New Years Dinner

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falvegas
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New Years Dinner

Post by falvegas » Sat Dec 27, 2008 3:53 pm

So as I contemplate getting out of this Winter Wonderland in New Hampshire, we spent the night planning for New years Eve Dinner in Las Vegas. Image

New Years Dinner will be back at my house with the Following:
** Appetizers are several Platters of Cheesy, Sweet, Savory pâte à choux (recipes at end)
** Starters: Shrimp Baratin (Shrimp in Butter & Cognac) and Caesar Salad (classic)
** Crusted Prime Rib dinner with Au Jus, and a Horseradish Muslin Sauce
** Yorkshire Pudding, basically Popovers baked in the Prime Rib Au Jus
** Green Mashed Potatoes, creamy mashed Potatoes mixed with Chive/Parsley puree
** Green Beans in Ginger/Lemon Butter (hopefully I can get some Haricot Vert)
** Leeks Au Gratin (by Paul Bocuse)
** Mushrooms Escargot Style
** Dessert will be Crème Brule with Shaved Chocolate, Raspberries in Mascarpone & Cream, and we may make a Chocolate Boston-Cream Pie (Pixie helped me get this recipe)

Shrimp Baratin (Craig Claiborne, NY Times International Cookbook)
A 10 minute First Course you can do at the table, flaming the shrimp at the table if you like.
1/4 Cup Butter, unsalted
2 or 3 Dozen medium Raw Shrimp or 18 Jumbo Shrimp. shelled, deveined
Sea Salt
3 to 4 TBS Shallots, finely minced
Pepper Mill
1 TBS lemon Juice
3 to 3 TBS Cognac, warmed
Chafing Dish
** Melt Butter in Chafing Dish, When hot, add the Shrimp in one layer.
** Sprinkle with Salt and cook Shrimp until Pink on one side
** Turn Shrimp and cook the other side (~4 minutes)
** Sprinkle Shrimp with Shallots, Pepper, and Lemon Juice, Stirring. 1 or 2 more minutes.
** Sprinkle with Warm Cognac and Ignite
** Spoon sauce over and over the Shrimp as the falme burns
Serve immediately on warm plates as a first course

Crusted Roast Prime Rib with a Horseradish Muslin Sauce (by falvegas)
This Rib Roast finishes with a crisp savory crust & garlic flavor
Ingredients
One 7 to 10 Lb Prime Rib or Standing Rib Roast, trimmed. Have the Butcher separate the bones from the roast then re-attach them. If you intend to make a Stock with the Bones, have the Butcher crack them for you, package them loose, and start cooking 2 to 3 hours in advance.
4 Garlic Cloves, sliced into wedges
1 ½ Cups Flour
¼ Cup Hungarian Paprika, plus some for dusting
½ Tsp Garlic Powder, plus some for dusting
1 Tsp Powdered Sugar
1-TBS Thyme, chopped fine, plus some for dusting
2-Tsp Rosemary, chopped fine, plus some for dusting
Sea Salt & fresh Ground Pepper
Olive Oil
20 Oz Rich Beef Stock (if not making your own with the Roast Bones)
Horseradish Muslin Sauce
1 ½ Cups Whipped Cream
¼ Cup Horseradish, prepared
Pre Heat Oven to 400 F Degrees
** Rub: In a bowl sift together the Flour, Paprika, Garlic Powder and Powdered Sugar. Mix in the Thyme, Rosemary, ½ tsp Salt, and 1 TBS pepper.
** Roast: Remove Bones from the Roast, reserve. Dry the Roast well. With a Paring Knife pierce a dozen and a half slits around the roast (about 1 inch deep). Fill the studded slits with the slivers of Garlic.
** Coat Roast thoroughly with the Rub, pressing it in well all over. If not using Bones for Stock, place Rib back on the Bones the way they came. Place Roast, Bone Side Down in Roasting Pan.
** Roast for 30 minutes then reduce oven to 350 F Degrees. Remove when thickest part of the roast is 125 F Deg (Rare), 135 F Deg. (Med Rare), 145 F Deg (Med) (about 1 ¾ to 2 ¼ hours for Med Rare). Roast temperature will rise up to 10 degrees when removed from oven. Cover with foil and let rest 20 to 30 minutes. Strain pan juices through a sieve and add to Stock, season, heat, and serve with roast.
** Stock: If you’re using cracked bones to make stock, see Recipe following (at end). This should be done 2 to 3 hours before cooking roast.
Horseradish Muslin Sauce
** Beat Whipping Cream to soft peaks. Fold in Horseradish and refrigerate or serve right away with Roast.
Yorkshire Pudding
** When Roast is done, remove and increase Oven temp to 450 F degrees. Add Oil to Pan drippings to equal 1/4 Cup. Return to pan. Mix 4 Eggs & 2 Cups Flour in a Bowl. Add 2 Cups Flour and ½ Tsp Salt and beat until smooth. Divide pan drippings into large muffin tins, divide batter in the tins, and bake until Puffy & Golden (~20 to 25 minutes).
**** Serve Roast with Muslin Sauce & Reduced Stock, Yorkshire Pudding, Mashed or Roasted Potatoes, Green Vegetable of choice, and a Caesar Salad.

NOTE: Stock: Place Cracked Bones in a bowl with celery, carrot, and an onion studded with 2 cloves. Coat with Olive Oil lightly and dust with S & P. Place under broiler until sizzling and there’s signs of dark crisp edges on veggies and meat. Place in a pan of Chicken or Beef stock to cover, add a bouquet garni. Simmer 2 to 3 hours (a bubble a second). Strain through a fine sieve, and degrease. Pour through cheese cloth and pour into a pan. Whisk 2 Egg Whites in a Cup of Water and pour into Stock, stir well. Bring to a Boil for 30 seconds, turn off, and strain the Clarified Stock. Place back in pan and reduce to 2/3, or desired density. Season the stock into an Au-Jous or Gravy thickened with traditional ingredients.

