Tag: holiday menu

Posted on

Thanksgiving 2025

For our Thanksgiving celebration recently, we put together the following menu:

Serving Suggestion
  • Diestel Bone-in Organic Turkey Breast – 6 lbs. Used the recommended “rub” (a couple of tablespoons of olive oil, some salt, and smoked paprika) before putting into a pre-heated 325 degree oven. Came out perfectly at 165 degrees internal temperature after two hours. We let the turkey breast rest for 30 minutes while the stuffing (below) cooked in the same oven. Compared to roasting a full bird, this bone-in breast was a simpler, faster way to go! See: https://diestelturkey.com/products/organic-bone-in-turkey-breast
  • Sausage, apple and herb stuffing – based on a recipe by Ina Garten. We used Gala apples – although Granny Smith was recommended and might provide a little more apple flavor to the stuffing. We used a half-pound of Jimmy Dean regular pork sausage that we cooked ahead of time prior to sautéing the other ingredients before adding to the bread mixture. Some may want to use the full pound of sausage. Seemed like the 1 cup of chicken stock wasn’t enough so we used some additional to further moisten the bread cubes before putting into a 300 degree over for 30 minutes. We used the same oven as the turkey – we took the turkey out and put the stuffing in while slightly lowering the oven temperature. See: https://www.foodnetwork.com/recipes/ina-garten/sausage-and-herb-stuffing-recipe-1943434
  • Butter-poached carrots – On a whim (actually based on a tip from Sam Sifton in his Morning newsletter for the New York Times) we made a small side dish of butter-poached carrots for the first time. “It doesn’t seem that butter, water and salt should result in carrots that taste this supremely of carrots, but the magic is evident in the incredible distilled carrot flavor, thanks to a little technique.” Couldn’t be easier – butter, water, salt – bring to a vigorous simmer for 10 minutes and you’re done. Instead of sliced carrots, I used a couple of handfuls of the mini carrots we get for snacking. Turned out great. A local steakhouse we enjoy visiting serves a side of broccoli and carrots with their steaks – and I’ll bet they’re using a simple recipe like this to prepare them. See: https://cooking.nytimes.com/recipes/1026250-butter-poached-carrots
  • Mashed potatoes and gravy – we used some local store-bought potatoes and gravy this year. Heated up in the microwave – couldn’t have been easier!
  • Missing this year: no rolls or bread (other than the stuffing). We also had some green beans we thought we’d sauté but decided that we had enough with the carrots, stuffing, etc. so skipped making them.
  • Dessert: For dessert we had a box of frozen chocolate cheesecake bits from Trader Joe’s which we just right – small but flavorful way to end the otherwise big meal! See: https://www.traderjoes.com/home/products/pdp/chocolate-cheesecake-bites-077104

We started cooking about 2 PM and sat down for dinner about 5 PM. Not too much work and a wonderful Thanksgiving meal!

Diestel Bone-In Organic Turkey Breast – after cooking

PS: that stuffing is even better the day AFTER Thanksgiving!

Posted on

What’s for Dinner this Christmas Eve?

This afternoon, we’re hosting our extended family for Christmas Eve. We’ll be serving a Niman Ranch uncured smoked ham along with broccoli, garlic mashed potatoes, and other goodies.

For wine, we’ll be trying a couple of whites that come highly recommended: Eroica’s 2010 Riesling from Washington state and a Sauvignon Blanc from J. For the red wine, we’ve got a couple of great Pinot Noirs from the Duckhorn Wine Company – a Migration Anderson Valley and Decoy Sonoma County.

Hope you’re having a wonderful Christmas weekend 2011 wherever you may be!

Posted on

Christmas Eve Oven-Roasted Tri-Tip Dinner

Update (12/18/19): I’ve updated our tri-tip recipe to use a slow-roasting technique that I find delivers a more tender and flavorful roast. Here’s the updated recipe.

Merry Christmas 2024! We hope you have a wonderful Christmas with family and friends and that our recipes helps make it tasty and healthy!

We’ll be hosting Christmas Eve again at our house this year – and we’re handling the just main courses while the rest of the family is bringing salads, side dishes, and desserts!

Last year, we were about to head for Hawaii for another family reunion – and didn’t cook anything! But, this year, we’re back with our favorites again: a combination of honey-baked ham along with our easy Lazy-S easy oven-roasted tri-tips.

We first shared our approach to this Christmas Eve menu back in 2005 – and we’ll be following the same approach this year. The honey-baked ham is basically just a warm up exercise – nothing complicated about preparing it.

