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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: Holiday Menus 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: Holiday Menus  (Read 37976 times)
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« Reply #140 on: December 26, 2015, 04:11:32 pm »

Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?
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« Reply #141 on: December 26, 2015, 09:03:02 pm »

Sounds outstanding! I prepared leg of lamb this year. One problem I have is that when the lamb starts to brown and the drippings fall into the gravy pan, the kitchen starts to get smoky and we have to open some windows. I try to remember to put water in the gravy pan but it doesn't always take care of the problem. Anybody, like Paul, have any tips for me?

Hmm, I don't often do leg of lamb, but I have two ideas:

1) Put a bunch of sliced onions in the bottom of the pan; you can add them to the gravy.

2) Cook it on an outdoor grill
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« Reply #142 on: December 27, 2015, 12:31:17 am »

Impressive menu and item-coupling Paul.  Most our friends/family wouldn't know what most of the stuff you served is & I don't know that any one of them has ever had lamb Smiley  I kept the sit down part simple: Fab shrimp cocktail, Prime Rib, Idaho bakers, and charred Brussel Sprouts which I finished in Olive Oil, garlic, and red pepper flakes. No nice Port after, but the Naked Grape Cab (in the box) was a hit.
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« Reply #143 on: December 27, 2015, 09:33:40 am »

Cheers, Brad.  I love prime rib!  Isn't is just the cow version of rack of lamb?  Do you serve it on the bone?  When I was a kid, I would always ask for the bone because our German Shepard LOVED it.

I'll share a secret:  the reason I started doing rack of lamb--it only takes about 25 minutes to cook.  Roast for 500 degrees for ten minutes, then turn down to 350 for about 15 minutes for rosy rare. I don't even put it in until all the guests have arrived. 
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« Reply #144 on: December 28, 2015, 11:23:54 am »

I didn't have any recipies this year, mom said she wanted to handle it all.
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« Reply #145 on: December 28, 2015, 01:23:02 pm »

Cheers, Brad.  I love prime rib!  Isn't is just the cow version of rack of lamb?  Do you serve it on the bone?  When I was a kid, I would always ask for the bone because our German Shepard LOVED it.

Didn't do this one on the bone but that is my preferred way (protects & keeps the meat moist). This one had Kosher salt/granulated garlic/packed whole Rosemary crust.
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« Reply #146 on: November 21, 2016, 10:38:59 pm »

The challenge I have every year is finding cornichons, which are de rigueur for holiday meals IMHO. This year, I only had to go to four places to find them! And most of these stores are the size of a football field! Go figure!
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« Reply #147 on: November 22, 2016, 01:01:14 am »

The challenge I have every year is finding cornichons, which are de rigueur for holiday meals IMHO. This year, I only had to go to four places to find them! And most of these stores are the size of a football field! Go figure!

Amazon.
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« Reply #148 on: November 22, 2016, 11:40:55 am »

I'm getting  away easy this year.  Michelle wants me to just bake various rolls/breads and a Buffalo  Chicken Dip
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Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!
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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: Holiday Menus « previous next »
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