Jimm’s

Question 1

Bourbon glaze

Answer 1

Bourbon, soy sauce, brown sugar, lemon juice, onion

Question 2

Bourbon strip

Answer 2

12 ounce Kansas City strip marinated in bourbon, brown sugar, soy sauce, lemon juice and onion

Question 3

Pepper fillet

Answer 3

Peppercorn melange (blend of green, red, white and black peppercorns and allspice) then grilled and finished with a Brandie peppercorn sauce (jalapeños, peppercorn Melange, Brandy and cream) ) served with baked potato and green beans

Question 4

Holland Rusk

Answer 4

Large round crouton in French onion soup

Question 5

Prime rib-rib loin 10 to 14 pounds

Answer 5

A dry rub, of course, pepper and course salt

A wet rub, consisting of emulsified, onion, garlic, rosemary, olive oil, and beef base is applied to each loin

Loins are seared on high temps at 425 for 15 minutes
This creates a crust and prevents juices from escaping during the roasting process

The loins are transferred to a low temperature oven and slow roasted for a minimum of four hours at 200°

Served at 3 PM Monday through Saturday and 11 AM on Sunday

Question 6

Prime rib

Answer 6

Rare- very red and very juicy
Medium rare - red and juicy
Medium - pink and juicy
Medium well - slightly pink center, firm
Well - fully cooked and firm, no pink

Question 7

Degrees of steak

Answer 7

Rare - cool red center
Medium rare - warm red center
Medium -warm pink center
Medium well - hot slightly pink center
Well - heart fully cooked center no pink

Question 8

Lemon pepper chicken

Answer 8

8 ounce Panko breaded baked chicken breast finished with lemon beurre blanc. Served with Redskin, mashed potatoes and asparagus in butter.