What do you guys eat at holidays? I always prefer lamb at Easter, and Turkey at Thanksgiving. What about Christmas? Some people like ham, but I prefer Crown roast of pork. We have had that for a few years.

Please state your "holidays" if they have alternate names Yuletide or whatever, and your family feasting rituals.

Most people get sick and also die around the holidays for a reason.

you are right about that, it is the time of the Grim Reaper's harvest as well. LOL

I think it is due to the stress of being with family and extended family in close quarters for several days. We tend to live pretty far apart both in terms of physical and social distance, from our extended families, so getting together can be tough.

how about stuffing recipes? I love to put apples in my turkey stuffing. apples onions sage celery and cubed bread.

I am good with gravy. Once the turkey is off the roasting pan, I put it on the burner. I deglaze the drippings with white wine. I make a nice bechamel or white sauce, which I whisk into the turkey drippings. Then I season to taste. I like to add lemon, ground oregano, and powdered garlic. And some beer. And worchestershire sauce. LOL Thats mostly it.

how about stuffing recipes? I love to put apples in my turkey stuffing. apples onions sage celery and cubed bread.

I am good with gravy. Once the turkey is off the roasting pan, I put it on the burner. I deglaze the drippings with white wine. I make a nice bechamel or white sauce, which I whisk into the turkey drippings. Then I season to taste. I like to add lemon, ground oregano, and powdered garlic. And some beer. And worchestershire sauce. LOL Thats mostly it.

Mmmm....

Okay AE, you've opened the door. Now you must post a detailed recipe! :D

.........Cooked food is death food. ........

so are you joining the fruits and nuts crowd?

I need meat.

Mmmm....

Okay AE, you've opened the door. Now you must post a detailed recipe! :D

That's the recipe right there! I never measure anything out.

at Easter I like Lamb. Of course.

I like to get a butterflied leg of lamb. Meaning cut off the bone. Then I cut it in two. Put both halves in big plastic ziplock bags. Here is the marinade--

red wine
lemon juice
olive oil
chopped onions

also. garlic- actually cloved and cut into slivers and pushed into small cuts made in the meat all over-- before you stick it in the bag.

rub: rosemary, oregano, salt, pepper. rub some on before and after the marinade.

also rub olive oil onto the meat, before you put it on the grill. That-s right-- the grill, like the gas or charcoal grill. Grill it on low, flip it over every five or ten minutes, baste with reserved marinade. You get the idea. It takes a while depending on how thick the cut. Dont burn it though. Overcooking is also bad, makes the lamb taste dry. Center should be red and warm.

That's it! Some people serve it with mint jelly. I have made differenct gravies and sauces for it, but it doesnt really need one. Green beans, onions, carrots, and potatoes roasted together in a weak tomato sauce is a good accompaniment.

I dig the turkey at Thanksgiving and a nice honey baked ham at Christmas and Easter.

I stuff my turkey with a good old fashion corn bread stuffing which is topped off with a yummy white giblet gravy. Banana pudding is the dessert of choice in my family. I make a Sweet Potato pie just for me.

nazibunny:

I never much like cornbread stuffing. this weekend I made stuffing with white and wheat bread crumbs, oinions, celery, apples, and sausage. and chicken stock. some sage and parsely too.

rubbed a deboned turkey down with salt pepper butter and thyme, roasted it. turned out pretty well.

I have a great recipe for sweet potato and apple cobbler, dying to try that. I've never had sweet potato pie but usually the mashed sweet potatoes are like dessert anyhow with all the brown sugar!

well this year I enjoyed turkey AND prime rib the day after!

here is a good list of sauce recipes:

http://home.flash.net/~chefr/saucier.htm

I may be out of town for Christmas and I am lobbying my kin for "crown roast of pork." this is the thing where the bones stick up. gotta love it!

"I don't want no little old danish rolls, I must have ham and grits."-Hank Williams, Jr.


Ham, ham, ham and more ham at every holiday meal. For Thanksgiving I fixed a Kentucky ham, mashed potatoes and gravy, sweet potatoes, corn, green beans, baked beans, cornbread, peaches, fried apples, and stuffing. For dessert we had banana pudding and pumpkin & chocolate pies.

what makes a ham a "Kentucky ham?"

when I was little I loved ham, then I gorged myself on it once and lost the appreciation for it as a holiday entree.

I had some stuffed pork chops the other day. Stuffing with apples in it. Made a nice sauce, bechamel base, shallots, mustard, vin blanc, Mon Dieu c'etait magnifique!

what makes a ham a "Kentucky ham?"

Er, the little label on the outside that says "Kentucky Ham"? LOL. I reckon it means it was raised and slaughtered in Ky. My grandparents used to slaughter a fat hog every fall when I was young. It's been a long time since I had any "real" Kentucky ham. I don't believe there's a better tasting animal anywhere.

