quote:

Originally posted by jer830:
Glad to read in the other thread that you are on the mend. I’ve enjoyed seeing your cooking. This looks tasty. Thanks.

Thank you!

Mini burgers.





Sauce is sauteed onions and garlic with some Stubb's jalapeno and honey BBQ sauce.

Pizza, it’s been Mrs Mikes Christmas Eve dinner since she was a tyke.

Tomorrow it’s gonna be steaks though.

Pan seared Red Snapper, pork loin wrapped in bacon, rice, and hoppin' John. With chilled Moscato D'Asti.



ARman

Christmas dinner is Beef Tenderloin, Bologenese, Vegan Marina, Caprese, Garden Salad, Homemade pasta, stuffed mushrooms, garlic bread, asparagus, carrots, roasted potatoes, desert is canoli, Tiramisu and Boston Cream Pie.

Wow, those mini burgers look scrumptious.

It's been at least 3-4 years since I last had whole Dungeness crab. The market had a bunch (boat cleaned, cooked and frozen I'm guessing). But looked great. Expensive but tasty. It was a nice holiday treat. Crab with homemade french onion soup on the side.

Early this morning I put a 10# Boston Butt pork roast in my smoker with hickory wood. I had covered it with my favorite rib rub earlier. It will pretty much take all day @225F, plus the rest. With it will be sausage dressing with pork gravy, and Brussels sprouts with a cheese dressing.....and white pita bread. Carrot cake will do for the dessert.


Tomorrow, I will slice up the remainder of the pork and put it in small vacuum sealed pouches for the freezer. It will supply me with great smoked pork for a large portion of 2024. Merry Christmas everyone!!

quote:

Brussels sprouts with a cheese dressing.

Tell me more! I just bought a trunk with about 40+ sprouts attached. I did a dozen the usual way - brined and then flash fried in a wok for 4-5 minutes.

Looking for some variety for the remaining 3-4 dozen or so sprouts. 1 dozen will be wok fried w/ some thick cut bacon, will still have 2-3 dozen left.

It's a Brussel sprout week.

I do mine pretty easy. I steam them in butter sauce until cooked through, drain well, add a thick Roquefort cheese dressing(Bob's)....stir....salt and pepper to taste. They go down real easy!!

I do them in a frying pan with olive oil, kielbasa, garlic, salt and pepper. Just before they finish, I put in some balsamic vinegar.

Christmas dinner was lamb, orange glazed salmon, roasted potatoes, roasted carrots, peas and onions, and mushroom gravy.

We were joined by Mr. And Mrs. V-Tail for a truly lovely day.

Merry Christmas friends!

Smoked plate beef ribs, Costco mac and cheese.
Burp...

Son brined a 20lb turkey with his special recipe and then smoked it on the Traeger.

Given he worked Christmas Eve and didn't get home until after 3am and then lit off the Traeger at 6:30am, this was a labor of love. His significant other prepped all the traditional side dishes. And a feast was had by all!

No longer is dark meat sought as being juicier than white on a turkey. Both are exceptionally juicy and tasty when smoked. Just flat out delectable!

quote:

Originally posted by ArtieS:

Christmas dinner was lamb, orange glazed salmon, roasted potatoes, roasted carrots, peas and onions, and mushroom gravy.

Mrs. V-Tail and I can attest to the fact that the tastiness (is that a word?) of the dinner was matched by the fine company. A big thank you to Artie and his lovely lady.

quote:

Originally posted by ArtieS:
orange glazed salmon,

That sounds delicious! I'd like to know more about that. Share a recipe?

quote:

Originally posted by ArtieS:
We were joined by Mr. And Mrs. V-Tail for a truly lovely day.

Christmas bonus!

Honey Glazed Salmon with Orange and Ginger


Ingredients •

2 pound salmon fillet
1/2 cup honey
2 oranges - 1 for zest and juice and 1 for slicing
1 tablespoon fresh grated ginger or 1 1/2 teaspoons ground
1 tablespoon fresh grated orange zest 1 orange worth
2 cloves garlic grated
2 tablespoons fresh orange juice
Salt and pepper

Instructions
1. Preheat oven to 400 degrees.
2. Lay thin slices of orange in bottom of pan.
3. Rinse and pat dry the salmon fillet and lay on top of orange slices.
4. Liberally salt and pepper entire fillet.
5. Combine honey, grated ginger, grated garlic, orange zest and orange juice in a small bowl.
6. Pour over salmon fillet.
7.Bake for about 15-20 minutes or until salmon flakes easily with a fork and reaches 145 degrees.

If desired place under broiler for 1-2 minutes to additional carmalize.

I over do the orange zest and juice to make it more wet and tender.

I also skin the salmon, so the oranges Pentwater better

Thank you, Artie!

quote:

Honey Glazed Salmon with Orange and Ginger

Indeed! Sounds fantastic!

Prime Rib roast, baked potato, and green bean casserole, with Blue Bell ice cream for dessert.

I made a beef Wellington. I cut the best part out of a whole tenderloin. Coleman’s mustard, shiitake and chestnut, prosciutto, and puff pastry.

Damn, it was pretty spectacular.