Christmas Dinner

[Memphis Mike]

Lookin for some ideas here. Don't want no turkey. Don't want no ham bone.

[ 12-21-2005, 11:44 AM: Message edited by: Memphis Mike ]

[Noah]

Leg of Lamb.

Christams Goose.

Tofurky.

[Memphis Mike]

Yum! The lamb sounds good and I've never cooked a Goose. I hear they have a lot of fat.

[Rick Tyler]

Christmas enchiladas. You can make them with turkey if you are feeling nostalgic.

[mmd]

To please competing interests within the family, we alternate between beef and turkey each year. This year is beef year. The menu for Sunday coming is:

Carne Asado (roast beef marinated in red wine and herbs)
Potatoes Romanov (grated cooked potatoes mixed with cheddar, sour cream, green onions, and nutmeg, baked in a casserole dish)
Roasted Mushrooms with Tarragon
Yorkshire Pudding
Roast Carrots with Coriander
Cranberry Compote
Apple Pie with Orange Zest and Ice Cream

[Andrew Craig-Bennett]

We favour goose. Much more flavour than turkey.

12-14lbs is typical.

The quantity of fat that comes off a roasting goose is astounding; a favoured bit of kitchen kit is the wire basket that the bird sits in whilst being roasted, so the fat drips into the tray clear of the bird.

The result is that by the time your goose is cooked, it is lean, but tender and tasty.

Do not throw this fat away, if you enjoy roast potatoes. Put it in jars and hang onto it for later use.

[cedar savage]

Homemade Lasagna. Add a layer of spinach. We make two, one with sausage and one with spinach.

Home made Focaccia.

Salad. Bright green greens, red onions, red tomatoes.

[P.I. Stazzer-Newt]

Mike: you is asking the wrong people.

You are an adult - it does not matter what you eat - what does matter is the company.

Find out what Sue wants and do that - add a smile and the days made.

[dmede]

goose or duck would be my choice. Ive also done a german pickled pot roast... ohh that was good. huge bone in roast pickled for 3 days in redwine vinegar with vegetables and spices. Come cooking time, you toss the pickled veggies (they've done their job) add new ones and cook the thing for 4 or so hours. once done to the falling apart stage you pull it, strain the sauce, blend it, put back in the pan and thicken with crumbled ginger cookies, serve over home made spatzle... god im hungry!

[TomF]

Rack of lamb... with lots of coarse black pepper, rosemary and garlic. Roast potatoes tossed in olive oil, also spiced with coarse black pepper, rosemary and garlic.

[Popeye]

leg-o-lamb , boneless variety

with a fresh rosemary and garlic crust

roasted and rested , it comes off like budda

serve with steamed small white and red potatoes , spaghetti squash w/ nutmeg and butter and brussel sprouts w/ balsamic and rum and raisin reduction

wine : Centine

editted: (apparently great minds think alike) :cool:

[ 12-21-2005, 12:37 PM: Message edited by: popeye ]

[Hal Forsen]

I got myself a new /grill smoker
http://www.primogrill.com/images/ovalgrill.jpg
a month ago as an early xmas present and it works awesome. I did some ribs last week
http://i32.photobucket.com/albums/d33/Halbo/IMGP1063.jpg
http://i32.photobucket.com/albums/d33/Halbo/IMGP1064.jpg
and SWMBO said they were the best she'd ever had,and so that's what we are having for xmas dinner as requested by my mom. I'll whip up some garlic mashed taters and SWMBO will make a salad and some garlic bread and there's my so cal xmas dinner.
I may go surfing that morning tongue.gif
HF

[Meerkat]

What do you stuff your goose with Andrew?

The one year we (my mom) did it, it was (breakfast-type ground) sausage stuffing. Mmm MMMMM good!

I've heard of oyster stuffing too.

[Popeye]

gimme that fat weasel ale

[TomF]

Originally posted by Meerkat:
...I've heard of oyster stuffing too.If you want to stuff your turkey with Oyster, that's your affair (I think he'd be a bit stringy). Can I have the boat he's building though?

