Saturday, December 16

Christmas Dinner Ideas From The South And North

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Love the southern flavor? Try serving Shrimp and Grits for Christmas dinner (serves two people). Double for 4.

  1. You will need cooked grits (2 serving sizes)

  2. Olive Oil (2 Tablespoons)

  3. Diced Tasso Ham (1/2 cup)

  4. Diced Leeks (2 Tablespoons)

  5. Diced Onion (2 Tablespoons)

  6. Diced Green Peppers (2 Tablespoons)

  7. Large Shrimp (20 medium, peeled, de-veined, with tails on

  8. White Wine (1 to 2 Tablespoons)

  9. Heavy Cream (1 cup)

  10. Salt and Pepper to taste

  11. Chopped Green Onion Tops

Instructions:

* Cook grits according to package directions, then set aside and keep them warm.

* Heat oil in a large skillet over medium heat.

* Add the tasso and saute until crisp

* Add the diced vegetables and saute until the onions are translucent.

* Add the shrimp and saute for an additional 30 to 45 seconds or until the shrimp are pink.

* Remove everything from the pan and set aside.

* Deglaze the pan with a little of the white wine.

* Slowly add the cream and let reduce until thickened

* Season with salt and pepper.

* Divide the grits onto two plates.

* Pour the sauce over the grits. Garnish with the onion tops. Add the shrimp mixture and enjoy!

Northerners, say “MMMMMMM my favorite Christmas Dinner Pot Roast!” It smells heavenly cooking and is oh so tender.

Preheat oven to 350 degrees F.

You will need:

  1. 1 (4-pound) boneless Chuck pot roast (tied).

  2. Salt and pepper to taste

  3. 2 tablespoons of Vegetable oil

  4. 1 finely chopped cup of onions

  5. 1 finely chopped cup of carrots

  6. 1 finely chopped cup of celery

  7. 2 bay leaves

  8. 2 teaspoons of thyme

  9. 4 cups of beef stock

  10. 4 tablespoons of all-purpose flour

  11. 4 tablespoons of butter, allowed to soften

First, pat the roast dry and season well with salt and pepper. In a Dutch oven, heat the oil over medium heat until hot but not smoking. Add the roast until all sides are brown. (this should take about 15 minutes). Put the roast on a plate. Pour out all but 1 tablespoon of oil from the Dutch oven. Add onions, carrots, celery to the Dutch oven and cook over medium heat. Stir occassionally until golden.

Place roast back into the Dutch oven. Add the bay leaves, thyme and enough beef stock to come 2/3rds of the way up. Bring to a simmer, skim, cover tightly, and set in the lower third of a 350 degree preheated oven. The liquid will need to remain at a simmer for 2 1/2 to 3 hours or until the beef is tender.

You will need to turn the roast over several times during the cooking time. At the end of the time and when the roast is tender, carefully take the Dutch oven out of the oven with oven mitts.  Take the roast carefully out of the Dutch oven and place on a cutting board. Let it sit for 10 minutes. Cover it with aluminum foil during the 10 minutes. Make a gravy out of the liquid in the Dutch oven while you are waiting on the roast.

Slice the roast and serve with a salad and dinner rolls.

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