Thanksgiving & Christmas menus?

  • Thread starter Thread starter IndyWS6
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IndyWS6

IndyWS6

Well-known member
What are the cooks/chefs in the group planning?

My hands are tied for Thanksgiving. Several expect turkey (meh for me, no matter how I fix it…) and a spiral ham (good, but still uninspiring…). It’s all about the sides for me and I can kick ass in that department. I can epically stuff things 😉.

For Christmas, I have the freedom to do what I want (after capitulating on Thanksgiving 😀) so I’m doing braised beef short ribs in a red wine reduction with carrots, onions and leaks. Tested the recipe a few weeks ago to wild applause. Since there’s significant hands-off time while it’s in the oven, I’m going to attempt some homemade yeast rolls. I hate baking. I suck at baking. But, I love bread. Gotta try - it’s a stretch goal 🤷
 
Porchetta for New Years

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Capon, nut roast, stuffing, celeriac, brussels, roast spuds, pigs in blankets and yorkshires for Christmas day...(homemade gravy as well). Love the sound of your beef
 
I love Yorkshire pudding, never made them before. Maybe someday.
Christmas i'll make a rib roast and sides.
 
I've gotten good at brined turkey - to the point where it's actually something I look forward to and would cook in March if I could get a cheap bird. Sides some I did (gravy, cranberries), some people brought. My dad did a good job on green bean casserole. He's a good cook. I did blueberry pie and cherry cobbler too.

Christmas I sous vide a prime rib every year. Sides no clue yet but probably scalloped potatoes or something.
 
Robostyle said:
I love Yorkshire pudding, never made them before. Maybe someday.
Christmas i'll make a rib roast and sides.
Click to expand...
Seriously easy dude....

Method​

  • step 1​

    Heat oven to 230C/fan 210C/gas 8.


  • step 2​

    Drizzle a little sunflower oil evenly into 12-hole non-stick muffin tins and place in the oven to heat through. (get them screaming hot)


  • step 3​

    To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.


  • step 4​

    Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.


  • step 5​

    Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.


  • step 6​

    Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
 
We went to a lodge this year with family.
At first I thought, cool - don't have eat MIL's over cooked turkey, bland mashed potatoes, canned green bean casserole and stuffed stuffing.
Then I had dinner. It was a lodge buffet. Tasted like lodge.
 
For Christmas, I have the rib roast, going to prob make some scalloped potatoes.
Had a request for green bean casserole too. Maybe some squash?
 
Supposed to be high 30s here. Perfect for keeping beers outside, freeing up fridge space!
 
We were supposed to have Christmas day at my MIL's. Like we do every year. This year, she is getting on my nerves like a MFer.
She's the type of woman who wants everyone else to do everything, but wants to tell everyone else how to do it. I've been cooking for this family for 27 years, and instead of just doing everything normal like always, she's making things really complicated this year for everyone, including herself.
So i put my foot down and said we are having it here at our place, and listed off 25 reasons why it was a better idea. So we are having it here which means a little more pressure for me, but i'm a stud, I can handle it. Maybe at least something can go right this season, it's been way more stressful than usual this year, mostly due to women being women.
Rant over lol
 
Doing a bone in rib roast here. Sous vide, finish in the convection oven. Chipotle/thyme/garlic/mayo crust. Bought the roast today. Sides are miniature crab cake bites, scalloped tomatoes, and whatever salads etc. the parents bring.
 
Rackman said:
Doing a bone in rib roast here. Sous vide, finish in the convection oven. Chipotle/thyme/garlic/mayo crust. Bought the roast today. Sides are miniature crab cake bites, scalloped tomatoes, and whatever salads etc. the parents bring.
Click to expand...
Sounds delicious… I love a prime rib, but we have a few that don’t understand that “medium rare” is how it’s served. They bitch about the meat being “too rare” (it’s a free meal - shut the fuck up 😀), I’ve also served whole, grilled beef tenderloin and a select few had the same complaint. I can’t fix stupid. I’m not wasting money on $35/pound beef to hear people bitch. We’re having braised short ribs in a red wine reduction with a a celery/onion/ carrot Jus over mashed potatoes…
 
Scalloped potatoes are ready for oven.
Seared rib roast, seared lamb rack.
Blanched broccoli, making herb butter for squash.
Thinking i might fry some wings for app
Also may fry shrimp for a "surf and turf" type of affair, not sure yet.
I always start simple and then end up making things complicated towards the end lmao
 
Ribs have been seared and the Dutch ovens deglazed with red wine. Diced carrots, onions and celery being sautéed.
 

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