Christmas Eve dinner was fairly simple as Irene and I didn’t get bac

Christmas Eve dinner was fairly simple as Irene and I didn’t get bac

Christmas Eve dinner was fairly simple as Irene and I didn’t get back from sailing until after six. Fortunately Colin had prepped the potatoes and Brussels sprouts, and defrosted the pork chops.

Here is the meal:

Pork chops, sous vide cooked with spices, herbs, shallots, and garlic, then seared, finished with some butter. The pan deglazed with good French cognac, some butter, then the shallots, garlic, and herbs from the sous vide sautéed., thickened with some flour and cream and cognac added and cooked to thicken some, then smoothed out a bit with a stick blender.

The potatoes are peeled russets, cut to the size and shape of scallops, both sides seared in olive oil/butter in a cast iron skillet until browned and crispy on both sides and removed. Then onion and garlic added and fried up, cream added, and brought to a boil, smoothed out with a stick mixer, micro planed Gruyêre cheese stirred in. The scallop potatoes put in it, just submerged and with the lid on baked in a 375F oven for 45 minutes.

The Brussel Sprouts were slivered, the bacon cut in strips and fried on medium to tender out the fat and fried until not yet crispy. Removed, and the Brussel Sprouts fried in the bacon grease until they started to brown, some water added, and cooked on low with the lid on until done, then the bacon bits added.

The wine is a South African Pinotage, a grape I grew fond of in Caoe Town. It is a descendant of Pinot Noir and Cinsault. Very, very nice.

I hope I was good this year and Santa knows I need some larger restaurant plates fir the presentation if ginirmous chunks o’ meat!

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