Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: jdmessner on October 31, 2023, 01:09:50 PM
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We had our first snow yesterday, so it must be time to start thinking about our annual Christmas party. I am not sure I could pull it off without your help! I do hope this is not getting too repetitive each year. The party is in a new place with new people, so there are no previous expectations. There is a very nice fellowship hall with a commercial kitchen (and a commercial dishwasher)! I am looking forward to hosting the party in this setting.
Originally, I thought we’d be in great shape for the party after visiting Bethlehem. We were going to be inspired by all kinds of stories to tell, great food ideas and inovative ways to decorate. That didn’t happen, but I think we have come up with a good alternative plan. The biggest change is that we are going to do all hors d'oeuvres, rather than serve a meal buffet style. This will free us up from standing behind a serving line and we can get away with smaller portions. Here are some of the ideas so far:
Outside station with mulled cider, Christmas music, and hot chestnuts on an open fire
Bread and Soup - TBD
Greek Salad Skewers – basically a Greek salad on a stick, without the annoying green stuff.
Various kinds of hummus with assorted vegetables
Igloo cheeseball with penguins
Spanakopita
Aged top sirloin on garlic toast with horseradish sauce on the side
Smoked Salmon Dip
Leg of Lamb on small pita rounds with Tzatziki sauce and mint Jelly on the side
Dessert
Figgy Pudding and whatever else my wife comes up with!
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Baba Ganoush as a dip with pita chips; falafel if you are any good at making them (I realize that is a big undertaking!); dried dates or go fancy with Devils on Horseback; and more Jewish than Middle East but still great -- latkes!
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Deviled eggs. When we do them, they are always the first to go.
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All I could keep thinking was...what does an Ice Chest have to do with a cheeseball and penguins...
Igloo cheeseball with penguins
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All I could keep thinking was...what does an Ice Chest have to do with a cheeseball and penguins...
My wife makes a cheeseball in the shape of an igloo, covering it with cream cheese, and using a toothpick to draw the bricks on the igloo. She then uses a large and a small black olive, cream cheese, and a sliced carrot round to make each penguin. The large olive is sliced lengthways, and cream cheese is piped in to make the torso of the penguin (giving the appearance of a white chest). A small triangle is cut out of the carrot circle and used for the base. A tiny slit is cut in the small olive (the head) and the leftover triangle piece of carrot is inserted in the small olive for a nose. A toothpick is run from the head, through the torso, and into the base. The penguins can then stand upright around the igloo. It is easy to do, and people are usually very impressed by how cute they are.
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Baba Ganoush as a dip with pita chips; falafel if you are any good at making them (I realize that is a big undertaking!); dried dates or go fancy with Devils on Horseback; and more Jewish than Middle East but still great -- latkes!
Baba Ganoush is a great idea, I will add that for sure. The last time I made falafel (about 30 years ago) I got really sick to my stomach. It was a flu bug and not the falafe that made me sick. However, after that incident I lost my taste for it. So I think I will pass on that one! I have made the Devils on Horseback before and it went over well, that should be doable. I will need to experiment with the latkes and see if I can do them justice. It would be good to have a potato dish, so I will play around with it and see what happens.
Hugh - Deviled eggs are always good. I am always willing to consume my fair share and then some, but I have never made them. They may be above my pay grade!!
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They may be above my pay grade!!
They are very easy to make and there are countless varieties to choose from.
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I'm "Latke Larry"
Been doing "Latke Fest" for many years.
Would be happy to make them for your event.
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I'm "Latke Larry"
Been doing "Latke Fest" for many years.
Would be happy to make them for your event.
Awesome! That's what I love about this forum, there is such a diverse wealth of knowledge! Where else are you going to find an expert on Latkes? I am curious, when and where is the Latke Fest? If you have any tips or recipes that you might be willing to share, I would appreciate it.
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Awesome! That's what I love about this forum, there is such a diverse wealth of knowledge! Where else are you going to find an expert on Latkes? I am curious, when and where is the Latke Fest? If you have any tips or recipes that you might be willing to share, I would appreciate it.
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There we be no "Fest" this year as my three daughters will be elsewhere.
I can do the "Fest" by you, incorporated with your event.
Love to be part of the experience?
As for a TIP...use Peanut Oil at 400 degrees...also use a hand grater for the potatoes and onions...this way a little of you will go into each one, (knuckle cutter with the grater) ;D
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
Last fall I discovered a butcher shop a couple of towns over with an excellent reputation for the quality of their meats. When you walk in, it feels like you are back in the 1960s. I told the butcher what I wanted and what I planned to do with it. He nodded and told me he thought he had something for me. He came out with a 20 lb. top sirloin. Before pricing it he removed the fat cap, trimmed it, and charged me for a little over 11 lbs. Since I wasn’t going to start aging it until next week, he vacuum sealed it for me. When the aging process is finished, I hope to have around 7 lbs. of meat to smoke.
