Having a couple over for NYE and doing fondue and lots of bubbles, and ringing in the New Year with the Nova Scotians. New Year's Day will be leftover ham, some black eyed peas, and a mess of greens.
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What are you cooking on New Year's Eve/New Year's Day?
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Last: 57 min ago by Mark Fairchild
HTownAg98 said:
Having a couple over for NYE and doing fondue and lots of bubbles, and ringing in the New Year with the Nova Scotians. New Year's Day will be leftover ham, some black eyed peas, and a mess of greens.
Fondue? I haven't seen that referenced in a coon's age.
New Year's Eve we're having ribeyes, baked sweet potatoes and salad. New Year's Day I will be making Spadilly's Black Eyed Pea Recipe and cornbread.
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
We got an All-Clad fondue set as a wedding gift in 2007. We use it a couple of times a year.
We used to always do black eyed peas with dill relish and cornbread. Hoping this year I can get the toddler to eat a few, and will throw something on the grill since it'll be in the 70s! Think pork chops should pair well.
As for NYE… Work then hopefully a nice near glass of bourbon while I watch a couple of the Christmas staples I didn't get to
As for NYE… Work then hopefully a nice near glass of bourbon while I watch a couple of the Christmas staples I didn't get to
Sounds good, enjoy!
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
HTownAg98 said:
Having a couple over for NYE and doing fondue and lots of bubbles, and ringing in the New Year with the Nova Scotians. New Year's Day will be leftover ham, some black eyed peas, and a mess of greens.
Can't find video, just audio. Garrett Morris when SNL was actually funny.
Not doing much tonight as my wife is working. I am making short rib mole enchiladas with fried plantain rice tomorrow.
Shrimp Etouffee tonight with chocolate Kahlua cake for dessert. 1 smoked and 1 stuffed pork loin with scalloped potatoes, black eyed peas and cabbage tomorrow with an Italian olive oil cake.
Prime Rib - 225 until 124, rested under a foil tent until 133 (roughly an hour and a half rest), rubbed with a mustard, Worcestershire, herb compound butter and broiled for ~5 min at 500 to develop crust. Served with au jus and Thomas Keller's creamy horseradish
Man, that looks,delicious!
I am not the Six Million Dollar Man, but I might need that surgery. "We have the technology, we can rebuild him!"
Paella
Howdy Pasquale, man that looks GREAT!! Yes please, I would love another slice!
Gig'em, Ole Army Class of '70
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