Hungarian Christmas Soup. Kielbasa, beans, potatoes and kale.
What's on the menu tomorrow?
- Thread starter DFSNOLE
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Sounds a lot like my kale stew, but now there is a great name for it. Difference is we usually go with spicy eye-talian sausage vs kielbasa.
@cmanole I think you were asking me about Yorkshire not Ranger...not really pudding, more like a fluffly roll. Gordon Ramsey has a great recipe
Good stuff. Like to sop up what's left on the plate with it...@cmanole I think you were asking me about Yorkshire not Ranger...not really pudding, more like a fluffly roll. Gordon Ramsey has a great recipe
Smoking a dry aged prime rib roast and prosciutto wrapped asparagus along with green beans and ham hocks, home made mashed potatoes with truffle butter, hunter gravy and Parker house rolls. For dessert scratch made blueberry pie and macadamia ice cream from Bern's Steakhouse.
Exactly..they are actually usually baked in the pan you do the prime rib in if you do it in the oven
OHNole43123
Seminole Insider
Prime rib roast; au jus & horseradish as condiments; mashed potatoes; corn casserole; green bean casserole; sweet potatoes; rolls; pecan pie; apple pie; 2 Cabernets; Zinfindel; and Chardonnay.
Lol. It's easy and so good. It's a must with rib roast. Watch a YouTube video on it and give it a try...I don't think so; but I am not cooking. That is woman's work.
The tenderloin turned out perfect! Pink all the way through. Everything was delicious. I am now sitting in my oversized chair with my Seminole apartment pants on vegging out.
Whew!
Whew!
Dinner with the kids, Roast Beast (pot roast with dried onion soup mix), rice and gravy and green beans.
If you ever lose your job I think you'll always have a spot writing menus for Cracker Barrel!
Ended up feeding the boys Christmas pizza, then dumped them at the hotel. Went out for a combo Christmas/30th anniversary dinner at a Korean BBQ place in Koreatown. Very good, though I have no idea what most of it was.
I made a standing rib roast for Christmas. Frankly, it was just ok. It was meat. Partly, I got it on the Kroger sale, and it just wasn't that good. But second, I didn't do as well with it as I should have. I cooked it faster than I wanted to. Nothing like having to shift around a $60 roast to accommodate baking a $6 apple pie, but it is what it is. I absolutely should have smoked it, but I've made it in the oven before, and frankly didn't want to take any chances with it. I will next time for sure. Also, the crust I made for it totally flaked off when I cut it, so that was pretty useless. I still ate enough of it to about make myself sick, so it couldn't have been that bad.
But on Christmas eve, I made my eggplant parmesan. Absolutely incredible. Had half a tray extra, so that's dinner tonight.
But on Christmas eve, I made my eggplant parmesan. Absolutely incredible. Had half a tray extra, so that's dinner tonight.
I made a standing rib roast for Christmas. Frankly, it was just ok. It was meat. Partly, I got it on the Kroger sale, and it just wasn't that good. But second, I didn't do as well with it as I should have. I cooked it faster than I wanted to. Nothing like having to shift around a $60 roast to accommodate baking a $6 apple pie, but it is what it is. I absolutely should have smoked it, but I've made it in the oven before, and frankly didn't want to take any chances with it. I will next time for sure. Also, the crust I made for it totally flaked off when I cut it, so that was pretty useless. I still ate enough of it to about make myself sick, so it couldn't have been that bad.
But on Christmas eve, I made my eggplant parmesan. Absolutely incredible. Had half a tray extra, so that's dinner tonight.
Nothing wrong with cooking a rib roast in the oven I’ve done it many times. However, there’s plenty wrong with trying to cook one fast and while constantly opening and closing the oven.
Lou, why didn't you just cook the roast in your second kitchen? Problem solved
My wife does that - "just checking!"
Yeah, you just added another 5 min to the cook time
We did Christmas Eve with my parents, sister and one BIL. It was organized and German themed so lots of great food like sauerbraten, German meatballs, German potato salad, red cabbage, stollen, etc...
Christmas Day with my inlaws and a set of SIL and BILs was a little ad hoc. The Christmas brunch was organized with a breakfast strata, a fruit bake, some monkey bread and sausage balls. Dinner was undecided until the SIL decided to make some red Chili Frito pie and a white chili with hatch green chili sauce to go with it. Sounds odd but they’re Oklahomans so chili goes with Christmas.
Christmas Day with my inlaws and a set of SIL and BILs was a little ad hoc. The Christmas brunch was organized with a breakfast strata, a fruit bake, some monkey bread and sausage balls. Dinner was undecided until the SIL decided to make some red Chili Frito pie and a white chili with hatch green chili sauce to go with it. Sounds odd but they’re Oklahomans so chili goes with Christmas.
We went to Del Frisco's for Christmas Eve dinner. My daughter ordered a $45 NY strip well done. I'm still bitter about it.
