In December, my jawed dropped. I had gained more weight. Hugging my sake belly, I asked “what in the world did I eat?” Looking through my pictures, I recalled several memorable dinners including my prime rib Christmas feast.

Tender meat cooked medium rare at my Uncle’s house. Once I tasted the savory meat, immediately I requested the recipe. My jaw dropped when the chef told me that she use lemon juice.

“Wait a minute!”

Lemon juice. Isn’t that suppose to be used on lemonade or my salsa?
But on red meat. Well, surprisingly you can not taste the citrus kicker. But instead, the juice is meant to tenderize. It worked.

The Italians grill steaks with lemon as well.

Sweet buttered corn pairs well along with sweet Honey Baked Ham.

Recipe for Prime Rib
- make slight slithers into the meat and insert 5 sliced cloves of garlic
- rub kosher or sea salt on the side of meat
- crack black pepper all over the roast
- drizzle the rib sides with one juiced lemon

The lemon rounds out the dish.

note: The first photo is “Sushi Man”. I am no Picasso for sure but drawing cartoon character is fun.