4.75 pound wild-caught Scottish salmon (minus the head and tail at Celtling’s insistence) poached in white wine and court bouillon, glazed with sesame/citrus/apricot and decorated with approximately 217,593 sliced kumquat scales.
They’d better make me queen of the Holiday Potluck for this . . .
So what are you bringing? (real answer first please 
)
Catfish and crayfish chowder. I just made it. It’s yummy.
Two 20 lb turkeys done on a Weber Smokey mountain smoker at work that day.
Yes I will be the king of the potluck.
mrAru hasn’t figured out yet, he gets requests for lasagne, turkey enchiladas, vegan minestrone and pasta e fagioli for potlucks a lot of the time. I think he is leaning towards vegan minestrone this year. It is really dead easy, a couple bags of the multibean soup blend, washed and picked over for debris. 3 or 4 large sweet onions chopped, a bag of carrots peeled and chopped, an entire bunch of celery cleaned and chopped, 2 #10 cans of tomatoes, typically diced in tomato juice with basil, a palm full of italian herbs, 3 or 4 bay leaves, a few grinds of pepper, a couple bulbs of peeled garlic, a glug of red wine and water. Simmer for enough time to make the beans all gently al dente then salt and pepper to taste… Cook dentili pasta separately and toss with olive oil. Take it to work and pour into a crock pot set on low to reheat until lunch. People can add the pasta to their soup in the proportion they want, and the grated cheese to taste just before serving. It takes all of a few minutes to nuke the pasta until reheated =) Occasionally he will cook up some bulk italian sausage and have it on the side for carnivores. I find that if you use enough veggies and aromatics, you really don’t need to bother with the overly salty premade veggie bouillion.
Well, I was going to make some cookies, but why even bother now…
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::sigh::
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Chicken casserole from my MiL’s recipie. It’s quite simple, just Peppridge Farm stuffing mix, cream of celery and chicken soups, celery, onions and chicken.
Had ours a couple of weeks ago already. I made a corn casserole: It’s basically canned corn, creamed corn, corn muffin mix, and sour cream-- Very easy, but always popular. This year, I also added a couple of fine-chopped jalapenos. There weren’t any leftovers, so I guess I did it right.
"Sham"balaya.
Wow, you people are ambitious.
Today is the “Day of the Dead” potluck. Most of the engineers here work until they are about 70. Then at Christmas they come back for the potluck, and we have our geriatric potluck. I made Cranberry Jalapeno Relish, which I’ll spoon over a block of softened cream cheese. You eat it with crackers. Last time I brought it, a couple weeks ago, we decided it could use more heat, so chopped up another small jalapeno and added it last night. We’ll see if it wakes up any of the boys here at Shady Meadows Retirement Engineering.
I normally buy something from the Deli. I’m happy to get whatever the party planner says is needed.
I appear to have signed up for dessert duty, so I’ll be making a couple of pans of German apple streusel, and some traditional English mince pies, with an orange shortcrust pastry and mascarpone.
Funny how that happens when you aren’t paying attention 
I’m all pot-lucked out for this year. Last month we had three of them, and the boss just put out a sign-up sheet for another one. There’s actually still food left in the fridge from the last time…maybe I can “bring” that?
Yeah! Luckily, I love baking and the apple streusel is one of my favorite recipes. The mince pies are some work, but hopefully I will have a willing kitchen assistant.
I just served an ollada with beef, chickpeas, beans, green onions, potatoes, and pasta. It’s gone now, the only dish to be more than 50% gone, so that’s a vote of confidence I think.
For the Christmas one I brought a spinach-artichoke dip.
For Thanksgiving, this slaw is the best I’ve ever had:
1 lb cole slaw
1 pkg rameen noodles - usually chicken flavored - crumbled
4 green onions
1/2 c. slivered almonds
1 c. sunflower seeds
Mix all above together.
For the dressing:
1/2 olive oil
3 T rice vinegar
seasoning package from the rameen noodles
1/2 c. sugar
Mix with blender and pour on cabbage mixture. Refrigerate.
Ours is today 
I brought holiday quinoa salad - red quinoa, roasted diced sweet potatoes, cranberres, pecans with a spicy lemon/olive oil/cayenne dressing. One of the guys on my team is gluten intolerant and I wanted at least one thing he could eat.
Ours was yesterday. I brought hummus and pita chips.
I would have made something warm like chili with the leftover turkey in the freezer but our crockpot isn’t fit for travel these days.
This sounds awesome. And colorful! Did you serve it chilled?
I’m taking a day of vacation to avoid it.