ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

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..)

My neighbor is Polish, from Poland actually and she does that too—including the dumplings in borscht. Only hers are mushroom dumplings and she makes salmon. She also puts out that gross pickled herring. Yuck. I was invited to it a couple of years in a row.

BucEyedPea

12-24-2014 11:09 PM

Quote:

Originally Posted by cdcox (Post 11217112)

Day one of the duck:

You plated it perfectly as well. There's an artist inside you afterall.

Hammock Parties

12-24-2014 11:22 PM

Holy shit. Just put some olive oil in my tomato soup. Really kicks it up a notch.

Hammock Parties

12-24-2014 11:24 PM

I'm jealous over the duck. I basically can't eat meat right now. The best I can do is canned tuna. Anything else is too tough.

Gadzooks

12-24-2014 11:32 PM

Quote:

Originally Posted by KCUnited (Post 11216887)

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

Polish dills, (ogórki).

I've watched her make it. As far as I've seen, here's the recipe:
Ingredients:
- Potatoes
- Eggs
- Sausage
- Pickles
- Carrots

Preparation:
- Boil all that stuff (minus the sausage & pickles)
- Dice it
- Toss a tub of Mayo on it
- Mix thoroughly
- Throw it in the fridge

Despite the simplicity, it's gotten rave reviews from anyone who's tried it.

Quote:

Originally Posted by BucEyedPea (Post 11217169)

I've found, the trick is to vomit the first time you attempt to eat pickled herring. After that, it's no longer an issue.:thumb:

cdcox

12-24-2014 11:45 PM

Quote:

Originally Posted by BucEyedPea (Post 11217170)

You plated it perfectly as well. There's an artist inside you afterall.

Thanks.

I tried. There were still a few stray drips. I hate fussing with the plate while there are people waiting to eat. I like to serve the food hot. The photo is a little blurrier than I would have liked.

GloryDayz

12-24-2014 11:46 PM

Quote:

Originally Posted by cdcox (Post 11217190)

You did well...

Buehler445

12-25-2014 08:15 AM

Quote:

Originally Posted by Count Alex's Losses (Post 11217176)

I'm jealous over the duck. I basically can't eat meat right now. The best I can do is canned tuna. Anything else is too tough.

Why? Did you get your wisdom teeth out or something?

cdcox

12-25-2014 09:02 AM

1 Attachment(s)

Today I am making duck stock (to be used at a later date) and the legs for dinner. Here are the two carcasses and the mirepoix ready to go into the oven. I'm holding back the wings to go into the stock pot raw to add more flavor and collagen to the stock.

cdcox

12-25-2014 10:06 AM

1 Attachment(s)

Here it is after roasting:

Sweet Daddy Hate

12-25-2014 10:07 AM

Grill warming up now...

lewdog

12-25-2014 10:29 AM

Quote:

Originally Posted by cdcox (Post 11217336)

Here it is after roasting:

JIMP

Pepe Silvia

12-25-2014 12:22 PM

Turkey, stuffing, Mashed Potatoes, Gravy, sweet potatoes. A big pot of sauce with meatballs and sausage, pork bones. Pumpkin Pie and Corn Pudding for dessert. It's gonna be delicious. :)

Sweet Daddy Hate

12-25-2014 12:25 PM

I'd post my awesome super-lunch, but Emeril, Guy, and the other Gordons of CP would tell me what a ****ing loser I am at cooking.

Fire Me Boy!

12-25-2014 12:39 PM

I'm at 113 degrees for the rib roast. Climbing to 125, then rest, then broil. Coming along nicely.

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