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Posts Tagged ‘harvey gussman’

Perfect Prime Rib & Yorkies

In Food, Recipes on December 31, 2011 at 5:48 pm

We’ve just returned from a Wifi-free week in the mountains, but I wanted to get in a quick post about Christmas dinner under the wire before the New Year. Although I’ve happily eaten pretty much the same Christmas dinner every year of my life, this year the venue (but not the menu) changed! It was our first time hosting. My husband picked up a nine-pound, four-rib roast of prime dry-aged beef from Harvey Gussman at Harvey’s Guss Meats. Ladies and gentlemen, Harvey Gussman is a man who knows his way around a rib roast.

L.A.'s king of prime rib, Harvey Gussman (photo via harveygussmeat.com)

Harvey sells restaurant quality roasts, and his method for cooking is second to none. Per Harvey, take roast out of the fridge two hours before you plan to put it in the oven. Wet down two cups of kosher salt, drain the salt and then pack it on the fat side of the roast.

Preheat the oven to 475 degrees. Put the roast in at 475 for 15 minutes, and drop heat down to 350 degrees and continue roasting for about two hours, or until meat thermometer registers 125 for medium rare. Allow to sit for 30 minutes, during which time internal temperature will rise 10 degrees.

While the roast was resting, I used the drippings to make these perfect little Yorkshire Puddings from an old favorite Gourmet recipe.

The trick is to make the batter earlier in the day to ensure that it has plenty of time to chill in the fridge before meeting its fate with the hot drippings.

These we served along with Brussels Sprouts with Fennel, Shallots and Walnuts, my grandmother’s horseradish cream and my dad’s perfect mashed potatoes. And I’m ready to do it all over again. Happy New Year’s!

Rabbit Is Rich

In Food on December 20, 2010 at 12:42 pm

Why is it that I rarely remember to put on lipstick for business meetings, but I gloss up for the butcher? Maybe that’s because the butcher is Harvey Gussman, who supplies dry-aged beef to some of LA’s best restaurants. This past week, I called Harvey to place an order for two rabbits, hacked up into eight pieces each, as we were having a bunch of my husband’s friends to dinner. The following morning, I rang the bell in the alley to collect my wabbits.

Harvey had them boxed up and ready to go. This girl has always loved good packaging.

Back at home, I broke out a recipe for Melissa Clark’s Mustardy Braised Rabbit With Carrots, which ran in the New York Times a couple years ago and has been recommended to me by several friends, including she of exquisite taste, author Mary L. Tabor. It starts with a simple herb sachet of rosemary, thyme and cloves.

Really, what takes the most effort is browning the meat to add that extra layer of flavor, and because I was doing two bunnies, this represented the lion’s share of the work.

From there you sauté your leeks, sage and carrots in the same pot in which you browned the rabbit.

Then you simmer in white wine and chicken broth, and put into the oven to braise for about two hours, or until the meat is falling-off-the-bone tender. Though rabbit is a very lean meat, braising gives a perceived decadence to this dish, which is actually very healthy even if it doesn’t taste it.

I spooned the mustardy sauce over the rabbit and served with buttered egg noodles. As well as injudicious amounts of lush Goldeneye Pinot Noir.