What's On The Plates Sunday December 19 - Saturday December 25

I had the rare rib eye again buried in mushrooms and prawns. I was not disappointed.

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QSis said:
My mother put her ingredients through a manual grinder - I think Johnny West may still do that. Or he uses a Kitchen Aid grinder.

I pulse mine a bit in a food processor.

Mark, IMO your diced cubes are too big for ham salad. I'm sure it tasted good, nonetheless.

Lee
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We had the manual but they disappeared. I use a Kitcnen Aid, my wife uses a Cuisinart food processor. .
 

medtran49 said:
Last night's dinner. It was the most tender octopus I've ever had. Also had Mexican rice and refried beans. The tapered cone shape is mexican street corn BTW. Only made it through the 1 tentacle so the big one is leftover. I'm thinking octopus nachos with a green sauce maybe.View attachment 46767
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Karen (or anyone else), is the taste and texture similar to calamari? I like fried calamari rings because they aren't fishy at all. In fact, I'd say no flavor. :)

Lee
 
QSis said:
Karen (or anyone else), is the taste and texture similar to calamari? I like fried calamari rings because they aren't fishy at all. In fact, I'd say no flavor. :)

Lee
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Its a very very mild flavor if fresh and treated properly. If not, yuck, fishy and ammonia-y. Similar texture. It can be chewy and rubber band like calamari if cooked incorrectly, or almost melt in your mouth like butter as this was.
 
Same old….same old……
Big salad with shrimp. I grilled the shrimp on the Cuisinart Griddler - closed for just 1 minute. Perfect! The glaze was more of that Rothschild Hatch Chili and Bacon glaze. You can’t tell in the pics because if the way I skewered them together, but those shrimp are U-10s, so they are really huge! It’s 1/3 pound of shrimp each.

This Noom diet really isn’t so bad. By Xmas morning, I had taken off 37 pounds. My Christmas present to myself.
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SilverSage said:
I meant each serving had 1/3 pound, not each shrimp!
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I did wonder about that! Congrats on the enormous weight loss, Kathy! Still can't believe you could have had that much to lose!

Lovely dinners and tables, all!

Lee
 
Our Christmas Eve dinner was the same as always, except I made potato and wild mushroom pierogis instead of cheese. They were okay, but I may go back to the cheese next year.

Had wild mushroom borscht to start (no photo), then the pierogi and golumpki. Skipped the bread. Had brandied egg nog for dessert later.

Lee

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things being as weird as they are . . .
DD1 tending to husband, who had a stroke after the booster
DD2 doing the inlaws this year
DS - stuck in Texas, no flights....
so we did:
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steelhead
steamed spinach w/ white balsamic & onion
mashed potatoes
pepper sauted mushrooms
and a side of Mumm's . . .
 
Prime rib, horseradish sauce, potato parsnip latkes, mushroom bread pudding and roasted grape tomatoes.

We did the dry brine for just under 24 hours. Cooked at 250 with probe until it hit 120, then rested for about an hour while the bread pudding and tomatoes cooked in the oven, then back under the broiler to get a nice crust.

I meant to dry brine it longer but kept forgetting to take it out of freezer.

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medtran49 said:
Prime rib, horseradish sauce, potato parsnip latkes, mushroom bread pudding and roasted grape tomatoes.

We did the dry brine for just under 24 hours. Cooked at 250 with probe until it hit 120, then rested for about an hour while the bread pudding and tomatoes cooked in the oven, then back under the broiler to get a nice crust.

I meant to dry brine it longer but kept forgetting to take it out of freezer.

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That looks great.
I'd like to know more about the mushroom bread pudding.
 
I wasn’t wow’d with PF Chang’s frozen entrees. They were bland and needed hot sauce but by the time I thought of it, it was to late. I’ll jazz up the leftovers.
 
Christmas brunch - kalamata olives, green olives, candied pecans, dried cherries, prosciutto wrapped melon, blue cheese, brie, smoked Gouda, port wine cheese spread, prosciutto, sopressata, pepperoni, Gouda, sour cherry spread, fig spread, fruit and bread. A glass of Sparkling Apple Cranberry Cider.

Christmas dinner - baked potato (butter, sour cream and chives), eye round roast, steamed baby spinach, Yorkshire pudding and burgundy pan gravy. Sparkling Apple Cranberry Cider and Riunite Lambrusco.

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