Recipes
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MacArthur Place Herb Crusted Rib Roast
Side Saddle Sunset Cocktail

MacArthur Place Herb Crusted Rib Roast
Ingredents:
1 - 6 to 7 pound beef rib roast, chine bone removed and rib bones frenched (3 or 4 ribs)
4 1/2 teaspoons whole black pepper
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon juniper berries
1 1/2 teaspoons coriander seed
2 tablespoons snipped fresh thyme
4 1/2 teaspoons kosher salt
1 tablespoon snipped fresh parsley
1/2 cup Dijon-style mustard
Preparation:
Preheat oven to 350 degrees. Trim separable fat from roast. Place roast, bone side down, in a large shallow roasting pan; set aside. Using a mortar and pestle, crush pepper, fennel seed, mustard seed, juniper beries, and coriander seed. (Or use a spice grinder.) In a small bowl stir together the crushed spices, thyme, salt, and parsley. Spread mustard over roast; sprinkle with herb mixture. Insert a meat thermometer into roast without touching bone. Roast for 2 1/4 to 2 1/2 hours or until the thermometer registers 135 degrees. Cover with foil and let stand for 20 minutes. (The meat's temperature will rise 10 degrees during standing.) To serve, carve the roast between ribs. Makes 12 servings.



Side Saddle Sunset Cocktail
Ingredents:
Orange wedges, sugar, cracked ice, 1/2 to 2/3 cup sweet and sour mix, 1 1/2 ounce brandy, 3/4 ounce triple sec, 1 teaspoon grenadine, maraschino cherry, orange peel strip

Preparation:
For each drink, rub the rim of an 8 to 10 ounce martini glass with an orange wedge. Place some sugar in a shallow dish; invert martini glass and dip rim of glass into sugar; set aside. In a cocktail shaker combine cracked ice, sweet and sour drink mix, brandy, and triple sec. Cover and shake well. Strain into the prepared glass. Add grenadine syrup and a maraschino cherry. Garnish with an orange peel strip. Makes 1 drink.