What are you planning for Xmas dinner?

Rob Babcock · « **on:** 22 Dec 2011, 10:39 pm »

For me & mine, Xmas means Christmas Eve. I got 20 lobster tails in, and will either do prime rib with them or chateaubriand. What's cooking for all my fellow AC'ers?

Dan Driscoll · « **Reply #1 on:** 23 Dec 2011, 12:28 am »

Lobster, nice.

At our house it will be standing rib roast (aka prime rib), I'm picking it up this evening. I'll coat it with a salt based rub tonight and it will sit in the back of the fridge until Sunday. I'll take it out early Sunday morning and let it come to room temp, then coat it in a horseradish-mustard-pepper-rosemary paste and roast at 225*F until the center is 125*F. Let it rest for 30 minutes and then serve with au jus and horseradish. Side dishes will probably be rosemary-onion roasted new potatoes and sauteed broccolini.

Nick77 · « **Reply #2 on:** 23 Dec 2011, 12:30 am »

Thinking i will put a turkey on the infared rotissiare.

srb · « **Reply #3 on:** 23 Dec 2011, 12:40 am »

Quote from: Nick77 on 23 Dec 2011, 12:30 am

Thinking i will put a turkey on the infared rotissiare.

That must be Italian .....

Putta the turkey on the row-TEES-ee-are-ay.

Steve

SoCalWJS · « **Reply #4 on:** 23 Dec 2011, 01:09 am »

Chateaubriand, homemade French Onion soup, Potatoes (not sure, but probably twice baked), and Caesar salad.

(and there might be some Stags Leap Cab in there someplace

)

Still working on the "Cliff sauce")

Rob Babcock · « **Reply #5 on:** 23 Dec 2011, 02:55 am »

I'm gonna cook up a tail this evening as a "test run"!

I've never cooked a lobster tail sous vide so I want to be sure I have the time & temp right before I cook them for the fam. Since I bought twenty of them I'm planning to save one to add to my next batch of seviche (shrimp, scallops & lobster sounds nice).

lonewolfny42 · « **Reply #6 on:** 23 Dec 2011, 05:00 am »

Quote from: Rob Babcock on 22 Dec 2011, 10:39 pm

For me & mine, Xmas means Christmas Eve. I got 20 lobster tails in, and will either do prime rib with them or chateaubriand.

WOW tasty....Think I'm going to Rob's place.....

MERRY CHRISTMAS...

Going to a cousin's house....their making turkey...

Rob Babcock · « **Reply #7 on:** 23 Dec 2011, 10:01 am »

Quote from: lonewolfny42 on 23 Dec 2011, 05:00 am

Going to a cousin's house....their making turkey...

My condolences!

I like turkey but I couldn't bear doing it again so soon after Thanksgiving (since I'm the one who always has to do the cooking!

). My mom & I bought the lobster so my brother & sister are buying the meat. My brother doesn't want to pay $10/lb for a tenderloin when a rib roast is under $6. Overall the rib has more flavor but just for something different I'd rather do the chateaubriand if it was just up to me. It would be fun to cook it sous vide then sear it on the gas grill.

Or better yet would be to take the ribeye loin and remove the spinalis dorsi; I'd roll & tie it and make steaks from it, then cook the "eye" of the ribeye as a roast.

About a year ago I bought a Sous Vide Supreme. Recently they sent me a pro code for a hundred bucks off the smaller Sous Vide Supreme Demi. Well, I didn't really need it but I figured it would be handy so I got one. And my brother & sister are so blown away by the stuff I've made them sous vide that they each bought one with the code too!

So what I kinda think would be fun would be to set all four machines up at my brothers for Xmas Eve dinner!

I could have some filet cooking at 127, lobsters at 141, asperagus at 185 and eggs to top the asp with working at 156. Do you guys think that's overkill?

Guy 13 · « **Reply #8 on:** 23 Dec 2011, 11:18 am »

Hi all Audio Circle members.
In Vietnam, lots of chicken and rice, but turkey, well a little difficult to find, but my wife found one at 12 pounds (5 kilos) we will also have mashed patatoes with some sparkling grape juice (No, wine, beer or alchool.)
For desert a log cake with whipped cream, the only thing missing with that is white snow.
Merry Christmas to all.
Guy 13

Rob Babcock · « **Reply #9 on:** 23 Dec 2011, 11:22 am »

No snow for me either, Guy13- and I'm in South Dakota!

