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Other than Brewing => All Things Food => Topic started by: bluesman on December 21, 2009, 09:02:53 PM

Title: What's cookin' for the Holidays folks?
Post by: bluesman on December 21, 2009, 09:02:53 PM
Just wondering what special recipes, treats or dishes everyone's planning to serve over the holidays.

I'm not quite sure what I'm going to have yet this holiday season. I'm thinking a smoked Pork Shoulder might be in order. hmmm.  :-\
Title: Re: What's cookin' for the Holidays folks?
Post by: blatz on December 21, 2009, 09:40:41 PM
nuttin special - just the traditional rib roast and all the fixins, a nice napa cabernet to go with it (this is after many pints while playing cornhole during the cooking of the roast).

Title: Re: What's cookin' for the Holidays folks?
Post by: Robert on December 21, 2009, 10:04:33 PM
Gonna dry age a rib roast for 4 days. Never done it before, but gonna give it a whirl. Then a simple salt crust and roast to about rare. Gonna do some whole carrots on the side with a greek seasoning with honey and carmelized onions.
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 21, 2009, 10:07:06 PM
We are doing the traditional Slovakian Christmas (Vianoce)  feast.

We will start with Oplatky with honey.

Then some Lokse and Pagace.

Next coarse Riba.

Slovakian potato salad, (forget what that is called in Slovakian)

Kysla Kapusta Poleyevka.

And of coarse beer. Lots of beer and a little Slivovitsa

A few other things too.

Ill post pics.

Title: Re: What's cookin' for the Holidays folks?
Post by: glitterbug on December 21, 2009, 10:23:59 PM
I'm going to roast my first turkey :)
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 22, 2009, 01:26:40 AM
We are doing the traditional Slovakian Christmas (Vianoce)  feast.
And of coarse beer. Lots of beer and a little Slivovitsa

I got one for you to try... Make a simple syrup - Heat it up good and hot, now dump in the Slivo at about a 50/50 ratio.
Too hot and you start losing alcohol strength. So depends how anal you want to be about temperature.
Now serve up a cup of it, like you would a nice turkish coffee or cup of tea. Drink it while it's hot!

Ziveli!
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 22, 2009, 01:27:59 AM
We are doing the traditional Slovakian Christmas (Vianoce)  feast.
And of coarse beer. Lots of beer and a little Slivovitsa

I got one for you to try... Make a simple syrup - Heat it up good and hot, now dump in the Slivo at about a 50/50 ratio.
Too hot and you start losing alcohol strength. So depends how anal you want to be about temperature.
Now serve up a cup of it, like you would a nice turkish coffee or cup of tea. Drink it while it's hot!

Do you drink a specific brand or is it the bottle with no label?  :-X

Ziveli!
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on December 22, 2009, 02:16:25 AM
Simple bone-in rib roast, taken to medium rare indirect on the grill, with charcoal and hickory.  Probably with a simple rub of salt, pepper, garlic, and herbs.  Roasted potatoes in the oven, maybe some freshly made bread.  And a spot of Australian port.  Not typical dinner pairing, but on Christmas, a good tawny just seems to fit the bill.

I had lost about 5 lbs in the past few weeks, may make up for that in the next couple weeks!  :D
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 22, 2009, 02:35:48 AM

Do you drink a specific brand or is it the bottle with no label?  :-X

Ziveli!


Not sure yet. The in-laws are due to arrive on Wednesday from Slovakia. They will be packing the Slivo. Ill post some pics.

 
Title: Re: What's cookin' for the Holidays folks?
Post by: Thirsty_Monk on December 22, 2009, 07:26:42 PM
We will have sauer kraut soup (kapustnica).
Kids will hate it again I am sure :(
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 23, 2009, 12:08:47 AM
No Bobalky or Oplatky?

Im not so into the kupustnica either. It is like sauerkraut and klobasa with a lot of water added to it. Whats the trick?
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on December 23, 2009, 12:37:12 AM
Totally off topic, but Cap, I found that book you posted about on the "other" forum at my local library, entitled Charcuterie.  Will be perusing it, now that I have a good stock of curing salts and a rather formidably capable cold smoker.

