No cooking....eating leftovers....herring, shrimp etc....

Boneless pork roast with saurkraut in the crockpot. I'll serve homemade mashed potatoes and applesauce as sides. The same menu every NYD for as long as I can remember.

Nutin' honey! ..and not the cereal either. Maybe spaghetti later on..I have leftover sauce and meatballs. Other than that...nothing much. Feel kinda wore out from having 16 dogs at the house on top of all of the holiday committments etc. Just feel like chillin'!

Duane

Well, pork and sauerkraut of course for this PA Dutch gal from Lancaster. The same menu as Papanda even to the home made applesauce (with no sugar added, it doesn't need it).

Just some butterflied shrimp with plum sauce and pigs in a blanket for appetizers and Manhattan clam chowder with crusty bread for dinner. Eating light after all the holiday pig outs.

Homemade wonton soup with my own asian chicken broth, and homemade wonton wrappers. I'm with georgysmom -- I wanted something light after the holiday gluttony!

There is a pork roast with apples and onions in the oven right now and later 2 ducks will go in. Both will be served with red cabbage, potato dumplings, apple sauce, gravy, orange sauce and a Cumberland sauce for the ducks.

Yes, company is coming over this afternoon. Tomorrow I rest!

I am heading in to town to pick up 3 live lobsters. Two will be dinner tonight and the third will be made into something lobster later in the week or frozen to use at another time.

Haven't decided on the sides yet, I am looking at a recipe in my to try file for pasta with mushrooms and brie.

Linda

Pork loin roast
Roasted garlic potatoes
Black Eyed Peas
Spinach - probably sauteed with garlic
Baked apples with an herby struesel topping (not sweet, more savory/herby possibly sprinkled with cheese at the last moment)
Homemade crusty bread

and no dessert! I am so over sweets! If the guys want something they can finish the Christmas cookies before I toss the last of them.

Alexa

It's a soup making day. Cauliflower and cheese soup, Mexican chicken & pozole soup and Minestrone. And I have a couple of Amber cup squash I might try to make into some soup...... I wonder how it might taste with some tiny meatballs made with Italian sausage? Or maybe a Morrocan stew. I'm lining up my ingredients/produce on the counter to see what I can make.

Since part of my oven went out I am doing lots of cooktop cooking. And I've decided to make enough soup to last me 10 days or more. I'll be taking it to work for breakfast and lunch. The building I work in is quite chilly. Freezing is a better description.

leftovers.....either ham and brie crepes or turkey pot pie or cauliflower soup and salad or ham and mac and cheese or ham and cheese omlettes or ham and brie panninis or hot turkey sandwiches.

They can choose but rule is it has to be made from what's already sitting in the fridge can you tell it's ham, brie, turkey, cheese sauce, cauliflower and gravy! LOL

Same as papanda, except baking in the oven instead of cooking in the crockpot.

We are having NY dinner tomorrow with guests from Michigan. I asked the grandbabies (4 & 6) to help make the menu--I did steer them to certain things. Beau wrote down the menu, which I will make copies of, and Lily will hand them out to the guests.

Beau's rendition is a little simpler but here is the menu: Horseradish crusted prime rib
Mixed salad with Gorgonzola
Roasted maple carrots and parsnips
Green beans and portabellas with shallots and dry sherry
Pain a L'Ancienne Rustic Bread (from my new Artisan Breads Every Day cookbook
Iced Tea
Local tangerine juice (just to make sure they experience the real stuff)
Carrot cake (with Beau no dessert is complete without homemade whipped cream)
Cat food (Lily said that Buster has to eat too)

We are fortunate that we can dine out on the lanai so the Michiganders can enjoy the weather. I hope they don't think I'm rubbing it in.

I made black-eyed peas because DB asked for them. After soaking them, I simmered them with onion, garlic (a lot of garlic!), one minced jalapeno, one minced Serrano chili, chicken & vegetable broth, four slices of TJ's smoked turkey bacon (chopped), and a large bundle of fresh thyme from my garden. Ever since I started feeding the herbs, they have been growing like crazy, and I like using thyme in a bundle so that I don't have to remove the leaves from the stems. I tasted it half-way through, and the broth was too spicy, and so I added three finely chopped potatoes - the kind with the very thin yellowish-white skin. The bacon gave the dish the flavor of smoked pork, which I liked. DB won't eat pork. I think I must have gotten an extra hot jalapeno, but I did add a small amount of black pepper before tasting. I normally would not have added the potatoes, but they did calm down the heat a bit.

