Hello and welcome to my cooking video page Kevin's Kitchen. I enjoy cooking and the challenge of making videos. I will share some of my favorite recipes and methods here from time to time. I will also provide a list of ingredients along with preparation methods that work for me. Remember that cooking is not an exact science so results may vary.
PORK SHOULDER ROAST
This is about as easy as it gets. I always cook the roast first before I make the rest of dinner. This allows the roast to rest and absorb its natural juices making ti even more tender.
- Pork shoulder Roast ( approximately 3 lbs/1.5 kg )
- 1 tsp each of
- Basil or Italian seasoning
- Worcestershire sauce
- olive oil
This recipe calls for cooking the roast in two stages; first stage is at 500 d/f for a duration of 5 minutes per lb, then the oven temperature is reduced to 300 d/f and then cook for 2 hours.
- Roast should be at room temperature before cooking, so remove from fridge about 2 hours prior to cooking
- Make a note of the weight of the roast prior to throwing out the wrapper (convert weight to lbs if stated in kg)
- Pre heat oven to 500 d/f before preparing roast
- Combine seasoning in a large bowl
- Cover roast with the Worcestershire sauce and olive oil
- Roll the roast around in the seasoning
- Place the roast on a rack in an uncovered roasting pan
- Calculate cooking time for the first stage at 500 d/f
- Multiply the weight x 5
- example: 2.5 lbs x 5 = 12.5 minutes
- Multiply the weight x 5
- Place roast squarely in oven on center rack, uncovered
- Set timer to the time you calculated (12.5 minutes in this example)
- When first stage completed, reduce oven temperature to 300 d/f for the second stage and cook for an additional 2 hours
- Remove roast from oven and wrap in foil to rest for at least 30 minutes
While I found this method has never failed me, I sometimes check the temperature after cooking with a thermometer and if its anywhere between 175 and 180 d/f , its ready to wrap up in foil while the rest of dinner is being cooked.
PRIME RIB ROAST
This is the easiest method you will ever find for cooking a prime rib roast. You basically cook it at 500 d/f for 5 minutes per pound, turn the oven off, leave the oven door closed, then let it continue to cook for two hours. Wrap it in foil while you cook your potatoes and Yorkshire pudding.
- Basil 1 Tblspn
- Salt 1 Tblspn
- Pepper 1 Tblspn
- Olive Oil 1/4 cup
- Worcestershire Sauce 1/4 cup
The roast is cooked in 2 steps. First at 500 d/f for a period of 5 minutes per pound. When time is up just turn your oven off and let the roast sit in the oven for exactly 2 hours. DO NOT OPEN THE OVEN DOOR AT ANYTIME DURING THE COOKING PROCESS.
First establish your 500 d/f cooking time using the following method
- Check the label on the packaging to determine the weight of your roast
- If indicated in Kg then convert to Lbs using a phone app or metric conversion website
- Multiply the weight by 5 to arrive at your cooking time in minutes (if you get something like 23.35, for example, then just round up to 24)
- Take roast out of fridge 2 hours prior to cooking
- Preheat over to 500 d/f
- Cover roast with Worcestershire sauce
- Cover roast with olive oil
- Mix seasoning in a large bowl and roll roast in the bowl to cover with seasoning
- Prepare roasting pan ( just spray the bottom with cooking spray. Using a rack is optional
- place the roast with bone(s) down in center of roasting pan
- Place the roast in the center of the oven on the middle rack ( CAUTION: Stand at the side of your oven when you open the door to avoid a blast of hot air )
- Shut the door and set your timer for the amount of time you calculated (The roast I used was 24 minutes)
- When time is up simply turn your oven off (DO NOT OPEN THE OVEN DOOR TO PEEK)
- Set your timer for 2 hours
- After 2 hours remove the roast from the oven and wrap it in foil and set it aside while you cook the rest of your dinner. You can leave it like that for up to 1 hour.
This recipe will give you a roast on the rare side of medium rare. If you want to get a little closer to medium then just add a couple of minutes per pound.
Honey Glazed Baked Salmon
Just marinate over nite in your favorite Teriyaki sauce. When ready to cook just add a honey glaze and bake for 13 minutes at 400 d/f. See details below, following the video.
- Teriyaki sauce 1/2 cup
- Honey 1/4 cup
- Soy sauce 1/4 cup
- Salmon filet 3lb cut into individual portions
- Marinate the salmon over nite in the teriyaki sauce
- Preheat oven to 400 d/f before preparing salmon
- Place the individual; salmon portions on a baking sheet lined with foil (use cooking spray to make it easier to remove after cooking)
- mix the honey and soy sauce together in a small bowl and cover the filets with the glaze
- Loosely cover the salmon with foil
- Place the salmon on the middle rack of your oven and close the door
- Set timer for 13 minutes (check after 10 minutes as cooking times vary depending on your oven or weight of your salmon.
That's it! I usually make a dill mayonaise sauce or you can use tartar sauce, or no sauce at all is good as well. Enjoy with a nice glass of semi sweet white wine. Cheers!