Although truth be told I'm pretty happy about that.

Guy 13 · « **Reply #10 on:** 23 Dec 2011, 11:43 am »

Quote from: Rob Babcock on 23 Dec 2011, 11:22 am

No snow for me either, Guy13- and I'm in South Dakota! Although truth be told I'm pretty happy about that.

Hi Rob and all Audio Circle members.
I like snow, but I hate cold.

After 16 years in Vietnam with an average temperature of 30C (90F+) almost all year round,

I will be back in Canada in March 2012, at first it will be a little cold and require adaptation,
however I don't think I will miss all those years in the Vietnamese oven...

I will get use to it.
Guy 13

catastrofe · « **Reply #11 on:** 23 Dec 2011, 01:35 pm »

Quote from: Dan Driscoll on 23 Dec 2011, 12:28 am

At our house it will be standing rib roast (aka prime rib).

+1

Bill O'Connell · « **Reply #12 on:** 23 Dec 2011, 02:29 pm »

A 12 pound Rib Roast using this recipe, times adjusted accordingly.

http://www.foodnetwork.com/recipes/ina-garten/sunday-rib-roast-recipe/index.html

This has been a family tradition now for about 10 years and the roast comes out to perfection every year.

Thank God for digital thermometers.

Syrah · « **Reply #13 on:** 23 Dec 2011, 03:40 pm »

I had no plans until about 20 minutes ago. Then I got an e-mail from a food supplier, "Nigali Antelope Loins Available". Don't see that every day. So away I go, the Christmas dinner of lions.

Next step - figure out how to cook it. I'm thinking either high heat grill and low heat sit, (like fillet mignon) or maybe sous vide and blow torch. And now to pick a wine for antelope. My South African colleague tells me its like venison, pretty gamey. Big Shiraz or Cote du Rhone maybe.

rollo · « **Reply #14 on:** 23 Dec 2011, 03:45 pm »

Christmas eve is our big dinner. Lobster, shrimp, clams, mussells, calamari, cod and scallops with a light tomato sauce over linquini.
Veal and chicken cutlets for the non fish crowd.

charles

jtwrace · « **Reply #15 on:** 23 Dec 2011, 03:49 pm »

Quote from: rollo on 23 Dec 2011, 03:45 pm

Christmas eve is our big dinner. Lobster, shrimp, clams, mussells, calamari, cod and scallops with a light tomato sauce over linquini.
Veal and chicken cutlets for the non fish crowd.

charles

heck yeah!!! pics please.

PeteG · « **Reply #16 on:** 23 Dec 2011, 04:42 pm »

Quote from: jtwrace on 23 Dec 2011, 03:49 pm

heck yeah!!! pics please.

+1 for pictures

Prime rib here too, most place's have them on sale.

pjchappy · « **Reply #17 on:** 23 Dec 2011, 08:43 pm »

I will be making herb crusted and grilled rack of lamb and shrimp bisque as a contribution to the family dinner. My mouth is watering thinking about this. . .

What will you all be having for Christmas?

Paul

Rob Babcock · « **Reply #18 on:** 24 Dec 2011, 09:50 am »

Hahaha! A little change of plans for me. My sister picked up the beef at Sam's Club...well, she apparently didn't couldn't tell the difference between a rib loin and a strip loin!

So I guess we'll have NY Strip steaks with lobster instead!

Actually that's fine with me, I generally prefer a strip to prime rib (which is somewhat overrated to me- I'd rather eat a ribeye as a steak that roast it). Hopefully she doesn't feel too silly.

Syrah · « **Reply #19 on:** 24 Dec 2011, 01:09 pm »

Sounds pretty good to me Rob. I like a big steak, and I find when I have a good sized rib I feel kind of ill because of the much higher fat content. I would take overcooked rib over strip though. All that extra fat keeps it moister when overcooked. I usually get a thick porterhouse - my wife gets the fillet side and I get the strip side.