However, the one thing that really has me jazzed about the dinner is that after several messages and texts, I learned focuspuller (aka Latke Larry) is sincere about his offer to come and help! There are some pretty good snow belts between us, so I hope the weather doesn't become an issue. Pulling for El Nino! The early indications are trending in the right direction. It will be great if this works out!
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
The American Chestnut is making a comeback from almost certain extinction.
Kristin, are the new American Chestnut trees in Culpeper's park thriving?
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Looks like the wheels are in motion, I have made my first two food purchases. I found a chestnut farm that wasn't too far away. I now have 5 lb. of fresh chestnuts to be roasted outside on an open fire!
The American Chestnut is making a comeback from almost certain extinction.
Kristin, are the new American Chestnut trees in Culpeper's park thriving?
I have not been out there for about a year Paul. Use to take the pups to that park for training and whenever the next pup arrives I will go out and check on them. They were doing well last time I saw them, but we have had bad drought this year, so don't know.
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Put the sirloin roast in the fridge last night to start the aging process. By my calculations it should go 28 days. Starting weight 11.16 lbs.
The refrigerator had glass shelves, so I rigged up a shelf using a couple of cooling racks. The temp has been holding at 38.5° F. I don't have a lot of control over the humidity, but it has been around 75.
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Put the sirloin roast in the fridge last night to start the aging process. By my calculations it should go 28 days. Starting weight 11.16 lbs.
The refrigerator had glass shelves, so I rigged up a shelf using a couple of cooling racks. The temp has been holding at 38.5° F. I don't have a lot of control over the humidity, but it has been around 75.
Have you ever tried Dry Aging Bags from https://umaidry.com/?gclid=CjwKCAiA9dGqBhAqEiwAmRpTCyb8VXqsuj_fSUPCxBeMLvCa_zWm0hzIZj1zZN8lt4WXSGBT9KlsgRoC35oQAvD_BwE ?
They work great and makes aging foolproof.
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Have you ever tried Dry Aging Bags from https://umaidry.com/?gclid=CjwKCAiA9dGqBhAqEiwAmRpTCyb8VXqsuj_fSUPCxBeMLvCa_zWm0hzIZj1zZN8lt4WXSGBT9KlsgRoC35oQAvD_BwE ?
They work great and makes aging foolproof.
Thanks for posting the link. I have not used them. I'll check them out. Have you used them before?
However, you should probably keep in mind, I am the one who puts the fool in foolproof! If there is a way to goof it up, I will probably find it!!
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I use them all the time.
Started using in 2014.
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Never understood the need for the bag. About the only thing that the bag offers would be if there is something in the Drying chamber that infuse the meat with its smell. Anything in the fridge that is going to transfer a smell to the meat, it is not going to go deeper then the layer that will be cut off. An expense I have found to be unnecessary!
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there's more to it than that
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Educate me.
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look at their website or Google for reviews
smokingpit.com/info/UMAi-dry-aged-steaks.htm
traegerforum.com/threads/my-experience-with-umai-dry-age-bags.1300/
amazon.com/UMAi-Dry%C2%AE-Ribeye-Striploin-Packet/dp/B00HUS4J4S/ref=sr_1_3?hvadid=557270695148&hvdev=c&hvlocphy=1014866&hvnetw=g&hvqmt=b&hvrand=2949900424631360464&hvtargid=kwd-1020054149667&hydadcr=7495_13183993&keywords=umai+bags+dry+aging&qid=1700088435&sr=8-3#customerReviews
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I don't need those site to tell me what I already know. I am assuming you have no original thoughts, even though you have been doing this almost 10 years?
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Outside station with mulled cider, Christmas music, and hot chestnuts on an open fire
Bread and Soup - TBD
Greek Salad Skewers – basically a Greek salad on a stick, without the annoying green stuff.
Various kinds of hummus with assorted vegetables
Igloo cheeseball with penguins
Spanakopita
Aged top sirloin on garlic toast with horseradish sauce on the side
Smoked Salmon Dip
Leg of Lamb on small pita rounds with Tzatziki sauce and mint Jelly on the side
Dessert
Figgy Pudding and whatever else my wife comes up with!
I figured an update might be a good diversion and a chance to breathe while watching THE game (Go Blue). While the menu has modified slightly, I think it is coming together quite nicely.
The beef seems to be aging nicely. It is hard not to look. I will probably check on it Tuesday when it hits the two-week mark. The temp has constantly been between 38-39* F. The humidity has ranged between 70-75%.
