Sometimes you have to cook amidst chaos. Sometimes the cooking process itself turns into chaos. This was my experience while recently cooking a Christmas meal for my in laws. True to my nature of biting off more than I can chew, I sent my wonderful husband out on an errand, while I went to get dressed and whilst the prime rib was cooking away on the rotisserie of the bbq. Needless to say, I completely forgot about the meat, and James was sent on a wild goose chase trying to track down 5 X 7 photo paper in Oakville. He returned to find me performing "surgery" of sorts on the now very charred prime rib. All was not lost, as it was simply the outer layer of the meat that charred, while the inside remained tender. There were no pan juices to speak of, my inlaws were arriving momentarily and I needed to make gravy. Here's what I recall throwing together, amidst the chaos of screaming kids, horrified husband and ticking clock.
OMG no pan juices gravy:
In a medium sized saucepan, heat 1 cup of wine and 1/2 apple cider.
Once heated, add 2 sachets of beef bouillon.
To this add a dash of balsamic and a dash of soy sauce.
Adjust quantities to your taste.
Add minced garlic.
This sounds like a mish mash of ingredients, but actually turned out quite well.
Bon Appetit!
Quite well indeed! It was awesome!! Thanks for sharing your recipe, Sue!
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