Caesar Salad
Prepare Ahead
** 2 Cups Salad Croutons. If making your own, make them ahead and refrigerate. If Store bought, use Garlic or Parmesan Croutons.
** 1 Egg Yolk. Or: Boil 1 Egg, large, to hard cooked. Remove & reserve Yolk. Fresh Egg Yolk is (Optional). Other options are Mayo and coddled eggs. See Note at end
2 Heads Romaine Lettuce, rough outer leaves removed. Separate heart leaves, wash, dry and place between a towel or thick paper towels and refrigerate at least 30 minutes.
** Rub a large Salad Bowl well on inside with 2 or 3 split Garlic Cloves. Discard garlic.
Dressing
3 Garlic Cloves
3 TBS Lemon Juice
3 Anchovy Fillets (optional) You won’t taste raw Anchovy in the dressing
3 TBS Olive Oil
1 TBS Dijon Mustard
½ Tsp Worcestershire Sauce
1 Egg Yolk (or hard cooked egg yolk) See Note at end.
** Blend till smooth in a processor or blender, cover and chill (up to 1 day) I do this by hand
Prepare Salad
¼ Cup Parmesan Cheese, fresh, grated. Can also use parmesan curls.
Fresh ground pepper
** Tear Romaine into salad pieces (about 10 Cups)
** Add Romaine and Croutons to the rubbed Salad Bowl.
** Pour in Dressing and toss lightly to coat.
** Sprinkle with the Parmesan Cheese, toss gently.
** Grate pepper over salad when presented in individual serving plates.

NOTE: I always make more dressing than I need. I often mix the Parmesan Cheese in with the Salad Dressing, making everything in advance. Make your own Garlic Croutons, freeze in Coffee Cans days in advance. I use raw egg yolk but some are squeamish, can use cooked egg yolk or few TBS of Mayo. The Yolk should reach a Temperature of at least 145 F Degrees to be safe. Lemon Kills Many Bacteria, that’s why mayonnaise is safe.

VEGGIES

Chive and Parsley Mashed Potatoes
White mashed potatoes seem boring. These we’ll try these Chive and Parsley-infused ones.
For chive and parsley oil
1 cup chopped fresh chives
3/4 cup chopped fresh flat-leaf parsley
1/2 cup plus 3 tablespoons olive oil
1/4 teaspoon salt
For mashed potatoes
5 lb yellow-fleshed potatoes such as Yukon Gold
1 1/2 cups milk
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1 1/4 teaspoons salt
3/4 teaspoon black pepper
Make oil:
Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
Prepare potatoes:
Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
If desired, serve potatoes drizzled with some of remaining oil.
Notes:
Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using. Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

Green Beans With Ginger Butter (serves 8)
This mix of butter, ginger, and lemon zest is a departure from a plates with heavy fare.
2 lb Haricots Verts or other green beans, trimmed
1 (3-inch-long) piece fresh ginger
3 tablespoons unsalted butter
Finely grated zest from 1/2 lemon
1/2 teaspoon salt
** Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
** Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
** Add beans and cook, stirring, until just heated through, about 2 minutes. Remove

Leeks Au Gratin (optional, still considering)
2 ¼ Lb Leeks (Root removed, top 1/3 removed)
2 ½ Quarts Water
1 ½ TBS Salt
1 TBS Corn Starch & 1 TBS Water
1 Cup Milk, whole
S & P to taste
Nutmeg
2 TBS Butter, for the dish
6 TBS Crème Fraiche, or heavy Cream
1 2/3 Cup Swiss Cheese, grated
1 TBS Butter, softened
Preparation
** Slit Leek down the center. Start 1 inch into the White and draw the knife down the center through the end of the Green. Wash Carefully.
** Cut each Leek in Half separating the White from the Green. Tie the Green together with Kitchen String.
Pre Hear Oven to 450 F Degrees
** Bring Water and Salt to a boil in a Pot. Cook Leeks for 20 minutes until tender
** Drain and remove the string
** Dissolve the Cornstarch in cold water.
** Bring Milk to a boil in Saucepan, and add the Cornstarch stirring constantly. Cook for a minute or two or until it just coats the spoon. Remove from the heat.
** Wisk in the cream, and season with Salt, Pepper, and Nutmeg.
** Butter an oven proof Baking Dish. Place the Leeks in the dish, alternating the white and green.
** Pour the Sauce over the Leeks and sprinkle with the grated Cheese. Dot with the softened Butter.
** Bake for ~25 Minutes until golden brown on top. Serve in the dish

Roasted Mushrooms Escargot-Style
Like Escargots these mushrooms will be with Garlicky/Parsley Butter, and the mushrooms soak it up. Capers add a briny pop to them.
1 lb mushrooms such as Cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.

DESSERT

Raspberries in Cream with Chambord (falvegas)
A very simple desert I made the last minute.
Ingredients
Fresh Raspberries (One 8 Oz package per 3 or 4 people)
Chambord, about 1-TBS per serving (For liqueur substitute use black raspberry syrup, or a syrup such as Monin)
Heavy Cream, good quality (Amount to make the quantity of whipped cream needed)
Mascarpone Cheese (small container)
Sugar (2 TBS/Cup of Heavy Cream)
Vanilla extract (1/2 Tsp/Cup of Heavy Cream)
Semi Sweet Chocolate, good quality, melted, spread into thin sheet, hardened. Or can use shaved chocolate for the topping.
16 Oz Wine Glasse
Preparation
About an Hour before: Mix a few ounces of the Raspberries with 1-TBS Chambord. Drain and reserve any of the Chambord. (Or just brush lightly with a Raspberry Syrup)
** Make Whipped Cream as usual using 1/3 Mascarpone to Heavy Cream, adding the Sugar and Vanilla Extract. Half way through the Whipping, drizzle in a little Chambord until the Whipped Cream reaches a blush color. Refrigerate until ready to use.
To Serve:
** Gently fold Raspberries into the Whipped Cream to the amount desired. Likely a small handful per serving will do.
** Spoon into 16 Oz Wine Glasses, top with a few of the coated Raspberries, drizzle with some Chambord, insert a sheet of the Chocolate (or shave some over the top), and serve immediately. Can add a sprig of fresh mint.

