klinemj
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Post by klinemj on Dec 23, 2020 23:06:21 GMT -5
So, what are folks having for their holiday meal this year? We had an early Christmas dinner of beef tenderloin with sherry-Dijon sauce, pan-seared brussel sprouts, and "burnt carrot salad" (roasted and charred carrots with red onion, roasted pepitas, feta cheese, avacados, and microgreens). With a nice red wine, too! I'm grateful for our wonderful local butcher who has such great fresh meat and prepares the cuts to order perfectly. It was so tender and tasty. And, I've been chasing the recipe for burnt carrot salad for a few years to get it right (it's a specialty at a local restaurant), and I got it spot on tonight.  So, what are you eating? Mark |
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novisnick
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Post by novisnick on Dec 23, 2020 23:12:22 GMT -5
Looks great Mark
We’ve been invited to mothers best friend for an authentic German dinner. Haven’t a clue whats on the menu but I’ve been to Germany and hope I recognize some favorites. 🤞
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klinemj
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Post by klinemj on Dec 23, 2020 23:21:47 GMT -5
Looks great Mark We’ve been invited to mothers best friend for an authentic German dinner. Haven’t a clue whats on the menu but I’ve been to Germany and hope I recognize some favorites. 🤞 Yum - there is so much great German food. My Grandmother was first generation German-American, and I miss her cooking. But, I've been to Germany over 20 times and my favorites are their dishes with wild game. Wild Boar medallions with lingonberries over spaetzle is outstanding. And, of course - rouladen...oh my. Mark |
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novisnick
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Post by novisnick on Dec 24, 2020 0:05:56 GMT -5
Looks great Mark We’ve been invited to mothers best friend for an authentic German dinner. Haven’t a clue whats on the menu but I’ve been to Germany and hope I recognize some favorites. 🤞 Yum - there is so much great German food. My Grandmother was first generation German-American, and I miss her cooking. But, I've been to Germany over 20 times and my favorites are their dishes with wild game. Wild Boar medallions with lingonberries over spaetzle is outstanding. And, of course - rouladen...oh my. Mark Hoping for a similar meal! 🙏 |
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Post by ttocs on Dec 25, 2020 0:52:51 GMT -5
Standing rib roast, reverse-sear method, roast at 180 degrees until around 112-115 degrees internal (depends on size) then 425 degrees until done.
Brown Gravy, packet to start and drippings w/misc ingredamints (as Bozo used to say), so it's very close to Lawry's gravy at their restaurants!!
Mashed taters
Home made bread
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Post by gus4emo on Dec 25, 2020 3:32:34 GMT -5
One of each....lol...
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Post by MusicHead on Dec 25, 2020 12:04:43 GMT -5
Went full Mediterranean at yesterday's dinner:
- Fried calamari
- Spaghetti with clams
- Baked tilapia
- Steamed mussels
- Threw in some sushi for good measure 😄
You can tell we like fish. Other than the sushi all prepared at home.
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Post by ÈlTwo on Dec 25, 2020 12:37:53 GMT -5
Traditional Chinese food and a movie.
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Jack
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Post by Jack on Dec 25, 2020 13:09:39 GMT -5
Traditional Polish dinner: Caviar with champagne; herring with Chopin vodka; Borscht with uzhki (dumplings) and Bigos (cabbage with meat and sausage) on Christmas day. Also, in homage to my upbringing: Chesapeake Bay oyster stew.
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Post by SticknStones on Dec 25, 2020 13:44:27 GMT -5
Standing rib roast, reverse-sear method, roast at 180 degrees until around 112-115 degrees internal (depends on size) then 425 degrees until done. Brown Gravy, packet to start and drippings w/misc ingredamints (as Bozo used to say), so it's very close to Lawry's gravy at their restaurants!! Mashed taters Home made bread I also did the reverse sear at 250 degrees with meter inserted and monitored from my phone. Mushroom sherry sauce, garlic mashed potatoes with citrus pepper, and butter sauteed green beans. I took ours to 125 degrees and it was warm pink for us. Today - jumbo lump meat crab cakes using the recipe from the narrows restaurant on our kent island home area. They are our favorite and when I asked how they did it they gave me the recipe! 😜 |
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klinemj
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Post by klinemj on Dec 25, 2020 13:58:05 GMT -5
Traditional Chinese food and a movie. Did you have duck and was it smiling at you? Mark |
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klinemj
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Post by klinemj on Dec 25, 2020 14:00:49 GMT -5
We had a Christmas brunch with 2 different kinds of quiche...one with italian sausage and one with bacon - each having green onion and other various veggies and mushrooms. And, my wife made homemade cinnamon rolls (yum!). Of course, we had mimosas but with a mix of cranberry and orange juice.