But back on topic, I need to have a Hungarian or otherwise east european meal as an excuse to finally get a bottle of slivovitz...however, Norman poulet vallee d'auge is next on the list of dishes to try that justify an expensive bottle of something (in this case what is probably my favorite spirit, calvados), followed by gravlax and akvavit, so maybe sometime next spring.
Title: Re: What's cookin' for the Holidays folks?
Post by: Thirsty_Monk on December 23, 2009, 01:26:14 AM
No Bobalky or Oplatky?

Im not so into the kupustnica either. It is like sauerkraut and klobasa with a lot of water added to it. Whats the trick?
No oplatky in here.

Actually our capistnica is pretty good and generally people here like it.
I think trick is to make a little rue with cream. I could post a recipe if you like.
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 23, 2009, 01:54:20 AM
That would be awesome to see your recipe.

No cream or sour cream in the wife's recipe.
Title: Re: What's cookin' for the Holidays folks?
Post by: Thirsty_Monk on December 23, 2009, 02:24:50 AM
Issue is I do not have picture service.

So lets try it here:
http://www.homebrewtalk.com/gallery/data/1/medium/IMG_0392.JPG
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 23, 2009, 03:56:55 AM
Totally off topic, but Cap, I found that book you posted about on the "other" forum at my local library, entitled Charcuterie.  Will be perusing it, now that I have a good stock of curing salts and a rather formidably capable cold smoker.

But back on topic, I need to have a Hungarian or otherwise east european meal as an excuse to finally get a bottle of slivovitz...however, Norman poulet vallee d'auge is next on the list of dishes to try that justify an expensive bottle of something (in this case what is probably my favorite spirit, calvados), followed by gravlax and akvavit, so maybe sometime next spring.

That is a good book. There is lots of info on the web too. I havent been practicing charcuterie as much as would like. Its been pretty busy around here. Im usually slow this time of year but not this year. I suppose that in this economy I should consider my self lucky to be busy when so many others are out of work. Now if I could just figure out a way to get people to pay on time or even at all my problems would be over very quickly.  ::)

Well anyways, let me know how your experiments go, I will be waiting to hear. I have been practicing on less expensive cuts of beef, starting with corned beef, Irish style back bacon, and the other smoked items I posted back on the "other" forum, like the wild oar and the venison.

Hungarian food is delicious. Try Chirken Parickash, or goulash first.
Title: Re: What's cookin' for the Holidays folks?
Post by: Thirsty_Monk on December 23, 2009, 04:00:36 AM
Hungarian food is delicious. Try Chirken Parickash, or goulash first.
Yamm.
I agree
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 24, 2009, 10:39:06 PM
The traditional  Slovakian Christmas Eve Dinner.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles001.jpg)

First, Oplatky drizzled with honey. (strange stuff. Think communion wafers with honey on top.)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles007.jpg)

Second, Kapustnica (Sauerkraut and Klobasa soup.)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles005.jpg)

Third, Bobalky. Again strange, Think Oyster crackers made soggy in butter, hot water and poppy seeds

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles002.jpg)

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles010.jpg)

Then the final coarse of fried fresh water fish and potato salad. The fish would traditionally be carp. Carp (IMO) tastes bad and has no meat and lots of bones so we use Talapia, which is related to the carp but tastes much better.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles008.jpg)

Slovakian love this potato salad. You will find it at every holiday, wedding picnic and party table without fail. They cant get enough of it. They practically bathe in it.


Then Finally desert. Nic, you may find this interesting. Im having a Hungarian herbal liquor similar to Bekarovka. This one I had the first time in Hungary. Its flavor is Ok but more importantly it gives a relaxing buzz. Must be the herbs. Good story behind it too. When I had this in Hungary it was called Unicum. here in the US it is called Zwack. Zwack is the family who owns the recipe and production facility.  

http://en.wikipedia.org/wiki/Unicum

http://en.wikipedia.org/wiki/Zwack

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles-1.jpg?t=1261694141)

Bottoms up.

Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 25, 2009, 02:05:55 AM
So your wife doesn't find it weird at all - all the pictures you take of the food before she is allowed to eat?
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 25, 2009, 02:39:56 AM
Yeah she does, who wouldn't.

Usually though I take a few quick shots before I bring it to the table. Ya know while it is still to hot to dig in.

