What's everyone having for Christmas dinner?

I’m having a rib roast. A week or so ago I was in my local high-end-expensive-semi-gourmet-not-granola-or-hippy-dippy supermarket owned by Kroger (QFC) and they were having a special on “Certified Angus Beef” rib roasts. I was going to order one but that puts you in the position of taking pot luck and getting one with crummy marbling and here were a bunch vacuum sealed in the case, so I had a look. They all had expiration dates well into January and I found one that has some pretty sick marbling for USDA Choice, so I picked it up even though it weighs 9.5 pounds and I live alone.

At $6.99 per pound I couldn’t pass it up and the plan is to cut it into one roast and two giant steaks, eat roast beef sandwiches for a week after Christmas and freeze the steaks. Here’s a pic of the bad boy. I tried to get a close-up of the marbling but the reflection off the cryovac wouldn’t allow a good pic, so I’ll post one after I’ve butchered the beast, probably Thursday. There’s no chine bone, so that shouldn’t be much of a problem.

That’s one very nice looking piece of rib roast. Well done (you, not the steak)!

I’ll be eating out with family in an Italian restaurant. Not traditional for us, but we didn’t have much choice as we will be travelling. I’ll remember to post photos of our Christmas dishes, too.

We’ll be having Osso Bucco on Saffron Risotto with Barolo.

I’m making a pork loin wrapped in pork belly cooked porchetta-style.

Haven’t decided on the sides, but will probably have Brussels sprouts in some form.

Christmas cookies for dessert.

WE make Stuffed shells-- Four cheese ( Ricotta, Mozzarella, Asiago, Romano, Parsley, Nutmeg ) and Beef ( ground pork,veal and beef, prosciutto,Parmigiana,bread crumbs, onion, garlic, spinach )… with a good sauce.

Pork Crown Roast.

We’re having Christmas dinner with some stinkin’ vegetarian relatives (that are fish eaters), so it will be crabcakes or salmon or somesuch - it’ll be perfectly okay, but not what one thinks of as Christmas dinner.

Because of the way the holidays fall, we’‘ll have our usual New Years Day dinner on NY Eve - pork chops, sauerkraut, hoppin’ john. Making cassoulet for the first time in ages, to have Sunday or Monday.

Cooking my first ever Turkducken on Christmas eve. We’ll see how that goes.

My people eat Chinese food for Christmas. [cheers.gif]

What a coincidence, that’s what we Catholics have on Hanukkah. [cheers.gif] neener

having chinese buffet Christmas eve and a fancy chinese seafood dinner Christmas day.

Xmas eve is at our house and I’m going to do a SV double turkey breast stuffed with the boned out thighs seasoned with sage and thyme. Same as what I did for our pre-thanksgiving dinner at home. Xmas day we will be at my folks house and I get to bring my tools and cook a couple of tenderloins for my Mom. She preps all the sides and I just show up and fire the meat. Wine wise? I’ve got nothing special planned for the turkey but I’m thinking it will be CA PN and for the FM on Xmas I’ve got a 4 or 5L of 1995 Alain Graillot Crozes-Hermitage La Guiraude

+1.

We’re having an open house on Christmas Day/6th Day of Hanukkah for about 60 people. We’re asking guests to bring their favorite appetizer. We’re laying out a ham, cheeses, salamis, etc. and beverages (creating space in the wine cellar); so, I shall most likely be grazing. I haven’t decided yet what I shall prepare to eat for Christmas Eve. . .but I’m getting some ideas from here. I just finished construction of my tandoor; so, I might be attempting something in that. My SO is into whole grains, lots of veggies, fish and chicken. . .I’m changing some of my eating habits. Sigh, but probably better for me.

Raiding the deep freezer to make room for a Flannery order. Goose & morels, with some other sides. Wine will probably be a St. Innocent pinot in the 1998-2002 range.

Christmas Day for us is traditionally a (prime) rib roast…It gives us the opportunity to drink a variety of special red wines. This year, expecting 12 people, I purchased a 19.5 lb roast. flirtysmile Two “regulars” have not yet replied but I am holding out hope that they can make it. Last year we only had 16 pounds neener and there were no leftovers. My poor brother complained of no sandwiches left for his ride back home to Northern California… I guess we can remedy that situation this year! [stirthepothal.gif]

Whatever you are having, I wish all Berserkers and their friends and families the best Holiday season and a healthy 2012. grouphug


Cheers!
Marshall [berserker.gif]

I’ve ordered 4 racks of lamb from this guy named Flannery, Bryan Flannery. That’s the main course for Christmas Day, but I filled in the shipment with a few other morsels for later.

I was in a QFC the other day and saw those cryopak rib roasts and was tempted by the $30-$50 off depending on size, but with the Flannery stuff coming in, I really had no need for more meat protein.

Last year I thought I was one of your people instead of one of the goyim, so I went to a movie and ate Chinese.

We’re doing our big meal on Christmas Eve. 6lb Majinola Wagyu Tenderloin. I believe my wife is going to make some homemade pasta. Not sure what else will appear.

We’re going to my parents and it’s always a rib roast (plus Yorkshire pudding, etc.). My SO and I are the only non-meat eaters so we’ll likely bring some kind of mushroom main course for us, or just live off of sides if we’re lazy. But we’re also bringing some pumpkin hazelnut ravioli for a first course that will be fun. In any case, my dad always breaks out the big guns for Christmas so there’s never a shortage of great wine.