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What are you eating for Christmas? (1 Viewer)

Our 21 year old daughter came home from college (yeah, I know it is a risk, but she purposefully quarantined for a week and got tested before driving home). I normally spend every day of year cooking, so over the holidays it is nice to get out of the kitchen. go full on debauchery and get take out for almost every meal. Wednesday dinner was Chipolte,  Thursday morning was Dunkin, Thursday lunch was Quiznos, Dinner was Outback, Today breakfast was leftover Dunkin and tonight my daughter wants to show off her newly acquired cooking skills by making individual bacon wrapped meatloaves.  

Meanwhile,  I plan to sit on my butt, drink and gamble on NBA games. 

 
Eggs this morning (cinnamon rolls for the kids)

Leftover ham that I thawed and biscuits for lunch.

Wasnt happy with the steak selections last night...but managed to get a few nice sirloin filets at publix which I have made before.  Marinating them now and will grill and slice them thin like I do for flank steak.  Roasted red potatoes and baked spinach

 
Phil Elliott said:
We have been doing King crab legs on Christmas Eve for about 8 years. Popovers and augratin potatoes with pie for desert.
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How did you cook them? I did 5 of the 10 pounds I had on hand in the oven with lemon butter. It was good, but would like to mix it up with the remainder. Thinking about grabbing hot dog rolls and doing crab rolls.

 
Steak wasn't what I had first planned...but man it was tasty last night.  Wife and kids both commented that it was quite good.  Getting the kids to agree to that is always a win with steak.

And I think I have gotten my baked spinach and my red potatoes down pretty well.  

Paired well with a nice Malbec.

 
Christmas Eve: Full family gathering like a mini Thanksgiving from turkey to pumpkin pie. Lots of wine.

Christmas Day: Immediate family with honey ham, bacon brussel sprouts, bacon roasted potatoes, etc

 
NorvilleBarnes said:
I'm stealing this.
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2 cups heavy cream
1 cup whole milk
1t vanilla extract
Pinch of kosher salt
3/4 cup sugar
4oz candy canes (pulverized into powder in a food processor)

made the base and then Trader Joe’s sells these Peppermint JoJos that crushes up and mixed into the base. I’m not a candy cane fan so I was skeptical but it was delicious and tasted like Christmas. Let me know if you want any further details.

 
Ham with pineapple glaze

mashed potatoes with creme fraiche and chives

yorkshire pudding 

pan seared green beans with lardon, crispy shallots, sherry vinaigrette 

mixed berry crumble (streusel topping)

 
friends are hosting. i haven't asked about the meal yet. they asked us to bring a dessert and green side.

might do something black forest
maybe broccolini w/ caramelized shallots and fig balsamic
 
I hope to have something smothered in rosemary. I just love the herb. Butter herbs and rosemary.

Okay, I don't really like rosemary but I love how the name sounds.

Rosemary🎼🎶
 
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
 
Eephus said:
rockaction said:
I hope to have something smothered in rosemary. I just love the herb. Butter herbs and rosemary.

Okay, I don't really like rosemary but I love how the name sounds.

Rosemary🎼🎶
Click to expand...

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
www.youtube.com www.youtube.com
Click to expand...

That’s a good one, but I was thinking of Interpol’s interpretation of Rosemary in their song “Evil”

rockaction said:
Rosemary🎼🎶
Click to expand...
 
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
I make Kenji's recipe at least once a winter. Don't have a good source of French sausages or Tarbais beans but it still comes out damn tasty.
 
heckmanm said:
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
I make Kenji's recipe at least once a winter. Don't have a good source of French sausages or Tarbais beans but it still comes out damn tasty.
Click to expand...
Where are you @heckmanm ?

edit: likely too late now, but for future. @Eephus you may want to check this out as well.. confit, rilletes, pates, wonderful salumi

Fabrique
 
Last edited:
rockaction said:
Eephus said:
rockaction said:
I hope to have something smothered in rosemary. I just love the herb. Butter herbs and rosemary.

Okay, I don't really like rosemary but I love how the name sounds.

Rosemary🎼🎶
Click to expand...

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
www.youtube.com www.youtube.com
Click to expand...

That’s a good one, but I was thinking of Interpol’s interpretation of Rosemary in their song “Evil”

rockaction said:
Rosemary🎼🎶
Click to expand...
Click to expand...

how about the Dickies?
 
