessert and a cocktail are in order.

Jeff here is the recipe for the sprouts. Hope you like them. Skillet Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds

1 Pound small Brussels sprouts, (small to med size) trimmed and halved
5 Tablespoons extra virgin olive oil
Salt to taste
1 Tablespoon maple syrup
1 Tablespoon sherry vinegar
¼ Cup smoked almonds Chopped fine

Arrange Brussels sprouts in single layer. Cut side down, in 12 in. nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning.
Off heat add 1 Tbsp. maple syrup and sherry vinegar along with the ¼ cup smoked almonds. Mix together and serve.


Sent you a PM. Barb.

 

[CaseT]

Congratulations!

Great looking meal to celebrate with!

 

[Mark B]

Happy anniversary ! I must say that is a perfectly cooked roast.

 

[JeffG]

Jeff here is the recipe for the sprouts. Hope you like them. Skillet Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds

1 Pound small Brussels sprouts, (small to med size) trimmed and halved
5 Tablespoons extra virgin olive oil
Salt to taste
1 Tablespoon maple syrup
1 Tablespoon sherry vinegar
¼ Cup smoked almonds Chopped fine

Arrange Brussels sprouts in single layer. Cut side down, in 12 in. nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning.
Off heat add 1 Tbsp. maple syrup and sherry vinegar along with the ¼ cup smoked almonds. Mix together and serve.


Sent you a PM. Barb.

Thanks Barb, I like everything about the maple syrup BS recipe.