So for Heather’s Birthday dinner, and Christmas dinner, but really Heather’s Birthday dinner, but really Christmas dinner….Normy and me cooked a FABULOUS meal for Heather, her boyfriend and Family. I went through some recipes and ran them by Heather and asked what sounded good to her check out what we made…
Normy was in charge of the meat!
A HUGE THANK YOU to Heather’s Dad, Steve for letting us use is awesome kitchen and for letting us try the best wine’s I have ever tried in my life!
So when we went to California, I brought my apron cause I knew I would be cooking and I didn’t know if Heather had an Apron. So Since Normy was cooking the meat and it splatters, Normy didn’t want to get his clothes all greasy so he asked to borrow my apron. So when he put it on I said he had to be the person, who’s name was on the apron, so this is what he did…
OK now get to cooking Normy and get your meat cooking!
IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.
Preheat oven to 500°F
Place tricolor peppercorns into a bag, crush pepper corns with a rolling-pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.
Roast for 20-30 minutes at 500 degrees,
then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)
OK get this thing off of me!
NOTE: If you’d like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don’t let it cook past medium rare!