Probably the biggest change is with the lamb. Instead of the leg of lamb, I found a recipe for Lamb Pastry Bundles. It is a flattened Greek meatball with goat cheese on top and wrapped in puff pastry. I think it will be a little more forgiving than the leg of lamb and I can do a lot of prep work in advance.
The soup will be a creamy corn soup. It was a favorite on our trip. I don't know if I can duplicate it, but it should be good. I was going to make dinner rolls and have an assortment of butter spreads, but I don't think that will be necessary. There will be pita bread and assorted crackers available to go with the soup.
Along with the hummus I am looking at baba ghanoush, and a dip with roasted peppers and feta dip. I am on the fence with the smoked salmon, I'm not sure it is needed.
The roasted chestnuts, hot cider, Greek salad skewers, igloo cheeseball with penguins, and spanakopita, are still a go. I will also be adding devils on horseback. The biggest addition that I am looking forward to is Larry's Latkes, with a variety of toppings.
Baba Ghanoush is in the house!
https://www.youtube.com/watch?v=kEoQxeJjphg
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there's more to it than that
Not much. The UMAi bags are advertised (1) to allow liquid to leave the bag, (2) prevent cross-contamination (smells or spores, I guess) and (3) allow oxygen to move both directions (IDK how they allow oxygen to cross the barrier but not the other air components like nitrogen, carbon dioxide, and the trace elements of methane, xenon, ozone and such). Restaurateurs and custom butchers age beef for 30 days without investing in single-use bags.
Here's an experiment for you since you've been using the UMAi bags since 2014. Age two similar items, one in a UMAi bag and one not. See if you notice a difference between the two.
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I use the bags for making some cuts, after they have cured I don't have a curing chamber just a garage fridge or two, so the bags keep it from drying to fast, although most of the things I have made have case hardened because of not a set humidity level. but then they reach their percentage of loss I take some off to eat and then just vac seal for a few weeks to equalize.
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Day 15. The temps and humidity have been holding steady. Using my wife's phone and computer for pictures. Hopefully this will work.
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It looks as though it's working great.
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I may have missed in the original post regarding the Roast. Is it going to be sliced very thing and used as a sandwich or roll meat?
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This is a whole sirloin tip/peeled beef knuckle? Interested in seeing how it comes out, I tried a 4ish pound sirloin roast a few years ago, it went in the trash.
I don't remember the time or weight loss numbers as it has been so long ago. I used one of the original steak agers I bought off a kickstarter campaign,it has a fan and some charcoal, and was a box that went in a refrigerator. One of these in this article. I thibk mine was the original one and this ones is redesigned version.
http://www.johnnyprimesteaks.com/the-steakager/
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Again, there is just no need for such devices for Dry Aging. And to Dry Age 1 steak, man that is really micro managing!
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I may have missed in the original post regarding the Roast. Is it going to be sliced very thing and used as a sandwich or roll meat?
It is a top sirloin roast. It weighed 11.16 lbs to start. The plan is to smoke it after 28 days, thinly slice it, and serve it on a small pita rounds.
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The party is starting to get close. The menu fairly well set, but I am sure there will be a few last minute changes. It looks like the weather should be good, so I am optimistic Larry will be able to come out and help with the latkes!
Outside Station
Hot Cider, Roasted Chestnuts, Christmas Music
Station 1
Corn Soup, Devils on Horseback, Greek Salad Skewers
Station 2 - Dips and Spreads with veggies, pita chips, and crackers
Baba Ghanoush, Hummus, Red Pepper Fetta Dip, Artichoke Dip, Igloo Cheeseball with Olive Penguins
Station 3
Spanakopita, Lamb Meatballs in Puff Pastry, Aged Beef on Pita Rounds, Latkes
Toppings: Tzatziki Sauce, Applesauce, Cranberries, Sour Cream
Dessert Station
Figgy Pudding, Gingerbread Trifle, Assorted Fudge, Fruit, Shortbread Cookies, Chocolate Cutting Board
Beverage Station
Coffee, Tea, Hot Chocolate, Hot Cider, Punch
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Zowie! That meal might be worth the drive from Nebraska.
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Zowie! That meal might be worth the drive from Nebraska.
I'll meet up with you!! That sounds like a great party!!!!!
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The party must be getting close. I just recieved an amazing gift from focuspuller (a.k.a Latke Larry). A case of Maui Gold Pineapple, freshly cut from Hawaii. They will make a most excellent dessert.
Thanks again Larry for all your help with the party. Safe travels, I am looking forward to meeting up with you soon!
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The party must be getting close. I just recieved an amazing gift from focuspuller (a.k.a Latke Larry). A case of Maui Gold Pineapple, freshly cut from Hawaii. They will make a most excellent dessert.
