Christmas Dinner, What did ya have?

ToadHill · Dec 27, 2008

Had all the children and grandchildren over for roast beaf with yorkshire pudding, green beans with bacon bits and pecan nuts, mashed potatoes, golden salad,Fresh baked bread, cream cheese pie, and shoo fly pie.

escavader · Dec 27, 2008

Went out for chinese cause its all thats open

We always do for xmas supper.
Wife makes nice meal xmas eve.Ham ,sweet taters boiles onions[my favorite] buttercup squash ,carrots,cranberry sauce.Homemade lemon marang[spell check

for desert
ALAN

tallyho8 · Dec 28, 2008

I wonder what I have to do to get invited over to Rox's for Christmas dinner?

Marlowe · Dec 28, 2008

Bird, what I mean by "Closed pan" is that she uses a typical pan with a sheet of aluminum foil over it. It's not airtight but it holds the moisture in. Once the ham is done none of the beer flavor is there. I'm not a beer fan but the ham is some pretty good eating, and you have no hangover, except the one at the belt line.

Bird · Dec 28, 2008

Marlowe said:
Bird, what I mean by "Closed pan" is that she uses a typical pan with a sheet of aluminum foil over it. It's not airtight but it holds the moisture in. Once the ham is done none of the beer flavor is there. I'm not a beer fan but the ham is some pretty good eating, and you have no hangover, except the one at the belt line.

Yep, I understand and the alcohol evaporates so you won't have the beer flavor. I can well imagine how good that ham would be.

jinman · Dec 29, 2008

Bird said:
This year I decided to add a marinade injected, smoked pork loin and a marinade injected, smoked beef roast, and my wife baked a cake.

Bird, how did your pork loin turn out? I've only done it one time with one big loin cut into four sections. It was terrific, moist and tender.

We are planning a big meal for New Year's Day. We'll have smoked ham again like we had on Thanksgiving, and of course, some blackeye peas and cornbread. Kathy is doing cabbage rolls too.

Rox, I don't think I could ever invite you to dinner. Our food would seem so plain that you'd be completely bored.

Wow! It seems every meal you cook is a feast.

MarkV · Dec 29, 2008

I noticed that Rox didn't mention olive oil on her menu. Maybe they had seen enough after harvest season.

MarkV

Bird · Dec 29, 2008

Jim, I had experimented with the pork loin and eye of round beef roast awhile back and they were so good, I had to do it again. I tried to buy each of them at 4 to 6 pounds, rinsed, dried, and injected them with the marinade the day before, and put them in a pan covered with foil in the refrigerator overnight. One pint of marinade was used for the two; or half a pint of marinade each. The next morning, I rolled them over in the pan to moisten all sides, since some of the marinade seeps out of them overnight, then put them into the smoker. I'm not sure how accurate the temperature gauge is on my smoker, but I try to keep it just under 300 degrees for about four and a half to five hours (or 160-170 with a meat thermometer). Another thing that I do, and probably don't need to, is that I keep a squirt bottle set for a fine spray with one-third 7-up, one-third water, and one-third red wine and I spray them about once an hour with that mixture. When I take them out of the smoker, I let them cool 15 to 20 minutes, then slice them fairly thin; a quarter inch or so.

Naturally, some say the beef is the best; others say the pork is the best, and I like both.

rox · Dec 29, 2008

jinman said:
Bird, how did your pork loin turn out? I've only done it one time with one big loin cut into four sections. It was terrific, moist and tender.

We are planning a big meal for New Year's Day. We'll have smoked ham again like we had on Thanksgiving, and of course, some blackeye peas and cornbread. Kathy is doing cabbage rolls too.

Rox, I don't think I could ever invite you to dinner. Our food would seem so plain that you'd be completely bored. Wow! It seems every meal you cook is a feast.

Ha-ha-ha im, I have a secret to tell you. It is not me cooking

It's my husband all i do is set the table and clear. He does the shopping and the cooking. But when it is ready to eat the man just loves to be served. He cooks the food in the kitchen but then he loves to sit at the dining room table and be served, AND I am most happy to do that.

He cooks most of the meals around here, then I serve. Personally I think I have the better deal.

I did forge the stuffed musshroom caps for Christmas Eve.

Bird I am very facinated with your cooking as well. I would love to try some of the meats you describe here on TBN from time to time. One day when I really am retred and our son has taken over the farm I think I might get into smoked foods as well. They just sound delicious.

Bird · Dec 29, 2008

Rox, you might enjoy some of our southern cookin', but needless to say, I wouldn't even think about competing with your husband.

Your Christmas dinner sounds great with a couple of possible exceptions. I have some reservations about that Foie Gras, might or might not care for that goose liver. The other exception, though, is the caviar. I've eaten both red and black caviar and wouldn't say it's bad, but it's not good enough for me to want any more.

But for the rest of your menu, all I can say is, WOW!