NOTE: Chambord isn’t cheap, and there are no substitutes I have found. Kirsch is a heavy Cherry flavor so one can use the raspberry syrups like Monin or Torani.

Creme Brulee(Falvegas)

I INGREDIENTS [Makes about 6 to 7 ramekins]

* 6-Egg Yolks (reserve egg whites for baking, omelets etc.)
* 3-Cups Heavy Cream
* 6 to 7-Heaping Tbs. Sugar (granulated white)
* 1-Vanilla Bean (or 2-1/4 tsp. Vanilla Extract)
* 2-Pinches Salt
* 1/3-Cup Light Brown Sugar (sifted) [see note ** at end of Recipe]
* 5 to 6-Cups Ice Cubes

II EQUIPMENT
* Double Boiler
* Saucepan and Mixing Bowl (if not using double boiler). Use steel bowl, sized to sit on the pan rim, and bottom of bowl to be above boiling water level in pan.
* Whisk or electric mixer with whisk attachment
* 1-Mixing Bowl (2 bowls if not using a double boiler)
* 5-6 Ramekins (about 6-ounce size, must be oven-proof)
* Oven-proof dish or pan (at least 12 13 inch wide by 9-10 inch deep by 2-3 inch deep)

III COOKING CREME
A. Heat oven to 275 DEG F. Make room for Ramekins in refrigerator (FRIG).
B. Place Cream in Double Boiler or Mixing Bowl, and heat, stirring frequently (do not let the cream boil). Bottom of Mix Bowl shouldn’t touch boiling water.
C. If Vanilla Extract is used, go to step (D). Slit the Vanilla Bean lengthwise, spread open. Add to hot cream. Heat in the cream for 20 to 30 minutes or until the full vanilla flavor releases into the cream. Lightly scrape bean-pulp into cream, and discard the shell. Mix well.
D. Add Sugar to Cream and stir until well dissolved (2-3 minutes)
E. Whisk Egg Yolks until they’re light and smooth. Add Vanilla Extract, if not using Vanilla Bean in step C, and add Salt. Mix well.
F. Pour Hot Cream into Egg Mixture very, very slowly so as not to cook the egg yolks. Stir mixture briskly, constantly while pouring.
G. Pour finished Creme mixture into Ramekins. The Ramekins should be filled to about 1/4 inch from the top, making room for the topping of brown sugar added in a later step, after cooking and cooling.
H. Place Ramekins, evenly spaced, into Ovenproof Baking Dish or Pan. Pour in one (1) inch boiling water. Place on lower rack in oven.

I. Bake 50 to 60 minutes or until set (Insert a toothpick or Tie Wrap into the Creme...should come out clean). Be attentive so the Creme doesn’t overcook.
NOTE: If Oven burners are too close to Ramekins, dome Aluminum Foil over Baking Dish, without touching the Ramekins.
J. Once the Crème is cooked set Ramekins in cold water until they can be handled. Or, pour cold water into the pan they were baked in.
K. Cover the Ramekins with plastic, and chill in FRIG at least a few hours.

IV FINISHING THE CRÈME BRULEE
A. Take Ramekins from FRIG. Sprinkle tops of Crème uniformly with 1/8-inch Brown Sugar. Pat sugar with fingers so it’s moderately firm and uniformly covers the top of the Crème to the sides of the Ramekins.
B. Place ramekins in Ovenproof Pan, and surround with Ice Cubes. Add one (1) inch cold water. Ice keeps Crème from cooking again while the sugar is being caramelized in the broiler. Or can use K Torch (See note at end of recipe)
C. Place under broiler with top of ramekins 2 to 3 inches from upper broil element. Cook 5 to 10 minutes, until the sugar melts and is bubbly.
D. Remove pan from broiler, and place Ramekins in cold water for a few minutes, making sure not to get the contents wet.
E. Cover Ramekins with wrap, and return to the refrigerator until chilled, ready to serve.

SERVING THE CRÈME: Serve the Crème chilled. Crack the sugar caramel by
tapping lightly with a spoon.

NOTES:
* If a kitchen torch is available eliminate the broiler, and the ice bath in Step IV.
** Can make a few of the Crème’s without the caramelized Brown Sugar (Leave
Plain) After about 24 hours, the caramelized sugar will start to liquefy. To Plain
Crème’s you can add fresh fruit, Strawberries or Raspberries (with or without a bit of
fruit syrup). You can also add Shaved Chocolate.


APPETIZERS
Three Platters of different pâte à choux with Cheese, Savory, and Cream fillings (recipes previous in here)

Gougeres (Gruyere Cheese Puffs)
INGREDIENTS:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
** pâte à choux: In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon (It begins to leave a thin film on the bottom of the saucepan). Transfer to a bowl. With an electric mixer on medium speed, release some of the steam, and continue to mix. Slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
** Stir Gruyère into pâte à choux.
** Lightly grease 2 baking sheets or line with parchment paper. Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
** Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
Note: Gougères keep chilled in zip-top plastic bags for 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
Serve warm

FILLINGS FOR Pate à Choux

SWEET

Coffee Pastry Cream (from Pixie)
Instant espresso powder 1 TBS
Boiling water, 1 TBS
** Dissolve espresso powder in water. Whisk into pastry cream at the time you whisk in the butter and vanilla. (Adapted from Nick Malgieri, Perfect Pastry, Macmillan, NY, 1989)

SAVORY

Mushrooms, Cream and Sherry Mix
1 Cup Mushrooms (of choice), chopped very coarse
1 ½ TBS Walnut Oil or oil of choice
3/4 Cup Heavy Cream
¼ Cup Sherry
1 Sprig Thyme, fresh, chopped
S & P to taste
* Sauté Mushrooms Cream and Sherry until reduced and mushrooms are done.
* Stir in Thyme S & P and cook until tastes are integrated.
* Fill in finished pâte à choux’s that have been sliced horizontally in the center but not all the way through.

