Friday, Christmas Eve, and one week before my year without shopping is over. Crazy. I was out and about, taking my mom on errands and we landed at Polvo’s for lunch. She hasn’t been eating, unless its Mexican food, which always does the trick. I had chicken enchiladas. Around 12:30, when I got home, I started making the chili for our traditional South Texas Christmas Eve. (I grew up in Corpus and the folks moved here 3 years ago). So, I browned 2 pounds of Richardson Farms chili beef, and tossed it into a pot with some onions, 1 bottle of Shiner Octoberfest beer, and a quart of beef stock I had made and frozen. I seasoned it with Chili 3000 from Penzy’s, cumin from Savory Spice on 6th, and half a jar of Chipotles in Adobo from Dai Due, for smokey depth. I chopped about 10 tomatoes from Milagro Farms. I also cut up some serranos and a jalapeno from by garden, both surely frozen after last night. I let the chili simmer for 4-5 hours, and for dinner we had some tamales from my Tamalada and chili, topped with Full Quiver Cheddar. Very soon, I’d like to make a more traditional chili, with chuck roast and no tomatoes, but I had hoarded these end of season tomatoes and needed to use them. It was actually quite good.
Christmas Day, I skipped breakfast, having to move half of my kitchen, food, and presents to my parents’ house. I started making our Christmas dinner around 10:00. We had Richardson Farm’s Beef Ribs, braised for hours in red wine, garden thyme, and garden bay leaf. While those were braising, I thinly sliced a bunch of Boggy Creek Farms red potatoes, and layered them in a baking pan with butter, Full Quiver Cheddar, salt and pepper, then once I had several layers, poured in some cream. Those baked for about an hour. Next I cut up some Boggy Creek Farm Carrots, an onion from my parents house, and roasted those tossed in olive oil. I also roasted some garden broccoli. So, lunch was braised short ribs, scalloped potatoes, roasted vegetables, and broccoli. Dessert was pecan pie from Cake and Spoon, which I picked up at the Triangle Farmer’s Market on Wednesday. We ate around 2:00, and for dinner that night, I just snacked on a Full Quiver cheese ball, and some cookies brought by friends.
I hope you all had a marvelous Christmas!