:thumb:

I'm doing a huge pork tenderloin myself. I may marinate it in some apple juice and maple syrup with chili powder for a little heat. Doing rosemary and olive oil red potatoes and some sort of mixed veggies.

I'll put together a big appetizer platter of blue/brie/jarlsberg/fontina/smoked gouda/mozzarella cheeses, salami, pepperoni, prociutto, roasted red peppers, pepperdews, marinated artichokes, hot pepper tapenade olives, pickles, nuts, Carr's assorted crackers, and apples.

If you do andouille instead, maybe a different veggie like yellow squash might work better.

:drool:

I've had a craving for Octopus for a while-I love fresh octopus grilled then drizzled with EVOO and lemon and paprika.

If it is cooked correctly, a beautiful crown roast pork loin is FANTASTIC.

Also, pork tenderloin is a thing of beauty that can be cooked a variety of ways. I've even marinated one in Korean BBQ sauce then, sliced one into 1 inch wedges, then grilled outdoors for sandwiches on Martins Potato Rolls as a barbecue. They were the hit of the party with a little asian sauce to coat

To me, pork loin (and especially tenderloin) is just a vehicle for other flavors... I like meat that can stand on its own.

To each his own, though.

Papa Murphy ' s bitches!

Nobody cares bro

The wife is Polish so Christmas Eve is an important meal. We'll be having 6 guests
Menu:
- Borscht with meat dumplings
- Potato Salad (basically: potatoes, sausage, pickles, onions & carrots in a vat of Mayo)
- Wild Sole fillets breaded and fried with a dill cream sauce
- A Saurkraut/ Sausage concoction that I don't know the name of
- Potato/cheese and meat filled perogies

The potato salad is awesome despite my description of the recipe.

The parents will be providing the North American traditional meal tomorrow, (turkey tits, ham, etc..)

I'm a big fan of octopus. I've got a friend who knows a retired chef from one of the area's best Portuguese restaurants. He's going to hook me up with the guy's recipe for octopus stew.

Hopefully, I'll be trying that version in January. :thumb:

All the Czech's are enjoying fish heads tonight.

:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

You better weigh more tomorrow!

Them pickles in the potato salad dill or sweet? It all sounds good, man.

I wanna see pics of the pieigies and get the recipe


Spank bank

Day one of the duck:

And it turned out perfectly.