[chassis]

Clafoutis with Michigan strawberries
Recipe from a former co-worker

So good. Vanilla egg custard and strawberries, what’s not to like? Using up the last of my Michigan strawberries from the summer.

[M5Rick]

Originally Posted by infinitekidM2C

AKA "English" food.

Originates from India you should try it,delicous.

[TXSTYLE]

That would be Southern Fried Catfish and Fish & Chips.

[infinitekidM2C]

Originally Posted by M5theonlyone

Originates from India you should try it,delicous.

I love indian food.

[Captain Blood]

What's for breakfast?

Egg nog French toast

.

[UncleWede]

I'll see if I can get you a picture of the leftovers.

Wife came home with a bag of goodies. Soon the placa was grilling chilis, tomatoes and tomatillos. Then the food processor was whirling it all into a glorious red slosh.

Seared some salt, onions, and GARLIC in the bottom of a pan. Opened up a jar of nopales we canned a few months back, poured it into the pan, and added shrimp. Drowned it all in that red sauce and server with Mexican (not Spanish) rice. My nose was running!!!

[Joekerr]

So as usual, I forgot to take a picture of the plate (which looked a lot better than what you see below), so I took a picture of the leftover trays. Does not do it justice.

I made (for my wife's birthday) a duck confit recipe that I tracked down from someone she worked for 13 years ago and still remembers that dinner...so I found him and surprisingly, he replied with the recipe for the duck confit he served everyone that night.

So it was duck legs, brined overnight with coarse salt, thyme and juniper berries. Then washed the legs, dried, browned both sides in a cast iron pan and put into a 9x13 and added the original juniper berries, garlic, fresh rosemary, bay leaves, peppercorns, a little lemon juice, finely diced carrot, celery and onion and a boatload of red wine and cooked for 2.5 hours at 300F.

Was delicious!

I saved the duck fat from browning the legs and made potatoes sardelaise with it. Also delicious. Fancy term for just cooking them in duck fat at a lower temp with some coarse salt and then serving the potatoes with finely diced garlic and parsley when it is on the plate.

Oh and I made a blueberry/raspberry reduction (also with a bunch of red wine) to accompany "la canard"

[stein_325i]

Pork Tenderloin with Red Onions, Apple, and Lemon Roasted Potatoes.

[Dpc2u]

Every Christmas Eve I do a standing rib roast. Smaller this year, just 9.5lbs. Low and slow, about 90 minutes to go for medium rare!

[RickFLM4]

Our traditional, non-traditional churrasco for Christmas Eve: prime tenderloin marinated in chimichurri. Sides not pictures: black beans and rice for the Nicaraguans + French fries and corn for the gringo (me).

[chassis]

Here is our menu for Christmas dinner last night.

Beef rib roast
Brussels sprouts
Au gratin potatoes
Cranberries
Chocolate mousse

All from scratch except potatoes. Leftover beef will be used for New Year’s chili con carne.


Apologies for no pics.

[M_Six]

Pot roast. Turned out great.

[TXSTYLE]

Smoked Turkey for Christmas

[infinitekidM2C]

I had red snapper with "etouffee" which i'd never had before.

[stein_325i]

Made my own "Chick-Fil-A Sandwhich."

[twin fed]

Pan seared and roasted boneless chicken thighs in a white balsamic pomegranate reduction with roasted garlic red potatoes and marinated grilled zucchini, paired with a sauvignon blanc aged in tequila barrels.

[Dpc2u]

Filets cooked in Irish butter, garlic and fresh rosemary, pan seared asparagus, mushrooms cooked in a wine reduction and some hollandaise sauce to top it off. [IMG]undefined[/IMG]

[chassis]

Chili con dos carne and cornbread, our New Year/New Year Eve tradition.

Dos carne = ground sirloin and beef rib roast leftovers.

I would like to hear about chili philosophy from the Texans on the site, there are more than a few.

My chili is never the same twice, and is based on the idea of a beef, tomato, onion and bean stew. I like a thinner consistency, and with a modest quantity of red kidney beans. For me it is about the beef, tomatoes and cumin.

The game changer is beef stock from scratch, using bones from the rib roast. The cartilage gives a smooth consistency that can't be achieved using store bought stock or boullion.

Basic recipe, all seasonings to taste:

6 qts beef stock, scratch made using rib roast bones is best
1lb beef rib roast, cubed
1lb ground sirloin, browned
2 large white onions, diced
3-4 cloves garlic, minced
1 large can red kidney beans
1 large can stewed tomatoes
2-3 T tomato paste
1C approx chili powder
3T approx cumin
2 cubes beef boullion
salt
pepper

Brown ground beef, drain fat. Saute onions in ground beef, and add garlic and tomato paste at the end. Add meat mixture to stock. Add beans, tomatoes and seasonings. Simmer for at least 3 hours, 6 hours is better. Adjust seasoning a couple of times per hour. Freezes well, and leftovers are better than the fresh batch.

Serve with skillet-baked corn bread.

The store bought boullion is a small cheat on this recipe, because I didn't give myself enough time to make the proper quantity of beef stock, and to reduce it to the right consistency and flavor.

[Captain Blood]

New Years Eve dinner done right:
Sous vide filets, 8 oz lobster tails,
Yum

[Itsed65]

Finished off the Christmas ham by making a pot pie

Ham Pot Pie by lennycarl08, on Flickr

[Dpc2u]

Tonight was navy bean and ham soup with skillet cornbread, both from scratch. Finally used the ham bone I stuck in the freezer from the holidays.

[RickFLM4]

Prime filet with baked mashed potatoes and corn. And of course a nice bottle of wine.

Edit: Too bad I had to clean up a glass bottle of Acqua Panna I dropped on the floor after we ate.