Sunday, December 25, 2005

Christmas menu

In the spirit of sharing...

Libations - Maragaritas

Appetizer - Tequila-lime chicken bites

Salad - Greek salad (chopped cucumbers, red onions and tomatoes in a olive oil, red wine & feta vinaigrette)

Main course - Pork tenderloin braised in Ancho chili gravy (Am I the only one who feels sacriligious serving pork on the birthday observance of a Rabbi?) (Ancho chili recipie on request)

Sides - Steamed asparagus with lemon & butter sauce, oven roasted new potatoes and pearl onions with rosemary.

Sourdough rolls with sweet butter

After dinner beverages - Vintage Port, spiced apple cider

Dessert - Some flavor of Starbuck's ice cream, the one with cookies in it. This may or may not get served, depending on general level of stuffedness.

Merry Christmas to all, and to all a good night!



Celandine said...

Whew! Sounds delicious. You remind me that I'd meant to have some port and never got around to it... oh, well, perhaps tomorrow. :-) Happy Christmas!


Anonymous said...

Oh, wow! That sounds wonderful. I'd love to have that recipe (I adore chili things!). And now I'll have to post about some "food porn" of my own.

Merry Christmas,

Anglachel said...

3 tablespoons olive oil
1 smoked turkey drumstick (or neck, wing tips and giblets from a turkey)
4 medium carrots, peeled, chopped
3 medium celery stalks, chopped
2 large onions, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 bay leaves
5 1/2 cups (or more) low-salt chicken broth
1 1/2 cups medium-dry Sherry
1 cinnamon stick
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds

If not using a smoked drumstick, brown the turkey parts first. If using drumstick, discard skin and cut meat up into large chunks. Put meat into large pot with vegetables and cook together for about 15 minutes. Add spices and stock and simmer gently for one hour. Strain and discard solids. If you have less than 5 1/2 cups of liquid, add chicken stock to make up difference.

Ancho Paste:
3 1/2 cups water
4 ounces dried ancho chilies, stemmed, seeded, torn into small pieces

Pour water over chilis. Steep for 1/2 hour. Strain, reserving liquid. Put through food processor until you have a thick paste, adding soaking liquid as necessary to thin out. I usually put it through a blender as well, to grind it up very fine. Strain the results to remove any large bits of chili skin. The final consistency should be like catsup.

1 pound plum tomatoes, halved (or 1/2 of 28 oz can tomatoes)
5 large heads of garlic
2 tablespoons chicken broth
1 tablespoon olive oil
1/2 cup fresh orange juice
5 1/2 cups Giblet Stock
1/2 ounce unsweetened chocolate
1 1/2 tablespoons honey

You don't need to roast canned tomatoes, but the flavor won't be as smoky.

Roast cut tomatoes at 400 F for 30 minutes. Remove from oven, let cool, puree.

Cut top 1/4 off garlic heads. Drizzle with chicken stock and oil. Place in small baking dish and cover tightly with aluminum foil. Bake at 400 F for one hour (tomatoes & garlic can be roasted at same time.) When garlic is cool, squeeze cloves from skin. Mash in bowl until smooth.

Put turkey stock in large sauce pan. Stir in tomato puree, chili sauce and garlic mash. Heat to low simmer (do not boil!), and cook gently for 15-20 minutes. Stir in chocolate, honey and orange juice, stirring gently until chocolate is dissolved. For thicker gravy, use less stock. Season with salt and pepper to taste. Note that this makes a thin gravy.

Because I can never get the garlic mashed as finely as I like, I usually run the final gravy through the blender, too, for extra smoothness. This can be made a day ahead and kept in fridge. I use four cups of it in a slow cooker/crockpot with meat of choice (poultry, pork, beef).

Toodles - Ang

Anonymous said...

That sounds heavenly!

Now I have to stock up on chilis and then I'll try it out!

Wheeee! I love anything that involves chocolate *and* chili.

Thank you very much,