Grilled Jumbo Shrimp with Lemon and Oregano, served over cappellini. Haven’t decided what, if anything, to do about dessert. Bottle of bubbly for later.
Cabbage with bacon, sauteed in the drippings, with sour cream, paprika and a sprinkling of caraway seeds. Egg noodles on the side. Vanilla ice cream with raspberries for dessert.
I’ll do the southern New Year’s thing tomorrow: Black-eyed peas with ham, seasoned greens, and cornbread. I’m not superstitious, I just like the stuff.
Normally we eat out on NYE, but this year we stayed in and ordered pizza (roasted garlic, mushroom) and added a nice primitivo. So that’s my last meal of 2010, unless I eat something at the jazz club I’m planning to hit later.
[QUOTE=El_Kabong]
Cabbage with bacon, sauteed in the drippings
[/QUOTE]
Yeah, baby.
Had this earlier today, not with bacon, but cooked chopped up cabbage and polish sausage together til the cabbage was just soft and the sausage a little crispy. Yum.
I’m making Colcannon because I love it. It’s much like the cabbage sauteed in bacon, if you add mashed potatoes. And I’m having champagne. That’s it, but it’s enough!
My husband fried chicken. In lard.
I made baked potato wedges, and never got around to the spinach-artichoke dip.
If I’m cooking I try to make something that is the ‘that’s good but only eat it sparingly if you want to live’ category. This year it was scalloped potatoes with ham and cheese. Heavy on the ham and cheese. Half and half instead of milk. Coat the casserole dish with butter and not Pam.
Also butter cookies with orange marmalade and both cherry and apricot preserve centers.
We ordered in scallops and sea bass, both things that I can’t get in town so it necessitates overnight shipping and too much $$. Sous-vided the scallops, pan fried the sea bass, served them with blood orange beurre blanc. On the side we had sauteed Belgian endive, green grapes, and apples, seasoned with fresh rosemary. Got that recipe out of a book Mr. Athena gave me for Christmas, and it was wonderful.
And, of course, a nice bottle of champagne. Really good dinner, and we have even more scallops, sea bass, and sushi-grade salmon to get into today.
I am making Filet done in butter with a green peppercorn sauce. I also have started putting together a salad with arugula, butter lettuce, goat cheese and pears roasted with some honey. I don’t know if I will do anything else aside from some mushrooms deglazed with some port wine.
I would like to do shaved leeks, but I am not sure of the technique or if I want to bother.