Been doing it for about two or so years now. You should see how many pics of food I have in my photo bucket album.

Have you ever seen the cooking thread over at NB? Lots of good stuff in there.
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 25, 2009, 03:14:55 AM
Usually only end up on NB when someone somewhere else goes OMG you gotta see the thread over on NB. Usually a less than amicable discussion.
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on December 25, 2009, 04:21:03 AM
I have thought about picking up a bottle of zwack many a time.  Haven't yet...again, got some other spirits queueing in front of them (calvados, akvavit, maybe a bottle of ouzo again).  Anyway, looks like a good, and unique feast...not at all the "usual suspects" of the Christmas dinner table, which is nice.

I've got a rib roast I'm semi-dry-aging (actually the dry aging thing is my excuse for holding the beef a week in the refrigerator) and I'll be doing an apparently stereotypical Christmas roast beef tomorrow, although it'll be a first for me, my family always did ham and/or brisket.  Roasted potatoes and a good nip of tawny port should make for a great dinner, perhaps followed with a sleepy respite into a Wodehouse novel.

BTW, the parents were kind enough to give a very generous gift of some triple-clad stainless cookware for Christmas, I'm going to have to prove myself worthy of these mirror-finished beauties.
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 25, 2009, 02:20:48 PM
(http://www.fokusz.info/Image/46-47_szam/unicum2.jpg)

Here is more on the story of the Zwack Family. Sounds like it wouyld make a good movie.

http://en.wikipedia.org/wiki/Zwack_liqueur

Funny that their logo has a swimmer cause the first time I had a couple of these it lowered my inhabitions enough to skinny dip in lake Balaton. I swam out and was very lucky that I was able to swim back in.
Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on December 25, 2009, 07:28:39 PM

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/Doubles-1.jpg?t=1261694141)

Bottoms up.



Very Nice Dinner Capp!

We had some crab bisque, grilled prime rib loin steaks, garlic mashed potatoes, roasted red peppers, roasted Spanish Onion and steamed asparagas. Sorry, no pics.  :-[

I tried an Old Rasputin (Russian Imperial Stout that was exploding with roasted malt goodness. A nice warmer!

Oh and I almost forgot to mention... I made some flatbread too...It's Indian Roti. I cooked it on a cast iron skillet with a dab of oil per Roti.


Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on December 25, 2009, 07:34:40 PM

BTW, the parents were kind enough to give a very generous gift of some triple-clad stainless cookware for Christmas, I'm going to have to prove myself worthy of these mirror-finished beauties.

You better.  ;D

 I can't wait to hear about you cooking adventures with the new cookware.   8)
Title: Re: What's cookin' for the Holidays folks?
Post by: blatz on December 25, 2009, 07:48:19 PM
I tried an Old Rasputin (Russian Imperial Stout that was exploding with roasted malt goodness. A nice warmer!


wow - first run with Raspy?? - that's a tasty one - one of my faves.

About to go start cooking the rib...yum...
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 27, 2009, 11:42:31 PM
So Bluesman, how did the roti turn out?

I haven't had much success yet. I can make parathas and chapatis but so far the roti eludes me.

When I make it-it is pretty decent flat bread. Its just not the large stretchy, resilient stuff I know "Buss-up-shut" Trinidadian  roti to be.

Here is a video of them making it in a Trinidad stand. See how it is almost crepe like. It is yellow to from the turmeric and spices that are added to the dough. http://www.youtube.com/watch?v=f7-wMOYaRls

There is defiantly a trick to the Trini roti that I havent figured out yet.


So what ya guys doin for New Years dinner? I think I may do a crown roast of pork if I can get enough people over. If not just a smaller rib roast. Oh, and sauerkraut too. 
Title: Re: What's cookin' for the Holidays folks?
Post by: blatz on December 28, 2009, 11:09:49 PM
a crown roast of pork if I can get enough people over. 

this.

just haven't decided on sides yet...
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 29, 2009, 01:37:58 AM
Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork.  :o

To rich for my blood.
Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on December 29, 2009, 01:54:38 AM
Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork.  :o

To rich for my blood.

You mean one of these bad boys.

(http://www.horizonfoods.com/hf/products/pork_crown_roast.jpg)

For that price...I'll pass and smoke a shoulder that will be just as good if not better.