Lars

We have leftover shrimp and crab, lots of leftover cheese and bread, and a mess of duck wings that I'm making into stock now. Also a pork heart.

What to make from that?

I have potatoes, so I can make a shrimp-crab chowder soup. Also half a package of gyoza wrappers, so I can make shrimp wontons soup. If I get some onions, I can make a French onion soup. Daughter has been wanting a tomato-basil bisque, perhaps that would be a good use for the duck stock.

I've sworn off cooking for a while, but soup doesn't count.

Our custom is a big pot of red beans and rice for whoever drops by for the open house!

Steve

Joey's Killer Spinach Lasagna

Oh, and last night I made some braised-roasted pork belly. It was pretty good, with a couple of adjustments that'll I'll remember next time. Was as follows:

Pick a piece of belly that is of more-or-less uniform thickness. Cut into reasonably square pieces. Brown on skin and meat sides. Place in pressure cooker, skin side up, with a bunch of daikon radish, some duck wing tips, soy sauce, sake, peppercorns, and enough water to more-or-less cover the pieces. Cook on high pressure for 35 minutes. (Alternatively, 2 hours braising in covered pot in oven.) Release pressure, remove belly pieces and place, skin side up, in oven-safe pan. Add enough of the liquid from the pressure cooker to come near the top of the pieces, but do not submerge the skin. Place in oven (temperature is not critical - 350-400F) and braise UNcovered for at least an hour, basting the skin occasionally with braising liquid. Strain solids from the rest of the liquid and reduce to sauce thickness. Add a bit of cornstarch or other thickener if desired, but don't make a flour-y, cream-y gravy - this is supposed to be a concentrated, intense, dark sauce.

You are braising the meat and fat, while roasting the skin and reducing the sauce, all at once - take a bow! The belly is done when the pieces are tender enough that a skewer slides through with little effort, but the skin is medium-brown and crisp but definitely not overcooked to ''hard''. Poke skin with a skewer every now to check. If you want, you can honey-glaze the skin during roasting, or include a brief broiling step, to get a deeper colour.

Note the importance of uniform thickness: on thicker pieces. the skin will be more exposed and will overcook more quickly than pieces where the skin is just hovering above the surface of the liquid. I suppose one could ''shim'' the thinner pieces with a slice of something underneath.

To serve, cut into 1'' x 1'' sections. It helps to place toothpicks through the belly before you start slicing. Sauce liberally.

Not cooking today. We went to a HUGE Champagne Brunch this morning and I'm still stuffed!

I took some cooked pulled pork out of the freezer and I've got Pita Pockets IF we want a sandwich later.

I have to make something for Potluck at church tomorrow too. I'm actually kind of looking forward to going back to work on Monday and eating 'sane' meals. I've enjoyed my 2 weeks off, but the eating has been excessive, to say the least!

Deanna

Got a pot of Great Northerns and a hock with garlic and lots of black pepper simmering away.

Hubby wants fried chicken from the deli..but my neighbor says NO chicken on NY Day..(the scratch backwards) LOL I told him he could go over there and have grilled flank steak with them. :)

Every year we have a late dinner with 4 of our good friends who live on our block. Here's the menu:

Appetizers:
Cheese platter/dried Italian sausage
Pigs-n-blankets
sun-dried tomato pesto (homemade by my Dad)

First course: Shrimp cocktail
Main course:
-Pan seared beef filet steaks with a fresh breadcrumb, blue cheese (Dolce, triple cream), and parsley topping with a Port & burgundy wine reduction
-Glazed carrots
-Perfect roasted potatoes

I kept it light as we all overindulged these past few weeks.

Fresh apple pie and a varied bunch of homemade holiday cookies for dessert.

