Vinylhanger
Sous Chef
Stupid Bumpus hounds. Lol.
Christmas 2018 menu plans
- Thread starter buckytom
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
roadfix
Chef Extraordinaire
Mexican breakfast- huevos rancheros at my daughter’s house.
Buttercup had meat sticks she cadged from Dad, she found them in a drawer when we first got in the house. Dad took pity and gave her some. Then she had about a fourth of my buttered, baked sweet potato and several bites of ham from me and Dad.
I had coffee, pistachios, olive selection, veggie tray, green beans with bacon, buttered baked sweet potato and roast ham. I made pumpkin cheesecake, but we were all too full to eat it. We will meet tomorrow after work to have with coffee, it's Mom's Birthday tomorrow.
I had coffee, pistachios, olive selection, veggie tray, green beans with bacon, buttered baked sweet potato and roast ham. I made pumpkin cheesecake, but we were all too full to eat it. We will meet tomorrow after work to have with coffee, it's Mom's Birthday tomorrow.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,927
Christmas Eve dinner
Christmas Dinner
New addition to family Santa Peggy
Hi Santa Peggy!
Cheryl J
Chef Extraordinaire
Great pics MsM, and I love the pet stories, Di and Princess! 
We were so hungry when we sat down to dinner that I forgot to take food pics. We had appys, but the aroma of the ham baking was just too much....LOL
Looking forward to ham sandwiches, omelets, casseroles, soups....
We were so hungry when we sat down to dinner that I forgot to take food pics. We had appys, but the aroma of the ham baking was just too much....LOL Looking forward to ham sandwiches, omelets, casseroles, soups....
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,927
Thank you ladies.
Cooking Goddess
Chef Extraordinaire
How about a game of "where are the green beans?" [emoji1] Dinner also featured rare sirloin tip roast with gravy and sauteed mushrooms, butternut squash, and "volcano potatoes" - twice-baked with a topping of bacon and paprika. Dessert was a sad pumpkin pie that had issues. Never mind, fixed it with a generous amount of whipped cream.
OP
OP
buckytom
Chef Extraordinaire
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,927
Thank you BT.Wow, mofet. Another year, and another great spread!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Awesome, MsM and CG!
I really hadn't planned anything, but my dear neighbor brought me some of the best homemade tamales I've ever had, along with spanish rice and sugar cookies. Their dogs followed her husband over. Old Beagle despises their big elderly male Aussie shepherd, and tore out after him while their little doxie came inside and toured the house.
I really hadn't planned anything, but my dear neighbor brought me some of the best homemade tamales I've ever had, along with spanish rice and sugar cookies. Their dogs followed her husband over. Old Beagle despises their big elderly male Aussie shepherd, and tore out after him while their little doxie came inside and toured the house.
Last edited:
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,927
Thank you dg.
OP
OP
buckytom
Chef Extraordinaire
Our dinner at my nieces' turned out very well.
My wife's ham was outstanding, and my nieces put out a decent spread. Actually, the best thing my nieces made was not necessarily intended to be eaten as a going concern.
Since she made a lasagna, my younger niece made an extra pot of sauce for those who prefer more sauce on their lasagna. In the extra sauce were beef short rib bones with good chunks of meat still attached.
She was surprised that instead of having the lasagna, I fished the meaty bones out of the sauce and enjoyed them by themselves.
Fatty, tender, flavorful meat next to the bone slowly cooked in basil and garlic tomato sauce? I was all over it.
But again, my wife's ham was outstanding. After tasting it out of the wrapper, she decided to make it in what she calls "Polish style", where it is boiled, then simmered, then allowed to sit in a warm oven tented with foil to dry a bit.
Weird, but it produces really moist, tender ham that isn't salty.
My wife's ham was outstanding, and my nieces put out a decent spread. Actually, the best thing my nieces made was not necessarily intended to be eaten as a going concern.
Since she made a lasagna, my younger niece made an extra pot of sauce for those who prefer more sauce on their lasagna. In the extra sauce were beef short rib bones with good chunks of meat still attached.
She was surprised that instead of having the lasagna, I fished the meaty bones out of the sauce and enjoyed them by themselves.
