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Christmas Eve dinner?
The Odom clan habitually eats seafood gumbo on Christmas eve. I have
no idea why, but we do. What's your usual fare for the 24th? modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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>From: Michael Odom
>What's your usual fare for the 24th? Guacamole, Chips, Chicken Enchiladas, Pork Tamales, Rice and Beans Margaritas Ellen |
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"Michael Odom" > wrote in message ... > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > modom > > "Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore If your name ended with a vowel that would explain it -- well, the seafood, if not the gumbo. (I can get away with that because my maiden name ends in a vowel!) The Italian seafood feast on Christmas Eve is a tradition of long standing. I no longer do it in my kitchen, but I do have my Christmas Eve dinner at a restaurant on the Cape that has a menu full of splendid seafood for the occasion. Felice |
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On Sun, 05 Dec 2004 20:05:09 -0600, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo > on Christmas eve. I have no idea why, but we do. > > What's your usual fare for the 24th? We nosh on tomato-based meat sauce, generously ladeled over spaghetti, a festive green-and-red salad and a few loaves of fresh-baked sour dough bread that SWMBO makes that day. I've tried to liven things up with seafood hors d'oeuvres (smoked oysters, steamed clams, sardines with roasted garlic, rock shrimp with cocktail sauce) but the daughter-units stead-fastly refuse to even sit in the same room with the platters. No matter; more for me later as I sit among those items that require "some assembly." The Ranger -- "I know Kinders that can do a better job with broken crayons and ripped construction paper illustrating these instructions than the marketeer that was paid for it!" |
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On Sun, 05 Dec 2004 20:05:09 -0600, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > It was turkey when I was growing up, but turkey once a year at Thanksgiving is enough for my husband.... so we have standing rib roast, yorkshire pudding and mashed potatoes. The vegetables vary yearly. If we have a party, I make a couple of different vegetables and one of them is usually either corn pudding or scalloped corn. sf Practice safe eating - always use condiments |
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On Sun, 05 Dec 2004 20:05:09 -0600, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > It was turkey when I was growing up, but turkey once a year at Thanksgiving is enough for my husband.... so we have standing rib roast, yorkshire pudding and mashed potatoes. The vegetables vary yearly. If we have a party, I make a couple of different vegetables and one of them is usually either corn pudding or scalloped corn. sf Practice safe eating - always use condiments |
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Michael Odom > wrote in
: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? We snack on cheeses, breads, crackers, cold boiled shrimp w/cocktail sauce. Later we sit down to pierogi with browned onion butter, sliced kielbasa with mustards, pickled beetroot, and cucumber/onion salad in a sour cream dressing. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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On Sun, 05 Dec 2004 18:37:02 -0800, The Ranger
> wrote: > I've tried to liven things up with seafood hors d'oeuvres (smoked > oysters, steamed clams, sardines with roasted garlic, rock shrimp > with cocktail sauce) but the daughter-units stead-fastly refuse to > even sit in the same room with the platters. No matter; more for me > later as I sit among those items that require "some assembly." They'll be sorry in 20 or 30 years. My husband refused to eat crab as a kid - his parents went crabbing on a regular basis. Now that he's mature and crab is expensive, he wishes he didn't turn it down.  sf Practice safe eating - always use condiments |
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In article >,
Michael Odom > wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? Being Jewish, I never spend Christmas Eve with my family, but I do spend it with my best friend's family. The main menu item is always the same. Lasagna. There's a vegetable lasagna for those who do not eat meat, and a big meat lasagna for those of us who do eat meat and there's usually a big pot of meatballs in tomato sauce and plenty of garlic bread with lots of rich desserts. There's usually about twenty people for Xmas Even dinner, a mixture of friends and family. |