For both Thanksgiving and Christmas we usually have both a turkey and a smoked ham. Then for sides, we usually have turkey stuffing, mashed potatos w/ gravy, deviled eggs, a buffet plate full of misc veggies with dip, olives for the kids to stick on their fingers, and then usually a berry pie or pumkin pie for desert. We also always have a plate full of crackers with cheese and salami. I usually eat way too much.

at Thanksgiving my father in law laid out an assortment of appetizers including walnuts roasted with spices, they were sweet and spicy and I gobbled them up thus causing my wife to make some pointed and legitimate criticism of my excessive walnut intake.

at Thanksgiving my father in law laid out an assortment of appetizers including walnuts roasted with spices, they were sweet and spicy and I gobbled them up thus causing my wife to make some pointed and legitimate criticism of my excessive walnut intake.

Speaking of alcohol...oh wait we weren't but what the hell. I don't know what it is about drinking hot buttered Rum on cold holiday nites that, to coin a phrase, makes me feel like a bull. Maybe it's the butter or honey or cinnamon...hell, maybe it's the frickin Rum, I donno. Anyway here is a good recipe but be forewarned... a warm fire, soft music and this stuff will make the little lady will fall in love with you all over again! :D

p.s. Rum levels can be adjusted according to taste.



Hot Buttered Rum Mix - serves 12

2 sticks (8 ounces) unsalted butter, softened to room temperature and cut into pieces
1-1/3 cups (packed) brown sugar
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Tiny pinch of ground cloves
1 cup honey

For Each Serving:
1 to 1-1/4 ounces rum
Boiling water

Instructions:

Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)

For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the "batter" and serve. If you wish, stir the drink before serving; or leave this to the drinker.

damn that sounds good. I think that would be good with a darker rum as opposed to a clearer one would you agree?

when it comes to rum, a trip to Panama got me going on the drink called "Cuba Libre." con rum doble. Which, is nothing more than rum and coke and a lime twist.

They have two other drinks in Panama that are pretty popular: Miche Helada, which is beer with a dash of hot pepper sauce and salt on the rim. and, the local spirit, called "seco." which is pretty similar to vodka, but probably made from sugar cane.

I guess I was drunk a goodly portion of the short time I was there, considering 91% of the population is nonWhite mixed nigger-indio, so I dont mind saying I needed it to help me look past the teeming masses and abject poverty. Oh, and my drunken Salvadoran and Panamanian abogado buddies kind of kept the juice flowing. LOL

wtf are those other cuban drinks called? mojitos? ever had that?

well last night I settled on egg nog made with bourbon, and popsinlaw made beef tenderloin stuffed with alaskan king crab, and steamed asparagus. I had some Danish blue cheese with my beef.


Tonight ..?

Well the inevitable ham appeared on our table and it was good the first time and the second and third but I am pretty much done with ham for a while now. LOL

new years eve: several wives cooked. for starters, caviar-- american whitefish and sturgeon-- the sturgeon was way better. oysters broiled with arugula, excellent. meal: chicken breasts with champagne-butter-creme sauce. Outstanding. rice, with yellow raisins and pine nuts.

dessert, small torts, puff pastry made from scratch by my wife-- with a filling of kumkwats. I had never had them; the pastry was well done but it the filling was a wee bit exotic for my tastes.

wine, Marques de Caceres White rioja. good stuff.

I rinsed and air dried the goose, before painting it with Korean chicken sauce which tastes better on goose than on chicken. As a WN, I really shouldn’t be buying this sauce from the Slopes, if I could duplicate this myself. There are things the Slopes are good at and that’s baking waterfowl, however.
Here are the basic ingredients of the chicken sauce:
Paprika paste, wheat meal, powdered rice, powdered paprika, salt, sugar, onions, leek and garlic.
For the stuffing:
1- I diced one of those “Ciabatta” bread loafs that have to be popped in the oven, because they are only partially baked. I browned the dices in the oven.
2- I diced 3 of the 4 South Tyrolean apples used
3- I tossed the following into a blender: An onion ( I hope 1 will do), a cored apple of the above mentioned, garlic cloves, coarse cooking salt, a hot chili pepper, white peppercorns and the rest of some Nip “Yakisoba” sauce which doesn’t taste that great on the surface of the fowl, but might do well in the stuffing. I bought the sauce when a better one wasn’t available, back then. I wanted to finally get rid of it, so I dumped the rest in the blender. The sauce is made up of the following ingredients:
water, vegetables, fruit, tomatoes, onions, applesvinegar, sugar, salt, spices, soybean sauce, corn starch, extract of oyster ( female, I hope), extract of yeast, caramel, flavor intensifier, tamarind fruit powder and extract of “Sübholz” (can’t find the translation).
I poured enough of the contents of the blender to coat the inner surfaces of the goose and let the goose bake for a while before stuffing.
I added an egg and some of my favorite Spanish 10 year old aged brandy to what was left in the blender and after blending, I poured the results into a bowl containing the bread- and apple wurfels and stirred the whole mess.
When it was time, I filled the abdominal cavity and pinned it closed. I raised the goose into a sitting position and filled the crop cavity with the rest, pushing stuffing through the connecting canal into the abdominal cavity. When the mixing bowl was empty, I pinned the crop cavity closed and baked it further, turning it from time to time, while painting with what landed at the bottom of the casserole.
I serve this with cranberry sauce, Thailand fragranced rice boiled with salad spices. I make it a point to compliment the dinner with a New Zealand sauvignon blanc semillon white wine which is,. bar none, the best wine I’ve ever tried for supplementing this dish
http://tinypic.com/17bd5x

