Smoked Prime Rib

Ingredients:

1 each 10-12# Rib Eye

4oz.t Prime Rib Seasoning Sea Salt & Black Pepper seasoning
2 oz soufflé cup Olive oil

Rub meat with oil.

Massage spices into meat.

Pre heat smoker until temperature reaches 225 degrees.

Smoke the Prime rib for 2.5 hours maintaining the temperature at
200-250 degrees. Add ½ cup of wood chips to the hot Coles every
30 minutes.

Place the Prime rib into the Alto Sham oven and cook at 250
degrees for 45 minutes.
Reduce the heat to 160 degrees. Hold temperature at 155-160
degrees.
Slow cook for a minimum of 4 hours, 5 hours is better.

Must be in alto sham by 9 a.m. for serving by 5 p.m. DO NOT

open alto sham until time to serve. Hold time (slow cooking at
155-160) should be 4-5 hours minimum. The longer you hold at
155 temperature will make the meat much more tender.
 Chicken Marcela
(4 dinner)
Ingredients:
4 Chicken breasts 8oz each.
1 Cups of flour (1/2 tsp. salt, ½ tsp. pepper)
1 TBL spoons minced garlic
2 TBL spoons of Olive oil
1 Cups Marcela wine
1 Cups Chicken broth
1 Cups Heavy cream
1 Cups Mascarpone cheese
1 cups Mushrooms
Salt & Pepper to taste
Procedures:
In Large saucepan, add olive oil and minced garlic on low heat for one minute.
Add the chicken broth and Marcela wine. Medium heat until alcohol cooks out
(approximately 6 minutes)
Add the heavy cream, and Mascarpone cheese; slow simmer until it reduces in to a
creamy sauce. Add the mushrooms and simmer for 5 minutes. Remove from the heat
and set a side.

In a shallow pan, add the seasoned flour, dust the chicken on both sides.
Using olive oil, an extra large pan; sear both sides of chicken, two minutes on each
side.
Add the sauce and simmer until the chicken is cooked eternally 165 degrees. The
sauce has to be creamy.

Revises Nov. 2019

 Chicken Apple Pecan Salad
Ingredients:
1 Chicken breasts 8oz.
2oz. Jack cheese
2oz. Feta cheese
½ an apple diced
1oz. Diced tomatoes
2oz. chopped pecans
2oz. Dried Cranberries
1oz.-shredded carrots
9oz. Salad mix: iceberg, spinach, green leaf, and romaine

Procedures:
Cook breast, sautéed.
Mix greens; add ingredients over the top.

Vanilla poppy seed or any vinaigrette dressing