flahute Posted December 25, 2020 Share Posted December 25, 2020 This year we decided to support a couple restaurants that are shut down to indoor dining but who were offering pre packaged Christmas meals. For Christmas Eve we had a prime rib and stuffing dinner from the restaurant that's part of the downtown athletic club I belong to. Today we are a having a lasagna dinner from one of our favorite local Italian places. 1 Link to comment Share on other sites More sharing options...
Phil T Posted December 25, 2020 Share Posted December 25, 2020 2 hours ago, flahute said: This year we decided to support a couple restaurants that are shut down to indoor dining but who were offering pre packaged Christmas meals. For Christmas Eve we had a prime rib and stuffing dinner from the restaurant that's part of the downtown athletic club I belong to. Today we are a having a lasagna dinner from one of our favorite local Italian places. THIS, is righteous Christmas spirit!! 1 Link to comment Share on other sites More sharing options...
dcbt Posted December 26, 2020 Share Posted December 26, 2020 Smoked beef tenderloin and grilled lobster tails tonight. Everything turned out great. 6 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted December 26, 2020 Share Posted December 26, 2020 (edited) So good. On all fronts. Edited December 26, 2020 by Bob_Loblaw Forgot picture! 4 Link to comment Share on other sites More sharing options...
flahute Posted December 26, 2020 Share Posted December 26, 2020 1 hour ago, Bob_Loblaw said: So good. On all fronts. My man!!!!! Well done. 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted December 26, 2020 Author Share Posted December 26, 2020 10 hours ago, flahute said: My man!!!!! Well done. Looks medium rare to me. Biba! Joe 3 Link to comment Share on other sites More sharing options...
Phil T Posted December 29, 2020 Share Posted December 29, 2020 It was a sunny 34° today. But the wind just cut through me. It's gonna be a Skyline 5 way and FR OBSV kind of evening. Link to comment Share on other sites More sharing options...
flahute Posted December 30, 2020 Share Posted December 30, 2020 5 hours ago, Phil T said: It was a sunny 34° today. But the wind just cut through me. It's gonna be a Skyline 5 way and FR OBSV kind of evening. Oh hell yes to the Skyline. Link to comment Share on other sites More sharing options...
fishnbowljoe Posted December 31, 2020 Author Share Posted December 31, 2020 It’s been a very mild winter so far, with virtually no snow. Until two nights ago. Cold, windy and we received between 6” and 7” of snow. That was all the excuse I needed to make my first batch of chili for the season today. Bib! Joe 1 Link to comment Share on other sites More sharing options...
markandrex Posted December 31, 2020 Share Posted December 31, 2020 Cold boiled shrimp to start with some St. Elmo’s cocktail sauce. The main course will be some ribeyes that have been seasoning for a week with a local rub, baked potatoes and roasted brussel sprouts. 2 Link to comment Share on other sites More sharing options...
dcbt Posted December 31, 2020 Share Posted December 31, 2020 Shrimp cocktail right now, then prime filet and scallops with asparagus and salad later. 2 Link to comment Share on other sites More sharing options...
AlfaLarreo Posted January 1, 2021 Share Posted January 1, 2021 Bourbon seared scallops, sliced sirloin, garlic butter potatoes, and green beans with almonds. 2 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted January 2, 2021 Share Posted January 2, 2021 Being a Southerner, I need to have Black-eyed peas on New Years Day. So I fix a Hoppin John evey year. Basically it is red beans and rice with Black-eyed peas substituted for the red beans. My hack is that I use a good Andouille sausage in mine (my preference is Savoie's). Also made cast iron skillet cornbread (and yes, I prefer yellow corn meal). We could debate the merits of yellow vs white corn meal but the moderator would have to move this to the religion thread. 6 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted January 3, 2021 Share Posted January 3, 2021 (edited) Smoked a "Poor Man's" brisket, beans and bread. I doctored up a can of beans, and left it under the roast, to catch the drippings. This was also my first attempt at "made from scratch" bread, which turned out really, really good. Edited January 3, 2021 by Skinsfan1311 5 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted January 3, 2021 Author Share Posted January 3, 2021 On 12/31/2020 at 4:19 PM, markandrex said: Cold boiled shrimp to start with some St. Elmo’s cocktail sauce. The main course will be some ribeyes that have been seasoning for a week with a local rub, baked potatoes and roasted brussel sprouts. I’ve heard about that cocktail sauce. It’s sad that even though I was born and raised in Indianapolis, I never ate at the famous St. Elmo’s Steakhouse. Biba! Joe Link to comment Share on other sites More sharing options...
markandrex Posted January 3, 2021 Share Posted January 3, 2021 1 hour ago, fishnbowljoe said: I’ve heard about that cocktail sauce. It’s sad that even though I was born and raised in Indianapolis, I never ate at the famous St. Elmo’s Steakhouse. Biba! Joe I found it at Meijer if you happen to have one locally. 1 Link to comment Share on other sites More sharing options...
Phil T Posted January 3, 2021 Share Posted January 3, 2021 (edited) 3 hours ago, fishnbowljoe said: I’ve heard about that cocktail sauce. It’s sad that even though I was born and raised in Indianapolis, I never ate at the famous St. Elmo’s Steakhouse. Biba! Joe I have a friend with a very large garden. I get fresh horseradish from her all the time. But, if I can't, I get it from Meijer. It is a brown root (incase you wonder, horseradish is a root vegetable) in the produce section, usually right by the ginger root. Peel the root like you would a potato and then run it through the food processor. But watch out, it will rip your eyes out!! So good!! The fresh horseradish is the key to St. Elmo's legendary cocktail sauce. Edited January 3, 2021 by Phil T 2 Link to comment Share on other sites More sharing options...