The Roti was a first run for me and will be tried again. I use flour, salt, oil and water. I pan cook it on a cast iron skillet over a sprinkle of oil. The key is not to overknead the dough, to roll them as thin as possible and "time and temp". It wasn't bad for my first attempt. Next time I will roll them thinner and start out with a hotter skillet.
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 29, 2009, 02:57:59 AM
Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork.  :o

To rich for my blood.

I can get a beef tenderloin for that money. For a few bucks more I can buy a whole roasted pig!
We usually do lobster tails and pesto pasta. Nothing crazy. But I do have a 1980 bottle of Dom I need to see if it's still good.

-OCD
Title: Re: What's cookin' for the Holidays folks?
Post by: redbeerman on December 29, 2009, 06:18:56 PM
Christmas eve was 16 oz. lobster tails, asparagus, green beans, twice baked potatoes, and Poully-Fuisse for drink.  Christmas was lamb roast, smoked ham, carrot salad, Amish style potato filling, various other vegetable matter, cheesecake, carrot cake and chocolate cream pie.  My birthday was halfshell oystewrs, crabcakes, stuffed oysters, crab imperial, and crab au gratin, twice baked taters (again), coleslaw, broiled scallops, washed down with a couple DFH 60 minute IPAs.  I think I gained 7 pounds. :o
Title: Re: What's cookin' for the Holidays folks?
Post by: blatz on December 30, 2009, 12:34:19 AM
Oh, you have to include sauerkraut. It makes for good luck.

Not sure if I will do the crown roast. I was at the butcher today and he told me that it is $75 for a stuffed, Frenched crown roast of pork.  :o

To rich for my blood.

yeah, we bailed on the pork roast too - its incredibly expensive this year - I was going to make some pork schnitzel last night and switched to chicken cutlets instead 9.49/lb for boneless pork chops vs. 4.00/lb for chix breast  :o

I would be all over the sauerkraut if I were cooking it at my house, but I'm cooking with my M-in-law at her house - my wife's fam is very, very Italian - I think I'm the first non-paisan ever...
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 30, 2009, 01:20:29 AM
Hmm, Italian. Id like to think I know a little bit about this.

You could make Zampone, very traditional Italian New Years fare.  That is stuffed pigs feet. Pigs feet should be much less then the rib roast.

My grandmom did sausage and lentils on New Years. Real good luck with this one as the winds of the new year blow. 

For dessert you should do Struffoli. a pyramid stack of honey balls. MMM...nothing says happy new year like a pile of sticky balls.
Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on December 30, 2009, 01:48:37 AM
Pork and Sauerkraut is the food for the new year in my house!

(http://www.yorkblog.com/onlyyork/porkkraut.jpg)

As has been the case for hundreds of years...What do black-eyed peas, sauerkraut, grapes and noodles have in common?

They're all foods eaten to ring in the new year around the world. Regionally, pork and sauerkraut is the traditional meal prepared to celebrate the first of the year.

And you can get some decent cuts of pork for decent prices these days.  8)
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 30, 2009, 02:08:01 AM
Pork and Sauerkraut is the food for the new year in my house!


And you can get some decent cuts of pork for decent prices these days.  8)

Tell that to blatz!

redbeerman has a good menu, sucks to be in the midwest WRT seafood.
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on December 30, 2009, 01:46:17 PM
yeah, we bailed on the pork roast too - its incredibly expensive this year - I was going to make some pork schnitzel last night and switched to chicken cutlets instead 9.49/lb for boneless pork chops vs. 4.00/lb for chix breast  :o

Hell's bells man!   :o  I make schnitzel out of whole pork loin, which generally goes for $1.99 a lb, or $1.50 on sale!  Likewise $4 a lb is a bit steep for chicken too.  Around here boneless/skinless is a bit over $2 a lb, and whole chickens run from 70c to a dollar a lb.
Title: Re: What's cookin' for the Holidays folks?
Post by: redbeerman on December 30, 2009, 02:59:07 PM
Our traditional New Year's Day meal is a fresh ham (not smoked), mashed taters w/ dark pork gravy made from the ham (stuff of the gods I tell ya) and black-eyed pea salad (blackeyed peas, carrots, red and green peppers, onions, in a sweet/sour vinaigrette.
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 30, 2009, 03:03:15 PM
What, no seafood? I was thinking you lived on a boat or something.  ;)
Title: Re: What's cookin' for the Holidays folks?
Post by: redbeerman on December 30, 2009, 08:37:10 PM
What, no seafood? I was thinking you lived on a boat or something.  ;)

