Christmas Eve Dinner:

This literally took me almost 2 days straight to make.

 Appetizer: black beans cooked with lime and shallots, topped with sauteed banana

 Side dish: Green rice (start with charred onions, garlic, and peppers, then blend with cilantro and chicken stock, and cook the rice in this).

Salad

Homemade Tamales:

13lb pork shoulder done Carnitas style using recipe from Cook's Illustrated.  I originally only cooked half of it, but we ate too much when it came out of the oven, so had to make the other half!

Stewed Chicken

Homemade Red Sauce starting from dried chilis

Homemade Tomatillo Sauce starting from fresh Tomatillos

Tamales were sort of nacatamale style with a prune and olives in with the meat and sauce.  Besides the salsas, I made pickled red onions, and we had queso fresco and sour cream.

Masa was MUCH easier to make with the stand mixer my gf got me.

 Beverages: Reed's Ginger Brew for the non-drinkers, and negra modelo and a tempranillo wine for the rest of us.

Dessert was  a yummy apple and pear crumble brought by my gf's sister's boyfriend. 

 Oh my Tao bio_ that sounds fantastic!  I was all but drooling on the key board when I read your menu. 

Discovered the leftover artichoke cheese spread (for which see earlier post) can be added to scrambled eggs to good effect.  Good to know since finishing a batch can be a chore for two people.

Standard holiday meal of tacos at our house, for which see the instructions on the seasoning package.

"It's not so bad as long as you can keep the fear from your mind." - D. Cooper

"I must not fear. Fear is the mind killer." - P. Atreides

"Whoever can see through all fear will always be safe" - L. tzu

Eggs Baked in Bolo Rolls

Bolo Rolls are large, crusty rolls made by the Grand Central Bakery here in Seattle.  You could substitute any similar roll, the crust has to be pretty substantial to keep the egg contained but the size could vary although the  baking time would too.

4 Bolo Rolls

6 Eggs

Salt, pepper, other seasonings and/or additions

Preheat oven to 350f.

Cut the top sixth or so off the rolls, the goal is to have a large surface area as well as a fairly deep pocket.  Hollow the rolls out, a fork works pretty well for this.

Scramble the eggs, adding water, milk or whatever you might add to scrambled eggs (but not too much) Add salt, pepper or other seasonings of your choice.

Pour an equal amount of the eggs into each roll and bake until done.  Exact time will vary with the size of your roll and how full they are filled, they should look 'done' (eggs solid, volume increased slightly) Bolos take 25-30 minutes.

 This is something I just started making at Thanksgiving and it had its public roll out on New Years day to positive reviews (okay, positive review).  You can make additions as you see fit although I'd be wary of anything that was particularly moist as it might make the rolls soggy and could possibly the structural integrity of the rolls.  I have put cheese on top and smoked salmon in the rolls prior to adding the eggs, both to fairly good effect.

Happy noshing!

"It's not so bad as long as you can keep the fear from your mind." - D. Cooper

"I must not fear. Fear is the mind killer." - P. Atreides

"Whoever can see through all fear will always be safe" - L. tzu

This is from The Homebrewer's Recipe Guide by B.A.K.E.D. which is a great book to have if you are a homebrewer, it has many good reciepes for many beer styles and quite a few for food as well such as

Smoky Beer and Cheddar Soup

6 Tbsp. butter

1 pound smoked sausage, chopped

8 large Shallots, chopped medium fine

1/2 cup flour

2 (13 &1/2 oz.) cans chicken broth

1 (12 oz.) bottle of ale

2 cups potatoes, peeled and cubed

2 cups milk

1 pound cheddar cheese, grated

1 cup grated Pasmesan

1/4 tsp salt (or more, to taste)

1 tbsp paprika

1/2 tsp dry mustard

1 tsp Thyme

1 tbsp hot sauce

freshly group pepper to taste

"Melt the butter in a large stockpot or Dutch oven.  Add the sausage and saute  5 minutes over medium heat, stirring occasionally. Add the chopped shallots and continues to saute until shallots are translucent.  Add the flour and stir to coat.  Slowly add the chicken broth and ale, stirring well.  Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring occasionally.  When the mixture has thickened slightly, add the potatoes and continue to simmer, approximately 12 minutes, until potatoes are cooked through.  Add milk, cheeses, salt and flavorings.  Stir constantly over low heat until cheese is smooth."

