A Feast of Seven Fishes Makes for a Joyous Christmas Eve

A Christmas Eve Tradition 

The Feast of Seven Fishes is an Italian tradition that is believed to have originated in Southern Italy. It is typically celebrated with a large gathering in accordance with the Catholic feast known simply as The Vigil (La Vigilia). This celebration commemorates the wait, the Vigilia di Natale, for the midnight birth of the baby Jesus.

I am not Italian. I am not Catholic. I am single so my large gathering usually consists of my beloved Basset Hound and a friend or two. So why do I love it? It is rather complicated. Actually, it isn't. I have a passion for cooking. I love good food and wine. It's festive and fun!

My Basset Hound does not appreciate the nuances of a roast Blue Point oyster. My friend doesn't like seafood. I am many things and flexible is one of them. 

I have the Feast of One Petite Filet Mignon for my friend and the Feast of One Bowl of Mixed Grill and Vegetables for my Basset Hound.

For me, I am a staunch believer in a long celebration. I usually start the festivities around 4pm with the first course and finish around midnight. 

Feast of Seven Fishes

Some simply do a seven course meal with a few fishes intermixed with a few non-fish dishes. Heresy, I say. I do seven fishes or none at all. Remember though, you are aiming for seven courses so be prepared to reduce these recipes, invite more friends or have plenty of storage containers.

Course One - Gravlax with Lemony Dill Mustard Sauce

This is an exceptionally nice starter. I prepare the sauce a day in advance so allow additional time for the flavors to meld but you do not have to do so. I also use the gravlax for my Christmas Brunch. Here's a recipe you can use for inspiration. As with everything, the key is to use fresh, organic ingredients.

Course Two - Roast Oysters

I have the oven set to Roast before I prepare the first course so that I can roast the oysters while I enjoy my first course. I typically pair the first few courses with a nice sparkling wine or perhaps a Spanish Albarino. Here's a recipe you can use for inspiration. You'll need a shucker and gloves to keep from making this your final course before a visit to your local Urgent Care!

Course Three - Pan-Seared Squid with Lemony Aioli and Greens

Note the theme for the first few courses - very quick to prepare and with sauces that can be prepared a day in advance and fish that also requires minimal cook time. This is a stunning salad. Squid is wonderful when seared. You can use any greens you choose. I prefer some that I don't tend to eat regularly to make this a special course. I accent with edible flowers. Here's a recipe for you.

Course Four - Grilled Chilean Sea Bass with Chile, Cilantro and Lime

Here's where I usually take it up a notch. This is an opportunity for an Instagram-worthy plate photo as well as a chance to impress your guests or in my case, myself! Note that you can use any center-cut filet such as cod or salmon. You can also use a crustacean if you wish. Here is a recipe to inspire you. I usually pair this and remaining courses with a top notch Pinot Noir however a hearty, full-bodied white will do. 

Course Five - Tagliatelle with Diver Scallops and Clams over Shaved Parma

It's Christmas Eve, not some random Tuesday in April. Use homemade or fresh pasta if at all possible. Also bring out the best shaved parmesan. Here is a recipe to inspire you. You may find yourself hitting the culinary wall here, but do press on.

Course Six - The Most Amazing Cioppino 

You will wow yourself with this one. Trust me. I have found that it is best to make the broth 24-48 hours ahead to really give the flavors a chance to meld. The remainder of the fish stew is then prepared rather quickly which is good considering you've probably had a good bit of wine and it is well into the evening hour. I make this recipe in large enough quantity to have leftovers. It does get better the next day. Here is a recipe to get you started. I typically use Bay Scallops, Cod, Clams and Shrimp but you can use any fish you wish!

Course Seven - Eel With Olives, Chiles, and Capers

I admit eel can be a tough sell, but you will be sold once you have had it. Also, get your fishmonger to skin and gut it as this is by far the most difficult task in preparation I think. It will be worth your effort though as this, my friends, is the most traditional dish of all. Here is a recipe for you.

If you are unsure about the eel or don't live near a trusted fishmonger, I have been known to substitute a nice lobster tail for this course.

There you have it. You've made it to the finish line. It's probably pushing midnight and you are absolutely stuffed to the gills. (Pun definitely intended). Lastly, just remember that this is what Italians eat when they are fasting.

Feast of One Bowl of Mixed Grill and Vegetables

We should not forget that animals welcomed Christ our Savior into our world. For that reason, I always include my beloved Basset Hound in the celebration. This is a simple, delicious and nutritious dog-friendly meal you can share with your beloved hound. Disclaimer - Check with your vet or trusted nutritional advisor as to whether these foods are safe for your canine.

1/3 pound Ground Beef, (Buffalo or Wagyu Beef if you wish)

1 carrot chopped

1 cup broccoli

1 medium sweet potato chopped

1/3 cup Basmati or Brown Rice

1 cup of water

You can simply put all ingredients in a slow cooker. Set on Low for 6 hours to overnight. Let cool. Serve in a festive bowl. Optionally add a tablespoon of yogurt, teaspoon of coconut oil and a little chopped fresh parsley.