We eat seafood 2 or 3 times a week normally.  I think I've had it everyday since Christmas eve. :P  New Years Day is all about fresh pork and black-eyed peas.  Don't forget to burn your bayberry candle down on New Years Eve. ;D
Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on December 30, 2009, 09:13:18 PM
What, no seafood? I was thinking you lived on a boat or something.  ;)

We eat seafood 2 or 3 times a week normally.  I think I've had it everyday since Christmas eve. :P  New Years Day is all about fresh pork and black-eyed peas.  Don't forget to burn your bayberry candle down on New Years Eve. ;D

What  ???

No Sauerkraut with your fresh pork... :o  That's Blasphemy!  ;D
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 30, 2009, 10:47:59 PM
I don't get you guys and kraut.  ???
Not that there's anything wrong with it, you're just a little overly passionate about your kraut.  :P
Title: Re: What's cookin' for the Holidays folks?
Post by: tygo on December 30, 2009, 11:23:57 PM
Gotta have pork and kraut on New Years Day.  It's good luck for the rest of the year  ;)
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 30, 2009, 11:55:44 PM
Yeah, its kraut time around this house all through the holidays.

I always pack up a crock kupusta for fermenting in the fall to have it done by Christmas. We even drive out to Lancaster to get the giant heads of late season cabbage from the Amish.
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on December 31, 2009, 12:53:33 AM
Tonight I cooked an asian stirfry...lots of veg and rice noodles, with (seperately) a small amount of sliced chicken breast, breaded with panko and fried in rapeseed oil.  Tomorrow we're going to a Brazilian churrascaria for lunch and then leftovers and 4 year old sparkling mead champagne to ring in the new year, and NY Day I'll make some sort of schnitzel, maybe with a jaegerschnitzel sauce and french fries, with a glass or two of slivovitz.  Now that is a well kept secret of the Balkans...it has everything I like in a good eaux de vie (like poires williams or kirschwasser, etc), even though it has a reputation as a harsh east european firewater.  Great stuff!  I got the widely available Maraska brand.  I meant to save it for an outdoor cook of gulyas but right now the firepit is under a foot or so of well packed snow (as is most of the prospective kindling in my yard), so maybe come spring...
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 31, 2009, 02:00:48 AM
Serbs make better slivo.  :P
"Zuta Osa" if you can get it is very smooth(http://www.zutaosa.com/images/ZutaOsa_11.jpg)
"Imperia" can only be beat by homemade.(http://www.superwinewarehouse.com/images/bn/160/111076.jpg)

-OCD
Title: Re: What's cookin' for the Holidays folks?
Post by: redbeerman on December 31, 2009, 12:39:06 PM
What, no seafood? I was thinking you lived on a boat or something.  ;)

We eat seafood 2 or 3 times a week normally.  I think I've had it everyday since Christmas eve. :P  New Years Day is all about fresh pork and black-eyed peas.  Don't forget to burn your bayberry candle down on New Years Eve. ;D

What  ???

No Sauerkraut with your fresh pork... :o  That's Blasphemy!  ;D


It's a southern tradition, at least in our family. ;)
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on December 31, 2009, 06:37:35 PM
Nic, you should see  how socially acceptable drinking slivovitsa over there is. Before breakfast on a Sunday a few shots of slivovitsa. Before work during the week a few shots of Slivovitsa. At lunch a shot or two of Slivovitsa. At least that is how it was the times I was there. Its been a while maybe it has changed.

All over I saw these little narrow bars that didnt really have anywhere to sit. They just had a tap and shots, of just one beer and slivovitsa. The idea I think is to just go in for a quick shot and beer. A lot of people hit them in the morning on the way to work, just like coffee at dunkin doughnuts here.
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on December 31, 2009, 11:59:57 PM
All over I saw these little narrow bars that didn't really have anywhere to sit.


