Christmas Dinner

rocky

NAS-ROW Addict
Not quite sure how my wife’s going to do everything, but it’s going to be great to have our family around the table once again.

My family in the UK has canceled all the get togethers. Between my three brothers and their 9 kids, there are 5 Covid positives.
 

blueboy

Well-known member
Maine lobbies Christmas eve and a bone-in (4 ribs) prime rib roast Christmas. Sides depends on what wife finds today while grocery shopping.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
I’ve decided on some of the meal. Going to start with some roasted tomato soup, arugula and white bean salad, and seared scallops. Still not sure on what meat I want to do for the main and also not sure on the pasta (or maybe eggplant parmigiana?)
 

Bostondave

Well-known member
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.
Good call. I have the Searzall and it's impressive. Some good uses other than finishing sous vide items too. I've used it to crisp up skin on a turkey and add color to some smoked chicken wings.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
Getting a head start today with the roasted tomato soup.
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I was hoping to make porchetta, but none of the grocery stores had the cut of meat I wanted and the line for the butchers shop was around the block. I decided to just go with some classic meatballs in red sauce.
 

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.
~20 or so of these 6-7oz batches, to roll out and cut into fettuccini

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Just kept boiling water batches going to keep the people fed as we made it.

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Pictured- pesto and Cacio e Pepe station (I used a mix of Parm, asiago and pecorino), not pictured- Marinara and Meatball (bison/pork/beef) station

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Nick&Nora

Well-known member
The eggs benedict plate could have used some berries. We did end up using sourdough rounds, which was a nice change from English muffins; much easier to cut through. Substituted country ham for the Canadian bacon, and really loved it. It was more flavorful and less greasy.

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The goose:

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And the plate. That's goose at 9:00, the homemade sauerkraut at the top of the hour, followed by roasted brussels and potato dumplings at 6:00. Sage stuffing in the middle. The long-standing comment in the family is that it's just about the brownest plate you'll ever see.

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And finally pecan pie:
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jymmiejamz

Founding Member
Callsign: KN4JHI
Alright, what’s everyone making this year?

We had planned on having a couple of friends over for lunch tomorrow which escalated to 12 adults and 3 kids. Tomorrows menu includes…

Roasted peppers with mozzarella
Braised fennel
Arugula and white bean crostini
Pasta with red sauce
Roasted chicken

Drink menu is a selection of relatively cheap Italian reds, walnut Negronis, gin gimlets with angostura bitters (highly recommend), and coffee.

For dessert we have a Princesstårta from a local Swedish baker
 

jymmiejamz

Founding Member
Callsign: KN4JHI
I forgot to mention, came out this morning and found the grill frozen shut. Ended up using the snow peak torch to light whatever coal was left in the bottom through the lower vent. Ended up cooking the chicken half of the time in the kitchen oven before moving it to the grill.
 

blueboy

Well-known member
Well, we had planned for Lobsters tonight and Prime Rib on Christmas. However the lobbies are still two stepping in Memphis due to weather. Updated FedEx delivery date is now 12/27 so we’ll have 12 dead, smelly critters in a big box some time next week to dispose of.
Change of plan and now having the Prime Rib Roast tonight. Christmas dinner will be light after spending family time in Pittsburgh.
 
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MountainD

Technical Excellence Contributor
Alright, what’s everyone making this year?

We had planned on having a couple of friends over for lunch tomorrow which escalated to 12 adults and 3 kids. Tomorrows menu includes…

Roasted peppers with mozzarella
Braised fennel
Arugula and white bean crostini
Pasta with red sauce
Roasted chicken

Drink menu is a selection of relatively cheap Italian reds, walnut Negronis, gin gimlets with angostura bitters (highly recommend), and coffee.

For dessert we have a Princesstårta from a local Swedish baker
Walnut Negroni? Like with Frangelico or Amareto? or something? Curious…
 

blueboy

Well-known member
So my FedEx driver calls me and says have your package! Meet him at top of the hill as he will not drive it which is ok. Wife takes out the Rib Roast and flash freezes outside as -2° and we’re cooking Lobster! Dinner party canceled so many for us depending on how they turn out. In garage as like steaming the critters out of the kitchen.

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