NYE Dinner?

Assuming you’re cooking at home, what will you be preparing to ring in the new year?

I will be preparing a coffee crusted beef tenderloin a la Robert Del Grande of Cafe" Annie. Serving it up with baked Russet potatoes and roasted brussel sprouts as per request.

Since I’m working until 8pm and will not have the time to prepare appetizers, I think we’ll go retro and pick up some assorted Jeno’s pizza rolls! (except now I think they’re called Totino’s…is nothing sacred anymore?)

Having put together some fairly big meals in the last couple of weeks, I’m going to make it easy on myself for NYE. I’m making a big batch of boeuf bourguignon this afternoon, and will serve it tomorrow night with some warm crusty bread.

I’m keeping it simple as I have folks coming over after dinner for NYE cocktails. Roast chicken with veggies, maybe some stinky cheeses, and lots and lots of Champagne.

Not NYE, but Saturday when Bowden is in town along with P-Rob and maybe The Freak (Wines are a work in progress):

Caviar Service
Apple Wood Smoked Salmon

1985 Krug
Grower Champagne

Artisan Lettuce Salad
Heirloom Tomatoes, Stilton & Benton’s Bacon

2008 Herb Lamb Sauvignon Blanc

Bryan Flannery Pork Rib Cap
Stone Ground Mustard Sauce & Herbs de Provence

Roasted Butternut Squash Puree & Pan Roasted Brussels Sprouts

2006 Pax Syrah Alder Springs The Terraces
2000 E&E “Black Pepper” Shiraz

Bryan Flannery USDA Prime CA Reserve Dry Aged Bone-In Rib-Eye
Bryan Flannery USDA Prime CA Reserve Dry Aged Porterhouse

Duck Fat Roasted Fingerling Potatoes
Cipollini Onions & Whole Garlic Cloves

Roasted Veggies

1997 Ornellaia
1997 Castello dei Rampolla Vigna d’Alceo

Cheese Plate
Epoisses, Purple Haze & 12 Month Aged Manchego

2001 Bernard Morey Chassagne Montrachet 1er Caillerets

Cava Cava Orange Crème Brulee
Vanilla Bean Infused Sugar

We won’t be at home. We’ll be at the Archibald’s for their annual NYE party.

Good call there Bill. [welldone.gif]

I picked the cheeses and Bowden paired it up.

Bill, looks awesome.

Thanks. Hopefully I can pull it off without any issues.

My wife has requested FM with a red wine reduction sauce. I’m going to add that cool looking potato dish in the new Ad Hoc cookbook & some roasted veggies. Wine wise, it’s looks like it is going to be a 2000 Forts de Latour
or something that is from the '99 vintage TBD. Off to a party after dinner and then home with the kids before midnight.

We won’t be as adventuresome as Bill. Maybe play around with the meat grinder and have a proper burger!

Stinky cheeses and bubbly, of course…

That sounds familiar. [wink.gif]

Flannery ribcap + 1983 HB :slight_smile:

We settled on Popeye’s Spicy Fried Chicken and MV Krug…FTW.

Nothing complicated. Osso Bucco from Mario Batali’s Babbo cookbook. 1st time using this recipe from his book. Pretty simple.

Oxyir 5mg [help.gif]
Egly-Ouriet Brut Rose
'05 Switchback Ridge PS
'05 Barroche Pure CDP

Is there anything better? [drinks.gif] [highfive.gif]

Well, it’s taken me until today to get the free time to post the results of our NYE dinner. I was determined to prepare the coffee crusted beef tenderloin that Robert Del Grande makes at Cafe’ Annie in Dallas.

After reviewing the recipe and assessing how much time and energy I had in the day before, I decided to modify the recipe.

The original calls for a wet mop made from ancho and chipotle chilies that are cooked into a sauce with garlic and onions. What I didn’t see was a procedure to sear the beef. You start roasting the meat at high heat, 450F and then drop the oven temp to around 375F. I personally prefer to sear the meat in a pan and then move it into the oven.

I did that Wednesday night, seasoning the tenderloin only with S&P and searing it on all sides. I allowed it to cool and then used a dry rub of ground coffee, ground ancho and chipotle chilies, and minced dehydrated onion.
On NYE Stacey put the roast into the oven as I was coming home from work. Roasted brussel sprouts and baked russet and sweet potatoes were the sides along with a green salad.

My SO won’t eat meat under medium so I pulled this out at 135F and let it rest.

I had the braising liquid from short ribs I made in September handy so I reduced that a bit and used it to dress the tenderloin.

The meat was spot on in temp. The ends of the roast were perfect for Stacey and the middle was just right for moi.

We drank an Henriot Brut Millesime 1996 while I finished dinner and Pichon Longueville 2004 with dinner.

Happy New Year everyone.