You really shouldn't sit when drinking slivo; how the heck would you know when you've had enough?  :D
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on January 01, 2010, 06:13:31 AM
Actually I was thinking those places should have some where to lay down. Like an opium den does. Then you only have to lift your head every now and again to take a sip.

Happy 2010 everyone. Hope this year is better than the last. Maybe I should have eaten black eye peas or lentils last year.

Found an 8 point rib roast of pork for $2, 50 per pound. Came to like $14 and served six guests nicely. 

It was great too. Just the right amount of fat.

Roast pork with sauerkraut and perogies. 

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/copyofcheckfromCapoozzolimetalworkf.jpg)
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on January 01, 2010, 05:07:20 PM
(http://lh4.ggpht.com/_zgqYdZTOtWA/Sz4qDOvVudI/AAAAAAAAAJs/SHm82lLauNI/s800/Photo-0030.jpg)

I guess I had saurkraut anyway, since everyone insists it's good luck. We used it to give the sour taste because we didn't have pickled cabbage to make the rolls. As I stated earlier, walnuts, leek, onion, and rice make up the filling and then some spices.

It's baked in the stove, covered at first to keep it moist, then the last half hour uncovered to brown the kraut a bit. It's a cell phone pic - could have been better but good enough for you to get the idea.

Happy New Year to all!
-OCD
Title: Re: What's cookin' for the Holidays folks?
Post by: tygo on January 01, 2010, 05:46:00 PM
Happy New Year!

I found a great pork loin roast at the grocery store.  It looked and felt so tender raw that I'm salivating over what it'll taste like after it cooks for a few hours.  It's in there with the kraut, a beer, some salt and pepper, and caraway seeds right now.  Smells great.
Title: Re: What's cookin' for the Holidays folks?
Post by: bluesman on January 01, 2010, 06:14:00 PM
Good eats Folks!

Love the rib roast Capp.

I'll be roasting a Boston Butt today...and the sauerkraut will added to the roast in the Dutch Oven for the last hour of roasting.

I'll try to post some pics later.

Happy New Year to you and yours. 8)
Title: Re: What's cookin' for the Holidays folks?
Post by: nicneufeld on January 01, 2010, 08:59:38 PM
Pork schnitzel and fries tonight (to keep with the east european theme, let's call it bečki šnicl) with a mushroom sauce and some slivovica.

I have a whole pork loin curing in the fridge, I'll be smoking that to be Canadian bacon in a few days, which will then see the blade of my new electric slicer which should be here on Monday...
Title: Re: What's cookin' for the Holidays folks?
Post by: beerocd on January 01, 2010, 11:41:38 PM
Pork schnitzel and fries tonight (to keep with the east european theme, let's call it bečki šnicl) with a mushroom sauce and some slivovica.

I have a whole pork loin curing in the fridge, I'll be smoking that to be Canadian bacon in a few days, which will then see the blade of my new electric slicer which should be here on Monday...

Slicer...nice. Just don't have the cabinet or counter realestate to give up. I'd be slicing up rib-eyes for some killer steak sammiches!
Title: Re: What's cookin' for the Holidays folks?
Post by: brewingbunny on January 09, 2010, 08:12:38 PM
Well they're over now but we had quite the food and drink over the holidays.  This was the first, and probably last, Christmas my husband and I have spent just the two of us so we decided to go all out and really enjoy ourselves.  First course was oysters Rockefeller paired with Samuel Smith's Stout and Imperial Stout.  Then we made lobster tails, shrimp and crab stuffing, Brussels sprouts with bacon and walnuts, and baked yams paired with Stone IPA and Ruination IPA.  For dessert I did the flourless chocolate cake with molten ganache from the Best of American Beer and Food made with Ayinger Ur-Weisse and paired with the same.
Title: Re: What's cookin' for the Holidays folks?
Post by: capozzoli on January 10, 2010, 01:06:59 AM
Wow, I want to come to your house on Xmas. Im sorry to all the Slovakian but man, the Slovakian Christmas dinner sucks! I dont care if I ever have it again.

Ever been to Slovakia?

It seems when you are there all of the dogs are limping. Know why?  Cause when people get home form work they take one look and their dinner and then they kick the dog.

You guys know Im only joking around.........right?