Smoked Salmon & Cream Cheese with Chive
1 part Smoked Salmon (diced small)
2 to 3 parts Cream Cheese
Chives, chopped (to taste)
* Bend all together and fill in finished pâte à choux’s that have been sliced horizontally in the center but not all the way

May make some with Prosciutto w/Arugula & Ricotta

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Pixie
!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Posts: 4598
Joined: Tue Jul 29, 2008 1:56 pm

Re: New Years Dinner

Post by Pixie » Sat Dec 27, 2008 4:19 pm

:wave: :wave: :wave: Falvegas!!!!!!!!!!

Oh, even as full as I am (I haven't been able to think, talk, read, or imagine more food), this sounds like a fantastic menu!!!!!!!!!!!!!!!

If you make that Boston Creme Pie I'll want to hear all about it!!!!!!!!!!! It certainly photographs well!!!!!

I just got up from a nap! It's 60 degrees here with rain!!!!!!!!!! Can you believe that!

Because it's so warm I decided to do as much running around as I could this morning! I got my oil changed and filled up my gas tank, I went grocery shopping, I picked up stamps at the post office, and I ran over to Williams-Sonoma to take advantage of the "After Christmas Sale."

Yesterday I stopped at Wal-Mart and picked up windshield wiper fluid for my car so I could fill that up today while the weather is freakishly warm! It's not going to last we are expected to drop 35 degrees overnight! :shock: :mad: :? :headscratch: :shock: :mad: :? :headscratch:

It sounds like you're having a wonderful time! Did you and your sisters decide on the menu or is this your treat??????

:cheer: :wave: :cheer: :highfive:

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ConsrvYank1
The DLH specializing in Broken Kneecaps
Posts: 19546
Joined: Sun Oct 29, 2006 4:47 am
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Re: New Years Dinner

Post by ConsrvYank1 » Sat Dec 27, 2008 4:42 pm

falvegas wrote:So as I contemplate getting out of this Winter Wonderland in New Hampshire, we spent the night planning for New years Eve Dinner in Las Vegas. Image

New Years Dinner will be back at my house with the Following:
** Appetizers are several Platters of Cheesy, Sweet, Savory pâte à choux (recipes at end)
** Starters: Shrimp Baratin (Shrimp in Butter & Cognac) and Caesar Salad (classic)
** Crusted Prime Rib dinner with Au Jus, and a Horseradish Muslin Sauce
** Yorkshire Pudding, basically Popovers baked in the Prime Rib Au Jus
** Green Mashed Potatoes, creamy mashed Potatoes mixed with Chive/Parsley puree
** Green Beans in Ginger/Lemon Butter (hopefully I can get some Haricot Vert)
** Leeks Au Gratin (by Paul Bocuse)
** Mushrooms Escargot Style
** Dessert will be Crème Brule with Shaved Chocolate, Raspberries in Mascarpone & Cream, and we may make a Chocolate Boston-Cream Pie (Pixie helped me get this recipe)

Shrimp Baratin (Craig Claiborne, NY Times International Cookbook)
A 10 minute First Course you can do at the table, flaming the shrimp at the table if you like.
1/4 Cup Butter, unsalted
2 or 3 Dozen medium Raw Shrimp or 18 Jumbo Shrimp. shelled, deveined
Sea Salt
3 to 4 TBS Shallots, finely minced
Pepper Mill
1 TBS lemon Juice
3 to 3 TBS Cognac, warmed
Chafing Dish
** Melt Butter in Chafing Dish, When hot, add the Shrimp in one layer.
** Sprinkle with Salt and cook Shrimp until Pink on one side
** Turn Shrimp and cook the other side (~4 minutes)
** Sprinkle Shrimp with Shallots, Pepper, and Lemon Juice, Stirring. 1 or 2 more minutes.
** Sprinkle with Warm Cognac and Ignite
** Spoon sauce over and over the Shrimp as the falme burns
Serve immediately on warm plates as a first course