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>Michael Odom wrote:
> >What's your usual fare for the 24th? I don't have "usual fare"... each year is different... last year it was a giant lasagna... this year will be a couple of three foot heroes, one American and one Italian, that I'll prepare myself. American: roast beef turkey yellow american cheese tomato romaine mayo mustard Italian: Hormel Di Lusso Genoa Hormel pepperoni Boar's Head ham provolone tomato romaine pepperoncini sliced red onion olive oil red wine vinegar mayo mustard beer n' dago red... don't need anything else. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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sf > wrote in
: > we have standing rib roast, yorkshire pudding and mashed potatoes. > The vegetables vary yearly. If we have a party, I make a > couple of different vegetables and one of them is usually > either corn pudding or scalloped corn. That's pretty much what we have on Christmas Day. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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>
>What's your usual fare for the 24th My late husband's family had ludefisk and meatballs. We leave out the ludefisk now, but have a simple dinner of meatballs and gravy, mashed potatoes, candy carrots and some kind of jello concoction for the kids. My 14 year old daughter used to help her dad make lefsa. At thanksgiving she made some with a lady at church so if I buy the equipment, she promises to make some for xmas. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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In article >, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > modom Oh, Lord! I screwed myself into French-Canadian Tourtiere some 20-30 years ago, I fear. For some dumb reason, I figured my kids should know something about the customs from their dad's ethnic background. Never mind that HE never ate tourtiere before I made it -- his family HAD NO ethnic food traditions that they observed. Ppfftt! Somehow, the customs I grew up with (nothing BUT ethnic food) got shelved. What the hell was I thinking? What I'm thinking now is that it's time to move "our people's" food back onto the menu. Chris will love it and it's likely to be only the three of us for dinner that night. We typically have the tourtiere (pork pie), fried potatoes, red cabbage -- that's about it. It will be quite simple to swap out some potato pirohy for the fried spuds. This year, pirohy -- next year, who knows? -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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previously in rfc, Michael Odom > wrote:
> The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > I do a 7 Fishes - it changes year to year but it's usually something like baked clams or mussels in broth to start - then a seafood pasta with shrimp, scallops, clams, maybe lobster tail (frozen) and then a fish dish - I've done salmon the past few years - I'll do calamari salad or an antipasto with anchovies, tuna, crackers, red peppers - Christmas Eve is one of my favorite meals.  -Claudia |
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>The Odom clan habitually eats seafood gumbo on Christmas eve. I have
>no idea why, but we do. > >What's your usual fare for the 24th? We (my brother and sisters and all our familes) go to church, then out to dinner, and then to my parents' house to open gifts. It gets harder and harder to find a restaurant opened past 7:00 each year. |
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<< >What's your usual fare for the 24th?
>> No polocks here? Wayne seems to be close. I've done bits of a traditional wigilia, but havent yet found a crowd that would let me do a whole fish. I can sometimes slip in poppyseed noodles to the family gathering. Maybe some beets. I have no family tradition. They've all adopted American drive-thru. Maybe that's why I live far away and only eat with them a few tines a year. michael |
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PENMART01 wrote:
>>Michael Odom wrote: >> >>What's your usual fare for the 24th? > > > I don't have "usual fare"... each year is different... last year it was a giant > lasagna... this year will be a couple of three foot heroes, one American and > one Italian, that I'll prepare myself. > > American: > roast beef > turkey > yellow american cheese > tomato > romaine > mayo > mustard > > Italian: > Hormel Di Lusso Genoa > Hormel pepperoni > Boar's Head ham > provolone > tomato > romaine > pepperoncini > sliced red onion > olive oil > red wine vinegar > mayo > mustard > American and Italian-American? Why not really make it Italian and lose the Boar's Head and Hormel and use Italian? Say a capacolla and so on? jim |
