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Holiday Dinners with Bradley Odgen book

Renowned Chef Bradley Ogden will be visiting our hometown of beautiful San Diego, California this weekend (on Sunday, November 20th) to be part of the Celebrity Chef Luncheon at the 8th Annual San Diego Bay Wine & Food Festival! He’s got something fun to celebrate too… a brand new book titled Holiday Dinners with Bradley Ogden.

Want a special preview of this new yummy read? Scroll down for 3 TASTY RECIPES straight out of the book – including Coffee-Spiced Prime Rib Roast, Winter Vegetable Salad, and Candied Yams (great side dish recipe ideas for Thanksgiving too!).


Winter Vegetable Salad Recipe


Colorful and sweet root vegetables, earthy mushrooms and fragrant herbs will make everyone want to eat their vegetables.

Ingredients (Makes 4 Servings):
– 8 pearl onions, peeled
– 1⁄4 cup plus 1 tablespoon olive oil, divided
– 8 baby carrots
– 4 baby parsnips, peeled
– 12 baby asparagus spears
– 4 baby red beets
– 8 baby golden beets
– 10 ounces shiitake, chanterelle, morel, or cremini mushrooms, stems discarded, wiped clean, and sliced
– 2 garlic cloves, finely chopped (about 1 teaspoon)
– 1 small yellow onion, chopped (about 1⁄2 cup)
– 2 cups vegetable stock (page 193)
– 1 tablespoon sherry vinegar
– 1⁄4 cup chopped flat-leaf parsley
– 2 tablespoons chopped fresh tarragon
– 1⁄2 cup baby arugala, for garnish
– Kosher salt
– Freshly ground black pepper

Step by Step Instructions:
Adjust an oven rack to the middle position and heat the oven to 400°F. Fill a large bowl with ice water. In a small roasting pan or baking dish, toss the onions with 1 tablespoon of the olive oil and add 4 tablespoons of water. Cover with aluminum foil and bake for 10 minutes; set aside.

Bring 3 cups of water to a boil in a medium saucepan over high heat. Add 1 teaspoon of salt and the carrots, return to a boil, and cook until the carrots are bright orange and crisp-tender, 1 to 2minutes. Remove the carrots with a slotted spoon and immediately transfer them to the ice bath. When the carrots have cooled to room temperature, remove with a slotted spoon and drain on a paper towel–lined plate.

Repeat with this process with the parsnips, asparagus, and beets. Use a paper towel to rub off the skin from the beets; then cut into quarters and set aside.

Heat the remaining oil in a large skillet until thin wisps of smoke appear; add the mushrooms, cook for 1 minute; add the garlic and onion; cook for 1 minute longer. Add the stock and sherry vinegar; simmer until the mixture has thickened and lightly coats the back of a spoon. Transfer the mixture to a large bowl and add the pearl onions, cooked vegetables, parsley, tarragon, and arugala; toss to combine. Season with salt and pepper to taste. Serve.



The coffee and chili powder add a nice earthy aspect that compliments and enhances the bold, beef flavor of the rib roast. Have your butcher prepare the prime rib with the fat cap still attached. Have him cut under the fat cap as though it were going to be removed but leave it attached on one side.

Rub Ingredients (Makes 4-6 Servings):
6 garlic cloves, chopped
2 tablespoons finely ground espresso beans
1 tablespoon chili powder
1⁄2 teaspoon ground cloves
2 tablespoons kosher salt
2 teaspoons freshly ground pepper

Roast Ingredients:
– 7 pounds prime first-cut rib roast, with 3 full ribs
– 1⁄4 cup grapeseed oil or vegetable oil
– Kosher salt
– Freshly ground black pepper

Step by Step Instructions:
Adjust an oven rack to the lower middle position and heat the oven to 400°F.

For the Rub: Combine the ingredients in small bowl; mix well. Set aside.

For the Roast: Peel back the fat cap and sprinkle the meat with the rub. Roll the fat layer back over the roast and truss with butchers’ twine. (Roast can be made to this point up to two days ahead.)

Place the roast, rib-side down, in a large roasting pan and coat the roast with the oil; generously sprinkle with the salt and pepper.

Roast for 30 minutes; reduce the oven temperature to 275°F and roast for another 2 to 21⁄2 hours or until internal temperature is 130°F for medium rare; 140°F for medium. Remove the roast from the oven and let it rest for 20minutes before slicing.

Note: If you have a portion that is more rare than you guest would like, return that portion to the kitchen and place it in the pan with the roast’s drippings. Cook on top of the stove for 30 seconds on both sides or until desired doneness.

Wine pairing: Cabernet Sauvignon



Growing up, there never seemed to be enough of these at our holiday table. My mother would make more and more each year but there still were never any leftovers. I love the combination of apple and molasses in this recipe, since it adds great depth of flavor. These are a holiday must at the table and I can’t guarantee any leftovers the first time you make them.

Ingredients (Makes & Servings)
– 3 pounds sweet potatoes, peeled and cut into 1-inch thick diagonal slices
– 1⁄3 cup apple juice
– 3 tablespoons firmly packed brown sugar
– 3 tablespoons maple syrup
– 2 tablespoons molasses
– 1⁄8 teaspoon ground cinnamon
– 1⁄8 teaspoon ground allspice
– Kosher salt
– Freshly ground black pepper

Step by Step Instructions:
Adjust an oven rack to the middle position and heat the oven to 375°F.

In a large rimmed baking sheet, toss the potatoes with the apple juice, sugar, syrup, molasses, cinnamon, and allspice. Arrange the potatoes in a single layer; cover tightly with foil and bake for 20minutes. Flip the potatoes over; continue to bake, covered, until the potatoes are tender (a fork can easily pierce the flesh with no resistance), about 25minutes. Uncover the potatoes; bake an additional 15minutes. Flip potatoes again; bake until only a think layer of syrup remains on the bottom of the pan, about 5minutes longer.

Arrange the potatoes on a serving dish; spoon the glaze over the potatoes; sprinkle with salt and pepper to taste.


Recipes reprinted with permission from Holiday Dinners With Bradely Odgen © 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group.

Photos © 2011 by Jeremy Ball