Christmas Dinner 2017

Hackmaster

Hackmaster

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Just seasoned a nice 7 pound hunk of prime rib with a yummy paste of salt, ground black pepper, fresh garlic and finely chopped rosemary in olive oil for Christmas dinner tomorrow.
DSC06221_zpsqmaalsvf.jpg

Now it sits uncovered in the fridge overnight to crust, then cooks low & slow to perfection tomorrow.
It even has 4 bones in it that will keep Charlotte chomping away, well into the New Year.

Baked potatoes, carrots, green beans and fresh dinner rolls will accompany this meaty feast.

What are you having for Christmas Dinner this year?
Lets see some food porn.
 
Hackmaster said:
Just seasoned a nice 7 pound hunk of prime rib with a yummy paste of salt, ground black pepper, fresh garlic and finely chopped rosemary in olive oil for Christmas dinner tomorrow.
DSC06221_zpsqmaalsvf.jpg

Now it sits uncovered in the fridge overnight to crust, then cooks low & slow to perfection tomorrow.
It even has 4 bones in it that will keep Charlotte chomping away, well into the New Year.

Baked potatoes, carrots, green beans and fresh dinner rolls will accompany this meaty feast.

What are you having for Christmas Dinner this year?
Lets see some food porn.
Click to expand...
Is that what happened to the cow in your avatar?
 
I purchased a similar rib roast. I turned it in to a rack of beef ribs, three steaks, and a two-ish bone(less) roast. The roast is destined for the rotisserie tomorrow...rain, snow, or shine.
 
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Here in Norway Christmas eve is the big event. We have a nice meal and we open the presents after dinner.

The traditional Christmas dinner here in western Norway is cured mutton rib; salted and dried rib hung for several months. Before serving it is watered to get some of the salt out for 24 hours before being steamed for about two and a half hours. It is traditionally served with boiled potatos and mashed rutabaga (swede).I also add some sweet potato and carrot to the mash for flavor. In addition I wok some fresh halved Brussels sprouts with a little chopped garlic in butter, and add some double IPA to steam them until warm but still crisp. Naturally I steam the meat in some dark and malty beer. The steaming liquid is served as a sauce. This meal is often repeaten on New Year’s Eve as well.

The meal is served with beer and aquavit. I prefer dark, hoppy beer and barrel aged aquavits with a prominent caraway flavor.
 
Delmonico steaks, lobster tails and assorted veggies --- all done on the Grill by yours truly---did our BIG Dinner and Gifts Last Night sons leaving for the Keys to visit his Mom this morning --- sent him off with fresh baked Cinnamon Rolls..

MERRY CHRISTMAS TO ALL!
 
Gahr said:
Here in Norway Christmas eve is the big event. We have a nice meal and we open the presents after dinner.

The traditional Christmas dinner here in western Norway is cured mutton rib; salted and dried rib hung for several months. Before serving it is watered to get some of the salt out for 24 hours before being steamed for about two and a half hours. It is traditionally served with boiled potatos and mashed rutabaga (swede).I also add some sweet potato and carrot to the mash for flavor. In addition I wok some fresh halved Brussels sprouts with a little chopped garlic in butter, and add some double IPA to steam them until warm but still crisp. Naturally I steam the meat in some dark and malty beer. The steaming liquid is served as a sauce. This meal is often repeaten on New Year’s Eve as well.

The meal is served with beer and aquavit. I prefer dark, hoppy beer and barrel aged aquavits with a prominent caraway flavor.
Click to expand...
Gahr, that sounds like an amazing feast!
And a lot of prep work.
 
Hackmaster said:
Gahr, that sounds like an amazing feast!
And a lot of prep work.
Click to expand...
Not really much prepping, just a bit of peeling the vegetables, really. Right before the serving there's a bit going on, but nothing stressful. We buy the cured mutton rib from a farm raising wild sheep.

Today, Christmas Day, we are eating boiled cod with glazed carrots and potatoes: I make a cream and butter parsley sauce with some lemon to go with it, and we serve the whole thing with a dollop of nice strong, sweet wholegrain mustard on the side. This dish is what my family used to eat on Christmas eve. It's still a traditional Christmas dinner with a lot of people in the south of Norway where I grew up. In the western parts the mutton rib is the tradition, and in the east and north, people eat baked pork rib with sweet, unfermented "sauerkraut", made form either red or green cabbage.
 
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