Vegas Free-for-All - Non-traditional Thanks Giving dinner

Boilerman

Nov 27, 2014
3:14am

I enjoy Turkey, but I just as-soon deviate from the norm. I'm also quite flexible on which day that we celebrate, so this meal will happen tomorrow.

I'm cooking a prime rib roast to be served with homemade horseradish sauce (I'm substituting Crème Fraiche instead of sour cream to make it further decadent), my Mom's Au Gratin potatoes recipe, sautéed asparagus topped with hollandaise sauce, Pillsbury croissants (I've never attempted homemade version of this), and a spinach salad with fresh strawberries. I grabbed a couple of bottles of red wine (a Cab for the adults and Pinot Noir for the young adults), and to wrap things up I purchased a top end cheesecake. Geez, cheesecake can are expensive.................you'd think that I was paying for half of the dairy cow!

I'm pushing the envelope of my cooking abilities tomorrow, so please wish me luck.

BAGIANT

Nov 27, 2014
5:51am

Block User

Sounds like a great meal. Sure wish I could get a slice of that Prime Rib with that horsey sauce.

marlo36

Nov 27, 2014
10:43am

Block User

This all sounds very delightful, especially that prime rib. After a whole childhood full of weeks of Thanksgiving turkey leftovers followed by weeks of Christmas turkey leftovers, I've sworn off holiday roasted turkey for a lifetime.

jatki

Nov 28, 2014
1:17am

Block User

I did a big ol prime rib one year, unfortunately didn't turn out that great. We had some kinda party friends that year and drinking commenced a little early so I wasn't the most attentive cook that day. It was OK, just overdone which we all know sucks for PR.

How'd yours turn out?

Terry Locke

Nov 28, 2014
2:43am

Block User

I am good with Prime Rib for Thanksgiving. But I would still cook a turkey before the end of the weekend with the prices so good to break it down into freezer bags for pot pies and soups. Even when we cook the turkey, I cook a second two or three days later for future purposes.

Boilerman

Nov 28, 2014
6:40pm

Block User

The prime rib meal was outstanding. The beef was perfect in all ways, my Au Gratin potatoes were slightly under cooked. It was my first try at homemade horseradish sauce and, while wonderfully flavorful, I would have liked slightly more aromatic pop (I read this morning that for substantially hot horseradish sauce, the wine vinegar must not be added immediately, but 3 plus minutes later). The asparagus with a touch of onion topped with Hollandaise sauce was great. My store bought croissants, as always, were fine. I was too full to eat any cheesecake, but that may be part of this morning's breakfast!

I honestly think that I was the only one who didn't think that the meal wasn't perfect, but on these rare and special occasions I really try to nail it. Hell, the day before the meal, I prepared my cooking itinerary so all things hit the table at the same time, at the proper temperature, and tasting good.

It was a fun time, and thanks for asking.

Quote

Originally posted by: jatki99
I did a big ol prime rib one year, unfortunately didn't turn out that great. We had some kinda party friends that year and drinking commenced a little early so I wasn't the most attentive cook that day. It was OK, just overdone which we all know sucks for PR.

How'd yours turn out?

jatki

Nov 28, 2014
7:43pm

Block User

Quote

Originally posted by: Boilerman
The prime rib meal was outstanding. The beef was perfect in all ways, my Au Gratin potatoes were slightly under cooked. It was my first try at homemade horseradish sauce and, while wonderfully flavorful, I would have liked slightly more aromatic pop (I read this morning that for substantially hot horseradish sauce, the wine vinegar must not be added immediately, but 3 plus minutes later). The asparagus with a touch of onion topped with Hollandaise sauce was great. My store bought croissants, as always, were fine. I was too full to eat any cheesecake, but that may be part of this morning's breakfast!

I honestly think that I was the only one who didn't think that the meal wasn't perfect, but on these rare and special occasions I really try to nail it. Hell, the day before the meal, I prepared my cooking itinerary so all things hit the table at the same time, at the proper temperature, and tasting good.

It was a fun time, and thanks for asking.

Quote
Originally posted by: jatki99
I did a big ol prime rib one year, unfortunately didn't turn out that great. We had some kinda party friends that year and drinking commenced a little early so I wasn't the most attentive cook that day. It was OK, just overdone which we all know sucks for PR.

How'd yours turn out?

Glad it tturned out. Most people don't know how hard it is to time a big meal so it all comes together at the same time. I have kinda recruited my wife as the "sous chef" in the house and happily tries and does a pretty good job and man ,it's a huge help when I'm making a big dinner.

Roulette Man

Dec 1, 2014
4:19am

Block User

The two turkey dinner days (Thanksgiving and Christmas) are too close to each other. Have never substituted the turkey for Thanksgiving but have had Prime Rib and other meals on Christmas. Love both.

By the way I love horseradish with my prime rib. I know of a few who think people are nuts to eat beef with a little bit of horseradish sauce. We in turn think those same people are nuts.

Boilerman

Dec 1, 2014
9:49pm

Block User

Roulette Man, since I'm a rookie at making horseradish sauce, I'd like to ask a question. Do you use sour creme or creme fraische and why? This was my first try and I liked the creme fraische and, of course, it's more fattening. Also, have you ever adjusted when you add the wine vinegar and, if so, have you found that this greatly effects the nasal clearing "heat" of the sauce?

I'm going to give this another try at Christmas. Thanks.

Quote

Originally posted by: Roulette Man
The two turkey dinner days (Thanksgiving and Christmas) are too close to each other. Have never substituted the turkey for Thanksgiving but have had Prime Rib and other meals on Christmas. Love both.

By the way I love horseradish with my prime rib. I know of a few who think people are nuts to eat beef with a little bit of horseradish sauce. We in turn think those same people are nuts.

jatki

Dec 1, 2014
11:33pm

Block User

Hey boilerman I just got a nice standing roast and was wondering how you made yours. Did you use any marinade or anything?

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