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When Dominic discovered Dorothy’s cooking he went wild. Usually stage food is barely passable, and there’s only two ways  Dorth makes “barely passable” food… that’s no way, and no how! So whenever Dominic knew Dorth would be cookin’, he’d be rubbin’ his hands together in gleeful anticipation. Well we used to get the dailies up in the art department, and one day I come across this blooper that shows it better than I can ever describe it. Watch Dom blow his lines and not care, cause he’s lovin’ it so much!

More galley tales -

http://drexfiles.wordpress.com/2009/01/16/sway-over-the-captains-table/

http://drexfiles.wordpress.com/2009/02/09/the-captains-table-redux/

http://drexfiles.wordpress.com/2009/02/27/report-from-the-galley-menu-two/

If you want to get in on the goodness, here is what had Dom over the moon, recipe courtesy of the Enterprise “Kitchen Goddess” Dorothy-

 

Dom’s Prime Rib with Horseradish Cream and Red Wine Jus

Horseradish Cream:

1 pint whipping cream

1 5 ounce jar prepared horseradish

salt

white pepper

 

In a large bowl, use electric mixer to whip cream into stiff peaks.  Fold in horseradish.  Add salt and white pepper to taste.  Chill until ready to serve.

 

Red Wine Jus:

1 bottle (about 4 cups) dry red wine

2 cups beef stock

2 cups Port

3 whole, peeled garlic cloves

1 large peeled shallot, halved

1 bay leaf

½ teaspoon dried thyme

 

Combine all ingredients in large non-aluminum saucepan.  Bring to a boil and cook until reduced by 50%, about 30-45 minutes.  Remove bay leaf.  (Jus can be made two days ahead, covered and refrigerated).

 

Prime Rib Roast:

1 six pound boneless prime rib roast

4 large garlic cloves, crushed

1 teaspoon dried thyme

salt and pepper

 

Preheat oven to 450 degrees.

 

Place beef, fat side up, in 13×9x2” roasting pan.  Rub roast all over with crushed garlic and sprinkle with thyme.  Season generously with salt and pepper.  Roast for 1 hour in center of oven.

 

Reduce oven to 350 degrees.  Tent roast with aluminum foil.  Continue roasting until meat thermometer inserted into center of roast registers 120 degrees (medium rare), about 30 minutes.  Remove from roasting pan and transfer to platter.  Let stand 20 minutes.

 

While meat is resting, pour off all fat from roasting pan.  Place roasting pan across 2 burners, add jus and bring to a boil over medium heat.  Deglaze pan, scraping up any browned bits from bottom of pan.  Season to taste with salt and pepper.

 

Carve roast and serve with jus and horseradish cream on the side.

Makes 8 servings.