So, I didn’t take any photos… I guess I was a little pre-occupied! But I thought I’d do a post anyways, just for the hell of it! It was an interesting evening!
There were to be 11 people for supper total – 2 young kids and some older folks that don’t really eat that much. I went to Costco for the rib roast and told them I needed enough for 11 people (expecting leftovers). They told me I needed a 5-boner (LOL)… so, they special cut it for me and I almost had a heart attack at $112! But, it really was too large, so when I got home I hacked off a piece of about 3 inches (1 bone), vacuum sealed it, and put it in the freezer for Jay and I for later. To note: Costco’s price for these roasts is (currently) ~$20/kg versus other grocery stores where regular price is ~$40/kg… so please – watch the prices and save some money!
Jay and his dad (the one who’s birthday it was) ran the natural gas line to the back patio, as we’re buying a new BBQ with the money we got selling our good universal gym. Yay! Which is why we took a chance with the old BBQ and the propane on low… we hoped there’d be enough propane in the tank to do the roast, but in the end, it was the challenges with the rotisserie and flames that resulted in the roast making a trip to the oven. The roast was so big, no matter how much we adjusted it on the rotisserie, it would hit the bottom of the BBQ when it went around. It seared pretty well, as flames leaped out the side of the BBQ… It had a good BBQ sear flavour even though it was mostly cooked in the oven.
Jay picked the menu – stuff his dad would enjoy… roast beef; mashed potatoes (I used a whole package of Boursin, butter, milk and my favourite Johnny’s seasoning); carrots roasted with butter, parsley, red onions & seasoning; braised onions, peas & bacon (found here https://www.sobeys.com/en/recipes/braised-pearl-onions-with-peas-bacon); caesar salad (I don’t make the dressing from scratch – I use the dressing from Costco); gravy; and of course turtle cheesecake!
I love this turtle cheesecake recipe, and it was a total hit at the dinner! I cut it into 12 pieces – anything bigger and it would be too rich/too much to eat after a big dinner.
Microwave caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. (Note: don’t forget to check on it each minute – it has a tendency to boil over if you don’t!). Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use. (Note: I just used the whole amount on the bottom of the cheesecake and only used melted chocolate for decoration on the top).
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake using a spoon.