Tonight is Prime Rib, yorkshire pudding, bacon wrapped bundles of baby broccoli with bleu cheese crumbles and potato cakes. No beer tonight, probably a few glasses of Cab. Sauv that I’m also making the au jus with.
About to start up the smoker. Doing a brined rack of St Louis ribs and garlic Polish wedding sausage. Accompanied by sautéed spinach, roasted carrots and Yukon gold potatoes.
I will wash it down with some Sam Adams Infinium.
Merry xmas!
We did something different for Christmas Eve this year. After the 5:30 Childrens Mass we ame home and had crab cups, shrimp cocktail, hard sausages, cheese and a couple of cheese balls with crackers. The kids thought it was great.
For Christmas dinner, which we jsut finished, it was very trditional. Turkey w/ stuffing, sweet potatoes, mixed vegies and a salad. I feel like a stuffed pig and the Castle Reisling went down ery well. Now off to hook up the new blue ray palyer and fall asleep for awhile.
Paul
Tryptophan strikes again!
Sorry, What? I just woke up. ;D
I’m not sure what I did but this was the most moist bird I have even made. The only thing I did different was I used my new Big Green Egg remote thermometer.
Paul
Here is a pic of our Christmas Kapustnica.
For the Slovakian Christmas dinner this is usually served as a first coarse. Later would be the fried fish and potato salad.
Here is the Bobalky.
I didnt bother taking pics of the fish.Its just breaded fish with a wad of pickle juice based potato salad with canned carrots and peas. Yuck.
Guess what they serve for New Years dinner? Yep, Kupusnica, fried fish and potato salad. Not gonna have it this year though. We are doing the roast pork and sauerkraut.
Kapustnica looks easy. But what the hell is Bobalky?
You really don’t know? A guy named Robert who drinks way too much. 
Good one!
They are sort of like sticky munchkins.
…and I ask you, what is Christmas without a mouth full of sticky balls?
Our New Years Eve Dinner.
Roast Wild Pork in homemade sauerkraut with perogies.
I know, this is traditionally served on New Years day. But I saved tonight, we are doing Grandpa Capozzolis braised breast of veal with a wild mushroom risotto mantecato.
Collards and black eyed peas - both seasoned with smoked pork and peas will be doused with a helping of chow-chow.
Spoken like a true Southerner!
Probably nothing for dinner. We just finished lunch: black eyed peas/hamhocks, homemade cornbread, and the stars of the show were the Louisiana boudin and chicken sausage my BIL Bill gave me earlier this week in Mobile AL… If I could have found collard greens I didn’t have room to eat any.
Shepard’s Pie. Cubed up half a leg of lamb, threw in some carrots, peas, onions, garlic, thyme, oregano, and mushrooms. Liquid was a little beef stock and a bottle of my Fuzzy Puppy Dry Stout. Topped it off with thyme infused mash potatoes.
I planned on taking a picture however in the oven the broth overwhelmed the potatoes a bit and it ended up not looking up to par. Appearances not withstanding, it was fantastic.
Gumbo
Last night was homemade white bratwurst made with pork and chicken breast, sauerkraut, and fried potatoes washed down with homebrewed kolsch.
Today the wife is browning a big pot roast to cook all day in the oven.
Bigos
Roast and potatoes in the crock pot.
ummm, Bigos! my wife made some bigos for a small New Year’s Eve gathering we had. Bigos is another one of those dishes that are different each time you make it, but always good!
But you’ve got a “house” flavor, right? In other words, in a blind taste test - you could pick out your wife’s Bigos every time. Our cabbage is just about ready. Whole heads fermenting in a big barrel. Looks good, smells good/gross at the same time…