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Made 2nd Christmas dinner for the other half of the family, much lower-key than the prime rib and spread we had with the first half. I made shrimp and corn chowder as a special request for my MIL and made another batch of boules using a different technique. Still not perfectly happy with how the loaves turned out, but dinner was very tasty all the same.
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What is everybody going to make for New Year’s? I have the typical American fare of cabbage and black eyed peas, but I’m going to add some smoked sausage and onion to the cabbage this year. Might throw some sausage into the peas and let that simmer for some extra flavor.
 
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I made a Chicken Salad recently that I just paired with a Cream of Mushroom Soup.

Here is what I did.

2 chicken breast, diced and cooked.
3 boiled eggs.
Half an onion diced.
1 dollop of Relish.
Heaping dollop of Mayo.
2 squirts of Colman’s Mustard.
A squirt of Tabasco.
Salt and Black pepper to taste

The Cream of Mushroom was just from Campbells.

French bread that has been toasted.

Overall it was a 8/10. I probably should have added a bit more spice since I like spicy foods. But I am cooking for more people and not all like spice.

I put Jalapeños on mine too.

Anyway washed it down with some Unsweet Iced Tea. Came out pretty good.
 
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Got a 10 lb pork shoulder for less than $10 a few days ago. Put it in the slow cooker with orange juice, a couple onions, some garlic, oregano, cumin, salt and pepper. Let it go for about 10 hours, then shredded it and let it soak in the juice. Had pork leftovers for days, so here's what I made with it.

1. Cuban sandwiches. Leftover Christmas ham is a godsend for these.

2. Crispy fried pork for Ramen. Just reheated it in a pan until it was just right.

3. Tacos. Same application as the ramen. Topped with sour cream, tomatoes, avocado, and salsa.

4. Enchilada casserole. Stewed the leftover meat with beans, chilis, and more onions.

5. Mac and cheese. Just kinda topped some leftover homemade mac and cheese with it.

Absolute hit with the family. Every last bit got eaten up.
 
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No longer living in the Southern USA but tradition dictates ham, black eyed peas, cornbread and greens for a new year day meal to bring luck. Where I live now I cannot get collared greens so made kale with bacon grease. Black eyed peas had bacon, onion and chilies mixed in. I only had Mesa in the house because I plan to make tamales at some point. Worked well as I also used regular flour mixed with the mesa for the cornbread. And the ham I baked in a modified Finnish sauna smoked ham recipe. Better bring luck for the new year.

Edit to fix cut off text.
 
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Last night of Hanukkah so I made latkes. I just made them from the box instructions, except I also added a big spoonful of old bay. The old bay gave them a nice zing.

Served them with sour cream and some chili garlic sauce.

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Marvin said:
Last night of Hanukkah so I made latkes. I just made them from the box instructions, except I also added a big spoonful of old bay. The old bay gave them a nice zing.

Served them with sour cream and some chili garlic sauce.

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What recipe do you use? I think "potato pancakes" sounds like a genius idea, but I have always found them disappointingly mushy. They sound crispy. They SHOULD BE crispy.

Was too lazy to go buy a pre-made pie crust from the store, so I mixed and rolled up my own using a new recipe. Cold butter, cold flour, ice water, and judicious pulsing in a food processor. Chilled the dough for the minimum 4 hours, rolled it out and built the pie. The filing is Christmas meat leftovers + veggies and a fat russet potato which has been lurking in the bottom fridge drawer. Used fresh-from-the-garden thyme, rosemary, and sage to season the filling and then instant mashed potatoes as a thickener. Could have left it in a bit longer, but it is delicious and will reheat well in the oven. The crimping is shameful:

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Pickman's Modeling Agency said:
What recipe do you use? I think "potato pancakes" sounds like a genius idea, but I have always found them disappointingly mushy. They sound crispy. They SHOULD BE crispy.

Was too lazy to go buy a pre-made pie crust from the store, so I mixed and rolled up my own using a new recipe. Cold butter, cold flour, ice water, and judicious pulsing in a food processor. Chilled the dough for the minimum 4 hours, rolled it out and built the pie. The filing is Christmas meat leftovers + veggies and a fat russet potato which has been lurking in the bottom fridge drawer. Used fresh-from-the-garden thyme, rosemary, and sage to season the filling and then instant mashed potatoes as a thickener. Could have left it in a bit longer, but it is delicious and will reheat well in the oven. The crimping is shameful:

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Are you frying them first? if you want them crispy you need to fry them until they're golden on the outside otherwise you might as well be making a fancy baked potato.
 
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Betonhaus said:
Are you frying them first? if you want them crispy you need to fry them until they're golden on the outside otherwise you might as well be making a fancy baked potato.
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I've just found that potatoes need a little work to make them crisp. Hashbrowns are a similar concept - my parents loved making hashbrowns at home, but when you use fresh potatoes the hash ends up being gray and droopy and I hated them forever. But when you use flash-frozen potato shreddies, the end product is far superior.

ETA: Sorry, meant to add that I don't fry them first... how do you fry them first and them make them?
 
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This morning I just wanted a quick snack so I melted a bunch of butter in a pan, threw some Morton's and smoked paprika on it, cracked in some eggs and let the whites solidify and start cooking the yolk before breaking the yolks, mixing the eggs up, and letting some of it cook again. Flipped it in half, turned off the stove, let it carryover cook, then shook some grated parm on top. Result was a weird omelette-like dish with nice gooey semi-liquid yolk in the middle. 8/10 would make again but needs some sort of sauce.

Also yesterday: two cans of chicken noodle, a sleeve of saltines, and an unnecessary amount of that same grated parm. Was barely even a soup by the end. Tasted fantastic.
 
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Pickman's Modeling Agency said:
What recipe do you use? I think "potato pancakes" sounds like a genius idea, but I have always found them disappointingly mushy. They sound crispy. They SHOULD BE crispy.
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Oh crispiness is mandatory. And they came out properly crispy.

Like I said, I just used a boxed latke mix. Manischewitz is the brand I used. I'm sure Streit's makes their own too. If you're in the US (or maybe in the UK), I'm sure you can find it in the kosher section of your grocery store.

I wouldn't know how to make them from scratch. Not because they have any fancy ingredients. It's just dehydrated potato flakes, starch, onion and seasonings.

I mixed half a box with a beaten egg, some water, and like I said, a big spoonful of old bay.

I don't know how you'd make them from scratch, because, like you mention, moisture is going to fuck it up. A quick google brings up recipes that mention really squeezing the moisture out of the grated potato with cheesecloth and also adding matzo meal. I might give that a try sometime.
 
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