…and Jillee’s Pico de Gallo!
Are You Kidding???
Who has LEFTOVER Prime Rib? Well, we RARELY do…but this year we had JUST ENOUGH to extend the deliciousness of the meat into another meal.
A couple of weeks ago I shared my Foolproof Prime Rib “recipe” (and the rest of our traditional Christmas Eve menu). Well guess what…once again…it lived up to its’ name! I cooked a 16 pound roast (my biggest ever!) on Christmas Eve for about 25 people and it turned out perfecto!
Here are a couple of “prep” pictures I took….but by the time it was done and carved and served…I was in full-on “Hostess” mode and forgot to take any “after” pictures! :-/
This is the 4th year in a row I have made this and it STILL makes me nervous! It just doesn’t seem like it will work…but let me assure you….it does! (I have witnesses!)
The one thing that was different this year from years past was having some left over after the feasting was over. It wasn’t a lot…not enough for another meal for everyone…but enough to make….SOMETHING. Coincidentally I had all the fixins’ for pico de gallo sitting in my pantry because I had INTENDED on making some as an appetizer for the dinner party the night before, but just ran out of time.
All the signs were pointing in the direction of carne asada!
I took the leftover prime rib, cut it up into small strips, and threw it in a Ziploc bag. Then I very quickly made some of Tyler Florence’s Mojo sauce that he uses in his Tacos Carne Asada recipe, and headed off to church.
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup olive oil
An hour later I had a hungry bunch on my hands…but the beauty of the meal was it was all done! Almost.
With my daughter’s help, we chopped up a fresh Pico de Gallo.
Jillee’s Pico de Gallo
- 6-8 Roma tomatoes, diced small
- 1 large white onion, diced small
- 2 jalapeno peppers, seeds removed, diced small
- 1 limes, juiced
- 1 bunch of cilantro, stems removed, chopped finely
- 5-6 cloves of garlic, finely minced
- kosher salt
- freshly ground black pepper
- drizzle of olive oil
Toss all of the above ingredients into a bowl and stir to combine. Ready to eat! Or put in the fridge to let the flavors “marry”. We’re usually too impatient to do this.
We could have eaten the meal just the way it was since it was fully cooked…but just to give it a little more flavor I threw it on the George Foreman grill for a few minutes while I warmed up some corn tortillas in a pan on the stove.
NOW we were ready!
I am not exaggerating when I describe what happened next as a “feeding frenzy”. lol. True…we were all pretty hungry….but it was also SUCH a delicious dish! I’m sure the fact that it was prime rib was a big part of it…but I’m pretty certain if you used flank steak or a nice top round steak and prepared it the same way, it would have been just as delicious!
The kids and hubster all made tacos….but I decided to make mine tostada style.
Talk about using up your leftovers! I don’t think there was one morsel left after we were done.
I have a feeling I will be getting requests for this meal again. And again. And again. :-)
Hope you had some tasty leftovers too!