What’s on tap for dinner this Christmas Eve?

MarvB

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What’s the plan for tonight prior to Santa’s arrival?

We’re looking at grilled NY steaks from the ranch next door, topping with whiskey butter and sautéed mushrooms.
-Sides of baked potatoes, asparagus, Brussel sprouts, steak rice, and rolls.
-Finished off with 3 berry cobbler and fresh whipped cream

Anyone else?
 
Halibut olimpia and moose burgers on the grill. Use some homemade cranberry sauce that has been cooked down n thickened for a sauce. BTW highbush cranberries work great. Sweet onion slabs with olive oil n freshly dried home grown herbs on the grill to add some black.. Wrap some sweet potatoes in foil n let them burn black, sweet.
Rhubarb crisp from the rhubard my beautiful wife put up.
That's this week. Next week when our daughter is home we will have a big dinner for our family. Alaskan king crab legs, added to the menue.
Maybe even nibble on my beautiful wifes ear for a little late night snack eh
 
@Gellar @MarvB y’all need to post up that recipe!
I want BHR's and Gellar's seafood lasagna recipe myslef!!

As for the Whiskey Butter if anyone is interested:

2 sticks unsalted butter
2 shallots, soaked overnight in whiskey (Locally sourced spirits lol)
3 teaspoons minced parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire
4 teaspoons whiskey (I use what’s left from the shallot soak)
+ 1 shot for myself (optional?...no, not really)
1/2 teaspoon sea salt
Ground white pepper to taste

Combine butter, shallot, parsley, mustard, Worcestershire, whiskey, salt, and white pepper.
Mix well and drop butter in spoonfuls onto waxed paper.
Roll in plastic and smooth out to form a round log.
Refrigerate until hard and easy to cut, at least 3 hours.
Stores in the refrigerator for up to 1 week, or freeze for up to 3 months.

52AE6550-BC76-46C8-81EB-FDE04D92D675.jpeg
 

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