For Christmas Eve we had a few dishes that have been favorites at restaurants that we have eaten at. Obviously pre-covid. First up Shrimp Henican as served at Commanders Palace.
Galatorie's Shrimp Remoulade Blanc
Madison's Salmon Rockefeller. Madison's closed quite a few years ago but this dish was my favorite. My rendition includes gruyere cheese grits, wilted spinach and roasted salmon topped with hollandaise and fried oysters. I shucked the oysters just prior to company arriving and they fried up great.
Dessert on Christmas Eve was a beautiful pear tart that my wife's daughter in-law made. She is originally from Nice France and said it was just like her mother made. It was delicious!
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The starter for Christmas Dinner was raw oysters. I bought a 50# box and have shucked on an as need basis. My needs have been frequent trips during the day to monitor QA/QC purposes.
Our dinner salad with repurposed white remoulade sauce. I should have stopped with salad!
Christmas Dinner was a little anti-climatic after the preceding food orgy. The main course was beef standing rib roast, wilted spinach, roasted carrots and garlic mashed potatoes.
