Christmas Dinner. Best brascioles I’ve made and BF’s focaccia was amazing as usual. Dessert was an old fashioned rum cake from mom, and her friend baked us a lovely mince pie.
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That cranberry pie is gorgeous!
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I love mince pie, no hard sauce to go with?
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Turkey mole ploblano and cilantro, lime rice. Cabbage, green onion, radish slaw, oo & lime dressing. Margaritas. Feliz Navidad.
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Vietnamese Tofu and Mushroom Curry - Button and cremini mushrooms are first sautéed with browned onions, grated tomatoes, lemongrass, ginger, garlic, curry powder, sirarakhong chili and maggi (forgot to get some MSG) and afterwards braised with pan-fried extra firm tofu in coconut milk. Finished with some cilantro and served over rice
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I shall have to make some!
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That gravy sounds delicious!
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Yum!
That is the longest white grained rice. Can you reveal the brand or type?
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Excellent advice! Why be miserable at such a festive time? Misery loves company; let those miserable folks gather together!
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Wonderful meal. That cake looks fab.
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What a nice spread!
Oh my 
What is the closest bread in the U.S.? Parker house rolls?
Thanks. My brother’s been working on his 10,000 hours and he’s getting quite skilled.
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It’s basmati, I put it in a container and threw the bag away but I’m pretty sure it was Kroger’s brand.
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Hot pepper/pineapple glazed pork cop with a side of stir fried noodles and some greens that have been languishing in the vegetable crisper thanks to all the delicious Christmas cookies and treats that were forced upon me
The glaze that I used was fire, probably better on a larger cut of protein or some chicken legs or thighs ,more time to caramelize.
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Leftovers from Christmas dinner, prime rib and mashed potatoes and a fresh tomato salad with parsley and thin sliced red onions. Dessert from our Armenian friend, Kadayif with blueberries. I really like the crispy corners!
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When we started visiting Santa Barbara 20 years ago The Palace Grill https://palacegrill.com/ was on our regular rotation - interesting, flavorful Cajun cuisine with relaxed, yet energetic service. Over the last 10-15 years the dining scene in Santa Barbara has quite improved and there are a number of other interesting restaurants and our visits to Palace Grill got rare. On a recent visit to Santa Barbara we thought it was a good time to revisit Palace Grill after about 10 years.
Overall not a bad visit but also a bit “stale”. A menu which hasn’t changed in anyway over the last 20 years, some execution a bit sloppy, e.g. meat was a bit overcooked and dry. And unfortunately really rushed and indifferent service - it was good to check back on the restaurant but it’s also not very likely we will rush to be back in the next few years.
Selection of savory and sweet mini muffins
Cajun Popcorn - Crawfish tails in cornmeal buttermilk batter - unfortunately many without any “filling”
Bayou Greens Salad - Greens, diced red peppers, fire-roasted pecans, roma tomato, creole vinaigrette
Palace Pasta Royale - Pasta with filet mignon, caramelized onions, mushrooms worcestershire sauce
Jambalaya Sauce Piquante - Shrimps, andouille sausage, chicken, tomato creole sauce, dirty rice
Stuffed Blackened Filet Mignon - Filet mignon, crawfish tails, garlic mashed potatoes, vegetables
Palace Chocolate Soufflé with chocolate bourbon cream sauce
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Cruising through this thread, my observations are:
1). Forks up for all!
2). Prime rib, gravy, Yorkshire pudding, pommes Anna, peas with pearl onions, and a 2015 BV Napa Rutherford Cab is easy, delicious, and excessive. No one wants steamed pudding and hard sauce or cigars (on the deck) and Port after that. Fortunately it is a twelve day feast.
3). Next year might be a breakout year.
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