Christmas Dinner, What did ya have?

[Tdog]

Our tradition - - I smoke a standing rib roast. Finally getting it to come out medium rare - - took it off when internal temp reached 132 degrees. Also, for the 1st time, cut some fresh brocolli from the garden. My wife makes a great spinach salad, & my daughter makes a scalloped potato with garlic & heavy cream that is pdg. Best friends brought shrimp remoulade. Dessert is a 'death by chocolate' cake from the Mandeville Bake shop - - gotta be best choc cake in the universe!

Jack

 

[rox]

Our tradition - - I smoke a standing rib roast. Finally getting it to come out medium rare - - took it off when internal temp reached 132 degrees. Also, for the 1st time, cut some fresh brocolli from the garden. My wife makes a great spinach salad, & my daughter makes a scalloped potato with garlic & heavy cream that is pdg. Best friends brought shrimp remoulade. Dessert is a 'death by chocolate' cake from the Mandeville Bake shop - - gotta be best choc cake in the universe!

Jack

Jack-slurp slurp slurp, that sounds like a really great dinner. Can you tell me about how big of roast you start with and how you smoke it? During our harvest I bought some fresh spinach from the open air market and my hsuband made sweet and sour bacon dressing for it. Is that how your wife makes it? If so I'll ask my husband what his recipe is for that dressing if she wants it. All the French we served it to loved the salad, just loved it. No one had ever eaten spinach as a salad, always cooked it.

We are having prime rib tomorrow when our son and his partner and my dad come back from Lisbon Portugal. For our prime rib we will serve it Wisconsin style with a side of horseradish sauce, which is made with sour cream, Wisconsin horseradish (not Florida horseradish which is too mild) a tad of dijon mustard and salt & perpper.

 

[Bird]

Rox, there are just so many good things to eat that we can't get around to eating all of them. I have eaten spinach as a salad, but it's been a long time ago, and it's very good. I've also enjoyed some bacon flavored salad dressings, but don't think I ever heard of sweet and sour bacon dressing.

Prime rib is just one of things we've never cooked at home, but I sure do enjoy it, though infrequently, in restaurants. I don't recall ever hearing of "Wisconsin style" but I definitely want a good horseradish sauce (not just ground up horseradish) with my prime rib, so maybe Wisconsin style is what I had.

 

[rox]

Bird,
Yeah you are right so many good things to eat and so little time. In Wisconsin since we are the dairy state we serve it with sour cream a dairy product. Not all horseraddish is created equal! We were out of horseraddish so the next visito to come over was my cousin Chuck and his wife Deb from Florida so I asked them to bring horseradish, you know the fresh stuff ground and in a jar sold in the refridgerator section of the grocery store.

My husband and I were amazed at how weak the Florida horseraddish was. Since were were "home" in September I stocked up and brough back 3 jars of Wisconsin horseraddish. Even though it is sold in the refridgerator secion at the grocery store I still pack it in the checked luggagge which is piled in the unheated section of the aircraft and after 24-36 hours unrefridgerated it still turns out just fine.

This gets back to the French word of "terrior" meaning the land. The same exact plant, planted in Wisconsin or Florida will be different, it is because of the "terrior" the land. I have to tell you the Florida horesraddish doesn't hold a candle to the Wisconsin horseraddish, no bite. But I'm sure there are plantes plented in Florida that will be much better than wehn planted in Wisconsin.

One thing I do miss is cornbread, I really like cornbread although it is not traditionally a Wisconsin dish, it is southern. Cornbread with butter yum-yum. This may sound very bizar but I also notice a differnce in Milk depending on the part of the country I am in. Only the milk from Pennsylvainia comes close to a good cold glass of Wisconsin milk. When buying milk I lays look for the producer/dairy. Th local feed that the animals eat makes the milk taste different, and IMHO nothing is better than Wisconsin milk, or any dairy product.

If anyone is interested I can share my husband's fresh spinnach salad recipe it is a winner.

 

[Bird]

The same exact plant, planted in Wisconsin or Florida will be different, it is because of the "terrior" the land.