Then I took a nap.
Mark
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DYohn
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Post by DYohn on Dec 25, 2020 14:02:35 GMT -5
We are having what we always have on Dec 25th, Chinese food.  |
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Post by mountain on Dec 25, 2020 17:04:15 GMT -5
Korean bbq rack of marinated lamb, Asian Salad, mashed potatoes with butter/sour cream, broccoli casserole, etc.
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Post by 405x5 on Dec 25, 2020 23:30:35 GMT -5
This year the special meal took a back seat to my first Christmas away from my place for 3 days away to my daughters place in Baltimore. Chinese takeout (cooking ain’t her thing) but sharing company with her made it all REAL special. My Pug and her Boston together once again was the icing!
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Post by Deleted on Dec 25, 2020 23:55:32 GMT -5
I had an enjoyable and beautiful 2020 Christmas. Began the day early morning w/ a Christmas service at church. Came home and ate dinner early round 2:30pm. Then we filled the rest of our time together w/ classical Christmas movies. That is, between the interruptions here and there from 5 distant children as well other family members calling in. My mom (left) and wife (right):  My wife made some kind of macaroni and cheese main course and cucumber salad [noticed cilantro] as well as other dishes and then dessert. I'm not a cook but I've thought of chefs as chemist that sometimes don't know it. Enjoy, Shim |
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Post by boomzilla on Dec 26, 2020 0:23:40 GMT -5
I cooked for our meal today. We survived!  |
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novisnick
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Post by novisnick on Dec 26, 2020 1:11:58 GMT -5
Our German chef gave the menu to us in her mother tongue, all of which I neither remember or can repeat. LOL.
I’ll do my best to describe what we had.
A beef that had been marinated for four days in a vinegar base and the roasted to done. Was a bit tough to cut but was perfectly delicate and tender to the bite and chew. Never had any meat like that. The sauce was also a vinegar base but didn’t taste of it at all. Next was a small hand made pasta which was cut into small pieces and dropped into boiling water. Seasoning was light and delicate. Next was the best carrots I’ve ever eaten, neither sweet nor tart, honey was involved but again the flavor was wonderful and not sweet tasting but just a hint of candy. Slightly firm but not soft. Done to perfection. A talent which must have taken decades to refine. I should know as I’ve been cooking professionally for decas well. Im not a cabbage eater but they were done in a similar style of the marinaded beef. Seconds were a must and thirds would have me unable to have tried the desserts.Variety abound from the scratch made pecan pie to desserts and sweetbreads from Germany directly.
We been promised a return invite, at the moment I couldn’t think of another bight. But tomorrow is a new day!
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novisnick
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Post by novisnick on Dec 26, 2020 1:17:50 GMT -5
I had an enjoyable and beautiful 2020 Christmas. Began the day early morning w/ a Christmas service at church. Came home and ate dinner early round 2:30pm. Then we filled the rest of our time together w/ classical Christmas movies. That is, between the interruptions here and there from 5 distant children as well other family members calling in. My mom (left) and wife (right): My wife made some kind of macaroni and cheese main course and cucumber salad [noticed cilantro] as well as other dishes and then dessert. I'm not a cook but I've thought of chefs as chemist that sometimes don't know it. Enjoy, Shim Actually, baking is chemistry and cooking is an art form. Just thought I’d help you out with that. Two beautiful ladies there my friend! |
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Post by cheapthryl on Dec 27, 2020 14:34:10 GMT -5
Our German chef gave the menu to us in her mother tongue, all of which I neither remember or can repeat. LOL. I’ll do my best to describe what we had. A beef that had been marinated for four days in a vinegar base and the roasted to done. Was a bit tough to cut but was perfectly delicate and tender to the bite and chew. Never had any meat like that. The sauce was also a vinegar base but didn’t taste of it at all. Next was a small hand made pasta which was cut into small pieces and dropped into boiling water. Seasoning was light and delicate. Next was the best carrots I’ve ever eaten, neither sweet nor tart, honey was involved but again the flavor was wonderful and not sweet tasting but just a hint of candy. Slightly firm but not soft. Done to perfection. A talent which must have taken decades to refine. I should know as I’ve been cooking professionally for decas well. Im not a cabbage eater but they were done in a similar style of the marinaded beef. Seconds were a must and thirds would have me unable to have tried the desserts.Variety abound from the scratch made pecan pie to desserts and sweetbreads from Germany directly. We been promised a return invite, at the moment I couldn’t think of another bight. But tomorrow is a new day! Sounds like Sauerbraten and spätzle. A favorite of my grandparents. Very tasty. Haven't had their German dishes in decades. |
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