Christmas/Holiday Dinner!
I'm thinking of making something new as the main dish. What are your dinner staples or traditional dishes for the holiday? Recipes? Back home we always did tamales for christmas, but that's too much work for me this year.
I was thinking of doing a roasted duck or maybe a breast of lamb. But I've never cooked them before. Helpful tips are welcome! Ideas on applicable side dishes too!
Comments
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Leg of lamb (or rack of lamb stuffed with garlic and seared if it's a smaller group) is super nice - red wine/herb/garlic braise for the leg, or a coconut milk alternative that's in the Bittman How To Cook Everything book. (I've never cooked a breast of lamb.)
I'd be a little afraid of a whole duck -- it's a little futsy to get it right. The other fancy big protein I've done is mock porchetta from the Zuni Cafe cookbook -- it's a pork shoulder loved up with fennel, rosemary, garlic, lemon zest and slow roasted.
Merry Xmas, Mami!
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I roasted a duck once, and it was only slightly more difficult than roasting a chicken. I used the recipe in Julia Child's "Mastering the Art of French Cooking", and it came out great! The only problem is that the recipe requires attention at a few points during roasting, so you can't just stick it in the oven and leave it alone - but it was much easier than I would have thought. The french usually serve this with green peas....I think the flavor would also be great with homemade cranberry sauce which is super easy and can be made ahead of time.
The next time I make it, I plan on attempting the recipe for roasted duck with sausage and apple stuffing from the same cookbook, which sounds delish!
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^^^ sounds like a plan - let us know when to show up!
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I would have to recommend a 'back strap' of venison. It's lean and tasty and takes no time at all to cook. Which will leave more time for fun a frolics and the sides. So there's no excuse to over cook the sprouts!
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IF you go with the leg of lamb (suggest inserting some garlic cloves and crusting with herbs - I sometimes use orange juice to baste for a touch of sweet) serve some roasted potatoes and sauteed string beans. Everyone might have some serious stinky breath but sooooo tasty. A nice cabernet and you are good to go. What can I bring for dessert?
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Let's make this a slightly bigger challenge. I'm in the need of two main dishes. One will be a roast. The other must be non-red meat, non-pork product. It would be easiest if I can find something to make in a slow cooker, freeing up my oven and stove-top for other dishes. Ideas?
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We are planning to make spinach and feta stuffed chicken breasts (breaded and baked in olive oil in a shallow pan) for the non-red meat group and we are planning an eggplant lasagna for the vegetarian (not for the real vegans due to the cheese) family members if they can make it in.
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Holiday staple: raw salmon, whipped heavy cream, capers, bakery bread.
Roast: Pork butt (fun fact: pork butt is a shoulder). Check the listener calls on yesterday's Splendid Table for pork butt discussion: http://splendidtable.publicradio.org/listings/101218/
You could also try a brisket with liquid smoke in the slow cooker.
Non-meat non-pork: see Domino above.
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Although it goes against my efforts to try a slow-cooker dish, I'm now considering trying to make cajun shrimp (a bit extra difficult since I don't eat seafood). Anyone have any good recipes? I've looked at the well reviewed one by Paula Dean on foodnetwork.com, but I don't want something that heavy in butter.
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Why not a nice paella? Christmas Eve is when my family has a large fish dinner and one of the favorite dishes is the paella as well as Mussels in a wine and butter sauce. The paella is just one dish set it and serve it in your paella pan. With the mussels You can serve it over some pasta or just get some fresh foccachia(?) or other crispy bread to soak up the sauce. (But it does have butter in it). Baked shrimp scampi is also another option but again it has butter.
Another quick fish to make is scallops. Saute 3-4 minutes on each side and they work well with any type of sauce (I like a balsamic vinegar reduction or a roasted red pepper sauce.)
If they interest you let me know and I can sent you the recipes I use -
Stacy, thanks. That sounds real good. I just got a cajun shrimp recipe from a friend/restaurant down in Charleston. I'm going to experiment a bit with that tonight and see how it goes. Current Wife will have to judge, as I don't eat seafood.
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LOL at "Current Wife".
Which restaurant in Charleston? We go there every summer and there are some really, really good restaurants there. -
82 Queen. I used to work down the street from 82 at Poogan's Porch (this was about 15 years back when in college). I love that city.
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OMG Queen has the BEST she crab soup I have ever tasted!! We go there every year. If your recipe is from there I am sure it will be a big hit.
Is Poogan's Poorch the restaurant that is on the ghost tours claiming it is haunted? We still have not made it to that one yet.
Someone else also recommended SNOB's which I think is slightly better than Queen. -
Yeah, Poogan's is the one on ghost tours. I've only been to private parties at SNOB, don't think I've had a sit down meal there. McCrady's has always been my favorite, and High Cotton is up there as well.
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I'm doing a mini-Thanksgiving, meaning a whole chicken instead of a turkey, and fewer sides. Ooh, and definitely some pah and 'scream.
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Attempt #2 at Cajun shrimp (variation on 82 Queen recipe) definitely better, but just not there. Going to try less olive oil, slightly more butter, replace worcestershire sauce w/ soy sauce, and add red pepper flakes. Wish me luck, or non-meat eaters at my Crimmus feast are having Froot Loops.
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Anthony, you can't go wrong with a pasta dish, even a room temperature one that can be made early for convenience.
http://www.gq.com/how-to/inspired-by-you/201008/inspired-summer-eating-and-drinking-guide#slide=1 -
So Mama what did you decide?
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Well, I think we are leaning towards the Leg of Lamb. I've never cooked one before and any advice on temperature and stuff would be excellent. I'm guessing I should buy fresh mint & rosemary (I have an oregano plant already) and use lots of garlic, olive oil and lemons??
Should I stack some cubed potatoes around the pan to cook along with it?
My best friend just sent me my xmas gift:
http://www.amazon.com/Booze-Cakes-Confections-Spiked-Spirits/dp/1594744238
So I hope to make a fun cake if I have enough time.
what are you doing Stacey? We need to hang out soon! -
OK.. Lamb has been purchased. It looks really fatty, what do you do with the drippings when you finish cooking it?
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I would give them to my dog, Dude
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No contest... You use the drippings to make Yorkshire Pudding!
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No contest... You use the drippings to make Yorkshire Pudding!
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If you were planning on grabbing last minute groceries at Key Foods, be prepared to wait in line forever. Just got back, it sucked.
On the menu: Lamb leg, hummus, tzatziki, Flat bread, salsa, greek salad, feta, and lemon potatoes!! It's my first greek christmas :santa:
Let me know how your dinners turn out!
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If I were't out of town, I'd totally grovel for an invitation... Sounds wonderful!
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Mmmm just made an amazing butter with anchovy, lemon zest, garlic, chive and capers for the steak tonight. We're also having shrimp cocktail, scallops, sauteed spinach and cheese grits. Dessert is a berry tart with pastry cream.
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Scallops and shrimp!? Delicious! Merry Christmas gorgeous!
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In our Puerto Rican household we always had for both lunch & dinner pernil, pasteles, with arroz con gandules (roast pork, stuffed meat pastries, with rice & peas). That was ever soooooooo tasty!
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Mmm shrimp so good (but a shit ton of work!), scallops seared with white wine buTter sauce and sauteed spinach yum. Fondue grits soOoooooo goos. Berry tart with pastry cream. Fuck yeah.
Mama, how did yours turn out?
Howdy, Stranger!
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