Holiday Party Menu Recipes

Chop the lobster meat into bite-size pieces. You should have about 4 cups.

In a large skillet over medium heat, melt the butter. Add the lobster meat, sprinkle with paprika, and cook for about 5 minutes until warmed through, stirring to coat the lobster evenly with the butter. Pour in the sherry and bring to a simmer for 3 to 5 minutes, then remove from the heat.

In a large saucepan over medium-high heat, combine the milk and heavy cream and heat until the edges start to bubble, being careful not to boil the mixture. Stir the lobster base into the hot milk mixture. Add the lobster meat with its pan sauce and cook for 5 minutes to allow the flavors to blend. Season with salt and pepper to taste.

Ladle into bowls and serve with a sprinkle of chives on top.

Chop the peeled and deveined shrimp into ½-inch pieces.

Pour the lime, orange, and lemon juices over the shrimp and allow to marinate 20 minutes. Add the chilies, tomatoes, cucumbers, onions, garlic, cilantro, and olive oil. Stir to combine, then allow to sit 10 minutes.

Place the ceviche in a serving bowl and pair with a basket of crispy blue/purple potato chips. Any potato chips (or tortilla chips) can be subbed, however, the colorful potato chips make the dish visually stunning.

Preheat oven to 325°F. Line a rimmed baking sheet with parchment and place a wire baking rack on top.

Spread cornbread on a second baking sheet; toast in oven, stirring once, until dry and lightly golden, 15 to 20 minutes. Transfer to a wire rack to cool.

Divide 3 tablespoons butter; melt in a large skillet over medium heat. Add half the onions, celery and thyme; cook, stirring occasionally, until soft and golden, about 15 minutes. Repeat with remaining three ingredients. Meanwhile, in a small skillet, cook bacon over medium-high heat, stirring frequently, until browned and lightly crisped on edges, about 6 minutes; transfer with a slotted spoon to paper towels to drain.

In a large mixing bowl, stir together cornbread, onion mixture, bacon, cream, 2 tablespoons maple syrup, egg, chicken broth and a generous pinch of salt and pepper.

Lay butterflied turkey breast skin-side down on a cutting board. Sprinkle meat with 2 teaspoons salt and 1 teaspoon pepper. Spread about half of the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. (Place leftover stuffing in a buttered gratin dish, and bake for the last 45 minutes of roasting, alongside turkey.) Starting at one short end, roll up the turkey, tucking in any stuffing that escapes from sides. Tie with kitchen string every 2 inches.

Place turkey seam-side down on prepared baking sheet. In a small mixing bowl, whisk together remaining 1/4 cup maple syrup and 1 tablespoon hot water; set aside.

Melt remaining 3 tablespoons butter. Brush turkey with melted butter, season generously with salt and pepper, and roast until an instant-read thermometer registers 150°F in thickest part, 1 3/4 to 2 hours, basting with maple glaze every 30 minutes. Transfer turkey to a cutting board; let rest 15 minutes. Carve 1/2-inch-thick slices. Serve warm with the extra stuffing.

Preheat the grill to around 400°F. Take an entire head of garlic and cut the top third completely off. Place the garlic on a piece of aluminum foil. Drizzle with extra-virgin olive oil and sprinkle with salt. Wrap tightly in foil and place over indirect heat on the grill for 35 to 40 minutes. Carefully remove, unwrap, and squeeze the softened cloves out of the bulb and into a bowl. Mash with a fork and set aside.

Meanwhile, to create the red wine reduction, in a small saucepan bring 1/3 cup red wine to a low simmer. Simmer uncovered until thickened and reduced to 2 tablespoons or so.

With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself, then secure tightly with cooking twine. Continue to tightly tie the tenderloin in sections so it forms a uniform shape. This will guarantee even cooking.

Cream together the butter, roasted garlic, red wine reduction, Worcestershire sauce, shallot, rosemary, Dijon mustard, salt and pepper until well combined. Using cold, wet hands to keep the butter from sticking, pat the butter concoction all over the tenderloin. Cover the loin in plastic wrap and chill in the refrigerator for 1 hour or up to a day.

Let the tenderloin come to room temperature while you heat the grill to 250°F. Remove the tenderloin from the plastic wrap and carefully wrap it in aluminum foil, making sure the juices and melted butter will not leak out when rotating it while on the grill. Remember, you’re basically making a buttery, herbaceous flavor packet for the tenderloin to slow roast inside.

Place the tenderloin in the Char-Broil Roast and Grill Rib Rack on the center of your grill, and slow cook for 2 to 3 hours until the desired internal temperature has been reached. Flip the tenderloin every 30 minutes or so, for a flavorful butter-baste. Start checking at 2 hours, as ours was done at 2 hours and 20 minutes.

Remove at 125°F for rare or 130°F for medium rare. Let sit at room temperature for 10 minutes while you increase the heat on the grill to medium-high heat. Carefully remove the tenderloin from the foil, reserving all of the juices.

Sear the tenderloin on the grill until well-browned on all sides. Transfer it to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices and drizzle with reserved cooking juices.

Preheat oven to 350°F. Butter a 9 x 13-inch casserole dish or baking pan.

In a large skillet, brown the Italian sausage, breaking it into crumbles. Drain on paper towels.

In the same pan, add the olive oil and heat over medium heat. Sauté the onions, celery, and garlic for 2–3 minutes or until soft.

In a large bowl, stir together the cooked sausage, sautéed onion mixture, stuffing cubes, roasted squash, toasted pecans, and fresh herbs. Add the melted butter and broth. Season with salt and pepper and stir to combine.

Transfer the stuffing to the baking dish. Cover with foil and bake for 30 minutes.

For the sauce: Prepare the mashed potatoes according to the instructions on the package. Boil the shallots with the wine until the wine reduces half in volume. Add the cream and boil for 5 minutes. Add the milk and mashed potatoes, then cook over low heat until the mixture thickens. Season to taste.

For the tapas: Season the tenderloin to taste and fry it in a very hot pan with the butter until medium-rare. After cooking, set aside to rest. In the same pan, fry the mushrooms. Add the brandy. Add the peppers, cook for 5 more minutes, then season to taste.

Slice the tenderloin finely. Place the slices on the bread pieces, add some of the mushroom mixture on the beef, then top generously with the mashed potato sauce. Serve immediately.

Heat the oil in a heavy saucepan over medium heat and sauté the bacon until just cooked but not crisp.

Add the shallots and cook until translucent. Add the mushrooms and continue cooking until the water evaporates, about 5 minutes.

Transfer the mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to the mixture. Add the beef and gently mix by hand until all ingredients are incorporated, without overmixing.

Divide the mixture into 16 equal portions. Form into thick patties, about 1 ½-inches thick and 2 1/2 inches in diameter, tucking a portion of cheese and 2 walnut halves into the center of each patty.

Grill the patties on medium-high heat until cooked to preferred doneness. Serve in the small dinner rolls or between the baguette slices with desired condiments.