What's for Christmas dinner?
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Very likely to be spaghetti and meatballs…Neither Karla or Lucas are going to be home till later in the evening, and cooking anything extensive with a 3 year old is a nonstarter.
I will likely cook a standing rib roast on Tuesday since everything will be on sale…
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At our place, Christmas Day is not a big deal. We celebrate on the 24th, and we've always done deli sammiches, veggie tray with dips, assorted chips, etc. That's when the family gets together.
Now, with grandkids, the kids spend Christmas day with the other set of grandparents.
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Tonight ( @Jolly would approve):
Tomorrow, I'm making a tavern recipe from Dragonlance, because I'm a nerd like that. (It's seriously good, though.)
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We got together with some of the wife's family last night for a potluck supper.
I'm seriously considering nothing but water today.
“Cry havoc and let slip the DOGE of war!”
Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton
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Not completely sure here but it looks like Blueberry Chianti Braised Veal Short Ribs with roasted sweet potatoes and bitter greens.
Daughter brought an amazing assortment of baked goods from Winston Salem. So nice to have her home.
@Mik said in What's for Christmas dinner?:
it looks like Blueberry Chianti Braised Veal Short Ribs with roasted sweet potatoes and bitter greens.
Ya know, it's a crying shame Mik has not graced the world with a restaurant, Mik's Good Eats. It would be awesomelicious. Michelin would have to award an extra star. His waitstaff would recognize all of us as TNCR'ers, and we would all eat free in exchange for critiquing new menu items which would be easy since they would all be fabulous, and also wines and the bar stuff. Especially the bar stuff.
Sigh.
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@Mik said in What's for Christmas dinner?:
it looks like Blueberry Chianti Braised Veal Short Ribs with roasted sweet potatoes and bitter greens.
Ya know, it's a crying shame Mik has not graced the world with a restaurant, Mik's Good Eats. It would be awesomelicious. Michelin would have to award an extra star. His waitstaff would recognize all of us as TNCR'ers, and we would all eat free in exchange for critiquing new menu items which would be easy since they would all be fabulous, and also wines and the bar stuff. Especially the bar stuff.
Sigh.
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We got together with some of the wife's family last night for a potluck supper.
I'm seriously considering nothing but water today.
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Caramelized Onion tart
Rib-Eye Roast with garlic slivers placed in slits across top surface, and a mustard/dijon/soy sauce/black pepper crust
Potato and Sage Gratin
Roasted Brussels SproutsMulled wine (old German family recipe)
Tea
Ginger Gem cookies
Chocolates -
Caramelized Onion tart
Rib-Eye Roast with garlic slivers placed in slits across top surface, and a mustard/dijon/soy sauce/black pepper crust
Potato and Sage Gratin
Roasted Brussels SproutsMulled wine (old German family recipe)
Tea
Ginger Gem cookies
ChocolatesWe’re having duck tonight. I didn’t cook it myself . I will risk doing the veg in person.
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Friday went shopping for Christmas tenderloin, but they were already sold out at Whole Foods. Bought some short ribs since we always like them at restaurants.
Turns out its about a 3 or 4 hours process to cook them --- braising, the prepping the veggies, simmering the meat in the wine and veg for 1/2 hour to reduce, and then adding the herbs and beef stock to cook in the oven. A lot of work to make the meat fall off the bone! But very nice meal over mashed with green beans. Served with an absolutely velvety smooth 2017 Chateauneuf-du-Pape (MS's favorite, though she still can barely taste a damned thing).
Merry Christmas to all.
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Friday went shopping for Christmas tenderloin, but they were already sold out at Whole Foods. Bought some short ribs since we always like them at restaurants.
Turns out its about a 3 or 4 hours process to cook them --- braising, the prepping the veggies, simmering the meat in the wine and veg for 1/2 hour to reduce, and then adding the herbs and beef stock to cook in the oven. A lot of work to make the meat fall off the bone! But very nice meal over mashed with green beans. Served with an absolutely velvety smooth 2017 Chateauneuf-du-Pape (MS's favorite, though she still can barely taste a damned thing).
Merry Christmas to all.
@Ivorythumper Good job with the short ribs! So sorry MS still has trouble with tasting foods, especially a meal made by her favorite fella.
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Steamed "Carolina gold" white rice
Teriyaki glazed baby bok choy
Canton style roast duck
Teriyaki chicken
Soup with leftover duck, pork ribs, cabbage ... maybe think of it like chop suey :man-shrugging:@Axtremus said in What's for Christmas dinner?:
Steamed "Carolina gold" white rice
Teriyaki glazed baby bok choy
Canton style roast duck
Teriyaki chicken
Soup with leftover duck, pork ribs, cabbage ... maybe think of it like chop suey :man-shrugging:That all sounds wonderful!
