CaliforniaCook
Banned
What's cooking? What are your plans? Do you have any special traditional dishes?
Staying in. Contemplating Chinese bbq roast duck, & sides - tbd. Smoked salmon, cream cheese, horseradish, chive, crepe roll-ups or potato pancakes topped w/ caviar & sour cream. Champagne, of course. Eggnog trifle. Salmon w/ sour cream & dill sauce as a main dish is another contender.
Thank you cooksie. I make all the salads and dips during the day on new years eve. I make one french loaf into an Italian hero and cut it into pieces to go with the salads and dips on the eve. After that everyone eats what they want. Make sammies on the small rolls, plenty of sides. Then I do no cooking for at least 2 days.Peas, black-eyed peas, always peas on the menu . That's as far as I know right now.
Love that spread, Peep!
Thank you Bam. It has to be Hormel Deluso Genoa. I won't eat hard salami. The only other salami I eat is the baby genoa and sopressata.i am having a new tradition starting this year....i am going to Peeps because you had me at genoa salami...my favorite
i will bring the Creole mustard(my new and only mustard i like)
I'm coming over peep. I'll bring my rubbermaid gloves and do all the dishes and cleanup for ye!New Year's Eve / New Year's Day 2011/2012
Cold cuts
Genoa salami
Dak ham
Pepperoni
Turkey breast
Bologna
Roast beef
Provolone
American cheese
Swiss cheese
Red onion
Salad greens (butter lettuce blend) 2 bags
Vine tomatoes
French bread
Small Kaiser Rolls
Salads/Dips
Blue cheese dip
Onion dip (French onion Dip and Green onion Dip)
Salsa
Guacamole
Olive salad
Marinated mushroom caps
Pepperoncini
Macaroni Salad
Bean Salad
Potato Salad
Wise plain potato chips
Wise Sour cream and onion chips
Tortilla chips
Doritos
Dessert
Lemon Meringue Pie
You know what I like in salami.My new absolute favorite salami is one carried by our local Wegmans supermarket - it's a thin-sliced "Pepper Salami", similar to Genoa but with larger fat pieces & a nice spicy bite from a black-pepper-coated rind. I LOVE the stuff, & other folks must love it too, because they now carry it pre-sliced at the deli counter.
Peas, black-eyed peas, always peas on the menu . That's as far as I know right now.
Love that spread, Peep!
I'm coming over peep. I'll bring my rubbermaid gloves and do all the dishes and cleanup for ye!
Thank you Jimmy I would love to have company.I know my wife will want to do a traditional Pork Roast of some kind.
It was always a crowned pork roast stuffed with stuffing or Filling (Pa Dutch Way).
I would like to make Home mades ( Ravioli ) Ihave to see how DW feels about that.
That above for NYD
NYE....I guess salami / soprasatta / pepperoni / pepperoncini /
all kinds of olives. Hot peppers... Sausage and meatballs.
Fish / muscles / clams / shrimp / calamari / scungile / scallops / Zepploi's stuffed with anchiovies in some.
and I want to make a ring of Struffoli. We Calabrese call them Pignolata Calabrese. Oh! hahaha...the little fried dough balls like marbles size, and then coated with honey / sugar and topped with jimmies. OMG I love them. Thjey are a Christmas tradition, but New Years is good to have them too. Actually anytime I could eat them.
They are 10 times better than Rice Krispy Treats...L O L
Hey peep.... Did you / are you gonna make some this year???
German is good!! Ha Ha habeing mostly German, we partake in the tradition of pork & kraut. maybe i'll also make baked apples/mashed potato with that. ummmm
OOoooooo! I forgot about the rosettes. I have my moms irons.Thank you Jimmy I would love to have company.
No I have never made struffoli. My aunt was the one who made them and rosettes every year. I haven't had any since she moved to Arizona.
yum,. jimmy! (the sausages- we make them w/ kraut, though not for the 1st of the year. & we love stuffed cabbage, though make them w/ the cabbage & not any kraut, then tomato sauce.German is good!! Ha Ha ha
Tina is 50% German. Her family always makes something with pork for New Years meal.
She also makes Sausages in the Kraut. The only thing is, she frys the kraut with onions first till the onions carmelize. Then she stufs and covers the pork sausage with the karut...adding the juice from the kraut as needed to keep it moist.
Sometimes she will even do Halupky (stuffed cabbages with pork and rice)...and will layer them with sauerkraut. No tomato sauce or tomatoes though. That's a mix of her German and Hungarian / Slovak.
Do you add carroway seeds to your pork / kraut dish?
I like the carroway seasoning...but Tina does not.
Hi Qsis! My husband is making them but they won't be very spicy hot. We are not much on hot spices. I'll try to get the recipe to post.Hey, Bells, I had my very first samosa today!
It was potato and peas, and was very good, with exotic spices (garam masala, maybe?), but was a bit too spicy-hot for me.
Are you making yours? If so, do you have a recipe?
Thanks!
Lee