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Old 12-24-2004, 08:40 AM   #31
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i went to whole foods and picked up a nice pork loin roast. the meat is very dark on one end, so i was lucky to get the piece that is the beginning of the tenderloin.
dw is gonna surprise me with some kind of french stringbean dish. i was thinking of making a ceviche or italian seafood salad.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 12-24-2004, 09:02 AM   #32
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Originally Posted by mudbug
We will have either chicken spaghetti or red beans and rice slow cooked all day. We will be munching miscellaneous goodies all day, so I don't think we will be in the mood for a big dinner too.

Attention, choclatechef
I could not find a fresh ham to save my life in order to try your recipe with the sweet wine, so that's out for now.

We will have the "big" dinner on the 23rd, which is MIL's birthday, instead. Got a spiral sliced honey baked ham, and with it we will have this Jello thing I make with cranberries and mandarin oranges and nuts, green bean casserole, sweet potatoes, Pecan pie and/or various cookie stuff I made for dessert.
Oh oh. When I said a fresh ham, I meant a regular grocery store -- not pre-cooked ham. I hope there wasn't a huge misunderstanding.

If there was.....I am sorry....forgive me.

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Old 12-24-2004, 11:03 AM   #33
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I forgot to say what I am having for Christmas dinner. It will be very simple:

The bird and cornbread dressing
mashed potatoes and gravy
devilled eggs
collard greens
chocolate cake with peanut butter frosting
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Old 12-24-2004, 07:37 PM   #34
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ham, mashed taters, corn, peas, crescent rolls, and butter, celery w/ cream cheese and green olives, black olives, and maybe wine.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 12-25-2004, 02:38 PM   #35
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Well...later this evening in a galaxy far, far away...

We had a huge breakfast this morning and have been away most of the day at celebrations, one at a local childrens hospital cancer wing and another at a large burn unit in Dallas. We will regroup this evening for dinner around six o'clock with

Rare Standing Rib Roast
fresh horseradish sauce

Gratin Dauphinois (it's a family favorite now, Elf!)

Steamed Asparagus

Braised Turnip Greens with roasted turnips (for choclatechef!)

Buttered Sweet Corn (frozen this autumn)

Homemade Whole Wheat-Honey Bread

and for dessert, Tipsy Laird and a Buche de Noel

Then, after the kitchen is quickly done, we'll sit down and exchange gifts and stories. This year is quite a departure from our normal schedule, but is without question one of the most beautiful and meaningful holidays we have ever been blessed with. May it be so for each and every one of you, my friends.
Pain is inevitable. Suffering is Optional.
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Old 12-25-2004, 05:41 PM   #36
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Roast is in the oven and the smell is driving me crazy.
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Old 12-25-2004, 06:41 PM   #37
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What are you having for your Christmas meal?

Made a pork loin roast I seasoned the night before with rosemary and garlic. Put it in a covered roast pan and cooked uncovered at 350. Put it on a rack. Surrounded it with potatoes, carrots, and onions I put in a little bit of olive oil. Cooked it for a couple of hours and it seemed dry when I took it out. Also steamed some broccoli and had some Marie Callender's brand key lime pie I took out of the freezer and thawed. I don't know what went wrong with my roast. Should I have browned it first on the stove before putting it in the oven?
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Old 12-25-2004, 08:35 PM   #38
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Sounds like you didn't use a thermometer. You probably over cooked it.

When it comes to roasting pork, I prefer to roast the butt because it's got a lot of fat. When roasted for a long time, it comes out so tender and juicy.

These days, I find cuts like the loin to be too lean so they're really sensitive to over cooking.
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Old 12-26-2004, 05:49 AM   #39
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Audeo, your menu was nearly the same as ours! For #1 son and me, a 2-rib roast, med-rare with Cabernet jus; fennel/leek/gruyere gratin (cooked to a turn this time, thanks to all of you who helped with my problem!); roasted asparatus w/roated grape tomatoes. For DH, soft shell crabs with tarragon buerre blanc; for #2 son, Morningstar farm 'chicken' patties with veggie brown gravy. Cookies for dessert.

I have round 2 of my Christnas dinners under the belt, just have the big dinner tomorow with all the family coming in. Then I think I'll sleep for a week!
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Old 12-26-2004, 07:02 AM   #40
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Just reporting on my standing rib roast. It was excellent. Probably the best I've made.

Hate to admit it, but I used Paula Deen's method. Took the roast out for 90 minutes like I would normally do. Coated it liberally on all surfaces with a mix of salt, garlic powder, black pepper, and crushed dried rosemary.

Inserted a meat thermometer into the thickest part and placed on a rack.

Poured 2 cups of beef broth (made with hot water and Beef Base) into pan, hence the need for a rack.

I preheated the oven to 375 degrees.

Put roast in oven and set timer to shut off the oven in 1 hour.

Do not open oven. Watched the thermometer and noted that the temp never went over 140 and it stayed at 140 at the end of 3 hours. About 45 minutes before time to eat, I turned the oven back on to 375. Added more water to the pan to replace water that evaporated. Let the roast heat up for 30 minutes. Took roast out of oven and let it rest, covered with foil, for at least 15 minutes.

Removed thermometer and cut bones off. When I sliced the roast, I was amazed at how uniform the color was. Only the outside 1/2" or less was well done. Inside of that, it was perfectly and uniformally medium rare. Poured off aujus and skimmed off fat.

The meat was juicy, tender, and delicious.

I have a feelig the rest period can be easily extened to 4 or 5 hours.

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