T1B

Since it's supposedly summer here though you can't really tell with the crappy weather we've been having,
Still waiting for my global warming here, coldest & wettest summer for about 100 years at the moment
But I digress
Christmas Day Lunch is going to be
Whole oven roasted fish probably snapper depending on what looks good at the Sydney Fish Markets on Christmas eve
which I will be stuffing with lemon & dill & baked in foil on a bed of onion, fennel & lemon slices
Roasted golden nugget pumpkin, baby potatoes, golden sweet potato, carrots & baby whole onions & a rocket salad.
dessert this year I've gone retro with an old fashioned 1970's sherry trifle like mum used to make

You’re stuffing lemons in your snapper? Well, that should freshen it up a bit.

I suppose the turkey I have thawing in my fridge. Don't really want turkey though.

I'll have to get some good sides going.

That's all well and good, but what are you jamming in your snapper?

We will probably go out to dinner on Christmas Eve. On Christmas day I usually fix a prime rib roast. That reminds me...I'd better pick one up soon.

trev wrote:
I'll have to get some good sides going.

Me too. What is your favourite?

Christmas Eve, here.

Bought some saffron at the City Market not long ago and and have been jonesing to try it. That shit is like eleventeen bucks an ounce, but the middle eastern gent presiding over his cart had it priced to where even the 99% could afford it - but just.

Trying to decide whether to do a bouillebaise or a good paella. "Fresh" seafood ('sup Dins) in the Flyover will turn any meal into a celebration. Regardless, the Spanish Garnacha I picked up in a hole-in-the-wall Kansas liquor store this week should make for a fine Sangria to help mellow the evening...

Mikey wrote:We will probably go out to dinner on Christmas Eve. On Christmas day I usually fix a prime rib roast. That reminds me...I'd better pick one up soon.

My bud's mom (kind of adopted me as an adult) does a ribby every Xmas.

I'd highly recommend the cooking it at 200 degrees trick. She packs hers in rock salt, as well, which locks in the moisture, but makes the very outer layer fairly salty (obviously).

Stuff comes out soggy-gooey-good.

And for the record, I have no idea what she shoves in her cunt for Christmas.

This is what we'll be having on Saturday...

http://vincentsongrand.com/2011/events/ ... -eve-2011/

Looks like we'll be having the usual 20 - 25 people for dinner. We're doing roast beef, yorkshire pudding, carrots glazed in a ginger ale reduction with touch of cayenne and chipotle chile powder, sauteed broccoli in butter and parmesan cheese and a gallon or five of gravy.

Plus dessert of some kind. That's not my department.

Mikey wrote:This is what we'll be having on Saturday...

http://vincentsongrand.com/2011/events/ ... -eve-2011/

I just shot off in my pants...

OMG. Mikey and mvscal's dinners look fantastic. That's does it I'll roast the turkey on Saturday, but BEEF should be served on Christmas.

Mikey, choose this. That is all you need.

house-made raviolis filled with a savory mixture of roasted butternut squash,
shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano

trev wrote:Mikey, choose this. That is all you need.

house-made raviolis filled with a savory mixture of roasted butternut squash,
shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano

Either that or the prawn and smoked salmon thingy and, I think, the Duck Duo will do.

There will be four of us and I'm thinking some champagne with the amuse-bouche and maybe a Saint-Émilion with the rest of the meal would be good. This place has quite a wine list. I notice that they have a 2002 Rioja Reserve. I've always wanted to try a really good Rioja but never really had the chance.

Mikey, this one looks great too. Tough decision.

Rock Shrimp Petit “Potpie”rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection

Maybe you could take 3 of the 2nd choices and skip the 4th and 5th course.

Toddowen wrote:That menu is a fucking tease....a tease because I wont be having it :x

Really would like to sample everything on there.

No teases involved with that freshly-shot load on your face, though.

Oh yeah, my Sicilian father-in-law is making lasagna. He always asks me to make the garlic bread.

trev wrote:Mikey, this one looks great too. Tough decision.

Rock Shrimp Petit “Potpie”rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection

Maybe you could take 3 of the 2nd choices and skip the 4th and 5th course.