Crusted Roast Prime Rib with a Horseradish Muslin Sauce (by falvegas)
This Rib Roast finishes with a crisp savory crust & garlic flavor
Ingredients
One 7 to 10 Lb Prime Rib or Standing Rib Roast, trimmed. Have the Butcher separate the bones from the roast then re-attach them. If you intend to make a Stock with the Bones, have the Butcher crack them for you, package them loose, and start cooking 2 to 3 hours in advance.
4 Garlic Cloves, sliced into wedges
1 ½ Cups Flour
¼ Cup Hungarian Paprika, plus some for dusting
½ Tsp Garlic Powder, plus some for dusting
1 Tsp Powdered Sugar
1-TBS Thyme, chopped fine, plus some for dusting
2-Tsp Rosemary, chopped fine, plus some for dusting
Sea Salt & fresh Ground Pepper
Olive Oil
20 Oz Rich Beef Stock (if not making your own with the Roast Bones)
Horseradish Muslin Sauce
1 ½ Cups Whipped Cream
¼ Cup Horseradish, prepared
Pre Heat Oven to 400 F Degrees
** Rub: In a bowl sift together the Flour, Paprika, Garlic Powder and Powdered Sugar. Mix in the Thyme, Rosemary, ½ tsp Salt, and 1 TBS pepper.
** Roast: Remove Bones from the Roast, reserve. Dry the Roast well. With a Paring Knife pierce a dozen and a half slits around the roast (about 1 inch deep). Fill the studded slits with the slivers of Garlic.
** Coat Roast thoroughly with the Rub, pressing it in well all over. If not using Bones for Stock, place Rib back on the Bones the way they came. Place Roast, Bone Side Down in Roasting Pan.
** Roast for 30 minutes then reduce oven to 350 F Degrees. Remove when thickest part of the roast is 125 F Deg (Rare), 135 F Deg. (Med Rare), 145 F Deg (Med) (about 1 ¾ to 2 ¼ hours for Med Rare). Roast temperature will rise up to 10 degrees when removed from oven. Cover with foil and let rest 20 to 30 minutes. Strain pan juices through a sieve and add to Stock, season, heat, and serve with roast.
** Stock: If you’re using cracked bones to make stock, see Recipe following (at end). This should be done 2 to 3 hours before cooking roast.
Horseradish Muslin Sauce
** Beat Whipping Cream to soft peaks. Fold in Horseradish and refrigerate or serve right away with Roast.
Yorkshire Pudding
** When Roast is done, remove and increase Oven temp to 450 F degrees. Add Oil to Pan drippings to equal 1/4 Cup. Return to pan. Mix 4 Eggs & 2 Cups Flour in a Bowl. Add 2 Cups Flour and ½ Tsp Salt and beat until smooth. Divide pan drippings into large muffin tins, divide batter in the tins, and bake until Puffy & Golden (~20 to 25 minutes).
**** Serve Roast with Muslin Sauce & Reduced Stock, Yorkshire Pudding, Mashed or Roasted Potatoes, Green Vegetable of choice, and a Caesar Salad.

NOTE: Stock: Place Cracked Bones in a bowl with celery, carrot, and an onion studded with 2 cloves. Coat with Olive Oil lightly and dust with S & P. Place under broiler until sizzling and there’s signs of dark crisp edges on veggies and meat. Place in a pan of Chicken or Beef stock to cover, add a bouquet garni. Simmer 2 to 3 hours (a bubble a second). Strain through a fine sieve, and degrease. Pour through cheese cloth and pour into a pan. Whisk 2 Egg Whites in a Cup of Water and pour into Stock, stir well. Bring to a Boil for 30 seconds, turn off, and strain the Clarified Stock. Place back in pan and reduce to 2/3, or desired density. Season the stock into an Au-Jous or Gravy thickened with traditional ingredients.

Caesar Salad
Prepare Ahead
** 2 Cups Salad Croutons. If making your own, make them ahead and refrigerate. If Store bought, use Garlic or Parmesan Croutons.
** 1 Egg Yolk. Or: Boil 1 Egg, large, to hard cooked. Remove & reserve Yolk. Fresh Egg Yolk is (Optional). Other options are Mayo and coddled eggs. See Note at end
2 Heads Romaine Lettuce, rough outer leaves removed. Separate heart leaves, wash, dry and place between a towel or thick paper towels and refrigerate at least 30 minutes.
** Rub a large Salad Bowl well on inside with 2 or 3 split Garlic Cloves. Discard garlic.
Dressing
3 Garlic Cloves
3 TBS Lemon Juice
3 Anchovy Fillets (optional) You won’t taste raw Anchovy in the dressing
3 TBS Olive Oil
1 TBS Dijon Mustard
½ Tsp Worcestershire Sauce
1 Egg Yolk (or hard cooked egg yolk) See Note at end.
** Blend till smooth in a processor or blender, cover and chill (up to 1 day) I do this by hand
Prepare Salad
¼ Cup Parmesan Cheese, fresh, grated. Can also use parmesan curls.
Fresh ground pepper
** Tear Romaine into salad pieces (about 10 Cups)
** Add Romaine and Croutons to the rubbed Salad Bowl.
** Pour in Dressing and toss lightly to coat.
** Sprinkle with the Parmesan Cheese, toss gently.
** Grate pepper over salad when presented in individual serving plates.

NOTE: I always make more dressing than I need. I often mix the Parmesan Cheese in with the Salad Dressing, making everything in advance. Make your own Garlic Croutons, freeze in Coffee Cans days in advance. I use raw egg yolk but some are squeamish, can use cooked egg yolk or few TBS of Mayo. The Yolk should reach a Temperature of at least 145 F Degrees to be safe. Lemon Kills Many Bacteria, that’s why mayonnaise is safe.

VEGGIES

Chive and Parsley Mashed Potatoes
White mashed potatoes seem boring. These we’ll try these Chive and Parsley-infused ones.
For chive and parsley oil
1 cup chopped fresh chives
3/4 cup chopped fresh flat-leaf parsley
1/2 cup plus 3 tablespoons olive oil
1/4 teaspoon salt
For mashed potatoes
5 lb yellow-fleshed potatoes such as Yukon Gold
1 1/2 cups milk
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1 1/4 teaspoons salt
3/4 teaspoon black pepper
Make oil:
Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.
Prepare potatoes:
Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.
Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons herb oil.
If desired, serve potatoes drizzled with some of remaining oil.
Notes:
Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using. Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

Green Beans With Ginger Butter (serves 8)
This mix of butter, ginger, and lemon zest is a departure from a plates with heavy fare.
2 lb Haricots Verts or other green beans, trimmed
1 (3-inch-long) piece fresh ginger
3 tablespoons unsalted butter
Finely grated zest from 1/2 lemon
1/2 teaspoon salt
** Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
** Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
** Add beans and cook, stirring, until just heated through, about 2 minutes. Remove

