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  1. #1
    Deal GURU mos's Avatar
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    Jan 2006
    Raleigh, North Carolina
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    Scissors Rib Roast with Grilled Pineapple Poblano Salsa

    unless you're mad of money, this is one of those meals that you have to save a special occasion? anniversary? birthday? holiday?
    Rib Roast with Grilled Pineapple Poblano Salsa
    1 tbs each salt, paprika, and pepper
    6 to 7 lb rib roast, trimmed of extra fat
    1 poblano chile (or bell pepper)
    1 pineapple, pleeled, sliced into 1/2-inch rings
    1/4 cup vegetable oil
    1 tbs parsley
    2 tbs lemon juice
    1 tsp mint
    6 cherry tomatoes, cut into quarters
    1 green onion, minced
    1 tsp salt
    In small bowl, mix salt, paprika and pepper. Gently massage into rib roast, coating sides, top and bottom. Seal roast in aluminum foil. Place bone side down in disposable roasting pan. Set roasting pan with rib roast on gas grill directly over high heat or on charcoal grill 4 to 6 inches directly over high-heat coals. Cover. Grill about 1 1/2 hours or until meat thermometer inserted from top about halfway into roast's thickest part registers 120°. Remove from grill. Unwrap roast -- be careful of hot fat in packet. discard pan, foil, and rendered fat. Place unwrapped roast bone-side down on grill grate directly over heat. If using gas grill, reduce heat to medium. If using charcoal grill, partially close lower vents and do not feed fire. Cover. Grill 5 minutes. Turn onto side. Grill 2 minutes. Turn onto opposite side. Grill 2 additional minutes. Return roast bon-side down. cover. Grill until meat thermometer registers 140° for medium-rare, 160° for medium or 170° for well-done. finally, turn roast on top. Grill 1 minute or just until charred. Transfer to carving board. Let rest 5 minutes. For salsa: place poblano chile on grill grate directly over high heat. Cook, turning often with tongs, 5 minutes or until charred. Remove from grill. seal in paper bag or place in small bowl and seal with plastic wrap. Let stand 10 minutes. Peel off blackened skin. core and seed. Chop poblano finely. Place in medium bowl. Brush pineapple rings with oil. Grill directly over high heat, turning once, about 6 minutes or until lightly browned. Transfer to carving board. Core slices. chop roughly. Add to bowl with poblano. Mix in parsley, lemon juice, mint, tomatoes, green onion and salt. Toss well. Serve worm or at room temperature. Salsa can be prepared ahead. Store, covered, in refrigerator up to 2 days. Bring to room temperature before serving with roast. 8 servings = about 485 calories.

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