Good stuff.  I've used Alaskan Smoked Porter from the Alaskan Brewing Company and have been pleased with the results although the soup is darker than many would find optimal and it is such a good beer that if you only have one bottle it might be better to just drink it and use something a little more mundane in the recipe.

"It's not so bad as long as you can keep the fear from your mind." - D. Cooper

"I must not fear. Fear is the mind killer." - P. Atreides

"Whoever can see through all fear will always be safe" - L. tzu

The soup for sure but the baked eggs aren't so bad if your not doing that South Park diet (you don't have to use rolls if so, ramekins should work fine) or avoiding cholesterol.  No added fat but from the fish and that is 'good' fat, although I would admit that it is not light. The first few times I made them I was thinking 'what's missing?' and finally figured out it was the fat, no butter or 'special sauce' as my friend likes to call it.  That's the secret to making lutefisk (no, that is the proper spelling of lutefisk) taste good, lots and lots of special sauce.

I'm thinking of starting a new organization; The Fat Council Of America.  Our slogan? Where there's Fat there's flavor!

"It's not so bad as long as you can keep the fear from your mind." - D. Cooper

"I must not fear. Fear is the mind killer." - P. Atreides

"Whoever can see through all fear will always be safe" - L. tzu

 correction : it sounds like it is used to add rise by reacting with baking soda.  regardless- good luck and good eating!

simple coconut cake

1 angel food cake from your local bakery

a bowl of cool whip

a small bag of bakers choice coconut

a few maraschino cherries for decoration

slap the angel cake on a platter

top it with the cool whip

toast the coconut in oven at 350 degrees for about 10 - 15 minutes until golden brown & sprinkle on top

add a few cherries, there ya go! ENJOY!!!

If you guys wanna earn some good recipes, I recommend this guy I came across on youtube named the drunk chef, his vids are hilarious, his username is papercuts777, watch the one about prison food first.

 www.youtube.com/user/papercuts777

If you guys wanna learn some good recipes, I recommend this guy I came across on youtube named the drunk chef, his vids are hilarious, his username is papercuts777, watch the one about prison food first.

 www.youtube.com/user/papercuts777

hills country peach bread pudding

2 cups milk

1 cup heavy cream. 1 cup peach juice, 1 loaf french bread, torn into pieces.

3 eggs, beaten

2 cups sugar

2 TBLSpoons vanilla extract

1 1/2 cups chopped Texas peaches

1/4 cup unsalted butter

whipped cream

in large bowl,combine the milk,cream, & peach juice. add the pieces of bread. soak 45 minutes

in seperate bowl; combine eggs, sugar, vanilla, & peaches, using your hands combine the peach mixture.

preheat oven at 300 degrees, pour melted butter into an 11 inch by 7 by 2 baking pan, pour the batter evenly into the pan, bake about one hour, or until golden brown, insert a knife or toothpick till it comes out clean, serve with whipped cream. enjoy!!!!

I like that swedish chef from sesame street too!!!

 bourdain!!!! love him as well!  I have this book my sis just gave to me called the nasty bits, Rigpa, just wondering if ya ya read up on this one?

"Harry, I'm going to let you in on a little secret. Every day, once a day, give yourself a present. Don't plan it, don't wait for it, just let it happen. Could be a new shirt at the men's store, a catnap in your office chair, or two cups of good, hot, black coffee. Like this."  -Dale Cooper

"It's not so bad as long as you can keep the fear from your mind." - D. Cooper

"I must not fear. Fear is the mind killer." - P. Atreides

"Whoever can see through all fear will always be safe" - L. tzu

ya might be the grillin & killen cookin  dude here, give me some recipes !!! I  LOVE tilipea  fish I bake with butter & if ya want spice it up. love white rice with it, don't matter infact,  lemon pepper love some tortilla  to throw in with avacado squeeze of more  lemon, I know good and well grilled is much better! so you are a cook!!!!