Leeks Au Gratin (optional, still considering)
2 ¼ Lb Leeks (Root removed, top 1/3 removed)
2 ½ Quarts Water
1 ½ TBS Salt
1 TBS Corn Starch & 1 TBS Water
1 Cup Milk, whole
S & P to taste
Nutmeg
2 TBS Butter, for the dish
6 TBS Crème Fraiche, or heavy Cream
1 2/3 Cup Swiss Cheese, grated
1 TBS Butter, softened
Preparation
** Slit Leek down the center. Start 1 inch into the White and draw the knife down the center through the end of the Green. Wash Carefully.
** Cut each Leek in Half separating the White from the Green. Tie the Green together with Kitchen String.
Pre Hear Oven to 450 F Degrees
** Bring Water and Salt to a boil in a Pot. Cook Leeks for 20 minutes until tender
** Drain and remove the string
** Dissolve the Cornstarch in cold water.
** Bring Milk to a boil in Saucepan, and add the Cornstarch stirring constantly. Cook for a minute or two or until it just coats the spoon. Remove from the heat.
** Wisk in the cream, and season with Salt, Pepper, and Nutmeg.
** Butter an oven proof Baking Dish. Place the Leeks in the dish, alternating the white and green.
** Pour the Sauce over the Leeks and sprinkle with the grated Cheese. Dot with the softened Butter.
** Bake for ~25 Minutes until golden brown on top. Serve in the dish

Roasted Mushrooms Escargot-Style
Like Escargots these mushrooms will be with Garlicky/Parsley Butter, and the mushrooms soak it up. Capers add a briny pop to them.
1 lb mushrooms such as Cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.

DESSERT

Raspberries in Cream with Chambord (falvegas)
A very simple desert I made the last minute.
Ingredients
Fresh Raspberries (One 8 Oz package per 3 or 4 people)
Chambord, about 1-TBS per serving (For liqueur substitute use black raspberry syrup, or a syrup such as Monin)
Heavy Cream, good quality (Amount to make the quantity of whipped cream needed)
Mascarpone Cheese (small container)
Sugar (2 TBS/Cup of Heavy Cream)
Vanilla extract (1/2 Tsp/Cup of Heavy Cream)
Semi Sweet Chocolate, good quality, melted, spread into thin sheet, hardened. Or can use shaved chocolate for the topping.
16 Oz Wine Glasse
Preparation
About an Hour before: Mix a few ounces of the Raspberries with 1-TBS Chambord. Drain and reserve any of the Chambord. (Or just brush lightly with a Raspberry Syrup)
** Make Whipped Cream as usual using 1/3 Mascarpone to Heavy Cream, adding the Sugar and Vanilla Extract. Half way through the Whipping, drizzle in a little Chambord until the Whipped Cream reaches a blush color. Refrigerate until ready to use.
To Serve:
** Gently fold Raspberries into the Whipped Cream to the amount desired. Likely a small handful per serving will do.
** Spoon into 16 Oz Wine Glasses, top with a few of the coated Raspberries, drizzle with some Chambord, insert a sheet of the Chocolate (or shave some over the top), and serve immediately. Can add a sprig of fresh mint.

NOTE: Chambord isn’t cheap, and there are no substitutes I have found. Kirsch is a heavy Cherry flavor so one can use the raspberry syrups like Monin or Torani.

Creme Brulee(Falvegas)

I INGREDIENTS [Makes about 6 to 7 ramekins]

* 6-Egg Yolks (reserve egg whites for baking, omelets etc.)
* 3-Cups Heavy Cream
* 6 to 7-Heaping Tbs. Sugar (granulated white)
* 1-Vanilla Bean (or 2-1/4 tsp. Vanilla Extract)
* 2-Pinches Salt
* 1/3-Cup Light Brown Sugar (sifted) [see note ** at end of Recipe]
* 5 to 6-Cups Ice Cubes

II EQUIPMENT
* Double Boiler
* Saucepan and Mixing Bowl (if not using double boiler). Use steel bowl, sized to sit on the pan rim, and bottom of bowl to be above boiling water level in pan.
* Whisk or electric mixer with whisk attachment
* 1-Mixing Bowl (2 bowls if not using a double boiler)
* 5-6 Ramekins (about 6-ounce size, must be oven-proof)
* Oven-proof dish or pan (at least 12 13 inch wide by 9-10 inch deep by 2-3 inch deep)

III COOKING CREME
A. Heat oven to 275 DEG F. Make room for Ramekins in refrigerator (FRIG).
B. Place Cream in Double Boiler or Mixing Bowl, and heat, stirring frequently (do not let the cream boil). Bottom of Mix Bowl shouldn’t touch boiling water.
C. If Vanilla Extract is used, go to step (D). Slit the Vanilla Bean lengthwise, spread open. Add to hot cream. Heat in the cream for 20 to 30 minutes or until the full vanilla flavor releases into the cream. Lightly scrape bean-pulp into cream, and discard the shell. Mix well.
D. Add Sugar to Cream and stir until well dissolved (2-3 minutes)
E. Whisk Egg Yolks until they’re light and smooth. Add Vanilla Extract, if not using Vanilla Bean in step C, and add Salt. Mix well.
F. Pour Hot Cream into Egg Mixture very, very slowly so as not to cook the egg yolks. Stir mixture briskly, constantly while pouring.
G. Pour finished Creme mixture into Ramekins. The Ramekins should be filled to about 1/4 inch from the top, making room for the topping of brown sugar added in a later step, after cooking and cooling.
H. Place Ramekins, evenly spaced, into Ovenproof Baking Dish or Pan. Pour in one (1) inch boiling water. Place on lower rack in oven.

I. Bake 50 to 60 minutes or until set (Insert a toothpick or Tie Wrap into the Creme...should come out clean). Be attentive so the Creme doesn’t overcook.
NOTE: If Oven burners are too close to Ramekins, dome Aluminum Foil over Baking Dish, without touching the Ramekins.
J. Once the Crème is cooked set Ramekins in cold water until they can be handled. Or, pour cold water into the pan they were baked in.
K. Cover the Ramekins with plastic, and chill in FRIG at least a few hours.