I have no idea where the horseradish we find in our stores comes from. But I can certainly understand the same plant tasting different depending on where it was grown. The same is true for many other plants, also.

I have never tried making my own horseradish sauce, and of course, some restaurants have a better sauce than others.

I am especially fond of shrimp cocktails, but I never buy the cocktail sauce anymore. Instead, I fix something many people probably would not like. I buy the Kraft creamy horseradish sauce and thoroughly mix it about 50/50 with catsup to dip my shrimp in. I only did that a few years ago because we were out of the regular cocktail sauce, I didn't want to go to the grocery store, and I just used what we had on hand. I quickly developed such a taste for it that I much prefer that to the regular cocktail sauce now.

And having visited Wisconsin a couple of times, I've had some Wisconsin cheeses that were very good. So you may be right about Wisconsin dairy products, although I think it would be hard to beat the Tillamook Cheese Factory in Oregon.

And I'll certainly be having some cornbread with my blackeyed peas and ham tomorrow. And yes, I'd like your husband's recipe for the fresh spinach salad; sounds good to me.

 

[LBrown59]

Bird,
Yeah you are right so many good things to eat and so little time. In Wisconsin since we are the dairy state we serve it with sour cream a dairy product. Not all horseraddish is created equal! We were out of horseraddish so the next visito to come over was my cousin Chuck and his wife Deb from Florida so I asked them to bring horseradish, you know the fresh stuff ground and in a jar sold in the refridgerator section of the grocery store.

My husband and I were amazed at how weak the Florida horseraddish was. Since were were "home" in September I stocked up and brough back 3 jars of Wisconsin horseraddish. Even though it is sold in the refridgerator secion at the grocery store I still pack it in the checked luggagge which is piled in the unheated section of the aircraft and after 24-36 hours unrefridgerated it still turns out just fine.

This gets back to the French word of "terrior" meaning the land. The same exact plant, planted in Wisconsin or Florida will be different, it is because of the "terrior" the land. I have to tell you the Florida horesraddish doesn't hold a candle to the Wisconsin horseraddish, no bite. But I'm sure there are plantes plented in Florida that will be much better than wehn planted in Wisconsin.

One thing I do miss is cornbread, I really like cornbread although it is not traditionally a Wisconsin dish, it is southern. Cornbread with butter yum-yum. This may sound very bizar but I also notice a differnce in Milk depending on the part of the country I am in. Only the milk from Pennsylvainia comes close to a good cold glass of Wisconsin milk. When buying milk I lays look for the producer/dairy. Th local feed that the animals eat makes the milk taste different, and IMHO nothing is better than Wisconsin milk, or any dairy product.

If anyone is interested I can share my husband's fresh spinnach salad recipe it is a winner.

The famous dairy around here is Broughton Dairy .
They cover Ohio and several of the surrounding states.
Anyone ever heard of them .
They are located in the neighborhood I was born and raised in.

 

[Bird]

Nope, I never heard of the Broughton Dairy, but then I've not done any grocery shopping in Ohio since October, 1993, and haven't even been to Ohio since March, 1997, when I went to Matco's training program for new distributors.

However, one of my sons-in-law's parents live in Cincinnati, so he and our daughter will be driving up there tomorrow.

Of course, you probably never heard of Schepps Dairy in our area and I either buy their products or Braum's products. Braum's is an Oklahoma dairy, but has ice cream/sandwich/grocery stores all over Texas, too.

 

[Lasgambler]

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

Dudley, That's what I was thinking about too. Maybe we can go over and pick olives or service the tractor or something. That dinner sounds like it would be worth the fare to France.

We have a New Years Eve tradition of Lobster and Filet Mignon. After seeing Egon's Lobsters I would be embarassed to show the tails we can afford out here in the dessert. On sale they are over a dollar per oz.

I hope everyone has a Safe and Happy New Year!!!!!
Terry

 

[Bird]

Terry, we'll probably never forget the Millionaire's Club in the Golf Mill shopping center in Niles, IL. We lived near there for the 1971-72 school year and the Millionaire's Club was the best prices I've ever seen for steak and lobster, for "surf and turf".