Drunken knight said:
heckmanm said:
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
I make Kenji's recipe at least once a winter. Don't have a good source of French sausages or Tarbais beans but it still comes out damn tasty.
Click to expand...
Where are you @heckmanm ?

edit: likely too late now, but for future

Fabrique
Click to expand...
Northern Indiana (Fort Wayne). Could probably find something in Indy if I have another reason for a 3-hour round trip. I can get 75 flavors of bratwurst, though.
 
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
Love me some Cassoulet. Mrs. O makes a very good one
 
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
I don't think I have ever had a cassoulet. Sounds quite good, I am sure your family will enjoy that!
 
heckmanm said:
Drunken knight said:
heckmanm said:
Eephus said:
I'm going to bake a Cassoulet this year by popular demand.

The chi chi butcher shop in our neighborhood closed a few months ago so I don't have a source of duck confit, so I've found a rmethod to confit chicken legs in duck fat using a slow cooker. We'll see how that goes. I'm off in search of Toulouse sausages tomorrow.
Click to expand...
I make Kenji's recipe at least once a winter. Don't have a good source of French sausages or Tarbais beans but it still comes out damn tasty.
Click to expand...
Where are you @heckmanm ?

edit: likely too late now, but for future

Fabrique
Click to expand...
Northern Indiana (Fort Wayne). Could probably find something in Indy if I have another reason for a 3-hour round trip. I can get 75 flavors of bratwurst, though.
Click to expand...
Actually there's a place not far away that has 200 different "brats" although "brat" may be more of a shape description since you can flavor pork sausage any way you want and stuff it in a casing. Probably something in their repertoire that would taste good, even if not authentic Toulouse.

(and yes, they have some really absurd flavors, but they are pretty well-made in general)
 
We do italian food for Christmas Day for the last few years . I love it. Stuffed shells, lasaugna, pasta with meatballs and sausage. We used to do the traditional ham. But, we also did ham on Thanksgiving and Easter. So, italian is much better
 
Wingnut said:
Xmas eve we're doing crabcakes, smoked fish dip, shrimp cocktail and fried smelt.

Xmas dinner will be duck breast with garlic mashed potatoes and a veggie.

It's just 2 of us so we keep it simple.
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I love fried smelt but eating the bones and all freaks out the other people in this house.

I rarely see them for sale on the West Coast anymore. They used to be dirt cheap when I lived in the Midwest but my cousins tell me they've been overfished.
 
Big breakfast :

Eggs (on demand)
Hickory smoked thick cut bacon
Sausage
Ham (very small, medium cut)
Going to attempt to make Cracker Barrel style hash brown casserole minus onions
Hash browns if the casserole fails
Baked beans

Your choice :
Pancakes (maybe if anyone wants.)
English muffins if you don't want pancakes
Biscuits (haven't decided on this yet, this may be a no go)

Dessert later - to be decided
 
Sullie said:
Big breakfast :

Eggs (on demand)
Hickory smoked thick cut bacon
Sausage
Ham (very small, medium cut)
Going to attempt to make Cracker Barrel style hash brown casserole minus onions
Hash browns if the casserole fails
Baked beans

Your choice :
Pancakes (maybe if anyone wants.)
English muffins if you don't want pancakes
Biscuits (haven't decided on this yet, this may be a no go)

Dessert later - to be decided
Click to expand...

Better bring out the 24" dinner plates
 
Eephus said:
Sullie said:
Big breakfast :

Eggs (on demand)
Hickory smoked thick cut bacon
Sausage
Ham (very small, medium cut)
Going to attempt to make Cracker Barrel style hash brown casserole minus onions
Hash browns if the casserole fails
Baked beans

Your choice :
Pancakes (maybe if anyone wants.)
English muffins if you don't want pancakes
Biscuits (haven't decided on this yet, this may be a no go)

Dessert later - to be decided
Click to expand...

Better bring out the 24" dinner plates
Click to expand...

Ha! Not all of it but I like to give everyone a choice. Some don't like bacon, eggs and some won't like pancakes so just giving options. :)
 
wife is making the traditional Pillsbury Magic Marshmallow Crescent Puffs (1969 Pillsbury Bake-Off winner) and a giant mound of thick slice bacon.

we decided we won't be "cooking" the rest of the day - all grazing - all day

so we have a bunch of snacks, frozen fancy horderves to heat up, artichoke dip, beef log, hanky panky, cheeses, etc.

feels great not laboring and worry all day about a rib roast, mashed potatoes and Yorkshire pudding (even though it's all great) ...nice to take a break this year
 
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