IV FINISHING THE CRÈME BRULEE
A. Take Ramekins from FRIG. Sprinkle tops of Crème uniformly with 1/8-inch Brown Sugar. Pat sugar with fingers so it’s moderately firm and uniformly covers the top of the Crème to the sides of the Ramekins.
B. Place ramekins in Ovenproof Pan, and surround with Ice Cubes. Add one (1) inch cold water. Ice keeps Crème from cooking again while the sugar is being caramelized in the broiler. Or can use K Torch (See note at end of recipe)
C. Place under broiler with top of ramekins 2 to 3 inches from upper broil element. Cook 5 to 10 minutes, until the sugar melts and is bubbly.
D. Remove pan from broiler, and place Ramekins in cold water for a few minutes, making sure not to get the contents wet.
E. Cover Ramekins with wrap, and return to the refrigerator until chilled, ready to serve.

SERVING THE CRÈME: Serve the Crème chilled. Crack the sugar caramel by
tapping lightly with a spoon.

NOTES:
* If a kitchen torch is available eliminate the broiler, and the ice bath in Step IV.
** Can make a few of the Crème’s without the caramelized Brown Sugar (Leave
Plain) After about 24 hours, the caramelized sugar will start to liquefy. To Plain
Crème’s you can add fresh fruit, Strawberries or Raspberries (with or without a bit of
fruit syrup). You can also add Shaved Chocolate.


APPETIZERS
Three Platters of different pâte à choux with Cheese, Savory, and Cream fillings (recipes previous in here)

Gougeres (Gruyere Cheese Puffs)
INGREDIENTS:
1 cup cold water (250 mL)
1/2 cup unsalted butter, cut into small pieces (125 mL)
1/2 tsp salt (2 mL)
1 cup all-purpose flour (250 mL)
4 x to 5 large eggs
1/2 cup coarsely grated Gruyere cheese (375 mL)
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
** pâte à choux: In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan. Cook mixture over medium heat to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon (It begins to leave a thin film on the bottom of the saucepan). Transfer to a bowl. With an electric mixer on medium speed, release some of the steam, and continue to mix. Slowly add eggs 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter, a little at a time, beating on high speed, until batter is desired consistency.
** Stir Gruyère into pâte à choux.
** Lightly grease 2 baking sheets or line with parchment paper. Drop level tablespoons of batter onto prepared sheets about 1 inch apart on baking sheets.
** Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking, 30 minutes, or until puffed, golden and crisp.
Note: Gougères keep chilled in zip-top plastic bags for 2 days or frozen 1 week. Reheat gougères, uncovered, in a preheated 350 degrees F (180 degrees C) oven 10 minutes if chilled or 15 minutes if frozen.
Serve warm

FILLINGS FOR Pate à Choux

SWEET

Coffee Pastry Cream (from Pixie)
Instant espresso powder 1 TBS
Boiling water, 1 TBS
** Dissolve espresso powder in water. Whisk into pastry cream at the time you whisk in the butter and vanilla. (Adapted from Nick Malgieri, Perfect Pastry, Macmillan, NY, 1989)

SAVORY

Mushrooms, Cream and Sherry Mix
1 Cup Mushrooms (of choice), chopped very coarse
1 ½ TBS Walnut Oil or oil of choice
3/4 Cup Heavy Cream
¼ Cup Sherry
1 Sprig Thyme, fresh, chopped
S & P to taste
* Sauté Mushrooms Cream and Sherry until reduced and mushrooms are done.
* Stir in Thyme S & P and cook until tastes are integrated.
* Fill in finished pâte à choux’s that have been sliced horizontally in the center but not all the way through.

Smoked Salmon & Cream Cheese with Chive
1 part Smoked Salmon (diced small)
2 to 3 parts Cream Cheese
Chives, chopped (to taste)
* Bend all together and fill in finished pâte à choux’s that have been sliced horizontally in the center but not all the way

May make some with Prosciutto w/Arugula & Ricotta
:faint:

:drool:

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falvegas
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Re: New Years Dinner

Post by falvegas » Sat Dec 27, 2008 5:02 pm

Pixie wrote::wave: :wave: :wave: Falvegas!!!!!!!!!!

Oh, even as full as I am (I haven't been able to think, talk, read, or imagine more food), this sounds like a fantastic menu!!!!!!!!!!!!!!!

If you make that Boston Creme Pie I'll want to hear all about it!!!!!!!!!!! It certainly photographs well!!!!!

I just got up from a nap! It's 60 degrees here with rain!!!!!!!!!! Can you believe that!

Because it's so warm I decided to do as much running around as I could this morning! I got my oil changed and filled up my gas tank, I went grocery shopping, I picked up stamps at the post office, and I ran over to Williams-Sonoma to take advantage of the "After Christmas Sale."

Yesterday I stopped at Wal-Mart and picked up windshield wiper fluid for my car so I could fill that up today while the weather is freakishly warm! It's not going to last we are expected to drop 35 degrees overnight! :shock: :mad: :? :headscratch: :shock: :mad: :? :headscratch:

It sounds like you're having a wonderful time! Did you and your sisters decide on the menu or is this your treat??????

:cheer: :wave: :cheer: :highfive:
We did the menu together, and as usual we share the cost. For New years there's only 7 or 8 of us at my place. The problem is, I must get back a day before they do. The only thing I've ordered so far is the Prime Rib. I have a full day of shopping before they get here. They'll do all the Baking a few days before i.e if they get out. The weather looks OK for Monday.

BTW: I included the Chocolate Boston Cream Pie because we're all hooked on it, obviously, and I thank you for your help with the recipe. We also included your Coffee Pastry Cream for the Appetizers. My sisters need a full day to bake the Pie, and pâte à choux. We eliminated the Scampi for a simpler shrimp recipe in the starters, and replaced the complex potato recipe for the Green Mashed Potaoes which we found interesting but simpler.

BTW: the Quail were just unbelievable, so relaxed, so much fun. It was like cooking in the 17th Century.

I need a rest...but it's fun.

