In the Kitchen With Harry Hamlin is traveling to the glamorous world of Madison Avenue. In this episode, Harry and Renee are joined by Harry’s Mad Men costars, Ben Feldman and Kevin Rahm for a raucous dinner full of hilarious behind-the-scenes stories. Harry and Renee serve up a decadent prime rib roast, complete with port wine cream sauce. The kind of dish wheelers and dealers used to enjoy during a “three martini lunch,” this prime rib roast is the perfect centerpiece for any meal—whether or not you’re in the biz.

Standing Bone-In Prime Rib Roast with Port Wine Sauce   
Ingredients: 

For the Prime Rib: 

1 tablespoon coarse/Kosher salt  

1 tablespoon freshly-ground black pepper  

1(7-8lb) 3-bone, center-cut, Frenched prime rib roast, trussed  

For the Port Wine Cream Sauce: 

1 tablespoon extra-virgin olive oil 

1 medium yellow onion, finely diced (or 2 shallots) 

Flaky salt 

3 cloves garlic, peeled, halved with germ removed  

6 sprigs fresh thyme  

1 (750ml) bottle Tawny Port  

2 cups heavy cream 

Freshly ground black pepper, to taste  

Instructions:

To make the Prime Rib: In a small mixing bowl, combine the salt and pepper. Rub the seasoning evenly all over the beef. Place the prime rib on a cooling rack set over a baking sheet. Refrigerate, uncovered, for a minimum of 4 hours; up to 12 hours. Remove from the refrigerator 1 hour before cooking to bring the meat up to room temperature. This allows for an evenly cooked roast. (Note: calculate the time you want to serve the roast and back into it. Figure approximately 20-22 minutes per pound for medium-rare). 

Arrange an oven rack in the middle position and preheat the oven to 250 degrees Fahrenheit.  

Place the roast, meat-side up, on a rack set into a roasting pan (or you can simply keep the roast on the cooling rack/baking sheet). Bake in the oven for approximately 2.5 hours until a meat thermometer inserted into the thickest part of the roast registers 125 to 130 degrees Fahrenheit for medium-rare. Cover loosely with aluminum foil and allow the roast to rest for 20 minutes up to 1 hour before serving.  

To make the Port Wine Cream Sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions (or shallot), season with a pinch of salt and gently cook until softened and translucent, 4-6 minutes. Add the garlic and thyme and cook for 30 seconds until fragrant. Pour in the bottle of Tawny Port and bring to a boil. Reduce to a simmer and add the thyme. Continue to cook, reducing the sauce by 2/3, whisking often to ensure no burning at the bottom of the pot. Once thick and syrupy, add the heavy cream. Whisk to combine and continue to gently cook until the sauce coats the back of a spoon, approximately 10-15 minutes. (Do not add more seasoning until you are finished reducing the sauce – otherwise you risk creating a salt bomb!) Remove from the heat and season to taste with salt and pepper. Strain the sauce over a sieve to remove the aromatics. Serve the sauce hot, tableside.


Mashed Potatoes with Roasted Garlic and Herbs
From Renee’s Book, A Taste of Opportunity!
Serves 8-10

Ingredients: 

For the roasted garlic:
2 large heads garlic 
Pinch kosher salt
2 tablespoons extra-virgin olive oil
2 sprigs fresh rosemary, optional

For the mashed potatoes:
3lbs baby red potatoes, halved 
3 tablespoons kosher salt for salting water, plus 1 ½ tablespoons 
2 heads roasted garlic (see above)
2 cups whole milk
12 tablespoons (1 ½ sticks) unsalted butter, plus 1 tablespoon for topping 
½ teaspoon white pepper, optional 
⅓ cup finely chopped flat-leaf Italian parsley, plus extra for garnish
¼ cup chopped fresh chives, plus extra for garnish 
Flaky salt

Instructions: 

To make the roasted garlic: Preheat the oven or toaster oven to 350 degrees F.

Using a sharp knife, carefully cut, cross-wise, the tail end of the garlic to expose the entire cross-section. Lay the garlic, cut-side up onto a sheet of aluminum foil. Season the garlic with a pinch of salt and then pour the olive oil over the top, allowing it to seep into each head of garlic. Top  each with the sprig of rosemary. if using . Fully enclose the garlic  with the aluminum foil and bake in the oven for 40-45 minutes until softened and lightly browned. Remove from the oven and allow to cool to room temperature. Once cooled, discard the rosemary and squeeze the garlic into a small bowl. Mash with a fork and set aside. 

To make the mashed potatoes: Add the potatoes into a large pot and cover with cold water. Add 3 tablespoons of salt and bring to a boil over medium-high heat. Boil for 15-20 minutes until the tip of a knife or skewer inserted into the largest piece of potato can slice all the way through. 

While the potatoes are cooking, heat the milk and butter. Add the milk and 12 tablespoons of butter to a medium saucepan over medium-low heat, allowing the butter to melt. Reduce the heat to low and keep warm.

Drain the potatoes in a colander and immediately return the potatoes to the pot over a low heat for 1-2 minutes to cook off any residual moisture. Turn off the heat.  Squeeze the heads of roasted garlic into the potatoes (being careful not to get any garlic peel into the pot). Add the mashed roasted  garlic. Using a potato masher, mash the potatoes until creamy but still slightly chunky. Season with the remaining 1 ½ tablespoons of salt and white pepper, if using. Pour in the milk and butter and stir to fully incorporate. (Note: the potatoes will absorb all of the liquid as they cool.) Fold in the parsley and chives. 

To hold the potatoes until ready to serve, pour into a stainless steel bowl, cover with plastic wrap and set over a saucepan of barely simmering water. 

When ready to serve, pour the warm mashed potatoes into a serving bowl. Top with 1 tablespoon of butter, parsley, chives and a sprinkle of flaky salt. 


Homemade Hot Fudge Sundaes

Ingredients:

For the Hot Fudge Sauce:
2 cups heavy cream
4 tablespoons salted butter
½ cup light brown sugar
½ cup granulated sugar 
2oz bittersweet chocolate bar, hand-chopped (no chips!)
1 ¼ cups cocoa powder, sifted 
½ teaspoon liquor of choice (such as: Frangelico ) or vanilla extract 

Serving suggestions:
Vanilla ice cream or gelato
Chopped roasted peanuts
Whipped cream
Maraschino cherries 

Instructions:

In a medium saucepan, add the heavy cream, butter and both sugars. Whisk until thoroughly combined. Heat over medium until bubbles form around the perimeter of the pan. Do not boil. Slowly add the chocolate and whisk to melt and incorporate. Add the liquor or vanilla extract and mix to combine. Remove from the heat and add the cocoa powder, whisking to incorporate until the sauce is smooth and silky. Serve immediately, or hold warm and reheat with a touch of cream or milk. 

Make your own hot fudge sundaes! 


In the Kitchen with Harry Hamlin airs on Wednesdays at 11/10c on IFC. Episodes are available to stream on ifc.com (with a cable provider login). You can also watch episodes via AMC+ at amcplus.com or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.