[Meerkat]

If you're going to talk about stuffing forumites, I've got one: the Turdonnken: A turkey stuffed with Donn stuffed with a chicken.

You know it's done when it stops braying and the juices come out spelled correctly. ;) :D

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:08 PM: Message edited by: Dave Fleming ]

[Popeye]

Dessert: English Triffle, add a little navy rum to the sponge and let the flavours meld overnight in the fridge

[ 12-21-2005, 01:02 PM: Message edited by: popeye ]

[Hal Forsen]

You know it's done when it stops braying and the juices come out spelled correctly. :D :D
LMAO!!

HF

[ 12-21-2005, 12:51 PM: Message edited by: Hal Forsen ]

[Andrew Craig-Bennett]

Huge subject. Got to get back to you on that one, but the goose's liver is bound to be used and cranberries, sausagemeat, leeks, chestnuts, pine nuts all have their proponents!

I would say at once that there should be two stuffings.

[Karl A. Hilbert]

I have used a cranberry stuffing. The acidity of the cranberries cuts the richness of the goose. Ther trick is to blanche the bird so the skin and fat separates from the meat, then dry out the skin before roasting to make it crispy. Nothing worse than a rubbery goose!

[Meerkat]

Hello, United? How much is the shuttle to San Diego? ;)

[Andrew Craig-Bennett]

Yes, agreed. Blanching is vital! smile.gif

[Popeye]

if ya don't go with the lamb , you are blow'n it

after the lamb of Jesus comes out of the roaster , deglaze with a little red and cook to reduce, this picks up all the flavours of the meat and herbs. add a little sauce to the serving and then it runs around the plate and finally you get to smoosh your potatoes in it and sop it all up, very important to get the swirling going on with the fork action

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:08 PM: Message edited by: Dave Fleming ]

[Meerkat]

I wonder if goose is amenable to this recently popular practice of putting things in very salty water for some hours (8-12) to make it more moist?

There's a name for the technique, but I don't recall it.

[Meerkat]

Originally posted by popeye:
if ya don't go with the lamb , you are blow'n it

after the lamb of Jesus comes out of the roaster , deglaze with a little red and cook to reduce, this picks up all the flavours of the meat and herbs. add a little sauce to the serving and then it runs around the plate and finally you get to smoosh your potatoes in it and sop it all up, very important to get the swirling going on with the fork actionDo you favor a particular swirling fork? :D

[Popeye]

Originally posted by Meerkat:


There's a name for the technique, but I don't recall it.brining

[Hal Forsen]

It's called brining.And folks use all kinds of stuff besides salt too..
HF

[Popeye]

Originally posted by Meerkat:
Do you favor a particular swirling fork? :D i use a double fisted technique and take the precaution of wearing heavy welders gloves

[cs]

Mike are you sure you're from the south? Good ole southern boys want nothing but ham for Christmas.

Chad

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:09 PM: Message edited by: Dave Fleming ]

[clancy]

Don't forget the egg nog

[Popeye]

egg nog and ...
egg nog and ...

egg nog and ...

[TomF]

It's treasonous I know ... but most days, egg nog goes better with brandy than rum...

[Leon m]

Spam with mac and cheese,and ya can throw some canned peas on top for some lovely Christmas color...Mmmmm now thats southern livin ! :D

[Meerkat]

Originally posted by popeye:
</font><blockquote>quote:</font><hr />Originally posted by Meerkat:
Do you favor a particular swirling fork? :D i use a double fisted technique and take the precaution of wearing heavy welders gloves</font>[/QUOTE]Good - the importance of safe swirling can't be over estimated! :D

[dmede]

Originally posted by TomF:
It's treasonous I know ... but most days, egg nog goes better with brandy than rum...absolutly! I believe that is the more traditional version in fact. Rum was a new world substitution.

[Rick Tyler]

Originally posted by Dave Fleming:
Key Lime PieWhat was that address again?

