Christmas is special, there's no denying that, but you're expected to do something traditional and do not, do fucking, NOT deviate from the standard and not cook turkey in the traditional-in-an-oven-bag manner or there will be consequences, trust me, I know.... one achiote-marinated bird and your christmas cooking license is revoked for... well, at least 10 years and counting.
No, don't touch thanksgiving, Christmas or some of the other classics. You can improve them, maybe a side dish here, a side dish there, but don't mess with the bird or the ham. No, those aren't the type of arenas for experimentation this past weekend we crossed a milestone that warranted such food-fuckery: dried/aged ribeye steaks now plated with some blue-feet chanterelles, asparagus and mashed potatoes.
The meat. This is how it looked when we first bought it. Nice marbling, heaps of connective tissue. These were rubbed with fresh garlic (reasoning for this is that garlic is a good anti-microbial and you know... flavor) and then placed in the fridge on makeshift racks with their styrofoam platters and some meat skewers holding them elevated.
Kimmi Raikkonen approach to choosing wines, I asked the guy at the wine place to recommend something and a 2010 Grand Cru St. Emilion at a decen price is not too shabby. If presses though, I would have gone with a Russian River Valley pinot noir, but ok, french it is.
recipe for classic dinner roles didn't disappoint.
I'll make note of this for the sake of dry-aging at home, the sear is awesome! it's like a layer of fried beef jerky coating a juicy steak. And no, no off-odors were detected. Nor did the steaks develop any sort of mold or spoilage in spite of being fridge-neighbors with our sourdough starter.