OT: What is everyone cooking for Christmas Eve/ Christmas? Crown Rib Roast at our casa...

[troutrus]

Goose
I wish.
I miss my mom.
Too many ghosts of Christmas past.

 

[Omar81]

Christmas Eve is seven fish for us.

If you’re Italian and/or from Pittsburgh (I’m both), try Feast of the Seven Fishes movie on Netflix.

Even though I’m Italian, we’re doing a Puerto Rican Christmas dinner of pernil (roast pork), yellow rice with gandules, black beans, and Puerto Rican potato salad.

Merry Christmas, Buon Natale and Feliz Navidad everyone!

 

[s1uggo72]

I go very simple, it’s just about 1/2 cup red wine vinegar, 4 Tbsp shallots, hefty pinches of salt and pepper. Leave it to soak in the fridge an hour or so before serving.

Thks Merry Christmas!

 

[NittanyBuff]

aging it 48 hours as I type this. Merry Christmas to the BWI/McAndrew Board Posters and a Happy Healthy and Prosperous New Year, this board brings me joy.

Shalom
Mr. Potter

P.S. I'll be whipping on the Bailey Family tomorrow at 8:00 pm your local NBC Channel

Christmas is Turkey or Ham, hell even both

 

[ClarkstonMark]

I helped mom and sister in law make pierogi. Pierogi and kielbasa on Christmas Eve has been a family tradition for all of my 55 years.

How was the roast, Potter?

 

[Nitwit]

I’m glad Christmas is over. Dinner at our friends home was horrible. It really makes me appreciative my wife’s home cooking. I know I’m a foodie but I can’t understand how some people eat some of the stuff they do. I don’t think they ever learned about how food is supposed to taste. They think that every dish should be sweet for example …. Oh never mind I could rant on but I shouldn’t. I’m alone tomorrow and going to get takeout Thai food!

 

[mfb5053]

Now that Christmas is out of the way, my focus is now pork and sauerkraut on New Year’s Day.

 

[PSU1969A]

New Year Eve - Prime Filet Mignon. Believe it or not got them at Sam's Club.

New Year Day - Pork tenderloin with Sauerkraut.

 

[BeerLion]

I tend to stay out of the kitchen but it’s an old family recipe of my mother’s who has long since passed. We have her handwritten recipe but it doesn’t have exact measurements, it says things like add grape jelly to taste. It’s Eastern European (most likely Polish) in origin rather than Italian and differs in that the sauce is sweet and sour and uses some brown sugar and a bit of grape jelly in addition to tomato sauce, lemon juice, vinegar, ground beef, cinnamon, and uncooked rice. I think the secret is getting the balance of seasonings right almost like Swedish meatballs but not nearly so sweet. I would describe it as “tangy” with the vinegar and brown sugar and cinnamon creating the dominant flavors. Hope this helps.

We call it Halupki at my house. Here is a quick recipe for one of the best thing I eat all year.
1lb ground beef, 1lb ground pork
fist sized onion, 3 cloves garlic, tblsp salt
3/4 cup of rice and about cup of water
1 large head of cabbage
1 can condensed tomato soup
1/2 lb bacon
28oz can of sauerkraut lightly rinsed

Put the head of cabbage in a large pot and boil.
Chop onion and mince garlic, then thoroughly mix the beef, pork, onion, garlic, salt rice and water together, set aside.
In a large pot, like the bottom with strips of bacon, take about 1/4 of sauerkraut on top of bacon, then sprinkle about three tbsps. of condensed soup on top.
Once cabbage is tender cut the leaf's off at the stem and cut the back of the spine off the leaf. (you'll need about 20-24 leafs)
Take some of the meat mixture and roll it up in a leaf folding in the sides kinda like an eggroll. put in pot.
Continue this until bottom of pot is full, then add more sauerkraut more tomato soup and cover with halupki as you did the bottom,
Continue this until you run out of meat. Then on the top put the last of the sauerkraut, tomato soup and the cabbage spines.
Put a saucer upside down on the top. Then add water until you can start to see it make it to the top row.
Put on the stove and once up to temp, turn flame to simmer for about 10 to 14 hours.
I generally make these the day before I serve them. Then come out MUCH better if the sit over night and are heated up the next day.

My grandparents came from the Carpathian Mountains from an area that is now part of Slovakia. (Was the Astro Hungarian Empire when they came) So that is where this recipe comes from. Baba showed me how to make them herself (sands the tomato soup. That is my cheating instead of making the sauce from scratch)

 

[laKavosiey-st lion]

Yo if I boil a head of cabbage in my wife’s kitchen it will go bad for me

 

[troutrus]

New Years:
Cold Beet Soup.
Fresh Kielbasa
Potato Pancakes
Pickled Herring (Silke)
Stuffed Cabbage

I wish.

Once again, I sure miss my mom.
If I get lucky, I may be able to find a jar of the herring in wine vinegar over at Wally World.