PaulO Posted January 4, 2021 Share Posted January 4, 2021 I seem to recall, St. Elmo has a regular, and a hot version of the cocktail sauce. 1 Link to comment Share on other sites More sharing options...
Phil T Posted January 5, 2021 Share Posted January 5, 2021 On 1/2/2021 at 11:58 AM, StarSurfer55 said: Being a Southerner, I need to have Black-eyed peas on New Years Day. So I fix a Hoppin John evey year. Basically it is red beans and rice with Black-eyed peas substituted for the red beans. My hack is that I use a good Andouille sausage in mine (my preference is Savoie's). Also made cast iron skillet cornbread (and yes, I prefer yellow corn meal). We could debate the merits of yellow vs white corn meal but the moderator would have to move this to the religion thread. I have to admit, the food threads/posts are my favorite of any on SB.com... The regional favorites/delicacies that are made and posted about, always fascinates me. I had never heard of a Hoppin John until Jeff posted this. Google is my friend. Sounds delicious!! Our traditional New Years Day meal is pork and kraut on a bed of mashed potatoes. Years ago I would use pork loin, but lately I have been using smoked sausage. Leftovers last about 1 day....GONE!!! And, I always like seeing that people use their cast iron cookware. I have quite the collection of Favorite cast iron and use it often. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted January 5, 2021 Share Posted January 5, 2021 5 hours ago, Phil T said: I have to admit, the food threads/posts are my favorite of any on SB.com... The regional favorites/delicacies that are made and posted about, always fascinates me. I had never heard of a Hoppin John until Jeff posted this. Google is my friend. Sounds delicious!! Our traditional New Years Day meal is pork and kraut on a bed of mashed potatoes. Years ago I would use pork loin, but lately I have been using smoked sausage. Leftovers last about 1 day....GONE!!! And, I always like seeing that people use their cast iron cookware. I have quite the collection of Favorite cast iron and use it often. Food threads are always a winner in my book. I love to cook and have gotten some great ideas over the years from these types of threads. We would be lost without our cast iron.... 1 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted January 8, 2021 Share Posted January 8, 2021 On 1/5/2021 at 2:25 AM, Phil T said: I have to admit, the food threads/posts are my favorite of any on SB.com... The regional favorites/delicacies that are made and posted about, always fascinates me. I had never heard of a Hoppin John until Jeff posted this. Google is my friend. Sounds delicious!! Our traditional New Years Day meal is pork and kraut on a bed of mashed potatoes. Years ago I would use pork loin, but lately I have been using smoked sausage. Leftovers last about 1 day....GONE!!! And, I always like seeing that people use their cast iron cookware. I have quite the collection of Favorite cast iron and use it often. PhilT: Glad you like the recipe. The other tradition that are common in the South for NYD is to eat Cabbage (which you are covering with the Kraut). The old phrase was Cabbage for money and Black eyed peas for health in the New Year. Frankly, it has worked fairly well for me over the years. I have found that adding a spicy and smokey sausage really adds to it. As a chef friend said to me once:"when you cook, you follow a recipe. When you bake, you follow a formula." I think this sums it up pretty well as you can modify a recipe fo fit your taste. I encourage everyone to explore their recipes and find that modifications that make the disk work for them. 1 Link to comment Share on other sites More sharing options...
flahute Posted January 9, 2021 Share Posted January 9, 2021 12 hours ago, StarSurfer55 said: PhilT: Glad you like the recipe. The other tradition that are common in the South for NYD is to eat Cabbage (which you are covering with the Kraut). The old phrase was Cabbage for money and Black eyed peas for health in the New Year. Frankly, it has worked fairly well for me over the years. I have found that adding a spicy and smokey sausage really adds to it. As a chef friend said to me once:"when you cook, you follow a recipe. When you bake, you follow a formula." I think this sums it up pretty well as you can modify a recipe fo fit your taste. I encourage everyone to explore their recipes and find that modifications that make the disk work for them. More sausage helps everything. 1 Link to comment Share on other sites More sharing options...
PaulO Posted January 9, 2021 Share Posted January 9, 2021 I knew a young lady from Oaxaca Mexico. She told me there was one American food she tried, and really liked. I asked, what was that? She said "biscuits and gravy". 4 Link to comment Share on other sites More sharing options...
bayouredd Posted January 9, 2021 Share Posted January 9, 2021 My Primo Grill takes about 45 min to prep. No worries when it's bourbon o'clock... Ribeyes seared beautifully, Publix assembled the kabobs/I seasoned them with olive oil, salt & pepper, added over easy eggs & fries and go!!! 5 Link to comment Share on other sites More sharing options...
Phil T Posted January 17, 2021 Share Posted January 17, 2021 Back home after a long week, home cooked comfort food is on the menu. I put together beef stew in the slow cooker. It should be ready by 6:00 pm which will give me plenty of time to make the mashed potatoes. Seems like mashed go with just about all our winter comfort foods! 1 Link to comment Share on other sites More sharing options...
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