Eric's fabulous Thanksgiving Menu 2015 and Sweetpea's too

Happy USA Thanksgiving to one and all that celebrate. I plan on making a fabulous feast for humans and also my beloved Basset Hound Sweetpea. I thought I would share for others that may be seeking inspiration on what to whip up themselves.

A Thanksgiving Feast for Humans

This year, I decided to mix things up a bit and highlight my menu with this smoky, sweet and beer-drunk turkey from chef George Mendes of two of my favorite New York City restaurants Aldea and Lupulo. I also intend to include classics I have enjoyed from previous Thanksgivings.

Shavings of Country Ham With Parmesan, Pears and Pine Nuts

Specific details of this and the Scallop recipe can be found at Wine Spectator.

Prep Time: 15 minutes  Servings: 4 to 6

Ingredients

1/2 pound block of best-quality Parmesan cheese

12 very thin slices of country ham (preferably Virginia) cut into wide ribbons

1 ripe pear (I prefer Asian), halved and cored (unpeeled)

1 bunch baby arugula, washed and stemmed

1/4 cup toasted pine nuts

4 tablespoons extra-virgin olive oil

Cracked black pepper to taste

Directions

Roast pine nuts in a hot saute pan for a few seconds to lightly brown. Using a vegetable peeler or cheese slicer, shave the Parmesan into "ribbons." Intertwine a few ribbons of cheese and ham on each of six plates to form a small, fluffy mound. Using a mandolin or sharp knife, slice the pear as thinly as possible. Add a few pear slices to each mound of cheese and ham. Over each plate, toss a few leaves of baby arugula, sprinkle pine nuts and drizzle extra-virgin olive oil. Garnish with cracked black pepper. 

Sesame-Dusted Maine Diver's Scallop on Cauliflower Puree

Cauliflower Puree

1 small Idaho potato, peeled and roughly chopped

2 cups cauliflower florets

2 tablespoons heavy cream

1 tablespoon butter

Salt and freshly ground white pepper to taste

Pinch of freshly ground nutmeg

Place the potato in a pot of cold, salted water. Bring to a boil, add the cauliflower and cook until the vegetables are very soft, about 7 to 10 minutes. Drain well. Using a food processor, puree the potato and cauliflower, scraping down the sides with a rubber spatula as needed. Add the cream, butter, salt, pepper and nutmeg and process.

Scallops

6 large, fresh sea scallops

Salt and freshly ground black pepper to taste

1/4 cup whole black sesame seeds or minced black truffle

2 tablespoons clarified butter

Soak the scallops in ice water for 3 minutes. Dry the scallops on paper towels, season with salt and pepper, and roll the scallops in the sesame seeds or truffle to coat on all sides.

In a nonstick pan, heat the clarified butter over medium-high heat. Carefully add the coated scallops to the hot pan and cook until they are golden brown on both sides, about 2 minutes per side. Do not overcook.

Portuguese Roast Turkey

Specific details on this recipe can be found at Tasting Table.

Prep Time: 30 minutes + Brining and Marinating  Cook Time: 2.5 to 3 hours.  Servings: 4 to 6

Spiced Brine

(This can be made and stored in the refrigerator up to 5 days in advance.) 

6 quarts (24 cups) water

6 cups sugar

4 cups kosher salt

12 cloves

8 pieces star anise

6 bay leaves, torn in half

3 cinnamon sticks

3 tablespoons white peppercorns

2 tablespoons fennel seeds

2 tablespoons coriander seeds

In a large pot, combine the brine ingredients and place over medium-high heat. Bring to a simmer, stirring occasionally, until the sugar and salt have dissolved, 20-30 minutes or more. Remove from the heat and bring to room temperature.  Chill in the fridge until needed,

Spicy Paprika Marinade

(This can be made and stored in the refrigerator up to 5 days in advance.) 

3 cups olive oil

1½ cups lager (such as Sagres)

3 tablespoons Spanish sweet paprika

½ yellow onion, thinly sliced

7 garlic cloves, thinly sliced

3 fresh bay leaves, torn

In a blender or food processor, combine all the ingredients and pulse 5-10 times until all ingredients are thoroughly mixed. You can do this in a medium size bowl and whisk ingredients optionally.

