Christmas Dinner

parrothead · 12-24-2005, 02:46 PM

I get to make two of them this year. Tonight is T-birdx kids coming over because that is when they all can get together. Tomorrow will be ny family and a couple of her kids back again. I have a prime rib on the smoker right now and tomorrow will be prime rib and a turkey tittie for maom and dad. They got real serious a couple of years ago about their eating habits. They will probably take a taste of the beef, but they prefer to stick to their diets, so no problem.

Anyhoo, back to the menu. I just made a big batch of Bagna Cauda. Yums! I better go start peeling the potatoes and keep going on everything else. T-bird is at work so it's all me for now.

Ron_L · 12-24-2005, 03:24 PM

Bagna Cauda... Yum-O!

I can be there in an hour!

MrSmoker · 12-24-2005, 03:40 PM

Must be something invented in IL.never heard of it

frognot · 12-24-2005, 03:42 PM

Quote:

Originally Posted by MrSmoker

Must be something invented in IL.never heard of it

Same here.

Kevin · 12-24-2005, 04:05 PM

Prime rib ala PooBah tonight. It's my son's birthday. Had his mother crossed her legs for another 20 minutes like I asked, he would have been named Jesus (hey zuce). Mexican fiesta tomorrow. Tamales,7 layer bean dip, hot cheese dip, tortilla roll ups, cheese log, and a whole lot of other good eats. Turkey and shrimp cocktail for the sissy folks.

Ron_L · 12-24-2005, 05:11 PM

Quote:

Originally Posted by MrSmoker

Must be something invented in IL.never heard of it

Nope... Italy...

http://www.italianmade.com/recipes/recipe75.cfm

I don't know if this is the same recipe, but I've had the one that Greg makes and its good stuff! You can't go near people for a couple of days, however...

Dr. Chickens Ham is now at 120 internal. Glazing has begun... Sweet potatoes going on soon. We're also having beans (left over from another cook) and a salad.

Christmas dinner is at my parents house. Its an interesing twist in cultures... The suburb that I grew up in was, at the time, precominantly Jewish (we're not, not that it makes a difference), and we were surrounded by great delis. My sister now lives in northern Indiana and kosher corned beef and salami is hard to find, so, for Christmas dinner every year we have kosher corned beef, kosher salami, kaiser rolls, rye bread and new dill pickles. There is always enough for us to take some home for reuben sammies a couple of days later.

racer_81 · 12-24-2005, 05:30 PM

Quote:

Originally Posted by Kevin

Prime rib ala PooBah tonight.

You using the Special Seasoning?

Kevin · 12-24-2005, 05:32 PM

Bananna Cream sauce?

racer_81 · 12-24-2005, 05:42 PM

Quote:

Originally Posted by Kevin

Bananna Cream sauce?

Dirty Underwear Shakings....

qman · 12-24-2005, 05:44 PM

Sounds a lot like the version we make, except ours has dried mushrooms in it. I think this is one I adapted from Jeff Smith-The Frugal Gourmet.

BAGNA CAUDA

½ ounce dried porcini or other mushrooms

12 each canned flat anchovy fillets

1 ½ cup evoo [extra virgin olive oil, Rachel Ray mod]

1 cup butter

1 head garlic, broken apart, peeled, and cloves crushed

4 TBS bourbon-or brandy

Black pepper to taste

Soak the dried mushrooms in hot tap water to cover well for about 1 hour. Drain and chop coarsely. Set aside. Mash anchovies in a saucepan with spatula or wooden spoon. Add olive oil, butter, and all the garlic. Heat to a simmer and add the mushrooms and the bourbon. Heat, stirring frequently, for a few minutes, until the garlic is very fragrant. Add black pepper to taste. Cook for a couple more minutes.

Serve with crudités, and/or crusty bread to dip.

10-12 appetizer servings

Serve warm, of course.

However you make it, it is good stuff.

MrSmoker · 12-24-2005, 05:51 PM

Get the shovel i can't handle the anchovy's

Kevin · 12-24-2005, 06:07 PM

Quote:

Originally Posted by MrSmoker

Get the shovel i can't handle the anchovy's

Yep!

wsm · 12-24-2005, 06:47 PM

We had a simple traditional Xmas dinner of ribs and beans. Used some info I got from Brother Wayne to improve my ribs - With Pale Ale, it was a fine dinner.

Now the Fragile Flower is complaining of dire-rear (and I didn't even use any anchovies!) So I am left sitting in front of the fire with a brandy, thinking how good my life is - and falling into this den of iniquity is one of the good things going on with me.