I may just order two complete dinners. Those fancy Frog places rarely serve up enough food anyway.

mvscal wrote:Looks like we'll be having the usual 20 - 25 people for dinner. We're doing roast beef, yorkshire pudding, carrots glazed in a ginger ale reduction with touch of cayenne and chipotle chile powder, sauteed broccoli in butter and parmesan cheese and a gallon or five of gravy.

Plus dessert of some kind. That's not my department.

Can you UPS me some leftovers?

mvscal wrote:Looks like we'll be having the usual 20 - 25 people for dinner. We're doing roast beef, yorkshire pudding, carrots glazed in a ginger ale reduction with touch of cayenne and chipotle chile powder, sauteed broccoli in butter and parmesan cheese and a gallon or five of gravy.

Plus dessert of some kind. That's not my department.

rack yorkshire pudding. fucken awesome stuff.

Having been raised in the Limey household, I've had pood a time or two... or once a week for years.

Much better when they're done as individual poods in a muffin tin, rather than one large pan.

Gets all fluffy, then you poke a hole in the top and fill the fucker with gravy.

Yum stuff. Just the right thing with roast beef.


RACK my peeps for that. Just keep the kidnies out of my meat pie.

Dinsdale wrote:
RACK my peeps for that. Just keep the kidnies out of my meat pie.

Don't worry. I have no intentions of getting anywhere close to your meat pie.

Dinsdale wrote:Much better when they're done as individual poods in a muffin tin, rather than one large pan.

Gets all fluffy, then you poke a hole in the top and fill the fucker with gravy.

Yum stuff. Just the right thing with roast beef.

That is the plan. YP is a fuck of a lot easier than mashed potatoes, too.

I've also been thinking about making some dessert style yorkshire puddings by adding a little sugar and cinnamon to the batter and filling them with apple pie filling.

In the unlikely event Mum made too many, we'd stuff them with the jam/jelly of choice and... thry'go.

Goober McTuber wrote:

Toddowen wrote:That menu is a fucking tease....a tease because I wont be having it :x

Really would like to sample everything on there.

No teases involved with that freshly-shot load on your face, though.

Oh yeah, my Sicilian father-in-law is making lasagna. He always asks me to make the garlic bread.

If you got a sicilian father in law, you best do whatever he tells you.

Dinsdale wrote:

Mikey wrote:We will probably go out to dinner on Christmas Eve. On Christmas day I usually fix a prime rib roast. That reminds me...I'd better pick one up soon.

My bud's mom (kind of adopted me as an adult) does a ribby every Xmas.

I'd highly recommend the cooking it at 200 degrees trick. She packs hers in rock salt, as well, which locks in the moisture, but makes the very outer layer fairly salty (obviously).

Stuff comes out soggy-gooey-good.

And for the record, I have no idea what she shoves in her cunt for Christmas.

Tried the salt thing once. The meat came out fine but the pan juices were pretty much unuseable for anything. I'll prolly just season with some salt, pepper, garlic and maybe some rosemary.

You'll never guess who just got assignec to cooking the turkey over at the part-time OL's house?

Oh well, it's better off in the hands of the Meat Master.

Should have fired off my smoker this morning.

Dinsdale wrote:You'll never guess who just got assignec to cooking the turkey over at the part-time OL's house?

Her other part-time OM?

Got myself a four rib roast, which I'll be starting in a couple of hours after a brisk workout on the rower.

Going pretty simple this time, and just adding some garlic mashed potatoes and a large spinach salad.

Dessert was bought at Costco - a chocolate mousse tuxedo cheescake from the Cheesecake Factory.

Dinner last night at Vincent's was, to put it simply, fucking awesome.

I had the rock shrimp pot pie and the duck. The wife had the cold shrimp with smoked salmon and the tenderloin. The "kids" both had the escargot, and one had the duck while the other had the salmon. All of it was great.

We started out with a bottle of Moet, and then shared a couple bottles of 2005 Château Latour-Martillac Grand Cru Classé de Graves, which is a cab based Bordeaux. I'm not an expert on French wines, but this was very good with all the food.

BTW - as to the topic, Christmas lunch, I'm having some cheap beer.