Sunset Best Recipes 2010

The Sunset Best Recipes 2010 has this after its amazon.com listing:

Currently unavailable.
We don't know when or if this item will be back in stock.

That is a tragedy. This is a GEM of a magazine/cookbook. I have made several recipes in it, and I don't plan on stopping.

My latest favorite:

Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce (try saying Caramelized Clementine Sauce ten times fast!)

2 1/2 pounds clementines
1-2 t crushed red chile flakes (I strongly suggest you take note of the small t. If you mistake it for a large T, you can cut the heat with some cream after the sauce has thickened. I would know!)
3 T coarsely chopped fresh ginger
4 cloves garlic, peeled
1 T kosher salt
3 T vegetable oil
1 boned beef cross-rib (chuck) roast or boneless chuck roast (about 3 1/2 pounds)
6 T each sugar and soy sauce
3 T dry sherry
3 green onions, cut into 2-in matchsticks

1) Preheat oven to 450 degrees. Finely shred zest from 2 large clementines; save clementines for another use. In a food processor, whirl zest, chile flakes, ginger, garlic, and salt to mince. Blend in oil. Put meat in a 12 by 17 inch roasting pan, rub all over with chile mixture, and set fat side up.

2) Roast beef until browned, 20-25 minutes. Reduce heat to 325 and cook until an instant-read thermometer inserted in thickest part of meat reaches 90 degrees, about 20 minutes.

3) Juice remaining clementines (to yield about 2 cups). Bring a large saucepan of water to a boil. Add clementine peels and boil gently minutes, stirring occasionally. Drain, rinse with cool water. Scrape out and discard pulp and white pith. Cut peels in half, then stack a few at a time and cut into long, thin strips. In a bowl, combine clementine strips, sugar, soy sauce, sherry and 2/3 cup clementine juice.

4) When meat is 90 degrees, pour clementine soy mixture around it. Cook, stirring sauce occasionally, until meat reaches 130 degrees for medium-rare, 30-40 minutes; as pan juices begin to caramelize, stir in a few T clementine juice to prevent scorching.

5) Transfer beef to a cutting board and let rest, tented loosely with foil, 15 minutes. Pour remaining clementine juice into roasting pan, set pan over high heat, and cook, stirring often, until juices are thickened and shiny, about 7 minutes. Scrape sauce into a bowl.

6) Thinly slice meat crosswise. Serve with sauce and onions as garnish.

The Ultimate Cook Book

I continue to be thrilled with Weinstein and Scarbrough's Ultimate Cook Book. One of the latest favorite recipes:

Malt Waffles

Oil to grease the waffle iron
2 large eggs
1 1/4 cups milk
4 T unsalted butter, melted and cooled
1 t vanilla extract
1 1/2 cups plus 2 T all-purpose flour
1/3 cup yellow cornmeal
3 T sugar
3 T malted milk powder
1 T baking powder
1 t salt

1) Lightly oil waffle iron and preheat.
2) Whisk the eggs, milk, butter, and vanilla in a medium bowl until smooth; set aside.
3) In a large bowl, whisk the flour, cornmeal, sugar, malted milk powder, baking powder, and salt until the cornmeal is even throughout the mixture.
4) Use a fork to stir the wet ingredients into the dry, just until any lumps disappear and the batter is fairly smooth.
5) Spoon the manufacture recommended amount of batter into your preheated waffle iron (I use about 1/2 cup.) Close the iron and bake until lightly browned or crispy...however you prefer. I have used this recipe all spring for travel food. I made a large batch of lightly browned waffles and froze them; we were then able to toast them in the mornings, making breakfast on the road particularly simple. You can keep waffles warm in a 225 degree oven.

The cornmeal adds a terrific crunch to the waffle, and the malted milk adds a fresh flavor. We love these.