All my best to my friends near and far

MrSmoker · 12-24-2005, 06:55 PM

Dr. Chickens Double Smoked Ham is ready for tonight and tomorrow i'm doing some chicken boobs as there will only be three of us.Of course i'll have to wear my Brethren tee shirt as it will be only 80*

ggeilman · 12-24-2005, 07:36 PM

I broke down and bought a small 4.5 lb rib roast. The turkey is prolly going to go in the oven. I also have a slab of spares, 2 small beef rib slabs and some pork strips. I am not sure I want to cook long enough to put a butt on. Picked up 4 today at 99 cents a lb.

12-24-2005, 02:46 PM	#1
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	Christmas Dinner I get to make two of them this year. Tonight is T-birdx kids coming over because that is when they all can get together. Tomorrow will be ny family and a couple of her kids back again. I have a prime rib on the smoker right now and tomorrow will be prime rib and a turkey tittie for maom and dad. They got real serious a couple of years ago about their eating habits. They will probably take a taste of the beef, but they prefer to stick to their diets, so no problem. Anyhoo, back to the menu. I just made a big batch of Bagna Cauda. Yums! I better go start peeling the potatoes and keep going on everything else. T-bird is at work so it's all me for now. __________________ Greg American Picker Blog

12-24-2005, 03:24 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Bagna Cauda... Yum-O! I can be there in an hour! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-24-2005, 03:40 PM	#3
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ	Must be something invented in IL.never heard of it __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

12-24-2005, 04:05 PM	#5
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Prime rib ala PooBah tonight. It's my son's birthday. Had his mother crossed her legs for another 20 minutes like I asked, he would have been named Jesus (hey zuce). Mexican fiesta tomorrow. Tamales,7 layer bean dip, hot cheese dip, tortilla roll ups, cheese log, and a whole lot of other good eats. Turkey and shrimp cocktail for the sissy folks. __________________ Kevin

12-24-2005, 05:32 PM	#8
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Bananna Cream sauce? __________________ Kevin

12-24-2005, 05:44 PM	#10
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl	Sounds a lot like the version we make, except ours has dried mushrooms in it. I think this is one I adapted from Jeff Smith-The Frugal Gourmet. BAGNA CAUDA ½ ounce dried porcini or other mushrooms 12 each canned flat anchovy fillets 1 ½ cup evoo [extra virgin olive oil, Rachel Ray mod] 1 cup butter 1 head garlic, broken apart, peeled, and cloves crushed 4 TBS bourbon-or brandy Black pepper to taste Soak the dried mushrooms in hot tap water to cover well for about 1 hour. Drain and chop coarsely. Set aside. Mash anchovies in a saucepan with spatula or wooden spoon. Add olive oil, butter, and all the garlic. Heat to a simmer and add the mushrooms and the bourbon. Heat, stirring frequently, for a few minutes, until the garlic is very fragrant. Add black pepper to taste. Cook for a couple more minutes. Serve with crudités, and/or crusty bread to dip. 10-12 appetizer servings Serve warm, of course. However you make it, it is good stuff. __________________ qman Para Bellum

12-24-2005, 05:51 PM	#11
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ	Get the shovel i can't handle the anchovy's __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

12-24-2005, 06:47 PM	#13
wsm Full Fledged Farker Join Date: 08-27-05 Location: st louis, mo	We had a simple traditional Xmas dinner of ribs and beans. Used some info I got from Brother Wayne to improve my ribs - With Pale Ale, it was a fine dinner. Now the Fragile Flower is complaining of dire-rear (and I didn't even use any anchovies!) So I am left sitting in front of the fire with a brandy, thinking how good my life is - and falling into this den of iniquity is one of the good things going on with me. All my best to my friends near and far __________________ rich the judge collecting piggy suspenders St Louis, MO Eastern Area MOFO KCBS CBJ WSM slightly modded, Weber Performer, Smokey Joe Gold, Whatever is handy

12-24-2005, 06:55 PM	#14
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ	Dr. Chickens Double Smoked Ham is ready for tonight and tomorrow i'm doing some chicken boobs as there will only be three of us.Of course i'll have to wear my Brethren tee shirt as it will be only 80* __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

12-24-2005, 07:36 PM	#15
ggeilman is One Chatty Farker Join Date: 08-14-05 Location: San Antonio, TX	I broke down and bought a small 4.5 lb rib roast. The turkey is prolly going to go in the oven. I also have a slab of spares, 2 small beef rib slabs and some pork strips. I am not sure I want to cook long enough to put a butt on. Picked up 4 today at 99 cents a lb. __________________ NB Bandera with mods, Weber Kettle, Texas Trailblazer