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Holiday Main Dishes

Garlic Prime Rib
Yield10 Servings


  • 1 (10 pound) prime rib roast
  • 10 cloves Florida garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme


Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C) and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Stone Crab Claws with Spicy Golden Mustard Sauce
Yield 4 Servings


  • 3 pounds medium Florida stone crab claws
  • 2 tablespoons dry mustard
  • 1 1/2 cups mayonnaise
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoons half and half


Crack claws; remove shell and movable pincer leaving meat attached to the remaining pincer. Set aside. Combine mustard, mayonnaise and Worcestershire sauce; blend slowly for 3 minutes. Add small amounts of half and half until mixture has a creamy consistency. Serve claws with mustard sauce on the side. Note: Sauce can be refrigerated up to 5 days.

Florida Oyster Dressing
Stuffing for a 4-pound ready-to-cook bird, or 5 cups


  • 1 12-ounce container Florida oysters
  • 1/2 cup Florida celery, chopped
  • 1/2 cup Florida onion, chopped
  • 1/4 cup butter
  • 4 cups day-old bread cubes
  • 1 tablespoon fresh Florida parsley, chopped
  • 1 teaspoon sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon poultry seasoning
  • 1/8 teaspoon pepper


Preheat oven to 325 degrees F. Drain oysters; reserve liquor. Remove any remaining shell particles. Chop oysters. Cook celery and onion in butter until tender. Add oysters and oyster liquor to vegetables; cook for 10 minutes. Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly. If stuffing seems dry, moisten with additional oyster liquor. Bake dressing in a greased casserole for 30 minutes or use for poultry stuffing.

One Comment leave one →
  1. December 21, 2010 3:35 pm

    Sounds delicious! By “poultry seasoning” I assume you mean Everglades Fish & Chicken Seasoning?

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