I made a standing rib roast for Christmas. Frankly, it was just ok. It was meat. Partly, I got it on the Kroger sale, and it just wasn't that good. But second, I didn't do as well with it as I should have. I cooked it faster than I wanted to. Nothing like having to shift around a $60 roast to accommodate baking a $6 apple pie, but it is what it is. I absolutely should have smoked it, but I've made it in the oven before, and frankly didn't want to take any chances with it. I will next time for sure. Also, the crust I made for it totally flaked off when I cut it, so that was pretty useless. I still ate enough of it to about make myself sick, so it couldn't have been that bad.
But on Christmas eve, I made my eggplant parmesan. Absolutely incredible. Had half a tray extra, so that's dinner tonight.
Looks delish. I prefer to not bake mine. I take the eggplant straight out of the fryer and top it with hot (temp) red sauce and grated parm. Eggplant is more crispy that way and tastes better imo. Cooking it in a dish after it's already cooked with sauce that's already cooked just to melt the cheese only makes the fried eggplant soggy...
About ordering it well done, or the fact you paid $45 for a NY Strip and a few soggy green beans?
Both.
When we were finished, I showed my son the receipt and said "See, this is what being a dad is about. A $210 bill...and I got a $22 salad."
That’s how I do it as well. And you’re 100% spot on, better to layer separately cooked components than just cook in one big mass. That’s true of most layered dishes even lasagna (I cook the noodles separately to an al dente, cook and reduce the meat sauce, and mix up the egg and ricotta mixture, then layer each of them and only cook it on broil long enough to brown and melt the mozzerella on top and heat the layered lasagna through to temp).
Those are the pics we're looking for... jk... I've seen more tender looking boot leather...
Now that seems like a lot of trouble. We use the ones that you don't boil, you just bake them in with the sauce and cheeses. Tastes as good imo...
Nah it ends up perfect and you cook the meat sauce and noodles at the same time. That way you always get perfectly cooked noodles rather than crunchy or (more often) soggy and disappearing noodles.
I take the Allrecipes “World’s Best Lasagna” (and it is) recipe and just double ricotta cheese and parsley mixture (as I like lots of ricotta in my lasagna). I add a splash of Golden Boy fish sauce to the meat sauce but other than that leave it alone. Then once assembled rather than following the baking instructions of 25 mins without foil, 25 with foil which makes the noodles a little too soft like a typical all baked together lasagna, I do about 15-20 mins at a lower temp covered to heat everything back up and then broil it uncovered for a couple of minutes to get the mozzarella cheese nicely browned and melted (OH, I almost forgot. For the cheese on top I use slices of good quality wet mozzarella cheese balls and then sprinkle on some low quality dry/low moisture mozzarella pre-grated bits. In combo they work well as the good quality stuff melts well and provides a great flavour while the cheap stuff provides the “stringiness”).
Here’s the recipe.
http://allrecipes.com/recipe/23600/worlds-best-lasagna/
As is, it’s really, really good. The only problems are not enough ricotta mixture for a good cheesiness level and the noodles get soggy like 99% of lasagnas cooked the way it describes, but I’ve told you how to fix it.
Or his failure as a parent to properly guide his daughter.
Yeah, I've done it right in the oven as well. Just didn't come out that great this time. I think a better roast would have been much better, and a slower cook time would have been better. The combo just wasn't great. If it was a $15 steak I wouldn't have cared. For that chunk of change, I didn't want a B-.
I do occasionally do what you guys are talking about, usually involving individual small stacks of round slices. It's great too. Something more like this:
But we kind of prefer the "traditional" (meaning the way you usually get it in Italian restaurants where we come from when I was growing up) where you get a tall stack like that cut out in squares. For one thing, you get a lot more sauce involved, which we like, and cheese. To get enough eggplant in the eggplant, we have to make sure I have either thick enough slices or enough slices stacked up.
While there's some a trade-off on crispiness of the eggplant in that scenario, there's things that can be done that maintain a good amount of crunch (as long as you eat it right out of the oven). Using panko breadcrumbs makes a big difference, but the bigger deal is heating and compressing the slices of eggplant before breading and frying them. That is the big difference, because it keeps them from being soggy on the inside of the slice, they're crispy and meaty. We maintain some good crunch.
When we do it right, it's pretty much a eggplant, cheese and sauce experience in equal thirds, which is what we're looking for, rather than eggplant primarily, with some sauce and cheese dressing it up. Which is awesome too, just not my favorite. Kind of like I like pizza...crust, cheese, sauce and toppings in significant and roughly approximate amounts...one of the reasons NY style is not my favorite, as it's usually too light on the sauce.
One thing though...the casserole style does not make for good sandwiches, and I like an eggplant parmesan sandwich a lot. Once bread is involved, it blows the eggplant ratio and puts an additional level before the crunch of the eggplant. Definitely need to do that more like you're describing for a good eggplant sandwich.
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