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"Michael Odom" > wrote in message ... > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > > "Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore When I was growing up, my mom always prepared her home made clam chowder and we had peel and eat shrimp. Cranberry bread, and various cheeses with crackers were also the norm. To liven things up, we would occasionally have swiss cheese fondue as well. This is my first Christmas Eve with the new in-laws. I guess we're going over there for pupu's (hors de ouvres), but I have no idea of what they're going to serve. I pray to god that it won't be all southern stuff! ACK! kili |
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"CJB" > wrote in message > > I do a 7 Fishes - it changes year to year but it's usually something like > baked clams or mussels in broth to start - then a seafood pasta with > shrimp, scallops, clams, maybe lobster tail (frozen) and then a fish dish - > I've done salmon the past few years - I'll do calamari salad or an > antipasto with anchovies, tuna, crackers, red peppers - > > Christmas Eve is one of my favorite meals. > > -Claudia Fish chowder is always on the menu Christmas Eve. I just happen to have a couple of cans of lobster in the fridge, so that will be the main ingredient this year. I would love to have the recipe for calamri salad. Elaine |
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> JimLane spurts:
> >PENMART01 wrote: >>>Michael Odom wrote: >>> >>>What's your usual fare for the 24th? >> >> >> I don't have "usual fare"... each year is different... last year it was a >giant >> lasagna... this year will be a couple of three foot heroes, one American >and >> one Italian, that I'll prepare myself. >> >> American: >> roast beef >> turkey >> yellow american cheese >> tomato >> romaine >> mayo >> mustard >> >> Italian: >> Hormel Di Lusso Genoa >> Hormel pepperoni >> Boar's Head ham >> provolone >> tomato >> romaine >> pepperoncini >> sliced red onion >> olive oil >> red wine vinegar >> mayo >> mustard >> > >American and Italian-American? > >Why not really make it Italian and lose the Boar's Head and Hormel and >use Italian? Say a capacolla and so on? You sorrowful dumb *******. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Just like CJB, we do the Seven Fishes. My wife's Asian, I'm Sicilian
so seafood is always a big hit. SO far, the menu this year looks likes a whole poached Sea Bass with Lemon, Olive Oil, Thyme and Parsley; Spaghetti with Mussels with Olive Oil, Chili Peppers, and Garlic; and Clams in a Salsa Verde (in my new cataplana). My father-in-law will be making a Squid Salad, with Scallions and Serano Chilies (nuclear!). We still have three more to come up with. Cheers, Steve |
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Michael Odom wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > Meat pies. We usually have either a Steak and Mushroom meat pie or Tortiere along with a green salad. We keep it simple and fairly light (as if anything with a crust is light) because we go to a party at my brother's after dinner. |
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> wrote in message
oups.com... > Just like CJB, we do the Seven Fishes. My wife's Asian, I'm Sicilian > so seafood is always a big hit. SO far, the menu this year looks likes > a whole poached Sea Bass with Lemon, Olive Oil, Thyme and Parsley; > Spaghetti with Mussels with Olive Oil, Chili Peppers, and Garlic; and > Clams in a Salsa Verde (in my new cataplana). My father-in-law will be > making a Squid Salad, with Scallions and Serano Chilies (nuclear!). We > still have three more to come up with. > > Cheers, > > Steve > WOW! That sounds like a great meal. -- Peter Aitken Remove the crap from my email address before using. |
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Kidzilla's mom is bringing a lasagna, and we're serving cheese and sausage
with crackers. I'm going to bake brownies with peppermint extract. We're keeping it simple. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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"Michael Odom" > wrote in message ... > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom Over the years we have had at least 10 to 12+ people for Christmas eve. Many of them are house guests usually another 6 people spending the night + the kids stopping over. There is an old line "dark" Italian Deli in old Newhall, Marias'. Under normal circumstances I stay away from there or I'll have to take out a bank loan. So here is the normal buffet: Seeded and unseeded Italian bread and rolls. Molinari Pepperoni Provolone Cappicola Mortadella Fresh Mozzarella & tomatoes with basil & dressing Cracked Sicilian Olives Roasted Red Peppers Oil Cured Olives Marinated Artichoke hearts. Pepperoccini Sliced Tomatoes, & Onions If it cold some home made soup.. |
