According to the Department of Education, “two Louisiana educators were surprised with the 2017-2018 Milken Educator Award, a prestigious national recognition that comes with an unrestricted check for $25,000.”
Those teachers come from Edgar Martin Middle School in Lafayette and Alice M. Harte Charter School in New Orleans.
What an amazing accomplishment give to two of our own! Congratulations to these people are changing the lives of our youth.
For more information on each of the recipients and to see a live recorded video of them receiving their awards, click here.
Are you looking for something to cook for your holiday celebration? This rib roast could be perfect for you Christmas Eve Sunday party you have planned this year.
For a special ‘cook’s note’ and the directions to make a mustard horseradish sauce to top it off with, click here.
Ingredients
One 3-rib standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce
Directions
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500 degrees F (see Cook’s Note).
Place the oven rack on the second-lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
