[beerocd]

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. 

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

[redbeerman]

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.

[blatz]

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. 

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 

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...

[capozzoli]

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.

[bluesman]

Pork and Sauerkraut is the food for the new year in my house!



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. 

[beerocd]

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. 

Tell that to blatz!

redbeerman has a good menu, sucks to be in the midwest WRT seafood.

[nicneufeld]

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 

Hell's bells man!     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.

[redbeerman]

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.

[beerocd]

What, no seafood? I was thinking you lived on a boat or something. 

[redbeerman]

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.   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.

[bluesman]

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.   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.

What 

No Sauerkraut with your fresh pork...   That's Blasphemy! 

[beerocd]

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.  

[tygo]

Gotta have pork and kraut on New Years Day.  It's good luck for the rest of the year 

[capozzoli]

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.

[nicneufeld]

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...