The Foodie Thread

[UNCatTech]

Christmas crab soup
Ambrosia
Beef tenderloin on the grill (garlic and rosemary rub)
Mashed potatoes
Green beans
Cherry pie.

What time should we be there?

 

[UNCatTech]

First night of cooking

Been making a big batch of pozole this time of year

Freezes well/good for meals post Christmas

We used some of the leftover brisket to make a stew, it was really good.

 

[Ramrouser]

Your brisket looked amazing. I’ve never nailed it. Son does a much better job. I think it’s my refusal to use a meat thermometer.

 

[BubbaOtis]

I was looking at a sirloin tip the other day, might try one of those in Jan.

My family is done with turkey, it will probably be years before we make another.

Top sirloin, not tip. The tip is tougher from what I read.

 

[Centerpiece]

What's on everyone's holiday menus this year?

Just got done with all my food shopping. Chaos as expected

The wife always makes a classic, old-fashioned Appalachian holiday meal… I help out with a simple roast chicken, roasted red potatoes, and “candied” carrots (I insist on these, she doesn’t care either way. Made with blanched baby carrots, wild honey and a spice blend of ginger, cinnamon, all-spice, etc.).

She being a vegetarian who doesn’t care for the chicken, goes all out on the “country cooking” side dishes with:
Sweet potato casserole
Broccoli and cheese casserole
Macaroni and cheese
Cole slaw
Deviled eggs
Cranberry relish
Dressing
Green bean casserole
A relish tray of pickled okra, bread and butter pickles, olives, “chow-chow” and an assortment of other raw veggies - similar to a cruditès platter….
Desserts may vary, but she makes what I call a “Very Berry pie”. A mix of all kinds of berries (frozen from spring and summer) Black, blue, straw, rasp… all kinds of berries baked in a simple pie crust topped with an oatmeal, crushed pecans and walnut mix…