HOMEBOYCOOKING
Like us on
  • Home
    • About HomeboyCooking.com
  • GUMBO SPECIAL
  • Vman's Grilled Ribeye
  • Helpful Tip
  • Savory
    • Vman's Apple Butter
    • Vman's Buttermilk Fried Chicken
    • Vman's Bean Soup
    • Vman's Slow Cooked Balsamic Roast Beef
    • Impossibly Easy Chicken Pot Pie
    • Wings Homeboycooking Style
    • Spinach and Pepperjack Cheese Stuffed Chicken Breast
    • Shredded Pork Taco on Navajo Fry Bread
    • Simple Meat Loaf
    • Spaghetti Perkins
    • Vman's Slow Cooked Pot Roast
    • Vman's Chicken Fajita
    • Auntie's African Greens
    • Easter Ham Recipe
  • Seafood
    • Vman's Chicken and Shrimp Orzo
    • Shrimp, Scallop, Peppers and Pear Kabob
    • Vman's Warm Shrimp Salad with Honey Balsamic Dressing
    • Asian Shrimp with Jasmine Rice
    • Orange Roughy and Sauteed Spinach with Garlic
    • Shrimp Stir Fry
  • Soups Stews Chilis
    • Vman's Chili
    • Vman's Chicken Sausage, Potato, WhiteBean, and Kale Soup
    • Vman's Butternut Squash Soup
    • Gazpacho (a cold soup)
    • Chicken Noodle Soup Recipe
    • Quick and Easy Cornbread
  • Grilled
    • Vman's Cilantro Honey Lime Grilled Chicken
    • Vman's Tandoori Ribs
    • Vman's Grilled Teriyaki Pork Sirloin Cutlet
    • Grilled Chicken with Green Beans Stir fried with Ginger Soy Sauce
  • Breads
    • Challah Braided Loaf
  • Breakfast
    • Vman's Banana Pancakes
    • Vman's Tomato and Pepper Fritatta
    • Vman's Breakfast Crepes
  • Desserts
    • Christmas Cookies
    • Vman's Pineapple Banana Pudding
  • Sauces
    • Hot Sauce (green) Sneaky Green Monster
  • Kitchen Gallery
  • Glossary
  • Comments and Questions
    • What's the buzz?

Christmas Recipes

Since having my own family we have always tried to do something different for dinner during the Christmas holiday. But there are a few things that I really like to include which simply taste like the holiday. One is a warm beverage that I have made for years called "Wassail".

{Wassail (Old English wæs hæl, literally 'be you healthy') refers both to the salute 'Waes Hail' and to the drink of wassail, a hot mulled cider traditionally drunk as an integral part of wassailing, an ancient southern English drinking ritual intended to ensure a good cider apple harvest the following year.}

Well, this information is news to me, I just think it makes a great warn beverage or cocktail for the holiday. LOL!  I have my own recipe, which comes from my father-n-law, and upon which I have embellished over the years. 

Another favorite of mine for the season is a soup, "Bay Scallop Bisque". This is a simple recipe which I am sharing on this page and it is warm and flavorful and light. Unfortunately, many of our friends with a shellfish allergy need to steer clear. If I were not making this, I would opt for a potato soup that will be shared on this page, so comeback.

Vman's Garlic-Crusted Prime Rib

Picture
Here is what you need
      6 -10 lbs prime rib roast (or 2, 3-5 lb roasts)
         1/2 mayonaise
            9 garlic cloves, peeled, crushed
         3/4 cup chopped fresh parsley or 1/4 cup dried parsley
            2 tablespoons chopped fresh basil or 2 teaspoons dried basil
            2 teaspoons salt
       1 1/2 teaspoons black pepper
Here is what you do
          Wipe down the roast and place in roasting pan
          Mix mayonnaise crushed garlic, parsley, seasonings, salt and black pepper; press the mixture onto the roast, coating well.
          Insert meat thermometer into the thickest portion of the muscle.
          When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes
          This will sear the meat, keeping the juices inches
          Reduce the heat to 325ºF and continue cooking until done to your taste.
          This type of roast does not need to be basted.
          Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF
          for well done (24 to 26 minute per lb.) *.
          Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being
          removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
          Allow to stand for 15 to 20 minutes before carving.

