What's on for Christmas?

Any good ideas out there?

Not cookin' - I'll be there!!!
Maybe if we catch a fish

Black Dinner, Ham, Black Cake (soaked in lots of rum, and the usual fare. Maybe some Stone Crab claws too.

is it just me or does that hilton girl need a spanking?....

No, you need one too.

How about a whole beef tenderloin marinated for a couple of days in a good bourbon, split down the middle and stuffed with a few whole lobsters (minus shell). Tie it back up and grill slowly till medium rare.

does the alcohol in the bourbon catch the meat on fire?...sounds good, however...

Nope. Yep.

I think that, if you put alcohol in that Hilton girl, she catches fire. A good whippin' probably fans the flames.

it's all about something good to eat around here....

Let's see, Christmas morning they say it will 6 degrees. Hmmmmm, a splash of One Barrel in the fresh coffee oughta counter that and set the Holiday spirit for starters.

Just save me a bit of sage/sausage dressing and some candied yams for later in the afternoon and I'll be just fine.

Brought back 6 1.75's of One Barrel in November so I'm pretty sure we'll be able to deal with whatever Santa drops on our doorstep.

And yes, there are a few left. Gee whiz.

I could use a couple bottles of One Barrel about now. It is good in the coffee! Wish I could find it in the US. Speaking of that, I did find Marie Sharps at our Walmart last week. Had heard rumors it was coming, now it is here for certain!

Let's hear some more food ideas.

I finished my tamales on Sunday - 12 dozen - pork with New Mexico chile. We'll have tamales with fresh salsa, rice & beans and potato salad after midnight mass on Christmas Eve. Breakfast at my house late on Christmas morning - baked french toast - then the traditional turkey dinner Christmas evening. Anybody have a wheelbarrow I can borrow?

Did you say Wal-Mart? Supporting a Belizean company by distributing their products?

Hmmmmmmmmm.

hmmmmmmm ..... Wal-Mart?

Ah, the wheelbarrow has been retired, BUT---I do need the recipe for BAKED French toast. Sooner the better.

For some reason, which certainly makes no sense, I bought and installed a stove in the company kitchen last summer. Several pies and pizzas have been cooked in the last few months, but tommorrow I have relunctantly agreed to cook breakfast for my employees. Aside from bacon, sausage, eggs and biscuits the BAKED French toast may be my saving grace.

At this point She Whom Must Be Obeyed knows nothing about this, and I'd like to keep it that way. She already thinks that treat everybody on our "stellar" staff far too well. This will push the dear thing over the edge. Fortunately my child bride has no idea on how to even turn a computer on.

Choo
I emailed you the instructions - let me know how it turns out!

I just hope nobody has the broccoli or green bean casseroles at the places I will go to mooch. That broccoli thang should be against the law.

lawcucui, your post midnight mass feast sounds great, what time should I get there?

Smoked brisket, potato and green bean casserole, garlic french bread, 7-Up Salad, candied yams, relish plates, cheese balls, bourbon sausages,too many appetizers to list & darned if I can remember what desserts the girls are making but one of 'em is doing a huge bar set-up!

Merry Christmas, everyone!

db - tamales abound - stop on by anytime! We have been known to freeze them and ship them off to reles in North Dakota and friends in Baltimore!

what's the story on those bourbon sausages?....

Toad! Wake up!!!!! Try this:

Planked Eagle

One large (12-15 lb.) Bald Eagle
One 16 x 24" Sequoia (redwood) plank--preferably heartwood
One dozen snaildarter filets
Two Giant Panda livers
Six Green Sea Turtle eggs
Two gallons of deer whiz
A fistful of kelp
One of Newt's eyes
Two dozen garlic cloves
A big bag of onions
Hand-harvested French sea salt, to taste
One half pound of Cayenne pepper
Plaster of Paris, as needed

Cut down the largest Sequoia tree you can find in a national forest and trim plank from heartwood. Discard rest of tree.

In a large, lead-based, glazed bowl, combine turtle eggs, deer whiz, kelp, Newt's eye and 22 garlic cloves. Eat remaining two garlic cloves.

Whip mixture to a frenzy, pour in cast-iron pot then bring to a rowdy, rolling boil. Add Panda livers and cook to reduce to a reasonable stock.

While stock is reducing, place plucked and skinned (head on) eagle on redwood plank. Reserve plank. Bake in Korean oven at 350 degrees for one hour, or until tender to the touch. When done, drop eagle in boiling stock
and reduce heat to low simmer. Add Cayenne pepper and stand back.

While bird simmers, cut up enough onions to cry so that PETA and the tree huggers will think you care. Discard salt (and sliced onions).

Remove bird from pot and place on redwood plank. Add plaster of Paris to stock to make gravy. Artistically place (uncooked) snaildarter filets along each side of eagle on plank and drizzle gravy over bird for visual appeal. Provide additional gravy in boat for guests.

Slice bird and plank into sinewy strips and serve with great flair.

Enjoy!

what kind of wine goes best with this dish?...

Thunderbird

SIN--I hope you have your menu ready cause I'm coming to your place for dinner! I've picked up my contribution, rum! Don't forget your kid's presents are in my closet!

"Ohhh Denny... yes spank me harder!" whispered Paris as she... huh? what? Oh my God, this is the wrong message board...

toad, I see what caught your eye in that list! It's just ketchup, brown sugar, lil smokies sausages and bourbon. Cook 'till the boubon evaporates...shame, huh?