Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa

1. 1

   Butterfly the ribs and rub each side with extra-virgin olive oil.

2. 2

   Salt and pepper and lightly season the meat with the rub.

3. 3

   Heat a large grill pan.

4. 4

   Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes.

5. 5

   Serve immediately with potato cakes and salmon.

6. 6

   2 baking potatoes

7. 7

   1 (3-ounce) package cream cheese

8. 8

   1/4 cup diced black olives

9. 9

   1 ear corn, cut off of cob

10. 10

    1/4 cup white onion, sauteed

11. 11

    1 teaspoon minced red Fresno pepper

12. 12

    1 teaspoon minced jalapeno pepper

13. 13

    1/8 pound hickory smoked Muenster

14. 14

    2 large eggs, beaten

15. 15

    Bread crumbs, for dredging

16. 16

    Vegetable oil, for frying

17. 17

    In a large pot, bring enough water to cover 2 potatoes to a rolling boil.

18. 18

    Boil the potatoes in the water until they are soft.

19. 19

    Drain the water from the pot and mash the boiled potatoes together.

20. 20

    Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together.

21. 21

    Shape the potatoes into patties.

22. 22

    Dip each patty in an egg wash and then in bread crumbs.

23. 23

    Add vegetable oil to a small saute pan and heat over medium-high heat.

24. 24

    Fry each potato patty until golden brown.

25. 25

    1 package dried mango reconstituted in pineapple mango juice

26. 26

    1/2 cup diced jicama

27. 27

    1 red pepper, diced

28. 28

    1 jalapeno pepper, diced

29. 29

    1/4 cup diced onion

30. 30

    1/4 teaspoon granulated garlic

31. 31

    2 teaspoons fresh chopped cilantro leaves

32. 32

    1 lime, juiced

33. 33

    Salt and pepper

34. 34

    Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.

* Per serving · 4 servings · Values may vary.