Christmas Menus

TG1996 · Post by **TG1996** » Mon Dec 24, 2007 3:26 pm

Unless I read it wrong, Marsh supermarkets in Indy has USDA Prime rib roast for $9 (or $9.99 maybe) a pound this week.

jacojdm · Post by **jacojdm** » Mon Dec 24, 2007 5:39 pm

TG1996 wrote:Unless I read it wrong, Marsh supermarkets in Indy has USDA Prime rib roast for $9 (or $9.99 maybe) a pound this week.

Whole Foods ran that special last week. We had one at my house.

Rightupinthere · Post by **Rightupinthere** » Tue Dec 25, 2007 9:33 am

Whoops! Not enough cream for the quiche and must save the milk for later.

Hmmmmmmm. Oh, I KNOW! Sour cream! It should be quite rich and I'll report back.

h2oville rocket · Post by **h2oville rocket** » Tue Dec 25, 2007 10:34 am

Quick tip: When the food processor you got at 11:30 on Christmas Eve @ Walgreen's to replace the one that broke at 10:30 on Christmas Eve doesn't work for sh*t, a coffe bean grinder makes a great substitute! Tenderloin marinade is fabulous. food processor goes back to Walgreen's Wednesday!

Zom · Post by **Zom** » Tue Dec 25, 2007 10:53 am

I had never thought of marinading anything in coffee. Do you use slow roast beans or just instant? Oh, and fully caffinated, I suppose?

h2oville rocket · Post by **h2oville rocket** » Tue Dec 25, 2007 2:10 pm

Duh! You don't use the coffee beans in the grinder. That would be stupid. You REMOVE all the caffine and JUST use it. Nothing can top a really heavily caffinated tenderloin, medium rare.

Rightupinthere · Post by **Rightupinthere** » Tue Dec 25, 2007 3:10 pm

Quiche: success!

1/2 lb good deli bacon diced
7-8 large shallots sliced
1/4 lb crimini and shitake (pronounced "Shi-Takes") large slice
pinch thyme and/or rosemary

1..25 cups sour cream
.25 heavy cream
3 eggs.
'bout 1 cup of shredded swiss type cheese (gouda, emmentaler, etc)

Pastry dough.

preheat oven 375.

cook down bacon until half done. remove bits but keep rendered fat in pan. Add shallots and caramelize. Once done, remove shallots and place bacon BACK into pan and cook until done rendering remaining fat. Add mushrooms and saute allowing mushers to soak up fat. Add some chicken stock to deglaze pan. Once liquid is soaked up by mushrooms, add bacon and shallots back to pan. Add herb(s), pepper and a LITTLE salt if needed for taste (the bacon and cheese is going to take care of that flavor.) Stir and remove from heat.

Blind bake dough in oven and let cool slightly. Meanwhile, mix sour cream, cream and eggs in bowl.

Place mixture in bottom of pastry shell and pour custard mixture over it. cover with shredded cheese and cook until set.

Serve with broiled grapefruit (grapefruit sprinkled with orange liquor and brown sugar).

I was VERY pleased at how this turned out.