Around the Table —  Chuck the Christmas Roast

Did you have a great holiday? Mine was filled with adventures of every sort — from candy-making marathons to Christmas parties to tree trimming to massive meal making to that last-minute leap toward the Christmas morning finish line ... I'm pooped. How about you? But don't settle back in that recliner yet. New Year's is nipping on the heels of Christmas Just Past, and that means more parties, more Champagne and, in my case, more cooking. Can't a girl get a break? Not this one — but I don't want a break. I love being in the kitchen, though there are times when my mettle is tested. See this week's Entree to find out what I mean ...

COCKTAILS

Who isn't on a budget these days? Don't let that stop you, though, from popping open a nice bottle of something sparkling to ring in the New Year. It won't stop me, that's for sure. Here, the Associated Press shares a list of good buys that won't break your resolution to spend less:

— Cristalino cava brut, "very fresh and it’s good. It’s been consistent for a long time, but every year they get better."

— Domaine Ste. Michelle blanc de blanc, "elegant, tart and rich, but also wonderful flavors."

— Freixenet cordon negro brut, "very consistent, a little drier. The black bottle’s very sexy."

— Yellow Tail sparkling white wine, "it’s easy drinking."

— Segura Viudas Aria, (this one may bust the budget, but discounted versions do go for under $10), "a little cleaner, crisper, it’s very appealing."

— Dolce Vita prosecco, (also sometimes found at above $10, but often available for less on promotion) "fresh and bright, a soft prosecco."

— Barefoot Cellars, Barefoot Bubbly Chardonnay Champagne, "not overly complex, but a refreshing crowd-pleaser that pairs perfectly with party fare, such as popcorn or potato chips."

— Crane Lake Brut, "fruity and straightforward but a good pick for making holiday cocktails with a splash of cranberry or pomegranate juice."

APPETIZER
Enjoy this little slideshow of "A Very Wier"d"sema Christmas in Clemson" ...

Make a Smilebox slideshow

ENTREE

After all the parties, shopping, wrapping, decorating, and meeting early deadlines in the newsroom has been accomplished, the real work of the holidays begins for me: cooking and baking. Christmas Eve arrives, and I'm off! The marathon begins and I don't slow down for days.


This year was especially challenging as an extra dinner was added to the mix. My oldest girl, Nina (pictured left, with me and her sister, Mia), a Clemson student, and her man, Gabe, weren't able to make the trek to the Pee Dee this year, so we decided to bring Santa Claus to Clemson by taking our holiday show on the road the day after Christmas. That translated into an hors d'oeuvre party Christmas Eve, Christmas morning brunch, Christmas Day buffet, then, a Day After Christmas Dinner at Nina's.

For Christmas Eve, there was Heavenly Ham, Italian sausage, hot artichoke dip, my friend Melanie's amazing Mediterannean vegetable lasagna, pesto Havarti, crackers and bread, marinated olives, pecan pralines and Hummingbird cake (my dessert tradition).

For brunch the next morning, I whipped up a Tex-Mex Egg Casserole, brown sugar bacon, Carolina Plantation grits with three cheeses, and biscuits. There was mulled cider and coffee. Oh, and did I mention the Champagne punch? Lots of it. Actually, it's the most important part of Christmas Day for me. I stay in my pajamas the entire day and drink mimosas. I don't even brush my hair. Hey, it might not be pretty, but it sure is comfy! I do brush my teeth, though. If I'm feeling especially nice, I might add a swipe of Secret ...

Leftovers get a sprucing up later in the day and are attractively rearranged on the table. Well, the artistry of this spread is heavily dependent upon how many mimosas I've had at that point. If you're looking for presentation, this isn't the meal for you.

For our Christmas Part Deux Dinner in Clemson, Nina's dad, Dale, offered to pony up for the entree. That morning, I instructed Nina (who, it is important to note, is largely vegetarian) to head to the store and select something "nice" for our dinner. Translated, that meant a lovely beef tenderloin or perhaps prime rib — but I totally forgot I needed to translate ...

When we arrived, I found myself face to face with my holiday nemesis — the most gigantic chunk of chuck roast I've ever seen in my life. My precious Nina was aglow, delighting in her bargain which, according to the label, saved her more than $7 with her Ingles card. Or rather, saved her dad — whose smiling-but-stunned expression was mirroring my own.

"Um, you better get started on that," he said wryly, and for once I knew he was right about something. It was 2 p.m, and that left me roughly four hours to whip old Chuck into holiday shape. Everyone was ordered from the kitchen.