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Michael Odom wrote:
> The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > I'm afraid I don't have a "usual fare". It's whatever strikes my fancy. This year I'm thinking perhaps clam chowder with a nice crusty sourdough bread on the side. Or maybe I'll take Silvia Barges recipe and make a noodle dish with chunks of salmon seasoned with saffron Jill |
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When i was growing up my mom use to make meat pies..and we would have a candle light dinner with the meat pies and a green salad and of course egg nog.. My mom passed away when i was 15 yo and now that i am an adult with kids i like to carry out the tradition. Just kind of reminds me of her during the holidays. "jmcquown" > wrote in message . .. > Michael Odom wrote: > > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > > no idea why, but we do. > > > > What's your usual fare for the 24th? > > > > > > modom > > > I'm afraid I don't have a "usual fare". It's whatever strikes my fancy. > This year I'm thinking perhaps clam chowder with a nice crusty sourdough > bread on the side. Or maybe I'll take Silvia Barges recipe and make a > noodle dish with chunks of salmon seasoned with saffron > > Jill > > |
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In article >,
"MJ" > wrote: > "jmcquown" > wrote in message > . .. > > Michael Odom wrote: > > > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > > > no idea why, but we do. > > > > > > What's your usual fare for the 24th? > > > > > > > > > modom > > > > > I'm afraid I don't have a "usual fare". It's whatever strikes my fancy. > > This year I'm thinking perhaps clam chowder with a nice crusty sourdough > > bread on the side. Or maybe I'll take Silvia Barges recipe and make a > > noodle dish with chunks of salmon seasoned with saffron > > > > Jill > > > > > > > When i was growing up my mom use to make meat pies..and we would have a > candle light dinner with the meat pies and a green salad and of course egg > nog.. > My mom passed away when i was 15 yo and now that i am an adult with kids i > like to carry out the tradition. > Just kind of reminds me of her during the holidays. I'm glad I read this thread. ;-) I'll be doing roast duck, (I think I'll add some lemon pepper and ground orange peel to an oil rub this time), yams and some sort of greens, probably fresh baby spinach with lemon/butter. I'll keep it simple. I'd forgotten about egg nog. I've no CLUE how to make eggnog, so I guess I'll just get a pre-mix and add some rum to it. Another way I may do the baby spinach is serve it cold with a dash of ranch dressing and chopped tomato, avocado and bacon bits. Salad in other words. Hmmmmm.... maybe some minced black olive. -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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Michael Odom wrote:
> The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > It was always seafood or just meatless pasta. No meat. As we were told growing up- "Fast before Feast" on Christmas.' Goomba |
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Katra wrote:
> I'd forgotten about egg nog. I've no CLUE how to make eggnog, so I guess > I'll just get a pre-mix and add some rum to it. This is my favorite eggnog recipe. I use pasteurized eggs when I can, but they're not available locally anymore; I guess I was the only one who bought them! Baltimore Eggnog 12 eggs, separated 2 cups superfine sugar 1 pint brandy 1/2 pint light rum 1/2 pint peach brandy 3 pints milk 1 pint heavy cream Nutmeg Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses. If it's COLD outside, though, I really prefer Tom & Jerry's: Tom and Jerry Punch 12 separated eggs 12 tablespoons powdered sugar 2 teaspoons ground allspice 2 teaspoons ground cinnamon 2 teaspoons ground cloves 2 shots brandy 4 shots dark rum A pot of hot coffee (or hot milk) Grated nutmeg Beat egg whites to a stiff froth. Separately beat egg yolks until light in color, gradually add the powdered sugar and spices. Fold yolk mixture into whites. Put mixture into punchbowl, add brandy and rum and stir well. Just before serving, pour in the hot liquid, stir well, and sprinkle with grated nutmeg. Bob |
