Lunchbreak: Prime rib sandwich and lobster mango martini

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Arlington Park Million
Saturday, August 17
Gates open at 10:00 a.m.
Arlington Park
2200 W. Euclid Ave.
Arlington Heights

Roasted Prime Rib

5 lb prime rib roast, boneless
2 Tbs fresh thyme leaves
2 Tbs fresh rosemary leaves
20 garlic cloves
2 oz olive oil
1 Tbs cracked black pepper
1 Tbs kosher salt

Trim fat from the prime rib. Cut several small holes in the beef and press in 15 of the whole garlic cloves. Chop remaining garlic, and herbs. Mix with salt, pepper, and oil.  Rub this mix into meat well. Cook on roasting rack in a 375 degree oven. Roast the meat until it reaches an internal temp of 130 degrees. Remove meat from oven and let rest for 20-30 minutes. When rested, slice meat using a slicer or a very sharp knife to desired thickness.

Horse Radish Sauce

1 cup sour cream
1/4 cup horseradish
1 tsp Worcestershire sauce
5 second squirt of aerosol whip cream
1/4 tsp white pepper
kosher salt, to taste

Mix all ingredients. Reserve in refrigerator until needed.

Poached Lobster

1 gal water
1/3 cup pickling spice
2 lemons, sliced
8 garlic cloves, smashed
2 tsp crushed red pepper
2 Tbs kosher salt
lobster tails or whole lobster, as needed

Bring ingredients to a boil. Add lobster and simmer for 7-10 minutes until done.        Immediately place into an ice bath to stop cooking. Shell and place in refrigerator until needed

Mango Relish

2 lbs fresh mango, 1/2 inch pieces
3 oz red onion, fine julienne
1/4 cup cilantro, chopped
2 oz olive oil
salt and pepper, to taste

With a Sharp Knife, peel and dice mangos discarding the seed. Mix mango with chopped cilantro and shaved onion, olive oil salt and pepper. Keep in refrigerator until needed.

Lobster Mango Martini

3 oz poached lobster
1 oz mango relish
1 Tbs, or to taste, sriracha

In a martini shaker add lobster, mango relish and sriracha.  Shake well until all ingredients are coated. Pour contents into a 6 oz martini glass and serve.

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