Since I made gumbo z'herbes for later this week today, I decided on a simple meal. Nathan's jumbo dinner all beef flanks plus sautéed cabbage and onions, plus fried potato pieces all mixed together. Not photogenic, but pretty tasty. Craig added mustard to his.
New Year's eve, 12/31/202, dinner?
- Thread starter medtran49
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cjmmytunes
Head Chef
Pizza and junk food desserts while watching the Nashville NYE special on CBS.
I spatchcocked a large chicken, dry brined it with salt and baking powder (recommend by J. Kenji Lopez-Alt) in hopes of a crispy skin, but it didn't make the skin crispy. I put the spatchcocked bird in a large Pyrex lasagna pan on top of a bunch of root veggies. Everything got seasoned with a marinade of EVOO, white wine vinegar, Dijon mustard, oregano, parsley, sage, rosemary (and I forgot the thyme), garlic, and minced jalapeno. I also smeared some of the chicken with Kenji's recommendation of herb mayo. I'm not sure I will bother with the herb mayo another time, but I might try it again. In any case, it turned out tender, moist, and tasty. The veg were: carrots, sunroots (AKA fartichokes or Jerusalem artichokes), a couple of potatoes, onions, garlic, celeriac, and a bit of rutabugger. It was all delicious. We had it with a Spanish cava that we will definitely buy again, Freixenet Elyssia Gran Cuvée Brut. Vanilla ice cream with fudge sauce and sliced almonds for dessert.
Henkell Trocken Sparkling wine to ring in the New Year.
Edited for typos. ("fartichokes" and "rutabuggers" were intentional misspellings)
Henkell Trocken Sparkling wine to ring in the New Year.
Edited for typos. ("fartichokes" and "rutabuggers" were intentional misspellings)
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The Olive Melts I had mentioned on the n.y.e, menu thread. Hit the spot. I must remember to keep a goodly supply in the freezer and not just during the holidays.
GotGarlic
Chef Extraordinaire
Shrimp cocktail, spinach and artichoke dip with crackers and brownie bites.
Does that mean you buy them ready made and don't have a recipe for them?
Oh my, no taxy, have never seen them in the store. This is a recipe from, at a guess, the 50's or 60's. So easy. Never done a 'search' for them, are they even out there? will have to check it out.
Edit:
So, yup, there are recipes out there and all are almost identical. Black and green olives vary. I use only black (canned). Have done them with a mix of black and green but didn't like them. I stick to the black olives. I will post mine if you'd like. If you follow a recipe from out there, my advice is to NOT add the salt they usually call for. Between the olives and the cheese they are plenty salty enough.
Mix, spread, quarter, freeze. 10 min at 400 (frozen or not) - great snack. Might even have some more tonight. I often package them up in sandwich baggies so I only need to take out a certain amount at a time.
Edit:
So, yup, there are recipes out there and all are almost identical. Black and green olives vary. I use only black (canned). Have done them with a mix of black and green but didn't like them. I stick to the black olives. I will post mine if you'd like. If you follow a recipe from out there, my advice is to NOT add the salt they usually call for. Between the olives and the cheese they are plenty salty enough.
Mix, spread, quarter, freeze. 10 min at 400 (frozen or not) - great snack. Might even have some more tonight. I often package them up in sandwich baggies so I only need to take out a certain amount at a time.
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So, if you make them, please share your recipe.
jennyema
Chef Extraordinaire
Kathleen
Cupcake
We had lots of appetizers as we brought in the New Year with friends.