[Memphis Mike]

Originally posted by Leon m:
Spam with mac and cheese,and ya can throw some canned peas on top for some lovely Christmas color...Mmmmm now thats southern livin ! :D Now we're talkin! LOL! :D

[skuthorp]

Big Schnapper, stuffed with lemons and tomatoes, cooked in a clay pit in home-grown banana leaves. Potatoes in the same pit. Salad from the garden. Ice-cream Xmas pudding, big bowl of berries, good Aussie wine and cheese.
groan!!
:D

[P.I. Stazzer-Newt]

SWMBO says
http://www.harrowinn.co.uk/assets/images/woodcock.jpg

[Right click]/[properties] !

[Bob Cleek]

Wazzamatta with you guys? There is only one thing for Christmas dinner. CHIAPPINO with lots of dungeness crab! I guess it's a local thing, though. Crab season around here. It's running about $3.50 a pound. They look pretty good this season.

[Rick Tyler]

Originally posted by Bob Cleek:
CHIAPPINO with lots of dungeness crab! I guess it's a local thing, though. We are having our annual Christmas Eve crab festival at a friend's house. I didn't know the tradition went that far south.

[Memphis Mike]

What Would Jesus Eat? I still like Leon's idea.

[Bob Cleek]

Dungeness crab doesn't go that far south? Where do you think crab chaippino got started! It was the Dago fishermen in their fellucas who invented it down in North Beach. Youse guys up in the left corner were still an outpost when chiappino was cookin' down here! :D

[Rick Tyler]

Originally posted by Bob Cleek:
Dungeness crab doesn't go that far south?A slight misunderstanding -- I was thinking of crab eating being a Christmas tradition. I hadn't heard of it until I moved to Washington, and it's far from universal here.

[Peter Malcolm Jardine]

Crown Roast of pork

Prime Rib

Stuffed pork tenderloin.

Turkendu

(A turkey stuffed with a chicken stuffed with a duck, duck and chicken deboned)

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:09 PM: Message edited by: Dave Fleming ]

[paladin]

YEEEHAW! i got the Cioppino stew going since last night...in fridge...gonna add the seafood this weekend......and I made my own bread......now only if they would let me have some wine......

[Leon m]

Originally posted by Memphis Mike:
What Would Jesus Eat? .Mack and cheese.

[TomF]

Originally posted by Memphis Mike:
What Would Jesus Eat? .Probably milk ...

[ 12-22-2005, 11:49 AM: Message edited by: TomF ]

[Bob Cleek]

You're right on the spelling, Dave. I was just too damn lazy to look it up! ;) Unfortunately, the kids all want turkey (blaaaa) so I'll have to cook up a pot of the good stuff for myself later. Looks like a good catch this season. Me, I used to hit Caruso's in Sausalito, or run out to Bodega and buy crab from the place at the dock there. Now, though, it seems places like Safeway have sales at lower prices than the fish docks sometimes. You're wrong on the season, though. There's a different season for Vietnamese fishermen. They take crab, sturgeon, abalone, or whatever anytime of the year with no limit! Which is why I don't mess with 'em. I sure don't want to be on the wrong end of a DFG sting with some guy selling me abs out of the trunk of his car!

[Bob Cleek]

What would Jesus eat? That's easy. Latkas and noodle kugel. December 25 is the first night of Hannukah this year!

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:11 PM: Message edited by: Dave Fleming ]

[Tristan]

Used to be turkey before I married my Irish-Italian best wife. Now it's gnocchis, spaghetti, lots of sauce (pepperoni and meatball) for both, Italian bread. Followed by indegestion if one is not careful.

[uncas]

MMike..or Sue...Get that lamb leg butterflied, marinate for 24 hours in red wine, rosemary...etc... and grill...until rare to medium rare...Can't go wrong..

[Wild Wassa]

The females in our family like to cook at Xmas, despite the scorching temperatures. The males in the family like cold foods for Xmas.

So we get something from both hemispheres. In the heat, I'd be most happy with just a bucket of sweet tigers and a few tubes of beer ... but it doesn't ever get that good. Tradition dictates too much ... "have a fruit mince pie?" "Sure Granma why not, no thanks, no I won't have one of those things, I've had one of those already Granma." "I'm alright for now thanks, Granma, no I am Ok." "No Granma thanks, I'll try one of those, when I'm ready Granma, I will for sure, I won't miss out Granma." ... KA-BOOM!

