Prep for this can be done a few days ahead of time or for a leisurely weekend brunch!

Serves 4-6

Sweet potato cakes:

1 large sweet potato or yam (I like the orange color of the yam)

A few thick cut slices of bacon

1/4 onion finely diced

Garlic cloves, minced (I used 2 extra large cloves because I really like garlic... And to keep vampires away!)

1 large egg

Sea salt, fresh ground pepper, and dried herbs to taste

Grate the sweet potato with skin and soak in a bowl of cold water to remove starch. While the potato is soaking dice up your onions and garlic and set aside. Put your grated potato in a fin mesh strainer, rinse thoroughly, and press out as much of the liquid as possible. Let sit in strainer while you complete the next steps. Dice up bacon into small pieces. Heat up pan to medium, add bacon. Cook bacon for a few minutes until fat begins to render and the pan is coated in bacon grease (YUM!) add onions and garlic. Sauté until bacon is cooked and onions and garlic are translucent. Transfer to a medium bowl. At this time squeeze the remaining liquid frim the grated potatoes and add to the pan. Cooked potatoes for a few minutes, just to slightly underdone. You just want to evaporate all the water and soften them a little so that when you form the cakes and cook them the potatoes won't be under done and they will brown up nicely. Add potatoes to bowl with opinion mixture, add your seasonings and allow the mixture to cool. 

When you get ready to cook them, heat the pan to medium heat and add a 1/2 Tbsp of oil and 1/2 Tbsp. butter to the pan. Add the egg to the potato mixture. Once pan is hot and butter is melted drop a small teaspoon of potato mixture in the pan and kind of squish it down. Brown completely, like hash browns, on both sides. This is your tester! So taste it :) at this point adjust your seasonings and your pan temperature if needed. Now you are ready to make the cakes! Drop large heaping Tablespoons of the potato mixture into the pan and squish down to form cakes about 3 to 4 inches in diameter. While the cakes are cooking you can start poaching the eggs to desired doneness. After the cakes are completely browned on one side, flip them over and completely brown on the other side.

Creamed feta:

1 cup greek yogurt

1 cup feta cheese

Sea salt, fresh ground pepper to taste

Add ingredients to a food processor, pulse until combined, but not smooth.

Build:

On a plate, place two potato cakes, add on top two poached eggs and top with creamed feta. Garnish with fresh chives or dill (or both!)

24 Large Chocolate Covered Peanut Butter Cup Candies, Unwrapped

1 Roll 16.5 oz Pillsbury Refrigerated Chocolate Chip Cookie Dough

1 Box Original Supreme Brownie Mix

Water, Oil and Eggs called for on the brownie mix box.

Heat Oven to 350 degrees.  Line 13X9 pan with parchment paper, or foil. Spray with cooking spray.   Press cookie dough in the bottom lining the entire bottom of the pan.  Unwrap the candies and lay out 24 peanut butter cups on top of the cookie dough.  Mix the brownie mix according to the directions on the box. Spread evenly on top of the candies.  Bake for 30-40 minutes or until the edge of the brownie mix is set and a toothpick inserted into the center comes out clean (make sure that the toothpick does not go into the candies).  Let sit for at least 20 minutes before cutting.  Cut with a plastic knife.

• 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
• 4 Tablespoons Olive Oil
• 1/2 cup Kosher Salt (Craig likes to use Garlic Salt instead)
• 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
• 3 sprigs Rosemary
• 3 sprigs Thyme
• 1/2 cup Minced Garlic

Preparation Instructions

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.

NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!