Thanks again Larry for all your help with the party. Safe travels, I am looking forward to meeting up with you soon!
You're welcome.
Heading West tomorrow morning...be in Evart Sunday evening...also looking forward to meeting you.
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Focuspuller (a.k.a. Larry Latke) made the trek from Connecticut to Michigan to make latkes for the party. We had a nice dinner together. I really enjoyed the conversation and look forward to his help over the next couple of days. Tomorrow will be a day of prep and hopefully we will be good to go for Tuesday!
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Just pulled the roast after 27 days. It started out at 11.16 lbs. and now it is 8.33 lbs. I will see what it weighs after it is trimmed.
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After trimming 6.7 lbs.
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Larry in the house making mush! Latkes are soon to follow.
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How neat is that.
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Almost game time. Slicing the beef cold.
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The meat sure looks good.
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Hope it all went well and you have some photos!
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We made it! Overall, the party went very well, but of course there are always glitches and changes along the way. Here is a summary of the course of events.
The biggest glitch was when the pellet grill malfunctioned the night before the party. It happened when I was getting ready to smoke the beef. After putzing around with it, we discovered the fan was not working properly and there wasn’t time to diagnose it any further. However, all was not lost, I phoned a friend, and he fired up his Z grill and cooked the roast at his house. I had him cook it at 250* F until it reached an IT of 125*. I was very pleased with the way the roast turned out.
I cooled the beef overnight and sliced it on a slicer the day of the party. To reheat it, I preheated a roaster to 250*, and placed the sliced beef on a rack that went on top of a pan with some hot broth in it. After the roaster reached the proper temp, I turned it off and then placed the pan, rack, and sliced beef in the roaster. The residual heat worked surprisingly well at rejuvenating the meat. To serve it, I placed a small slice of beef on a mini pita round with a toothpick and had tzatziki sauce on the side.
The grill malfunction forced a few other menu changes. I was not able to smoke the Devils on Horseback or the chestnuts. There wasn’t oven space to do them inside. Since we had to scrap the outside station, I decided not to make the hot cider and served it cold with the other beverages.
The lamb meatballs were a huge hit. One guy told me he raised lamb and never liked eating it, but he really enjoyed the meatballs. It was high praise coming from him. I used a spice blend that I brought back from Greece. Originally the meatballs were to be smoked and wrapped in puff pastry with a piece of goat cheese. We were facing a time crunch, so this step was eliminated. Fortunately, I had a bottle of one of my favorite BBQ sauces on hand and poured it over the meatballs. Nobody was any the wiser when it came to the switch.
Larry was the unsung hero of the party. I was so glad he made the effort to join us. I enjoyed watching him work. He was very efficient and methodical in the way he approached each step in the process. His latkes were incredible. Crispy outside, soft, light, and creamy inside. There was applesauce, cranberry sauce, and sour cream for toppings. The people I have talked with since the night of the party continue to tell me how much they enjoyed the latkes. Larry brought his “Darth Tater Mr. Potato Head”, and the infamous singing Latke Larry doll. Since we are also in the midst of Hanukkah, we lit a menorah and Larry had some dradles for people to play with. It made for an impressive display. The pineapple he had sent from Maui was incredibly good and also got rave reviews.
The people on this forum never cease to amaze me. There is not only a wealth of information, but I am very humbled by the kindness and generosity of the folks who contribute and those I have been fortunate enough to meet up with.
I was surprised by the number of people who were not familiar with spanakopita. I was pleased with the way it turned out. The artichoke dip, olive penguins with the igloo cheeseball, Baba Ganoush and the roasted red pepper dip all turned out well. I was not happy with the hummus. It was very bland and needed some doctoring up, but by the time I remembered, it was already on the table.
My wife came through with the desserts. She made a cutting board out of chocolate with figs, dates, nuts, and dried blueberries in the middle. The only problem was that it took people a while to realize it wasn’t real! The figgy pudding was a big hit. We turned oyt the lights, had everyone sing the song, and lit it at the right moment. The flame was beautiful. All in all, I think people were adequately impressed!
There were probably close to 50 guests. It was the first Christmas party we have hosted for this parish, and people did not know what to expect. My guess is there will be more next year! I have some pictures, but not a lot. When it gets busy it is hard to find time to take them. I will try and see if I can get some up in the very near future. Thanks again for being my accountability group, I couldn't have done it without your help! Have a Merry Christmas and Happy Hanukkah!!
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Here is a sample plate from today's lunch. The pita chips have the roasted red pepper and feta dip. The plate is on the chocolate cutting board.
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Looks Wonderful! Atta Boy to Larry!
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It all looks wonderful and sounds like a great event. Wish I could have tasted Larry's latkes, they sound superb!