Christmas Holiday Recipes with Jess Pryles

4 min read

They say it’s the most wonderful time of the year and when live fire cook and Hardcore Carnivore creator, Jess Pryles, is “dishing” out delicious and easy holiday recipes, we couldn’t agree more!

Whether you’re looking for the best way to make holiday morning French toast or kick your traditional Christmas roast up a notch, Jess is sharing some of her favorite recipes to make your family’s celebration even happier (and tastier) all the way from morning to evening.

Mascarpone Stuffed French Toast

Looking to serve the family with a real treat on Christmas morning? Jess shares her holiday breakfast recipe for a delightful – and delectable – way to start the day.

INGREDIENTS

Topping Mixture

2 c. of maple syrup
½ c. of bourbon
Chopped Pecans

Mascarpone Filling

8 oz Mascarpone cheese softened
2 c. of cream
⅓ c. Powdered sugar
1 tsp Vanilla extract
½ tsp. Ground ginger
½ tsp. Freshly grated nutmeg

French Toast

12 slices Texas Toast or thick cut sturdy bread
4 Eggs
1 c. Cream
1 tsp Cinnamon
1 tsp Vanilla extract
3 Tbsp Butter

COOKING INSTRUCTIONS

1. In a heat-safe pot, mix the topping ingredients then set aside on the back of the griddle to warm

2. In a mixing bowl, beat together the Mascarpone filling ingredients until smooth.

3. In a large bowl whisk together eggs, cream, cinnamon, nutmeg, ginger, and vanilla; set aside.

4. Spread a thick layer of the Mascarpone filling on one side of half of the slices of Texas Toast. Top with the remaining bread slices to form a sandwich. We recommend leaving roughly a ½ʼʼ board around the edges.

5. Dip the sandwiches in the egg mixture, turning a few times to thoroughly coat. Let excess egg mixture drip off sandwiches.

6. In a large skillet or griddle over medium-low heat, melt the butter. Place the sandwiches on the griddle and cook for 4-5 minutes. Flip over and cook an additional 4-5 minutes or until golden brown and crispy on each side. Keep heat low to avoid burning.

7. Remove from pan and slice in half on the diagonal; place on platter, top with the warm topping mixture and any other desired toppings (for example, powdered sugar) and serve.

NOTES

We recommend using a thick hearty bread like Texas Toast, French, Brioche, or Italian loaf bread. Better yet if it’s a few days old because it will have a chance to firm up and it will hold up better once dipped in the egg mixture.
For a quick hack and ingredient saver, substitute cream and vanilla for your favorite vanilla-flavored coffee creamer.

Red Butter Crusted Smoked Prime Rib

Christmas dinner is where memories are made and this super easy holiday roast recipe will make it even more memorable. Jess’ easy-to-make prime rib recipe creates flavorful, juicy meat with melt-in-your-mouth, buttery tenderness.

NOTE: This recipe works with bone-in or boneless prime rib - but if you're using bone-in or a larger piece, allow for more cooking time.

INGREDIENTS

6-8lb. prime rib
2 c. of herbs (a parsley, thyme, and oregano mixture were used here)
3 sticks unsalted butter, softened
2 tbsp. Hardcore Carnivore Red Pork + Chicken Seasoning
1 tbsp. Hardcore Carnivore Amplify Mega Savory Flavor Dust Seasoning

COOKING INSTRUCTIONS

1. Pre-heat a smoker or pellet grill to 250°F. Oak and mesquite are recommended woods.

2. Combine butter, herb mixture, Hardcore Carnivore Red and Hardcore Carnivore Amplify in a mixing bowl and stir together into a smooth, seasoned butter. Reserve a 1/2 cup of the butter for later.

3. Pat the prime rib with paper towels, then place it onto a rack (this is optional but makes for easy lifting in and out of the smoker without disturbing it too much).

4. Coat the prime rib in the seasoned butter, covering the top and sides. The coating should be about 1/8th of an inch thick.

5. Place the prime rib into the smoker or pellet grill and close the lid. It will take about 30 minutes per pound to cook.

6. Remove the prime rib from the smoker when it reaches an internal temperature of 125-130°F for a medium-rare cook.

7. Once out of the smoker or pellet grill, let it rest for about 20 minutes, covered loosely with foil to make sure the juices redistribute.

8. Slice and serve.

Recipes courtesy of Jess Pryles, Hardcore Carnivore