Happy New Year to all,
Sue

Elery and I had bacon, eggs and cornmeal pancakes for breakfast, then went to the farm. I had a small altercation in the pig pen and fell into the pile of manure. I had it in my hair, in my boots, up my sleeves. He tried hard not to laugh, for about a minute, then he cracked up. It was funny, but now I'm doing the laundry. I had to wash my hair three times to get the smell out and even though I washed with soap, I still smelled like the pig pen. I washed my hands with soap, then with Lysol. Still smelly. I used nail polish remover and finally some of that Oxi-Clean rug cleaner. still smelly. A soak in bleach finally made it tolerable and I'm really, really clean!

supper was black eyed peas that had been slow cooking all day in my new 6 quart Nesco, along with a cast iron skillet full of corn bread and some collards that I had canned last year.

Plus, both Michigan AND Michigan State lost their bowl games, so what a start to the year!

Annie

Oh Annie, that stinks...literally! Did the pigs laugh too?

Terri, NO chicken on NY Day..(the scratch backwards) --Oh no, I read that right after I finished off leftover chicken wings.

Was going to have grilled lobster with risotto. Store was out of lobster tails, but will have them tomorrow around noon. I'll get them then. This evening, pulled pork, mashed potatoes and fresh, fresh FL broccoli. With bubbly. Wonnerful!!!

Happy New Year!

Ah, the smell of pig poo. I refused to have anything to do with the 4H pigs until they were in little white pkgs, but you can't escape that odor. Nice visual, btw...hehe.

Leftovers. I have the bone from the Christmas ham simmering for bean soup later in the week. Tonight DH asked for cold weather comfort food so it's a ham, cheese and potato casserole, corn muffins and a green vegie or a salad, depending on my mood in an hour or so.

I'm eating leftovers....
And the cooking I am doing is for brunch tomorrow....been making rolls, making pie crust and grating cheese.
I have a container of golumpki from last night....but it doesn't look good to me now....maybe I'll just scramble an egg.....

OMG Annie not good! As long as Elery doesn't kick you out of bed....

We had prime rib for NYE, lots of leftovers, so this morning DH turned it into one of his favorite dishes - cholent - Jewish baked beans! Feels nice to be 'virtually' cooking with the CF a twist on a traditional New Years dish, LOL. DS #2 might even have some, he has been fighting beans for ever.

Our tradition on NYE is shrimp. My Pops used to splurge and buy one of those 5# boxes of shrimp for a treat. Now Christy and I have traded that in for a nice shrimp remoulade for dinner since we're about ready for a salad supper by then. I make mine into a big shrimp salad with celery, some chunks of swiss and lots and lots of walnuts. I use the remoulade as the salad dressing.

Today I had a Hawaiian traditional good luck brunch by having capellini for brekkie.. who knew. Supposed to have long noodle for luck and long life.

This evening we had merliton casserole with shrimp. Mac an cheese made with rigitoni, steamed cabbage, roasted butternut cubes, blackeyes and rice made with nice Camelia black beans straight from La., and for our pork I roasted a couple of pork tenderloins. Not hard to do but the pork came out so perfect. Tomorrow we'll have our choice of leftovers. More shrimp salad sounds good to me with a side of merliton casserole.

Annie, I just told Dad about the pig pen mishap and he had the same Elery reaction. Poor guy tried so hard not to laugh but the grin just couldn't stay in.

But take heart: There is a saying in German that stepping in poop brings good luck. So buy a Lottery ticket, will ya?

Pork chop with pineapple sauce, potatoes au gratin, and homemade bread. Yum.

Oh Annie, how awful! I'd say by the end of the "cleansing" you were "squeaky" clean.

Oink.

jude

Jude, that was just not called for, but it was funny as heck. (grin)

Jessica, it's my bed, remember? He's at my house!

Peppi, that's OK, I knew your Dad would laugh. And you can tell him that when I fell down I said "sh*t". Of course. Elery's reply? "Yes, it is". And that's OK too, he had to drive all the way home with the windows down. In Michigan. In December. So, I had my revenge....

So stepping in poop is good luck? Falling in it, then, must be amazing good luck. And the lottery jackpot is 291 million!

Annie

Annie, I hope you remember your CF friends when you win all that money!!!!

As someone suggested, we could have a get-together in Paris or some other exciting place if you win and would be willing to finance it.LOL

Jude, I'll go buy a ticket today on lunch, if I win, I'll meet you under the Eiffel Tower!

Annie

That would be great. I chose to stay on the ground the one time I was there, so under would be good. I don't do heights.

jude