I rummaged through the cupboard for a cast iron dutch oven — my secret weapon of choice when I want to show a piece of meat who's boss. Alas! No dutch oven. But I did find an oversized heavy-duty electric skillet Nina had managed to pry away from my mother, the queen of kitchen gadgets. It would have to do.

Chuck and I entered the ring. Within minutes, I had him pinned down, and was rubbing, browning and dousing like a mad woman. I gave him the ol' pepper grinder and hit him with some kosher salt. His was sizzling mad at that point, and spitting like crazy. So I gave him the garlic crush and threw a few onions at him for good measure. Then I let him really have it — a bottle of pinot noir disappeared — half over Chuck and half into me.

Once he was subdued, I locked that lid on, closed the steam vent, and poured a well-earned glass of cold Champagne. We wouldn't know the outcome for a few hours, yet. In the meantime, I made a Caesar salad with homemade croutons and some au gratin garlic potatoes. Michele and Mia set the table.

At 6 p.m., I carefully raised the lid. No movement. From within wafted the aroma of succulent capitulation. My opponent had met his demise, had totally fallen apart, and was practically begging to be devoured.

Nina and Gabe said it was the best roast they'd ever eaten. I took my place at the table, victorious.

Next year, however, we're doing veggie lasagna ...




TAKE OUT

Italian Collard Cakes

This recipe was adapted by my forebears after they immigrated from Sicily and settled in the Birmingham, Ala. area, forming their own uniquely Southern "Little Italy." I don't know what the original ingredients of this recipe were, but somehow I don't think collards was one of them. What's especially interesting about this dish is that it is practically the same recipe for meatballs -- so I deduce that substituting greens was a necessity (a delicious one!) during those lean depression years. Now that I'm an adult, there are so many questions I would like to ask of my ancestors, and this is just one of them. Like Elizabeth Taylor and her diamonds, these collards have always brought me luck! Round out your Italian New Year's dinner with pork loin roasted with rosemary and garlic, crusty Italian bread and, don't forget .... blackeyed peas!

What you'll need
2-3 bunches of small, tender collards, cleaned, trimmed of stems and chopped
1/4 cup of olive oil
1/4 cup of canola oil
4 cloves of garlic, minced
1/2 half large onion, minced
1 cup Pecorino Romano cheese, grated
2 cups of fresh breadcrumbs, divided
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. pepper

Cook cleaned collards in a large covered pot in 2 to 3 inches of salted water until tender (you might have to add water during cooking). Drain, cool, then press out excess water with hands. In a large mixing bowl, combine collards, garlic, onion, cheese, eggs, salt, pepper and 1 cup of the breadcrumbs to bind (you can add a few tablespoons of breadcrumbs as needed.) Mixture should be moist, but should be firm enough to hold its shape when pattied. Using an ice cream scoop, divide collard mixture into even portions, then form patties by hand, about 1/4 inch thick. Dust each patty in reserved Italian breadcrumbs, then brown in oil mixture over medium heat until both sides are golden.
Makes about 20 fritters.

DESSERT
Pecan pralines are a luscious Southern tradition. Over the holidays, I made kaboodles of them for friends and family (and ate a fair share as I went along!) My daughter, Mia, is a huge fan of my pralines and she was determined to bring them back to her home in Baltimore as she'd been bragging on them to friends, co-workers, etc. So, the morning she was set to head back, I found myself in a praline marathon. Two hours later, I was walking on bloody stumps and swearing off pecans for life. Don't worry, though. Like childbirth, I've forgotten the misery and suffering, and will likely be back in the kitchen next year doing my praline thing once again. If you're really good in the coming year, you might get some in your stocking!

Follow this link to read an article I wrote about Southern Pecan Pralines — recipe included! To get a better idea of what's involved in praline making, check out this bit of a slideshow I made of my own recent praline-making marathon.

CHECK IT OUT
Saw this on the Hartsville Today site:
The Good Living Marketplace will be featuring a "Chili in the Park Cook-Off". The Cook-Off was conceived by the Hartsville Downtown Development Association and the city of Hartsville to help promote our local restaurants. Our local restaurants will be showcasing their culinary talents and competing against each other for the title of "Best Chili" in town. Jody Barr from Channel 13 will the "official judge" and the community will be voting for their favorite. Come and be a judge.
While you are deciding on your favorite "Chili" stroll along Cargill Way and Burry Park to visit with our local vendors: Fresh local produce, baked goods, many artisans, woodworkers, Ovis Hill Farms, the Humane Society and much more.
Future dates for the Good Living Marketplace - February 7 and March 7. 10 a.m. to 2 p.m.
For additional information please call Nancy Myers 383-5009 or email .

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