I should have added fresh mushrooms and parsley, though :(
http://tinypic.com/17wfp3

You have several wives now? Lose touch with a guy for a few weeks and all kinds of crazy crap develops. Polygamus Epiphanes, ladies & gentlemen.

LOL, a friend and his wife and mother in law.

plenty of gook food I like too. yes the Chinks are good with fowl. why is it only Chinks offer duck at restaurants on a regular basis?

when I lived inthe big shitty, I used to go to a Chink buffet with Peking duck damn near ev'ry weekend. I must have packed on ten because of that.

....I used to go to a Chink buffet with Peking duck damn near ev'ry weekend. I must have packed on ten because of that.
Actually, the meat itself is lean. The pounds set in, when the hide is eaten along with it and the meat isn't allowed to drip all its fat. As a rule, when I'm done baking the fowl, I set it on a grid to drip

plenty of gook food I like too. yes the Chinks are good with ducks...
And the Mexicans are good at fucking them

How many of you are just painting eggs and how many are preparing some serious dishes?

We're having a Ham, helps keep the jews away from the table!!!

I've often wondered if ham was served on Easter as a subtle way of ferreting out dampened jews. Invite the new son-in-law prospect to Easter dinner, and see if he eats the ham.

How many of you are just painting eggs and how many are preparing some serious dishes?


painted eggs, ate the eggs.

I made a serious dish. I made my own Phillo Dough and did a Ham Florentine Roll.

layered it with spinach, minced onion, pieces of leftover breakfast bacon, diced ham, shredded swiss cheese. It was very good and rich.

We didn't buy a bunch of sweets for our kids this year, just a few of their favorite candy.

Spring is almost here! It is forcasted to be 70' tomorrow!!

painted eggs, ate the eggs.

I made a serious dish. I made my own Phillo Dough and did a Ham Florentine Roll.

layered it with spinach, minced onion, pieces of leftover breakfast bacon, diced ham, shredded swiss cheese. It was very good and rich.

We didn't buy a bunch of sweets for our kids this year, just a few of their favorite candy.

Spring is almost here! It is forcasted to be 70' tomorrow!!

nice, never had that. sounds good.

I made a strata for breakfast-- eggs, pieces of handmade whole wheat and french bread, milk, bacon, mushrooms, and mild cheddar.

I made a boneless leg of lamb. rubbed it with rosemary, thyme, oregano, sea salt and cracked pepper, and chopped garlic. then garlic cloves inserted deeply into cuts in the meat. roasted at 450 and then 400. used madiera and beef stock to deglaze the pan. reduced that and added cornstarch. had that alongside the ham and a little bit of chutney too.

my in laws brought some ham as well, but my lamb turned out great so I didnt have any ham. steamed asparagus on the side.

then we went over to visit with some friends, and they had lamb and steamed asparagus too-- and some kind of Russian dish sounds like "vinaigrette" except, it's peas, onions, bits of potato, and beets. the beets make it all red. it's really good!

anybody ever had that? Rob, Will?

painted eggs, ate the eggs.

I made a serious dish. I made my own Phillo Dough and did a Ham Florentine Roll...
Sounds erotic ;) I'd like to see your "Philo Dough".
Is that Florentine Roll some kinda' summersault one does naked?
And, that egg job sounds tempting, also. It's been a long time since I've had one of those performed on...
http://tinypic.com/2bo58i

I made a boneless leg of lamb. rubbed it with rosemary, thyme, oregano, sea salt and cracked pepper, and chopped garlic. then garlic cloves inserted deeply into cuts in the meat. roasted at 450 and then 400. used madiera and beef stock to deglaze the pan. reduced that and added cornstarch. had that alongside the ham and a little bit of chutney too...
If you've used thawed-out NZ lamb, you've wasted your time. There's a world of difference between that and freshly slaughtered meat

Sounds erotic ;) I'd like to see your "Philo Dough".
Is that Florentine Roll some kinda' summersault one does naked?




