Whatcha Cooking today?

[worth1]

Onion cheese enchiladas and homemade tamal.
Tamale is plural in Spanish.

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[GoDawgs]

Made some bread today. One will be for soaking up buttery sauce on the shrimp tomorrow. The other will be sliced up for roasted tomato bruschetta on Friday when some friends come over for our traditional post-Christmas appetizer party.

[Vanman]

Made some bread today. One will be for soaking up buttery sauce on the shrimp tomorrow. The other will be sliced up for roasted tomato bruschetta on Friday when some friends come over for our traditional post-Christmas appetizer party.

That looks really good.

[PlainJane]

Not exactly cooking, but my neighbor had some of us by last night and had these Ina Garten cosmopolitans inside a Christmas ornament. It was hilarious.
We poured them into the martini glasses to consume.

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[worth1]

Mas Tamale.
An old family and Texas tradition on Christmas Eve.
These were made with pork butt and boiled hogs head.

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[bower]

We never eat meat on Christmas eve, it's traditionally more of a fast before the feast, a simple meal on the lines of loaves and fishes. But with hosting a party on Tibbs Eve this year, discovered I had not a stick of bread in the house, and just too tired to get it together.
Ended up making a sheetpan dinner, fries and a salmon steak.
I put some rye bread on last night and baked it this morning, but this year I really miss the Christmas bread with raisins.
Maybe I'll make some before the season is done.

[worth1]

I've got a big ole cauliflower I'm going to do something with.
Maybe cauliflower steaks seared in butter or oil.

[worth1]

Less is more.
Christmas dinner 2024.

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[worth1]

Don't know how but the ham actually tasted like pork not just tasteless meat and salt.
It is the Fricks ham with the bone in it.

[pepperhead212]

Some friends and I celebrated Christmas at their place, Tuesday, because he was off, but on Christmas was going to be "on call", and as he figured, he had to go in on Christmas!

I had made that Keema Masala, to take over to them, and he made a venison sauce, which she made into a lasagna (my favorite thing yesterday) , and another meatball dish, with the venison. She also cooked a lot of those greens I gave them, when I harvested the end of them, with some bacon ends, like down south. We didn't even have any desserts, though I took about 2/3 of the cookies I had left!

And I made a batch of "Asian slaw" - something I cut a bunch of napa, and a little mizuna, with a couple of bell peppers, very thin, washed, and spun it dry. Then julienned a large carrot, and chopped up 2 scallions, 1/4 c cilantro, and mixed it all together with a tb of toasted sesame seeds and a couple tb chopped roasted peanuts.

I actually started the dressing first - minced up about 4 tb shallots, rinsed them and drained, while I juiced 2 limes, getting about 2½ tb juice (I put the skins in the freezer, for zest). I put the drained shallots in a pint mason jar with the lime juice to soak - this takes some of that raw taste off the shallots. Then after the veggies are cut up, I continue with the dressing, by adding a tb of soy sauce and sesame oil, a large clove of garlic minced with 1½ tb ginger, 1 tb palm sugar, ½ tb sweet paprika (original recipe calls for 2 tsp red Thai curry paste, but I was keeping out any heat), and 1/2 c olive oil (the flavor isn't really coming through much, but I just use this), and a scant quarter tsp of xantham gum (optional, but sort of emulsifies the ingredients, so they cling to the vegetables), and shake it up, to blend everything well, then I mixed it with the vegetables. This was very popular, and is even better with the curry paste and jalapeño, that is in the original recipe.
about 6 c of shredded Napa cabbage and some Mizuna, for the slaw. by pepperhead212, on Flickr

Finished Asian slaw - I left the hot peppers out, so everyone could eat it. by pepperhead212, on Flickr

Today, I had leftovers of most of those things.