Boneless Prime Roast RecipeWritten by Hans Dekker
When it comes to prime rib and there are two basic camps. One side says you must cook it with bones attached. The idea is that bones give more flavor to meat. The other side says that meat can be just as flavorful without bones, and easier to carve. If you want to give it a try, here is a boneless prime roast recipe. There's plenty of variations on basic boneless prime roast recipe so feel free to improvise.
Boneless roasts are sometimes called ribeye roasts or “eye of rib”. A boneless roast serves more people per pound -- you can count on getting two servings per pound rather than about 1 1/2 servings per pound for a standing rib roast. An eight or ten pound roast is perfect for this boneless prime roast recipe.
You can marinate roast before you cook it for extra flavor, although many think that beef is tasty enough as is. Marinating can also make meat more tender. If you decide to marinate meat, let it soak for an hour or two before making this boneless prime roast recipe.
Before you cook meat, make sure that it has reached room temperature. This means you should take it out of refrigerator about two hours before it is put in oven. A good prime rib roast recipe will tell you to rub of exterior of meat with horseradish or Worcestershire powder.
History of Mexican CoffeeWritten by Randy Wilson
Mexico has a long history of coffee production as well as its Latin neighbors south. Mexican coffee is grown mainly in South central to Southern regions of country. Coffee from Coatepec and Veracruz is much different from Oaxacan Plumas, which are in turn much different from southernmost region of Chiapas.
The later is a growing region that borders Guatemala, and you will find similarities between those coffees. In general you can expect a light-bodied coffee, mild but with delicate flavors, but there are exceptions of course. Mexico is one of largest producers of certified organic coffees, and because of close proximity, most Mexican coffee is exported to U.S.
Coffee was introduced into Mexico during nineteenth century from Jamaica. Mexican coffee is mainly Arabica varietal, which grows particularly well in Pacific coastal region of Soconusco, near Guatemalan border. In early 1990s, southern state of Chiapas was Mexico's most important coffee-growing area, producing some 45 percent of annual crop of 275,000 tons.
More than 2 million Mexicans grew coffee, most barely subsisting. Seventy-five percent of Mexican coffee growers worked plots of fewer than two hectares. These small cultivators produced about 30 percent of country's annual harvest; larger and more efficient farms produced rest.