Huntington Quarterly Autumn 2022

Shaved Brussels Spr outs Salad by Katie Lee yield 6 to 8 servings active time 10 minutes total time 15 minutes ingredients 2 cup (120 ml) fresh lemon juice

3 cloves garlic, sliced 1/ 4 cup kosher salt 2 tablespoons coarsely ground black pepper 1/ 4 cup all-purpose flour 3 cups low-sodium beef stock 1 tablespoon Dijon mustard a few sprigs fresh thyme a few sprigs fresh rosemary 1 clove garlic, smashed 1 tablespoon sherry vinegar or red wine vinegar directions Use the tip of a knife to make slits in the fat of the prime rib and stuff them with slices of garlic. In a small bowl, mix the salt and pepper. Create a crust of salt and pepper all over the meat. Let stand at room temperature for 30 minutes. Preheat the oven to 450 o F. Put the prime rib on a rack in a roasting pan. Roast the meat for 10 minutes, then turn the oven temperature down to 350 o F. Roast until the meat registers 120 o F on an instant-read thermometer for medium-rare, 1 hour 30 minutes to 1 hour 45 minutes (about 15 minutes per pound). Remove the meat to a cutting board and loosely tent with foil. Let stand for 20 minutes. In the meantime, pour off most of the fat from the roasting pan, leaving a few tablespoons. Put the roasting pan on top of the stove over medium heat. Whisk the flour into the fat and cook for 2 to 3 minutes, to cook out the taste of the raw flour. Vigorously whisk in the stock and mustard. Add the thyme, rosemary and garlic. Bring to a low boil, then reduce the heat to a simmer and cook, whisking, until the mixture begins to thicken. Add the vinegar and cook for 1 more minute. Transfer to a serving dish. Remove the ties from the prime rib. Slice the prime rib and bones and serve with the gravy.

2 tablespoons minced shallots 1 tablespoon Dijon mustard 1 tablespoon honey 1/ 2 cup (120 ml) extra-virgin olive oil

kosher salt and freshly cracked black pepper 1 pound (455 g) Brussels sprouts, stems trimmed 1/ 4 cup (35 g) chopped dates 1/ 4 cup (35 g) diced Manchego cheese 1/ 4 cup (35 g) chopped almonds directions In a small bowl, combine the lemon juice and shal lots. Let stand for 5 minutes, so the acidity in the lemon juice can begin to break down the shallots.Whisk in the mustard and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper to taste. In a food processor fitted with the slicing blade, pro cess the sprouts until all are thinly sliced. (Alternatively, use a knife to thinly slice them, or buy a bag of already sliced sprouts in the produce section of your grocery store.) Add the sprouts, dates, cheese and almonds to a salad bowl, drizzle with the dressing and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

JACK HOUVOURAS is the publisher and editor of the Huntington Quarterly . In 2021, he was inducted into the Marshall University School of Journalism Hall of Fame.

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