What's for Christmas dinner?

[Steven]

After doing steak, chops or fish in a pan, i remove the protein, and add fingerling potatoes, Brussels sprouts or asparagus in to pick up on the left overs from the protein. A liberal dose of coarse salt and coarsely ground pepper finishes things.

 

[gna]

Tonight...carp. Long story.
Turkey tomorrow.

 

[prfesser]

A simple way to moisten lean turkey is to simply roast it upside down. It's first roasted breast side up to brown the breast for 20 min. Then turn it upside down allowing the juices from the dark meat to gravitate into the white meat. No butter baste under the skin for this method.

Brine first, just a cup of salt, water, ice, in the cooler. Drain and rinse thoroughly to avoid salty gravy. Roast upside down about an hour, flip (that's the hard part), roast til done. I never stuff the turkey, always dressing in a pan.

The neighbors used to have us over for Thanksgiving, along with a dozen or so friends. For almost 10 years they asked "Could you bring the turkey? We'll buy it for you!"

Please do NOT, EVER bring a pre-made pie or cake to a Tgiving/Xmas dinner. Anathema.

Best -- Terry

 

[tim cubbedge]

Baby back ribs tonight. Grilled turkey & rutabaga Christmas Day.

 

[solid_fuel]

Please do NOT, EVER bring a pre-made pie or cake to a Tgiving/Xmas dinner.

Do you prefer them to be baked during the dinner?

 

[PatD]

A little different this year. Lasagna cause my wife decided she wanted to do something different. In the past I think the (adult) childrens favorite has been sauerbraten with potato balls (klose) and either celeriac or beet root salad. Smoked a turkey for thanksgiving, first try, came out very good. Love my smoker. Merry Christmas everyone.

 

[NateB]

^^ Growing up, my Dad always made a lasagna or homemade spaghetti and meatballs on Christmas Eve with a more traditional ham or goose at Grandma's house on Christmad Day.

Tonight, I had a welcome surprise. We were sent home from work early due to 0/0 visibility from freezing fog. No chance to go anywhere, so they shut us down. I made it to my in-laws in time for roast beef with vegetables and apple pie!

 

[Zeus-cat]

After the Brussels are boiled, chuck them...

This is what I would do.

 

[dhbarr]

Tonight we did charcuterie and everybody tried something new. The 7y.o. did not like the Roquefort :-D

 

[Cl(VII)]

Beer mustard grilled pork tenderloin, grilled asparagus and garlic mashed potatoes.

 

[fyrechaser]

Made a big batch of venison chili today. For brunch tomorrow chili-cheese omelets and hash-browns.
For dinner, spiral cut ham, green beans, mashed potatoes, rolls, and various deserts.

 

[AfterBurners]

Santa's Head

 

[MikeyDSlagle]

Tonight...carp. Long story.
Turkey tomorrow.

LOL. Don't know why, but that's funny.

We'll have the usual, turkey, ham, dressing, yams and so on. I've always smoked the turkey and ham but the last few holidays my Dad has cooked them. I'm smoking the ham this year though, and some corn on the cob in the husk. If you've never had it, you are missing out. That is the only way to eat corn!

 

[burkefj]

Rack of lamb, soy glazed bacon wrapped green beans, brown butter and boursin mashed sweet potatos and raisin walnut pie,.

 

[gna]

LOL. Don't know why, but that's funny.

https://www.npr.org/sections/thesal...-dinner-starts-in-the-bathtub?t=1577296049947

 

[Peartree]

Deer steaks with onions and mushrooms, homemade spatzle and gravy, homemade apple sauce, and salad.

 

[solid_fuel]

I always thought they were huge..

This is the meat you get from a goose that was about 10.5 pounds precooked weight. In the white dish are both legs and thighs as well as the wings. The breast are sliced in the next picture to show the meat color

 

[cbrarick]

prime rib, mashed potatoes and crab stuffed mushrooms.
Even got to eat it all before our 4th call of the day (volunteer fire)
Only had to miss the pie - really don't need that anyhow.

 

[Onebadhawk]

View attachment 401751 View attachment 401752

This is the meat you get from a goose that was about 10.5 pounds precooked weight. In the white dish are both legs and thighs as well as the wings. The breast are sliced in the next picture to show the meat color

Wow Andrew,,
I sure did think a goose'd be a lot bigger,
but you're right, that's from the wild geese I see..
And the meat is dark, looks really juicy too,, like the dark meat on any fowl..
I'm a dark meat man myself..
Is the flavor reminiscent of duck ??

Teddy

 

[jpoehlman]

I pulled off my first Rib roast today along with some shrimp skewers and roasted potatoes.

 

[Onebadhawk]

Wow,
On a grill yet..
You guys are killin me..
That's another I still haven't done..
That looks fantastic Jack..

Teddy

 

[AfterBurners]

View attachment 401751 View attachment 401752

This is the meat you get from a goose that was about 10.5 pounds precooked weight. In the white dish are both legs and thighs as well as the wings. The breast are sliced in the next picture to show the meat color

Thats a heart attack waiting to happen -

 

[solid_fuel]

Thats a heart attack waiting to happen -

Quite a delicious heart attack.

 

[rharshberger]

Biggest differences I have found between domesticated vs wild geese is fat layer is thicker on domestic birds, and the meat tends to be more tender (very little excercise vs lots of flying). Its definitely easier to overcook a wild bird. Duck on the other hand seems to have a much milder flavor for a domestic bird vs a wild one, I have yet to find anyone (myself included)who can prepare wild duck in a manner that leaves the meat not tasting something like liver ( without lots of seasonings), domestic duck however I have had roasted and seasoned and it was delicious. One of my favorite ways to prepare wild duck is to brine overnight then cut up and season for fajitas, or to slice and coat with either a shake and bake flavoring or seasoned breaded and fried. Looking forward to getting back into waterfowl hunting next year after a 5 year hiatus.

 

[Yukon@K-9 Rocket Tech]

I spent my Christmas finishing Math homework and debugging issues with my recovery system

 

[Bat-mite]

Chinese tonight.

Fa ra ra ra raaaa, ra ra ra ra!

 

[MALBAR 70]

Fa ra ra ra raaaa, ra ra ra ra!

One of those movie scenes that never fails to make me laugh. And partially the reason why we have Chinese on Christmas.
....I just wish we had a better Chinese restaurant.

 

[PatD]

Another fun movie. "That's fried rice, you plick!"

 

[rcktnut]

Biggest differences I have found between domesticated vs wild geese is fat layer is thicker on domestic birds, and the meat tends to be more tender (very little excercise vs lots of flying). Its definitely easier to overcook a wild bird. Duck on the other hand seems to have a much milder flavor for a domestic bird vs a wild one, I have yet to find anyone (myself included)who can prepare wild duck in a manner that leaves the meat not tasting something like liver ( without lots of seasonings), domestic duck however I have had roasted and seasoned and it was delicious. One of my favorite ways to prepare wild duck is to brine overnight then cut up and season for fajitas, or to slice and coat with either a shake and bake flavoring or seasoned breaded and fried. Looking forward to getting back into waterfowl hunting next year after a 5 year hiatus.

You are right on about the liver taste. I made wild duck once, the dogs enjoyed it, went to Mcducks to replace the fowl tasting ducks for the rest of the family. Wild goose breasts make very good jerky, other than that no thank you for wild birds. I guess with lots of practice a person might be able to make them edible.