I believe you need a rest also..........

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Pixie
!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Re: New Years Dinner

Post by Pixie » Sat Dec 27, 2008 5:38 pm

Yes, I'm so tired I took a nap today and I never do that! :noparty:

Oh, I would have loved to have been a part of the "Quail" cooking team! The menu sounded wonderful and perfect for a Christmas Dinner!!!!!!! There are days when I'd like to step back to the 17th century... not because I think things would be easier but because I think we had a better sense of ourselves then.

Yes, I understand that you'll need a day before your family arrives to get the shopping out of the way. As it was with your trip there it will be with there trip to you...too difficult to carry anything on the plane!

Yes, I noticed the Coffee Pastry Cream but I think the Prime Rib will be the star!!!!!!!!!!! :)

:wave:

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falvegas
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Re: New Years Dinner

Post by falvegas » Sat Dec 27, 2008 6:23 pm

Pixie wrote:Yes, I'm so tired I took a nap today and I never do that! :noparty:

Oh, I would have loved to have been a part of the "Quail" cooking team! The menu sounded wonderful and perfect for a Christmas Dinner!!!!!!! There are days when I'd like to step back to the 17th century... not because I think things would be easier but because I think we had a better sense of ourselves then.

Yes, I understand that you'll need a day before your family arrives to get the shopping out of the way. As it was with your trip there it will be with there trip to you...too difficult to carry anything on the plane!

Yes, I noticed the Coffee Pastry Cream but I think the Prime Rib will be the star!!!!!!!!!!! :)

:wave:
It is the star. and I'm glad I took care of it before I left. I'm packed, and will be heading South to Orlando, then West to Nevada. Mostly a precautionary route.

This is really for my sisters. They love New Years in Vegas so I do the best I can. Yes, it is a lot of work but it's only once a year, and after all, the harder I work the Luckier I get. We just may have to delay the dinner to New Years Day. What can I tell you, you do what you have to do.

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falvegas
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Re: New Years Dinner

Post by falvegas » Mon Dec 29, 2008 2:54 pm

I don't make Beef Wellington anymore, so expensive and a bit time consuming. But it is an elegant dinner for special occasions. It's not as time consuming as Peking Duck though, once a year maybe, takes 9 hours.

For those interested:
Beef Wellington takes a bit of time to make but the following site has the ‘Recipe’, and ‘Pictures of the Assembly Procedure’. There is an Escarole/Orange Salad, and Potatoes Lyonnaise Recipe to go with it, and a Dark Chocolate Mousse for dessert. http://www.cooksillustrated.com/recipes ... =L8NN4AA00

Image Image

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ConsrvYank1
The DLH specializing in Broken Kneecaps
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Re: New Years Dinner

Post by ConsrvYank1 » Mon Dec 29, 2008 3:43 pm

falvegas wrote:I don't make Beef Wellington anymore, so expensive and a bit time consuming. But it is an elegant dinner for special occasions. It's not as time consuming as Peking Duck though, once a year maybe, takes 9 hours.

For those interested:
Beef Wellington takes a bit of time to make but the following site has the ‘Recipe’, and ‘Pictures of the Assembly Procedure’. There is an Escarole/Orange Salad, and Potatoes Lyonnaise Recipe to go with it, and a Dark Chocolate Mousse for dessert. http://www.cooksillustrated.com/recipes ... =L8NN4AA00

Image Image
I used to make Beef Wellington for company, so that pic looks familar. A while back, I threw out all my recipes I knew I would never use again. Don't print another one for me, as I will never make it. :mrgreen:

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falvegas
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Re: New Years Dinner

Post by falvegas » Mon Dec 29, 2008 4:17 pm

iamlookingup wrote:I think I'm just gonna make chili for New Years. :dunno:
I don't blame you. That's a dish I spent a lot of time perfecting here in the Southwest. My Red Chili takes a full day to make. So I make several gallons and freeze it in quart jars, about three times a year.

Enjoy your New Years.......

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abbi
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Re: New Years Dinner

Post by abbi » Sun Jan 04, 2009 10:51 am

falvegas wrote:
iamlookingup wrote:I think I'm just gonna make chili for New Years. :dunno:
I don't blame you. That's a dish I spent a lot of time perfecting here in the Southwest. My Red Chili takes a full day to make. So I make several gallons and freeze it in quart jars, about three times a year.

Enjoy your New Years.......
Did you post the recipe anywhere?

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falvegas
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Re: New Years Dinner

Post by falvegas » Sun Jan 04, 2009 11:44 am

abbi wrote:
falvegas wrote:
iamlookingup wrote:I think I'm just gonna make chili for New Years. :dunno:
I don't blame you. That's a dish I spent a lot of time perfecting here in the Southwest. My Red Chili takes a full day to make. So I make several gallons and freeze it in quart jars, about three times a year.

Enjoy your New Years.......
Did you post the recipe anywhere?
Hey abbi, how are ya......long time no see.....
I did, abbi. I posted it back on page 2 around Oct 24 to 25
Depends on your preferences. That ones Genuine Chili, no beans, and is based on World Chili Cookoffs. we call it 'a Bowl of Red'.

I've posted several others including:
Chili Verde (Green Chili). That ones real easy, and excellent, made with cubed Pork and Green Chilies
Halftime Chili Thats a shortened and easy version of my original Chili, posted in the Superbowl Recipe post right next to this one.

The others I make but have not posted are:
Chili Blanco (White Chili) A very easy Chili made with chicken and white beans.
Black Bean Chili (Arizona Original) made with Pork and Black Beans, fairly easy to make.
Elk Chili (a Colorado original) is made with Ground Elk, ground because Elk is very lean. Pork and beef can be substituted.

They're all excellent, based on original Southwest and Western recipes. They are not, throw Hamburger in a pan with onions and a package of Chili Mix. They have to be cooked.

Let me know if the others hold any interest.

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