Yes, when the kids are asleep. The house is mine! I tell you, the house is mine and I can do flips while naked in my house, cough, I mean mine and my husband's house. But he would rather watch me cook than do flips. ;)

...cough, I mean mine and my husband's house. But he would rather watch me cook than do flips. ;)
Same goes in the relationship with my ollady for aesthetic reasons. She's not yet some Pixi or Hogzilla Goddess, but there's enough fat & barrell-chest to make flipping unapetizing and difficult as a radial animation. Longitudinal rolling possible, but that 19 year old squeegieng window cleaneress doing my neighbor's balcony windows could give me tunnel vision anyday. I had to back away from my kitchen counter, which is crotch high, in order not to get off from all that unfinished business

If you've used thawed-out NZ lamb, you've wasted your time. There's a world of difference between that and freshly slaughtered meat


no, it was good. but, you're right, it's inferior to fresh

a good butcher if you are between chicago and milwaukee, is called Brossman's, and I got my lamb there fresh last year. They gave me a NZ one this year bought God knows where. But you are right, fresh meat always better. Freezing affects the taste of any meat -

no, it was good. but, you're right, it's inferior to fresh

a good butcher if you are between chicago and milwaukee, is called Brossman's, and I got my lamb there fresh last year. They gave me a NZ one this year bought God knows where. But you are right, fresh meat always better. Freezing affects the taste of any meat -


I can't believe you threw that bone to KLM, about fresh meat :)

I don't think I have ever tried lamb. My father was an avid hunter and I remember the fresh deer and fish he would bring back. He cooked it himself.

I don't like "gamey" foods. If I had a "last meal" an excellent, well aged filet mignon and Alaskan crab with all the fixins' and bread and an accommodating red wine - pinot noir is what I would order.

I can't believe you threw that bone to KLM, about fresh meat :)

I don't think I have ever tried lamb. My father was an avid hunter and I remember the fresh deer and fish he would bring back. He cooked it himself.

I don't like "gamey" foods...If I had a "last meal" ...
Lamb is relatively easy to hunt, and it's not noticibly gamey. Mutton moreso, but if you don't try lamb, you're missing out. I'd try like Hell to get some;), before having your last meal or becumming someone's last meal, yourself

no, it was good. but, you're right, it's inferior to fresh

a good butcher if you are between chicago and milwaukee, is called Brossman's, and I got my lamb there fresh last year. They gave me a NZ one this year bought God knows where. But you are right, fresh meat always better. Freezing affects the taste of any meat -
If you have to drive that far out of South Bend to get a lamb, you’re more likely to bag one as roadkill before reaching your destination. Have you ever considered arranging an appointment with a lamb through your local farmer for an arranged killing? That way, you can discover the joys of exterminating that innocent thing by your own device

Lamb is relatively easy to hunt, and it's not noticibly gamey. Mutton moreso, but if you don't try lamb, you're missing out. I'd try like Hell to get some;), before having your last meal or becumming someone's last meal, yourself


hehe. :) I thought about that post this morning. I wasn't thinking about anything negative at all. Maybe those veggies (Terri and the Pope) were on my mind. Okay I'll try some mutton. I'm sure there is a local farm, butcher in a nearby small town I can find some. Does lamb taste better with red or white wine? I assume red.

. ...Does lamb taste better with red or white wine? I assume red.
The question to ask: "Does red wine taste better with lamb?"

What's this thread doing in the Mating forum instead of in the Eating forum?
Are we supposed to cook our mates or something?
Anyways, I've bagged an overgrown version of one of these supposedly Italian origin zucchinis to stuff for Oktoberfest which started yesterday. This is not a typical Oktoberfest meal. But, the timing was right. I'll photograph the results tomorrow with daylight

http://i4.photobucket.com/albums/y113/Tuerkenjaeger/azucch.jpg

We don't care for turkey at our house, so we usually just make a pork roast. The thing is, we make it in one of these Turbo Ovens.
The meat doesn't dry out at all, but stays perfectly moist. All we do is unwrap the pork roast, smear some garlic over it and put it in, about an hour I think.
Here's a link to one, but I think there are other brands besides this (maybe?). When these first came out a few years ago, they costs hundreds of $$.
http://www.pc4usa.com/DetailSales.asp?productID=31&parCat=appliances&Scatn=0&Catn=1010

...When these first came out a few years ago, they costs hundreds of $$...PC USA more than likely stands for: Peoples' Republic of China for USA. Even, then itz overpriced. This technology isn't new in normal ovens which can be had for those hundreds of $$. The advantage to this invention is that you don't need to heat the entire oven only for a small item. But, it still consumes much electricity. You could probably build your own, using gas