Turkey

One 10-to-12-pound turkey, giblets removed and neck reserved

2 red onions, peeled and cut into 1½-inch pieces

1 large carrot, peeled and cut into 1½-inch pieces

2 bay leaves, torn

1 tablespoon kosher salt

¼ cup marinade set aside for basting

Directions

1. Rinse the turkey and neck. Double check that neck and giblets are removed. Brine the turkey. Use a clean 5-gallon pot, bucket or brine bag. I use an XL plastic bag intended to store clothes. Pour the chilled brine over the turkey and top with a heavy plate, submerging the turkey. Cover and refrigerate for 6 to 12 hours.
2.  Remove the turkey from the brine and rinse under cold water. Discard the brine. Rinse out the 5-gallon container and return the turkey to it. Set aside 1/4 cup of marinade for basting. Pour the paprika marinade over the turkey, rubbing all over the outside and the inner cavity; cover and chill in refrigerator for 8 to 12 hours.
3. Adjust the rack to the lower third of the oven, and preheat it to 400°F.
4. Cut off the turkey's wing tips, reserving them, and tie the legs together with kitchen twine. Combine the turkey neck, wing tips, red onions, carrots and bay leaves in a large roasting pan. Place the turkey on top, breast-side up, and rub with the salt and ¼ cup of the marinade.
5.  Roast the turkey in the preheated oven until the skin is browned, 40 to 50 minutes, basting the bird and rotating the pan halfway through roasting, covering any dark spots with aluminum foil.
6. Lower the oven to 300°. Baste the turkey with marinade and pour 1 cup of water into the pan, creating steam to help cook the turkey. Continue to roast the turkey, rotating the pan and basting every 30 minutes, until a meat thermometer inserted into the thickest part of the thigh reaches just under 160°, 1½ to 2 hours. Remove the turkey from the oven and let it rest in the roasting pan for 30 minutes before carving. 
7. You can optionally make a sublime gravy by adding finely chopped ginger root to the pan drippings. Serve this with roasted veggies.

Celery Root Puree

I have made this on several past Thanksgivings to rave reviews. I love to use ingredients that you tend not to use everyday and this deliciously fits the bill. Specific details on this recipe can be found here.

Prep Time: 10 minutes  Cook Time: 15 minutes  Servings: 4 to 6

Ingredients

1 large celery root, about 2 lb. peeled and cut into 1⁄2-inch dice

1 large russet potato, about 6 oz.  peeled and cut into 1⁄2-inch dice

About 3 cups chicken stock or water

4 Tbs. (1⁄2 stick) unsalted butter

6 Tbs. heavy cream

Salt and freshly ground pepper, to taste

1 to 2 Tbs. chopped fresh chives

Truffle oil for drizzling (optional)

Directions

1. In a saucepan over high heat, combine the celery root and potato with stock to cover by 1 to 2 inches. Cover and bring to a boil over high heat, then reduce the heat to medium-high and cook at a rolling boil until the vegetables are tender, 10 to 15 minutes, adding more stock if needed to keep the vegetables immersed. Drain the vegetables, reserving the stock for soup or a sauce, if desired. Pass the vegetables through a ricer or a food mill fitted with the fine disk. You can use a Mashing Tool instead of a food mill or ricer as I do.
3. Return the puree to the pan, place over very low heat and add the butter, beating it into the hot vegetables with a wooden spoon. Add the cream and stir to combine. Season with salt and pepper. 
4. Sprinkle with the chives and drizzle with truffle oil. Serve immediately.

Brussels Sprouts Confit with Slab Bacon

Duck Far, Brussels Sprouts and Bacon. Need I say more. 

Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 4 to 6

Ingredients

4 cups (1 1/4 pounds) halved and trimmed Brussels sprouts 

8 ounces slab bacon, diced 

Sea Salt and freshly ground black pepper to taste

Rendered Duck Fat sets this dish up nicely (optionally) or EVOO

Directions

1. Blanch the Brussels sprouts in salted boiling water for 2 to 3 minutes. Drain.
2. Cook the bacon until crispy with the fat completely rendered out. Cut bacon into small bite-sized pieces.
3. Add Brussels spouts, bacon and duck fat into saute pan and place into oven at 300-350*F for 10 min.
4. Swirl Brussels spouts mixture to make sure all sides are evenly cooked. Place in oven until browned about 10 min more.

Thanksgiving Feast for Your Canine Companion

Mixed Grill with Root Vegetable Ragoût

Prep Time: 10 minutes  Cook Time: 8 hours crockpot low heat  Servings: Depends

1-2 lb of Chicken thighs or legs (bone or boneless is fine)

1 lb Butternut or Acorn Squash chopped into 1 in squares

1 Sweet potato

1 cup Brown Rice

1/2 lb Green Beans chopped 

2 cups carrots chopped

4 cups of water

Directions

1. Put chicken and 3 cups of water in crockpot. Let it heat 30 min on low heat
2. Add remaining ingredients 1 at a time and top off with remaining cup of water.
3. Give your pup a belly rub, take her to the dog park, take a well-deserved rest. Maybe all of the above. That's it. Just let this simmer for 8 hours or so and a delicious pup-approved feast is ready to be served.

Very important - Remove meat from bones. Do NOT feed your dog the bones. Serve in a festive bowl. Consider garnishing with a tablespoon of yogurt and a small pinch dog-friendly herbs - parsley, oregano, rosemary, basil and peppermint. Definitely garnish with a heaping dose of love!