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"Michael Odom" > wrote in message ... > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > > "Dallas is a rich man with a death wish in his eyes." > -- Jimmie Dale Gilmore Tamales and beans, always! Charliam |
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"Michael Odom" > wrote in message ... > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? > > > modom > A while back ago, I was planning to make the traditional (for our family) turkey and ham. I purchased my turkey, and the date said it was good until January something, but when I opened it on Christmas morning, the smell made my eyes water. Smelled like ammonia. Ugh. So, I went off to the store before it closed at 1, madder than a wet hen. They didn't have a single turkey. They refunded me triple my money I paid for the bird, then gave me a med-small standing rib roast. It was the beginning of a new tradition! It turned out so good, with just a simple rub of celery salt, rosemary and black pepper. Now, that is what I make for Christmas dinner, along with a small ham, just because a couple people who join us have to have ham at Christmas. kimberly |
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In article >, Michael Odom
> wrote: > The Odom clan habitually eats seafood gumbo on Christmas eve. I have > no idea why, but we do. > > What's your usual fare for the 24th? Rib Roast Stuffed Potatoes with herbs & boursin Brussels Sprouts Salad Sparkling Cider Eaten under the Christmas tree. Regards, Ranee -- Remove Do Not and Spam to email "She seeks wool and flax, and works with willing hands." Prov 31:13 See my Blog at: http://arabianknits.blogspot.com/ |
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"Michael Odom" wrote
>> The Odom clan habitually eats seafood gumbo on Christmas eve. I have >> no idea why, but we do. >> >> What's your usual fare for the 24th? >> >> >> modom >> >> "Dallas is a rich man with a death wish in his eyes." >> -- Jimmie Dale Gilmore (* means recipe follows) Pinwheels* (make ahead and freeze) Roast pork Cheddar cheese potatoes with sour cream** (I've made these so many times and love 'em) ?vegetable (asparagus with lemon butter sounds good to me) Salad Good bread Pecan pie Pam *PINWHEELS 1 pkg flour tortillas (use 6 large tortillas) 1 - 8 oz pkg cream cheese 1/2 pkg ranch dressing mix 1 tsp milk, only as necessary 3 - 4 green onions, finely chopped 1 lg red bell pepper, finely chopped 1 - 4 oz can black olives, finely chopped Jalapeno peppers to taste, seeded and finely chopped (1 does nicely) Combine cream cheese and ranch dressing mix; blend well. Add milk if necessary to make a smooth mixture. Spread cream cheese on tortillas and sprinkle chopped ingredients on top. Roll up tortillas. Slice (about 3/4 - 1-inch slices) and freeze. To serve, let thaw at room temperature. Garnish with more chopped stuff. Recipe from the American Women's Association of Hong Kong, South China Seasons Cookbook, Volume II **CHEDDAR CHEESE POTATOES WITH SOUR CREAM (Bon Appetit R.S.V.P February 1987 - Cherrington's in Cincinnati) 6 servings 6 meduim baking potatoes, washed, unpeeled, and whole---NOT cut in chunks 2 1/2 c. grated sharp cheddar cheese (I use white for appearance) 1/4 c. (1/2 stick) butter 1 c. sour cream, room temperature 1/3 c. minced onion Salt and freshly ground pepper to taste Paprika Boil potatoes until tender. Drain. Cool slightly; peel. Shred into bowl. (Actually, if you use a ricer, is does the peeling for you.) Preheat oven to 350 degrees F. Butter 8-in square baking dish. Cook 2 c. cheese and butter in heavy sauce pan over low heat until almost melted, stirring constantly, about 1 minute. Remove from heat. Stir in sour cream and onion. Season with salt and pepper. Fold into potatoes. Pour into prepared dish. Top with remaining 1/2 c. cheese; sprinkle with paprika. Bake until bubbly, about 30 minutes. Can be prepared a day ahead; increase baking time to about 45 minutes. NOTE: Do not peel potatoes before cooking. This indeed does make a difference. |
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Nexis wrote:
> They refunded me triple my money I paid for the bird, then gave me a > med-small standing rib roast. It was the beginning of a new tradition! It > turned out so good, with just a simple rub of celery salt, rosemary and > black pepper. Now, that is what I make for Christmas dinner, along with a > small ham, just because a couple people who join us have to have ham at > Christmas. It never occured to me to make a special dinner for Christmas Eve. My ex's family did that, they were Italian. Me, it's rib roast for Christmas. All the salt you can stand. And garlic. Don't bug me about the sides. (laugh) Meat! nancy |
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