          Mmmmmmm Enjoy!

Roast Turkey with Chicken Sausage Stuffing

An alternative to turkey os small game hens. I have actually made this dish using cornish game hens and it was wonderful. The amount in this recipe will fill six Cornish game hens. Bake the stuffed birds for about an hour to an hour and a quarter .

Here is what you will need
        4 tbsp vegetable oil (or EVOO)
        1 lb chicken or turkey sausage (removed from casing)
        1 large onion, chopped
        2 celery ribs, chopped
        3 cups cubed stale pumpernickel bread
        2 large eggs
1 (10-12 pound turkey), thawed if frozen (see thawing directions under Thanksgiving drop down list.)
1 tsp sage
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup dry white wine  (to drink...no just kidding!)
Here is what you do
In a large skillet, heat 2 tbsp of oil over a medium heat. Add the sausage and cook, breaking up pieces with a fork until lightly browned and cooked through, 5-7 minutes. Remove to a large bowl and set aside. In the same skillet heat the remaining 2 tbsp of oil. Add the onion and celery and cook until soft, 3 - 5 minutes. Remove to the bowl with the sausage. Let cool slightly.

Add bread cubes and eggs, mix well. Preheat oven to 350ºF. Remove giblets and neck from turkey. (Use for stock or refrigerate for another use) Rinse turkey inside and out; pat dry. Season skin with the sage, paprika, salt, and pepper. Stuff loosely with with filling.

Place turkey, breast side up, in a large roasting pan. Pour chicken broth and wine around the turkey. Roast until tender and juices run clear when thigh is pricked with a fork. 3-1/2 to 4 hours, basting every 30 minutes.

Vman's Family Wassail

Picture
Here is what you need
        1/2 qt apple cider
        1/2 qt apricot juice
        1/2 qt pineapple juice
        1/2 qt orange juice
        4 lemon and orange slices (each)
        6 Allspice berries
        12 cloves
        3 cinnamon sticks
        Spiced Rum (your chioce and optional) I release "The Kraken" of invite "Captain Morgan"

Here is what you do
        In a large stock pot add all the ingredients and simmer until the flavors and fragrance permeate the house.
        Serve very warm and enjoy!

Vman's Bay Scallop Bisque

Picture
Here is what you need
          4 tbsp butter
          6 large shallots, minced
          1 cup dry white wine
          2 cups half and half
          1 lb bay scallops
          1 tbsp (fresh chopped  tarragon) or 1 tsp dried
       1/2 tsp kosher salt
       1/4 tsp white pepper 

Here is what you do
        In a large non-reactive* saucepan, melt butter over a low heat. Add shallots and cook until softened but not browned. 3 to 5 minutes.  Stir in the
        wine and increase heat to medium-high. Boil until liquid is reduced to about 2 tablespoons. 7 - 10 minutes.
        Whisk in the half and half and bring to a boil. Reduce heat to low and stir in the scallops. Cook until scallops are just cooked through and opaque
        in center, 3 to 5 minutes. Season with tarragon, salt, and pepper. Serve warm.
        Enjoy!
        * (see glossary)

Cranberry Bread

Here is what you need
         1 cup walnuts (about 4 oz)
         1 stick (4 oz) unsalted butter
         1 cup sugar
         1 egg
         1 cup orange juice
           3 cups flour
           1 tbsp baking powder
        1/2 tsp grated orange zest
        1/4 teaspoon salt
           1 cup fresh or frozen cranberries (or dried cranberries)
Here is what you do
       Preheat oven to 350ºF. Grease a 9 x 5 x 3 inch loaf pan. Place walnuts on a baking sheet and toast in oven until very lightly brown and fragrant,
       about 5 minutes. Leave oven on. Coarsely chop the walnuts and set aside.
       In a large bowl, using a hand-held electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice.
       Combine all the dry elements (flour, baking powder, orange zest, and salt) then add into the bowl. Mix until well blended. Stir in cranberries and
       toasted walnuts. Spread in baking pan.
       Bake until the top of the loaf is golden and a toothpick inserted in the center comes out clean. 50 to 55 minutes. Let set in pan for 10 minutes, then
       unfold onto a wire rack and let cook completely.
       Enjoy warm with a topping of cream cheese!
Powered by Create your own unique website with customizable templates.