"I was down by Manly Pier
drink'n tubes of ice cold beer
with a bucket of prawns upon my knee
upon my knee ... ..." (A Christmas wish).

Warren.

[ 12-22-2005, 05:46 PM: Message edited by: Wild Wassa ]

[botebum]

On Christmas Eve we have an Oyster roast while we make the Lasagna for Christmas Dinner. Second day Lasagna is always better.
Due to recent developments- this year may be a bit simpler. smile.gif

Doug

[Peter Malcolm Jardine]

I used to get drunk around Dec 1st and wake up after New Years

[Memphis Mike]

Well, I went with the leg of lamb. I had to prove to myself one more time that I don't like it. :rolleyes:

[Dave Fleming]

tongue.gif

[ 12-25-2005, 10:07 PM: Message edited by: Dave Fleming ]

[George Roberts]

Cookies and milk all day long.

http://www.robertscpa.com/grandkid/122505_cooking.jpg

[Wild Dingo]

Prawns Marron Crayfish fresh cooked of course along with MILs tongue (yech) fresh ham (cooked in coke of course!) masses of salads several cold cartons of Crown Lager... that was lunch... prawns half a cray ham and salad the other several cartons of Crown Lager and that was tea... breaky this mornin was ham more prawns salad bacon and googie eggs cooked on the barbie 6am... oooooooooh yeah! Cracked the first of the last carton of Crown Lagers as the Sydney to Hobart started

Actually made a pig of myself with the prawns... I cant help it!! I see the buggars I gotta eat em... but I was controlled!! I let everyone get their first helping before I attacked! 3 times but hell who was counting... other than the MIL of course that will come back at some later date no doubt but what the heck they were worth it!! ;)

Masses of hoonberrys runnin amok with pressys all over the place... inlaws bein nice!!! (thats a first in over 20 years!) brother in laws mob bein nice mind you theyre always nice! Originally from Trinidad so bloody wicked accent! :cool: I keep em yappin just to listen to them :D

One of the highlights for me was that I had a great long yarn with sister in law just the two of us quietly sittin back in their pool found the whole story of whats happened to her whats the prognosis and what she wants for her hubby and kids after she goes... she was really peacable and acceptin of whats happening to her has gotten her life in order so the transition wont be as hard on her hubby and hoons as it could be if she didnt... so after she gave me the whole story we had a great time just chinwaggin about this and that laughin at some of the things she had done to get me an possum together (half of which I wasnt aware of! conspirin thing she was!!) and what she does to her in laws who she adores and the hoonberrys... champers and crays delivered to the pool side by her hubby and left in peace to talk... pretty crook lady but a real gem and will be very very missed

Phone calls from my mob up north where they were sweltering and drinking copeous amounts of wine spirits and had just begun on the beer... happy laughter and cheerful voices

Good people good tucker good hoonberrys good beer good weather and great view to the coast from their place in the hills overlooking Perth

DOES CHRISSY GET BEDDA??? simple answer... nope!

[Memphis Mike]

Originally posted by Dave Fleming:
tongue.gif Don't you stick yore tongue out at me. I gotta eat that mess again tonight. :mad:

[Dave Fleming]

Wassa matta Grits Boy, a nice RARE piece of lamb too much for ya? :D :D

Lovely cut of meat but, must be RARE.
No Mint Jelly, GAG, that stuff was invented to hide the bad taste of 10 year old Mutton.

A nice Demi-Glace is all that is needed.

Oh I guess being down there you could use RC Cola instead of Demi-Glace. tongue.gif tongue.gif

[ 12-26-2005, 04:41 PM: Message edited by: Dave Fleming ]

[Billy Bones]

Originally posted by Memphis Mike:
I had to prove to myself one more time that I don't like it. :rolleyes: LOL!

I had to remind myself that I like standing rib roasts. And duck-egg popovers.

[Memphis Mike]

Well Sue made a Lamb stew tonight that really quite good. smile.gif