This time of year always calls for special things that most don’t make any other time of year; due to labor or cost. Now is the time to brag or make mouths water. Please post a picture or a description of current or past dishes that make this time of year special to you. Feel free to mention things that were lost due to family not writing things down.
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Here is one that I love but it does take some time:
Red Chile Pork Posole:
I made it in an InstantPot 10qt. Trick is to over season while it is under the 2/3rd limit to pressure cook so that when the slow cook time comes the added liquid doesn’t dilute. Also, brown the seasoned pork in batches to create a fond rather than a mess of wet porkiness.
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Panatone seems to be ubiquitous recently, but what about Stolen?
There are things like that, stuff that reminds one of better or just younger times.
Please share.
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I forgot to mention that I used Pork Tenderloin. It was the same price as the loin; I would rather pay more for meat that only requires a bit of silverskin removal, shoulder (Butt) is a mass of muscle groups with far more work required. I can take the silverskin off of a tenderloin in two passes with almost no loss with a paring knife; push stroke down and at the same rate as the lift of the silverskin.
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Thanks for the troll.
Some kind of roll I presume?
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Our traditional Christmas meals-
Breakfast is ham & bacon quiche, homemade raisin/walnut cinnamon rolls.
Lunch or dinner is a large ham baked with apricot jam on it, biscuits, mashed potatoes, green beans, salad, Christmas cookies.
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We are headed to the local movie theater for the evening, so buttered popcorn and just m.a.y.b.e some Junior Mints 
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Oh man! How soon can I come over?
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It is almost gone. Maybe next year?
I can’t wait a year. I will swing by for my doggie bag of leftovers.
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You are officially too late. Better luck next time!
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Chili on Christmas Eve and Pork & Sauerkraut New Years Day.
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I always do a pot of black-eyed peas with some form of smoked pork and spinach; cornbread muffins optional but preferred. Purses, money and the grease (to make it slide in them) for good luck and good fortune in the new year. Southern tradition likely, I’m sure, but a family one for certain. Also has to be the first thing eaten in the the new year to work.
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Not nearly as impressive as yours. Just a 2+lb ribeye finished on the grill after a 4hr 129 degree sous vide. If your local grocery store(s) offer a sale on primals, and you aren’t squeamish, hit it up and vacuum seal steaks for later (season if you plan to sous vide later).
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I use an Instant Pot Sous Vide circulator and the following container with a modified lid:
https://www.amazon.com/Cambro-Square-Storage-Containers-Quart/dp/B002PMV7C6/
Extra lid:
https://www.amazon.com/Cambro-CamSquares-Polyethylene-Capacity-Container/dp/B004NEWCPA/
You can use a regular pot too but you will lose water through evaporation and lose some heat without a lid. Plastic wrap works but it can be annoying.
I’m open to other options and would love to see what other people use.