Fatty, tender, flavorful meat next to the bone slowly cooked in basil and garlic tomato sauce? I was all over it.
But again, my wife's ham was outstanding. After tasting it out of the wrapper, she decided to make it in what she calls "Polish style", where it is boiled, then simmered, then allowed to sit in a warm oven tented with foil to dry a bit.
Weird, but it produces really moist, tender ham that isn't salty.
Last edited:
It’s nearly 11pm here, and we just finished our Christmas dinner. My fault, I didn’t get motivated until about 6pm. Hers what we had:
Glazed ham (thanks for the recipe, GG)
Brussels sprouts, sautéed in bacon drippings and finished in the oven
Shiitake mushroom risotto
Pear clafoutis (dessert)
Usually I find some fault with things that I’ve made. Not tonight! Everything was perfect. Mark loved every dish!
I didn’t get a chance to take pics of the main course. I didn’t want to take the time and let everything get cold. But I did get a couple of pics of the clafoutis, which I consider the night’s piece de resistance.
I’m so proud of it.
Glazed ham (thanks for the recipe, GG)
Brussels sprouts, sautéed in bacon drippings and finished in the oven
Shiitake mushroom risotto
Pear clafoutis (dessert)
Usually I find some fault with things that I’ve made. Not tonight! Everything was perfect. Mark loved every dish!
I didn’t get a chance to take pics of the main course. I didn’t want to take the time and let everything get cold. But I did get a couple of pics of the clafoutis, which I consider the night’s piece de resistance.
I’m so proud of it.
Kayelle
Chef Extraordinaire
Our roasted ducks turned out delicious.
I saved 5 cups of "liquid gold" duck fat that sells commercially for big bucks. However, when I was preparing them yesterday I discovered that none of the ducks contained the liver. One of the reasons I cook whole duck is being able to make duck liver pate' so I was plenty peeved. With all four of them missing, that couldn't have been an accident and I plan on complaining big time to the packaging company. Not only that, but the duck package contained 8oz. bag of some sort of liquid for a sauce I threw away. Geeze, they each cost close to $20 so I expect all duck, no sauce and the livers included!
It's a good thing they looked and tasted so good.
I posted the recipe for the gorgeous wild rice salad that I'll sure make again.
http://www.discusscooking.com/forums/f11/wild-rice-salad-101308.html#post1576781
I saved 5 cups of "liquid gold" duck fat that sells commercially for big bucks. However, when I was preparing them yesterday I discovered that none of the ducks contained the liver. One of the reasons I cook whole duck is being able to make duck liver pate' so I was plenty peeved. With all four of them missing, that couldn't have been an accident and I plan on complaining big time to the packaging company. Not only that, but the duck package contained 8oz. bag of some sort of liquid for a sauce I threw away. Geeze, they each cost close to $20 so I expect all duck, no sauce and the livers included!
It's a good thing they looked and tasted so good.
I posted the recipe for the gorgeous wild rice salad that I'll sure make again.
http://www.discusscooking.com/forums/f11/wild-rice-salad-101308.html#post1576781
Last edited:
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
We decided to save the prime rib for this weekend with DD, Gd's and guests over on the west coast. So we picked up a pair of beautiful veal shanks and had Osso Bucco over Risoto Milanes.
And all were well fed...
GotGarlic
Chef Extraordinaire
We had Moules Marinières and homemade toasted bread for an appetizer. Then standing rib roast, twice-baked potatoes and roasted asparagus. More tiramisu cheesecake and a shot of Kahlua for dessert.
bethzaring
Master Chef
Last edited:
Not enough time to write all I would like to write right now, so will write more later.
Was telling my oldest about some of the posts on this thread. Question: What is a ribeye roast? He'd heard of ribeye steak, but not ribeye roast. Said that didn't make sense. I was unable to answer his question.
Another question: What does reverse sear mean?
That's it for now!
Gillian
Was telling my oldest about some of the posts on this thread. Question: What is a ribeye roast? He'd heard of ribeye steak, but not ribeye roast. Said that didn't make sense. I was unable to answer his question.
Another question: What does reverse sear mean?
That's it for now!
Gillian
