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Leftover Prime Rib "Sushi"

2 large portobello mushroom cap, stem removed, cut into 1/2" thick slices
1 tsp canola oil
6 large collard green leaves, stems carefully removed while keeping the leaves intact
1 (1/2" thick) slice leftover (cooked) Prime Rib Roast, cut into 1/2" thick strips
blue cheese parsnip potato mash (recipe follows)
roasted asparagus (recipe follows)
kosher salt and freshly cracked black pepper
Cabernet Port Reduction (recipe follows)

Place one large pot of water of high heat. Bring to a boil and season liberally with kosher salt.

Add collard leaves to the boiling water. Blanche greens for 1-2 minutes until vivid green and just cooked. Carefully remove greens from water, trying not to tear the leaves, and set aside.

Place a small saute pan w/ 1 tsp canol oil over medium heat. Once the pan is hot, add the mushroom slices. Season with a pinch of kosher salt and freshly cracked black pepper. Saute for 5-10 minutes until the mushroom has cooked through. Remove from pan and reserve.

Place saute pan back on burner and raise heat to medium high. Add prime rib to the skillet and just heat through, about 1-2 minutes. Remove from heat.

Assemble sushi: Lay out two whole collard green leaves. Position the leaves so that there is no gap where the stem has been removed and all edges are over lapping. Spread out about a 4" wide layer of parsnip potato mash across the collard greens (running across all the leaves, not running down 1 leaf). The mash will act as the "rice" in the "sushi".

Next, lay strips of beef down the middle of the mashed parsnips and potatoes. Beside the beef place a row of sauteed mushroom strips and a row of roasted asparagus.

Carefully roll up the sushi so that the beef, mushrooms, and asparagus are nestled in the middle of the mash and greens. Place the roll seam side down then slice into 3/4" wide pieces. Be careful not to smash the roll as you're cutting it or the filling will all come out!

Repeat the assemble process with the rest of the ingredients.

To serve, drizzle Cabernet Port Reduction down the center of a plate. Place sushi rolls on top of the reduction. Serve and enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Prime Rib Sushi. You Heard Me Right.
http://www.whatwereeating.com/recipes/prime-rib-sushi-you-heard-me-right/

Blue Cheese, Parsnip & Potato Mash

1 large parsnip, peeled and cut into 1" pieces
2 large Yukon gold potatoes, peeled and cut into 2" pieces
1/4-1/2 cup milk
1/2 cup crumbled blue cheese
kosher salt and freshly cracked black pepper

Place cut potatoes and parsnips into a pot. Cover with cold water by 1 inch. Season water very liberally with kosher salt. Place pot over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 to 15 minutes longer until very tender, but not disintegrating.

Turn off burner. Drain veggies and return them to the pot. Place the pot back onto the still-warm burner. Add 1/4 cup of milk and all of the blue cheese. Using a potato masher, mash until smooth. Add more milk as needed to reach the desired consistency. (You're looking for creamy but not water.) Taste then adjust seasoning as necessary with kosher salt and freshly cracked black pepper. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Prime Rib Sushi. You Heard Me Right.
http://www.whatwereeating.com/recipes/prime-rib-sushi-you-heard-me-right/

Basic Roasted Asparagus

1 lb asparagus, trimmed of fibrous ends
canola or olive oil
kosher salt and freshly cracked black pepper

Preheat oven to 425 degrees. Place asparagus on a sheet pan and drizzle lightly with oil. Toss asparagus to coat. Season with kosher salt and freshly cracked black pepper as desired. Toss again to evenly disburse seasoning. Place asparagus in 425 degree oven. Roast for 10-15 minutes or until asparagus are tender, vibrant green and caramelizing on the bottom. Serve immediately. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Prime Rib Sushi. You Heard Me Right.
http://www.whatwereeating.com/recipes/prime-rib-sushi-you-heard-me-right/

Cabernet-Port Reduction

1 1/2 cups Cabernet Sauvignon
3/4 cup Port
3 cloves garlic, roughly chopped
1/2 cup mushroom stems, (use the caps for something else where you actually eat the mushroom!)
1 sprig lavender
1 sprig oregano
1 tsp whole black peppercorns
kosher salt

Place all ingredients for the reduction except kosher salt into a saucepan. Place pan over medium heat. Allow the ingredients to come to a simmer. Simmer over medium heat until the liquid has reduced to about 1/3 cup. Strain reduction using a chinois or fine-mesh sieve. Discard the herbs and mushroom stems. Season the strained reduction with kosher salt to taste. The reduction can be made up to 48 hours in advance.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Prime Rib Sushi. You Heard Me Right.
http://www.whatwereeating.com/recipes/prime-rib-sushi-you-heard-me-right/