Menu Plan Monday - Christmas is Coming!

Recently I've been planning my meals in blocks and that has really simplified life. This week, of course has a couple of special meals that must be planned to the nth degree so there you are!  Here are my Christmas menus - with wines so I can remember what they were next time -- and my plans for other days.

Italian Christmas Eve

Polenta  Parmesan
Ratatouille (I know, it's French!)
Broccoli (steamed) w/ shaved parm and almonds
Baked cod
A nice Chilean Chardonnay  - Copa del Rey 2009

Later, by the fire:
Peppermint ice-cream (Blue Bell of course) and Christmas cookies
Prosecco

Traditional English Christmas

A Tempranillo, Casajus Bebera del Duero 2009
Prime Rib (cooked in our Big Easy)
Mashed Potatoes
Yorkshire Pudding
Horseradish Sauce (really just sour cream and horseradish)
Candied long Carrots
Roasted Brussels Sprouts w/ Balsamic Vinegar &  Pancetta
and toward the end of the meal, St Michelle Select Harvest Riesling (2012)
Tennessee Stack Cake

If you've never had Tennessee Stack Cake - you must have it now. Run, do not walk to your kitchen. This year, I'll be using apple-butter Alli made last year. Oh yum.

We will also be eating:

Black Beans and Rice over Spinach

Crock-pot Chicken Tikka Masala with Jasmine Rice
Turkey Sausage and Peppers with Polenta
Florentine Omelettes with Ratatouille (since I have it on hand!)

I linked up with OrgJunkie for this Menu Plan Monday.

Friday Fish Meal

Yesterday was Friday and Pepper woke with a hankering to cook.  She is a cook in her own right now, far more creative than I, and not afraid to work long hours to produce an extraordinary result. Except when baking, she works without recipes, allowing her skilled nose and sense of food harmony to guide her.  In this case, the masterpiece could be called:

Pepper's Fish Tacos with Fresh Corn Salad and Texas Slaw

(in her words)

Fresh Corn Salad

I roasted on the iron griddle:

Whole corn on the cob (4 ears), 

2 Poblano Peppers

1 Red Bell Pepper

Black beans, drained, 1 can, roasted briefly on the griddle.

Cut the corn off the cob.

Dice peppers.  

Dice 1 Tomato.

Rough chop 1/2 bunch Cilantro

Make a dressing:

Juice of 4 limes

lime zest

Cumin (to taste)

Garlic powder (to taste)

Chili powder (to taste)

a bit of Paprika

Salt (to taste)

Drizzle of Extra Virgin Olive Oil

Mix all this all together and let it marinate in the fridge a few hours. (I thought about how delicious  it would be topped with some queso fresco. :)

Fish

I made a dredging mix of flour, Mexican spices (comino, paprika, chili powder, garlic powder), and salt. 

I dredged the cod fish in this mixture then pan sauteed it in a very little oil.

Texas Cole Slaw

Half of head green cabbage - finely shredded with a knife

Make a dressing:

Rice Wine Vinegar, "Mexican spices," mayonnaise, a very little sugar, (all to taste)

(The spices turned the slaw pink and I loved it)

Corn Tortillas (wrapped in foil and heated in the oven).

Assemble a taco of fish and slaw.  (We ate the fresh corn salad on the side but Mom ate hers in the taco)

[This meal was delicious, oh my goodness. Sadly, we gobbled down the whole thing with nary a photo. The corn salad, particularly, was lovely. dmt]

(Recipe copyright 1/25/2013 Allison Tischler, aka "Pepper")