For the tri-tips, we’ll have one plain (unmarinated) tri-tip along with a couple of marinated tri-tips. Our favorite local meat market (Bianchini’s Market in Portola Valley) highly recommends their Zinfandel-marinated tri-tips – so we’ll be giving them a try this year. But, the unmarinated version – with just lots of salt and pepper several hours ahead of roasting – is pretty special too!

See the directions here for how we like to prepare the tri-tips (in the morning) and then cook them (in the late afternoon)!

Yum! And, Merry Christmas!

Posted on

Scott’s ‘Lazy-S’ Easy Oven-Roasted Tri-Tips

Scott’s Lazy-S Oven Roasted Tri-Tip

Update (12/18/19): I’ve added a slow-roasted version of this recipe which makes especially delicious and tender tri-tip! If you’re making tri-tip for the holidays, try this new slow-roasted version for a special treat!

For our large Christmas Eve family get togethers, we like to serve main course meat entrees that are really easy to eat in a buffet style setting – without formal sit down dinner place settings for every guest. Most of our guests will be eating with their plate in their lap, so something lovely like a slow-roasted prime rib just won’t do.

We’ve settled on serving a combination of honey baked ham, just heated to room temperature in a 450 degree oven for little more than 5 minutes, and beef tri-tip roasts. The ham is super easy to prepare, comes basically pre-sliced (spiral cut) and preparation literally requires unwrapping it, putting it briefly in the oven to warm and then choosing which serving platter to use to present it! A couple of choices in gourmet mustards to accompany the ham and that half of the main course is ready to go!

For the tri-tips, we usually get three of them and try different rubs/marinades. My Dad particularly likes his beef plain – so one of the tri-tips will always just be salt and pepper rubbed. The others get a bit more exotic! But the rub’s not the point – the easy preparation in the oven is what these tri-tips are all about.

Doing the tri-tips in the oven sacrifices a bit of the smoky flavor from the Weber BBQ version — but the super-easy preparation and not having guests following me out onto the patio!) makes the oven version perfect for winter-time cooking and entertaining. But you’ll want to do the rubs (or marinades) enough in advance to ensure the beef ends up being very flavorful.

I call these my “Lazy-S” tri-tips – Lazy-S for Lazy Scott! Note: As I’m writing this, it strikes me that beef short ribs might just be another great holiday buffet dish. I mean the kind that have already fallen off the bone after hours of braising! I’ll have to experiment with that sometime – although on a day when I’ve got the energy and dedication required to tend short ribs much of the day!

[June 2008 Update: Looking to BBQ your tri-tip instead of roasting it in the over? See my latest, field-tested (!) recipe for grilling tri-tip on a Weber charcoal BBQ!]

[Christmas 2008 Update: We’ll be making our easy oven-roasted tri-tips again this year for our family Christmas Eve dinner!]

Directions

  1. After breakfast on the day you’re entertaining, prepare the tri-tip using whatever rub or marinade you prefer. I like to use coarse sea salt (applied heavily) along with whatever rub I’ve chose. For the plain version my Dad prefers, it’s just the coarse seal salt and some fresh ground pepper. After rubbing/marinading, put each tri-tip into a large Ziplock-style plastic bag, remove as much air as possible, seal it, and put it back in the refrigerator. Have a nice day!
  2. When you’re ready to cook, here’s the drill. Allow an hour from this point to serving.
  3. Take the tri-tips out of the refrigerator and their Ziplock bags and begin letting them warm to room temperature. Place the tri-tips into a suitable oven roasting pan (I prefer to use Pyrex baking dishes because they clean up so readily!) Preheat the oven to 450 degrees.
  4. When the oven’s warmed up to 450 degrees, put the roasts into the oven and roast for 10 minutes at 450 degrees.
  5. Open the oven and cover the tri-tips with aluminum foil. Reduce the heat to 350 degrees and roast for 15 minutes.
  6. Open the oven and remove the foil. Continue roasting at 350 degrees for a final 15 minutes.
  7. At this point, the meat has roasted for a total of 40 minutes and should be just right for medium-rare — but you can’t serve it yet. Remove the tri-tips from the oven and re-cover with foil. Let them sit for 15 minutes outside the oven.
  8. Now they’re ready! At 55 minutes from when you started, remove the foil, place a tri-tip on a cutting board and slice 1/4 inch slices diagonally across the grain. Each slice will end up being 1-4 inches in length. Serve on a platter with accompanying sauces – BBQ sauce, steak sauce are good to have along side.That’s it. Enjoy! Serve with a side of Perfect Roasted Potatoes for a special treat! (Note that a second oven may be required for their combined preparation because of the temperature gymnastics used in both recipes!)

(Added: December 26, 2005)