bradfordwhite
Well-known member
pumpkin pie
Christmas/Boxing Day Meal - What's On The Menu?
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bradfordwhite
Well-known member
peanut butter butterscotch bars.
They are not the easiest to make.
addicting and yes high cholesterol..... but soo good.
They are not the easiest to make.
addicting and yes high cholesterol..... but soo good.
Done!
Well I did it, and even have the picture to prove it. The ham steaks turned out looking like the recipe photo, and they tasted just as good as the picture. Thanks for everyone’s input. Total prep time was about 25 minutes, and total cooking time was 65 minutes (45 initially, then baste and cook for 20 more). I noticed in the recipe there is a redundant ½ cup of maraschino cherries. Otherwise followed it exactly and the result was great!
Well I did it, and even have the picture to prove it. The ham steaks turned out looking like the recipe photo, and they tasted just as good as the picture. Thanks for everyone’s input. Total prep time was about 25 minutes, and total cooking time was 65 minutes (45 initially, then baste and cook for 20 more). I noticed in the recipe there is a redundant ½ cup of maraschino cherries. Otherwise followed it exactly and the result was great!
I'm cooking for a Charity event this year:
It is a banquet for 120 men who are in an inpatient, faith based, 12 month addiction recovery program. This is held at a friend of mine's restaurant. I have wanted to do this for years and never could due to other obligations but this year I can and will give them a chef prepared meal.
I am serving:
Turkey Roast rubbed with sage, granulated garlic and pepper
Mashed Potatoes with real cream and butter.
Sausage and wild rice stuffing.
Homemade gravy
Buttered corn
Freshly baked rolls
A whole assortment of desserts donated by a local grocery store.
A huge pile of dishes to run through the Hobart will ensue and I will do that as well. I will post pics tomorrow night including the vintage Hobart 1512 slicer, the kickass Blodgett DFG EXCEL convection ovens, the spread and the Hobart dish machine in action.
Merry Christmas, WK78
It is a banquet for 120 men who are in an inpatient, faith based, 12 month addiction recovery program. This is held at a friend of mine's restaurant. I have wanted to do this for years and never could due to other obligations but this year I can and will give them a chef prepared meal.
I am serving:
Turkey Roast rubbed with sage, granulated garlic and pepper
Mashed Potatoes with real cream and butter.
Sausage and wild rice stuffing.
Homemade gravy
Buttered corn
Freshly baked rolls
A whole assortment of desserts donated by a local grocery store.
A huge pile of dishes to run through the Hobart will ensue and I will do that as well. I will post pics tomorrow night including the vintage Hobart 1512 slicer, the kickass Blodgett DFG EXCEL convection ovens, the spread and the Hobart dish machine in action.
Merry Christmas, WK78
Tony made the chicken and dressing and fried corn while I fixed the creamed potatoes and cajun seasoned green beens. Also had sliced ham, mac & cheese, baked pears, cranberry sauce, cheesecake, fudge cake, and cupcakes. I didn't get around to making cookies this year...ran out of time. Our street is pretty decorated this year. I hope it continues to spread in the years to come. There was a street down by my parents that was famous in our area because it was so decorated every year. Now they have all stopped doing it. I'll try to get a pic of our decorations (no smart phone...don't want one).
Fine-tuned. Prime rib roast, twice-baked potatoes, asparagus, sautéed mushrooms, Caesar salad, and apple dumplings.
Well, here is everything I planned, but made, photographed and ultimately some of it eaten, with more leftovers than room in the refrigerator for:
— Dave
— Dave
perc-o-prince
Well-known member
We ended up...
having a pupu platter and rice from a local Chinese restaurant last night because we both were working around the house and lost track of time.
Tonight was chicken Marsala with a side of pasta with roasted garlic and olive oil. We'll have the bracciole/cavatelli and pork roast when Rich's father comes down for New Year's Eve/Day.
Hope all were safe, well, and peaceful!
Chuck
having a pupu platter and rice from a local Chinese restaurant last night because we both were working around the house and lost track of time.
Tonight was chicken Marsala with a side of pasta with roasted garlic and olive oil. We'll have the bracciole/cavatelli and pork roast when Rich's father comes down for New Year's Eve/Day.
Hope all were safe, well, and peaceful!
Chuck
bradfordwhite
Well-known member
Wow, all the variety. It's like being at a banquet.
I hope everyone is enjoying their Holiday and eating good.
I hope everyone is enjoying their Holiday and eating good.
My dessert was quite simple, and probably needs no description:
— Dave
— Dave
Christmas banquet pics:
1. The convection ovens are loaded for Bear. Sliced turkey roast in the top. Buttered corn and Sausage stuffing in the bottom. Chef standing in front of ovens.
2. Rolls fresh from the oven and food staged on the flattop for service. (Multiple pans of food were also staged in the steamtable under this pass and in the lower shut off convection oven)
3. The line is ready for service. Notice the beautiful lady in the red shirt. (Yes she's my wife, but still...)
4. The leftovers, not too much but at least we didn't run out of food. (Check out the Vintage Hobart slicer) It kicked ass on those turkey roasts. There were L/O mashed taters but they were already re-panned for cooling and in the walk-in at this time.
5. Clean-up underway, GO HOBART!
I had an awesome time and felt honored to be Head Chef of this Banquet and would do it again in a heartbeat. It made my day to hear the sincere gratitude from the guys for what we did and to know they loved the food. Not to sound arrogant (as I was humbled by these men's kindness and gratitude)but it was nice to be told many times that my food was outstanding, amazing, just like my Mom/Grandma used to make, very good and excellent.
Merry Christmas
WK78
1. The convection ovens are loaded for Bear. Sliced turkey roast in the top. Buttered corn and Sausage stuffing in the bottom. Chef standing in front of ovens.
2. Rolls fresh from the oven and food staged on the flattop for service. (Multiple pans of food were also staged in the steamtable under this pass and in the lower shut off convection oven)
3. The line is ready for service. Notice the beautiful lady in the red shirt. (Yes she's my wife, but still...)
4. The leftovers, not too much but at least we didn't run out of food. (Check out the Vintage Hobart slicer) It kicked ass on those turkey roasts. There were L/O mashed taters but they were already re-panned for cooling and in the walk-in at this time.
5. Clean-up underway, GO HOBART!
I had an awesome time and felt honored to be Head Chef of this Banquet and would do it again in a heartbeat. It made my day to hear the sincere gratitude from the guys for what we did and to know they loved the food. Not to sound arrogant (as I was humbled by these men's kindness and gratitude)but it was nice to be told many times that my food was outstanding, amazing, just like my Mom/Grandma used to make, very good and excellent.
Merry Christmas
WK78
I went to the home of my oldest nephew, his wife, and their three children, who live about 25 miles from here. My sister and her husband were also there.
I stopped by to drop something off on Christmas Eve, and they asked if I wanted to stay to eat. It was warm out, so they cooked steaks on the grill. I went back over Christmas day for lunch, and we had ham, twice baked potatoes, salad, rolls and cookies. Everything was good. Ended up staying until about 4:30 or so, then came home.
I stopped by to drop something off on Christmas Eve, and they asked if I wanted to stay to eat. It was warm out, so they cooked steaks on the grill. I went back over Christmas day for lunch, and we had ham, twice baked potatoes, salad, rolls and cookies. Everything was good. Ended up staying until about 4:30 or so, then came home.
