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What are your culinary plans?
Eating in or out?
http://www.youtube.com/watch?v=xTq20prt0K8
I have turned the table this year, no Christmas dinner at my house. After 12 years of Global cooking and extravagant Prime Rib dinners, I am not lifting a finger nor am I hosting the site.
I told my brothers to pick up the tab.
Well.... I am going to do the Prime Rib, salad dressings, bread, and few libations.
I will revive my holiday meals at my house next year.
Proper Christmas Dinner at home, as usual. Turkey with all the usual extras. It's just not Christmas without it.
I'm working, so Mr Ducky will be cooking this year. I'm a bit... nervous. Normally he handles one dish while I handle everything else.
Ok, I am breaking down and doing the meal. (TODAY)
Appetizer
Shrimp with White Remoulade or Cocktail Sauce
served with Prosecco
Salad
Fresh Greens with veggie medley
Homemade dressings - Creamy Parmesan, Zesty Red Pepper Italian, Avocado vinaigrette
Entree
Tarragon Twice Baked Potatoes
Steamed Broccoli with nutmeg
Golden Brioche Rolls
St. Prime of Rib Roast (seasoned with garlic, onion, pepper, dry mustard, thyme and rosemary. Topped with bacon and covered in a kosher salt crust)
served with Chateau St. Michelle Cabernet Sauvignon.
Dessert
PIES! (imagine that!)
Spiced Apple
Pecan
Sweet Poatato-Pecan-Spiced Apple (yes, all in one)
served with Taylor-Fladgate Tawny or Eiswein
That sounds delicious, IM!
I haven't yet decided what I'm going to serve at my small-group holiday dinner on Saturday.
The little woman had to work. So I cooked up some hamburger and mashed potatoes for myself.
What! No tri-tip?!Quote:
Originally Posted by pgg
But seriously, you could make Classic Cookbooks: Shepherd's Pie | Serious Eats : Recipes
I forgot to thaw the tri tip. And remember I have no culinary skills.
I seasoned about 3lbs of ground beef Santa Maria style. Cooked it over a skillet then drained. Made the mashed potatoes with lots of extra butter. Then combined the two when I ate. A po'boys culinary delight :)
Hubby did very well. I think he's nervous that I'll make him cook more often now. (Like hell, then I'd have to clean.)
The lineup
Prosecco - Chateau St. Michelle Cabernet Sauvignon - Taylor-Fladgate Tawny - Eiswein
http://i279.photobucket.com/albums/k...ickeys1679.jpg
One day before cooking.
This is an 8 lb. ribeye roast cut from the fat end. Tying the roast will keep it in one uniform piece and cooks evenly.
Tied (That is one piece of twine, two knots. Figure that one out. I got mad butcher skillz.)
Seasoned with garlic and onion powder, dry mustard, black pepper, thyme and rosemary.
http://i279.photobucket.com/albums/k...ickeys1678.jpg
Place on baking rack and place in fridge overnight.
The day of the meal.
Cover the top with bacon.
http://i279.photobucket.com/albums/k...ickeys1680.jpg
In a large mixing bowl add 1 - 3 lb. box of kosher salt and one cup of water. Mix well. In a foil lined pan place a 3/4 inch layer of the kosher salt to cover the bottom of the roast.
Place roast in pan and coat entire roast with remaining kosher salt.
http://i279.photobucket.com/albums/k...ickeys1683.jpg
Ready to roast!
450 degrees for 10 minutes then 250 degrees 20 minutes per lb. This brings it up to 120 degrees internal temp. Take out of oven and let rest for about 30 minutes. The rest time brought the internal temp up to 132 degrees.
http://i279.photobucket.com/albums/k...ickeys1685.jpg
Take the kosher salt crust off and the bacon. Untie the roast. Get ready to carve!
http://i279.photobucket.com/albums/k...ickeys1687.jpg
Shrimp with White Remoulade or Classic Cocktail Sauce.
Served with Prosecco.
http://i279.photobucket.com/albums/k...ickeys1684.jpg
Deconstructed Salad
With a choice of Avocado vinaigrette, Zesty Red Pepper Italian, Creamy Parmesan dressings.
http://i279.photobucket.com/albums/k...ickeys1686.jpg
Golden Brioche, fresh out of the oven.
http://i279.photobucket.com/albums/k...ickeys1681.jpg
St. Prime of Rib
A moment of silence while the carving is performed.
http://i279.photobucket.com/albums/k...ickeys1688.jpg
http://i279.photobucket.com/albums/k...ickeys1690.jpg
http://i279.photobucket.com/albums/k...ickeys1691.jpg
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Plating.
http://i279.photobucket.com/albums/k...ickeys1689.jpg
St. Prime of Rib with Horseradish, Tarragon Twice Baked Potato, Steamed Fresh Broccoli with Nutmeg and Lemon Zest, Golden Brioche.
Served with Chateau St. Michelle Cabernet Sauvignon.
http://i279.photobucket.com/albums/k...ickeys1694.jpg
PIES! A choice of Spiced Apple, Pecan, or Sweet Potato/Pecan/Spiced Apple
Served with Taylor-Fladgate Tawny
http://i279.photobucket.com/albums/k...ickeys1695.jpg
Dammit. Now I'm hungry again :cry:
If you wish to have recipes to the sauces, dressings or pies, pm me.