Christmas Dinner

jymmiejamz

Founding Member
Callsign: KN4JHI
What’s everyone making?

I about have a panic attack waiting for people to serve themselves a bunch of different dishes while the food is getting cold, so I’m going to do things differently this year. I’m going to go for two servings. First we will do soup, salad, and appetizer, followed by a side dish, probably a pasta, and a main.

I’m thinking about trying to cook porchetta on the Primo, but I’ve never made that before.
 

Z.G

Well-known member
Picked this up today, not sure if it's going to be for Christmas or NYE, but looking forward to it.
IMG_1931.jpeg
 

hillstrubl

Founding Member
We're doing homemade pasta as both a food and activity. I'll have a bunch of charcuterie and cheese out as apps, along with chips/salsa and meatballs. Wifey and I will make all the dough beforehand, ready for guests to roll/cut (or not, i'll make a bunch beforehand too). 1 batch of 50% semolina, 1 with spices in the dough (thyme/oregano/basil) and 1 with saffron in the dough. 3 types of sauce/toppings too: marinara, pesto and cacio e pepe. Honestly its easier than it sounds as it'll all be setup beforehand. People would just assemble as they please.
 

Baldewin

Well-known member
What’s everyone making?

I about have a panic attack waiting for people to serve themselves a bunch of different dishes while the food is getting cold, so I’m going to do things differently this year. I’m going to go for two servings. First we will do soup, salad, and appetizer, followed by a side dish, probably a pasta, and a main.

I’m thinking about trying to cook porchetta on the Primo, but I’ve never made that before.
I'm glad I'm not the only one here, Thanksgiving at my sister was cold, cold, cold.
 

javelinadave

Administrator
Staff member
We will be following a generations long tradition of ordering in Chinese food. SInce the in-laws are holed up, hiding from COVID there will be no airing of grievances. Yes, my life is a Seinfeld episode and a B rated cable comedy and if you have any doubt, ask someone who knows me.
Enjoy your holiday and your holiday dinner. Be safe and post up pictures of these fabulous dinners or they didn’t happen.
 

Nick&Nora

Well-known member
I'll roast a goose (plenty of salt and caraway) and serve with potato dumplings, sauerkraut and gravy. We'll make a shaved fennel salad or something with a lemon vinaigrette to bring something more acidic to the mix. The dumplings and gravy (minus the drippings) are already made and in the freezer. I've never made sauerkraut from scratch before, but my first go is fermenting as we speak. Pecan pie for dessert. It's the traditional Christmas meal from my dad's mother's side of the family.

Eggs Benedict for breakfast, but this year we're using sourdough rounds and prosciutto rather than English muffins and Canadian bacon.

New Years Eve my wife and I go to Katz' for pastrami and corned beef, and then pick up some goodies at Russ and Daughters. And then we stop eating until February.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
I’ve never even heard of that and yet now I want it to be my screensaver it looks so go! Can you share a recipe? It appears to have cheese (hopefully!!)
It does have cheese! Not as much as you might expect. I got the idea from a local Italian restaurant. It’s one of those things you’d never think to order, but when you do, the wait staff knows you know what’s up. Low key best menu item.

This is the base recipe I use. However, I know that the restaurant I was inspired by uses shallots, white wine, and nutmeg in the recipe. If using two bulbs of fennel I use one shallot, only a splash of white wine, and probably about a third of a nutmeg finely grated.

This dish goes a long way because it is super rich. Two bulbs of fennel will easily serve 8 people as a side dish.

Pro tip: If you’re ready to serve your meal but the top hasn’t browned, just broil it. I don’t time anything when I cook it, so I just get it tender and remove the foil until it’s browned.
 

erover82

Well-known member
Jymmie, you've got to be the most sophisticated blue-collar mechanic I've never met. Around here the key to warm food is prep, two or more ovens, and pre-warmed plates. Alternatively, have a few shots of that Wild Turkey and you wont give a damn about dish temperature.
 
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jymmiejamz

Founding Member
Callsign: KN4JHI
Jymmie, you've got to be the most sophisticated blue-collar mechanic I've never met. Around here they key to warm food is prep, two or more ovens, and pre-warmed plates. Alternatively, have a few shots of that Wild Turkey and you wont give a damn about dish temperature.
I like to say I’m a white collar mechanic. My parents are dentists and I went to private school. I often say “these white collar hands aren’t meant for this blue collar work”
 

evilfij

Well-known member
I like to say I’m a white collar mechanic. My parents are dentists and I went to private school. I often say “these white collar hands aren’t meant for this blue collar work”
This is funny to me because I am the inverse. I have a white collar job, but am blue collar. No one who has met me has ever guessed correctly what I do for a living. Most common guess is mechanic which shows what I rather be doing …. Bonus pic of tonight’s ribeye Roasts were on sale so I made a 3lbs one for myself Ate half, will eat the other half tomorrow
44393310-9E0B-4D2E-9ED5-79D5CE0E3D4A.jpeg
 

chuckc4

Well-known member
I live in Vermont, I get all the B&Js
a hundred years ago, I used to do print work for them. Rosignol, Middlebury College, etc. I used to stay at the Waybury Inn (where they filmed parts of the Bob Newhart show I think). One banner night was a pint of Ben and Jerry's for dinner because the restaurant was closed and a few drinks at the bar. I would move to Northern Vermont in a heartbeat!

I am making rosemary lamb chunks on the barbecue and maybe some lamb chops (lamb lollipops) for Christmas dinner. We will have a few cheeses, a few different red wines, a salad, and a baguette. This is the second year in a row we are not having our normal 40+ guests Christmas party. While I miss the party, I don't miss the party. Probably can't go three years in a row without it though...
 
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Z.G

Well-known member
I'll be cooking a beef tenderloin. Undecided between roast and sous vide. Standard sides. I'm also attempting my first cheese cake.

Sous vide...it's not the "cool" way, or the traditional way, but damn if it isnt the best way to get a thick steak cooked rare all the way through

I recommend a butane torch with a head like this for a great finish - https://www.amazon.com/SEARZALL-Sta...ocphy=9003022&hvtargid=pla-350616591263&psc=1

Otherwise, a piping hot cast iron does a great job too.
 
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