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Kickin' off the holiday weekend ... tonight's menu

Discussion in 'Non-Vegas Chat' started by ken2v, Dec 28, 2012.

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  1. ken2v

    ken2v This Space For Rent

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    We decided to stay home this weekend, since we're just back a few days from AZ. Gonna kick things off with some good grub:

    Grilled rack of pork (presently swimming in porter/soy/lime/garlic/jalapeno/cilantro) with a balsamic-maple syrup glaze

    Garlic roasted artichokes (I just picked 'em up from the farmer!)

    Arugula and heirloom tomato salad (ditto)

    Grilled corn

    Orzo with queso blanco and poblano puree

    Have a couple Rhone wines set aside.
     
  2. mikenhe

    mikenhe VIP Whale

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    nice.

    We did ribeye steak onthe grill with homecooked fries for xmas.

    The smoker was cured and put into use - smoked some salmon fillets and a mix of zuccini, leeks, mushrooms, onions and tomatoes. went perfectly.

    stepping the game up today - couple of boston butts have been on since 1am, adding chicken wings and sausage to smoke to see how it is later.

    also smoking mozzarella fo an hour later then cooling it in the fridge for 3 hours... be interested to see how that works out
     
  3. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    I smoked gouda a couple years ago - was fabulous!!!

    We're up at mom's mountain cabin. NYE tradition for me is hors d'oeuvres so we'll have shrimp cocktail, veggies & greek yogurt spinach dip, turkey meatballs (glazed somehow; we're still discussing the options) jalapeno poppers (for my husband....), and cheese & meat tray (yeah, charcuterie, but we know using that word gets me into trouble:poke:)

    Friday night we had shrimp caesar salads, last night roast chicken with leeks & mushrooms, tonight grilled filet mignon (though I'm having chicken again). Home cooking:thumbsup:
     
  4. ken2v

    ken2v This Space For Rent

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    Mmmm, a wienie tray!!

    Finally have a spot for the smoker. No more dragging it around in the dirt trying to figure out the "breezes" that envelope this place.

    I'm making carne adovada out of the last half of the pork rack I didn't grill. It's starting to smell like Hatch, NM, in fall here in the kitchen.
     
  5. jerseyguy

    jerseyguy VIP Whale

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    Pork and kraut on New Years Day

    Always considered good luck ,sounds like you guys are really in to some serious cooking. I'll have to settle for some mashed and a veggie with the pork roast which is all I need.
     
  6. ken2v

    ken2v This Space For Rent

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    Nothing at all serious about making red chile sauce and dumping it over hunks of pork!!
     
  7. HoyaHeel

    HoyaHeel Grammar Police & Admin

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    Hopping john is the traditional southern good luck food for New Year's day, but since we'll be driving back home on Jan 1, I won't make it. But then, I'm not really a "southern" cook, so.....
     
  8. hammie

    hammie VIP Whale

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    Always have pork roast mit kraut on New Year's Day. Someone told me its good luck because the hog goes forward when it eats; not sure if that worked out for the hog, though!
     
  9. JWBlue

    JWBlue VIP Whale

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    I am going to San Diego for New Years. We are going to Phil's barbecue.

    If anyone visits San Diego, this is the place to go for ribs.

    I generally don't even like ribs because they are always cooked too much, but I like Phil's.
    The reviews on other websites back my stance.

    Their El Toro sandwich made the finals on the Travel Channel show
    America's Best Sandwich.

    [​IMG]


    http://www.philsbbq.net/
     
  10. jerseyguy

    jerseyguy VIP Whale

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    Thats a new one on me.

    I'll stick to the kraut,but if you like it Ken,then go for it.
     
  11. ken2v

    ken2v This Space For Rent

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    It's a standard rendition in New Mexican cooking.

    Mmmm, had some great kraut in AZ last week. And even better schnitzel.
     
  12. hanoscf

    hanoscf High-Roller

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    I say that all the time! My husband is German....
     
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