The 12 Dishes of Christmas

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Stuffed Carolina Quail by chef Vincent Pouessel
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Stuffed Carolina Quail by chef Vincent Pouessel
Description

This recipe screams decadence, with a black truffle and foie gras stuffing. It doesn’t stop there, though. After being stuffed, each quail is wrapped in slices of bacon so that it’s flavorful and dynamic on the outside just as it is on the inside. 

Click here to see the Stuffed Carolina Quail Recipe

Credit

Aureole

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Spiced Pork Loin by chef Adam Bordonaro
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Spiced Pork Loin by chef Adam Bordonaro
Description

This loin of pork gets two doses of flavor — the first during the overnight brine, and the second the rub it’s seared and roasted in. Only a few simple steps result in an incredibly delicious and flavorful pork loin that’s great for large crowds and will easily become the star of your holiday meal.

Click here to see the Spiced Pork Loin Recipe

Credit

Astra

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Slow Poached Scottish Salmon by chef Seakyeong Kim
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Slow Poached Scottish Salmon by chef Seakyeong Kim
Description

Chef Kim creates a depth of flavor with his Scottish salmon by poaching it in a celery, lemongrass, and white wine liquid that’s been infused with lemon and lime peels. It’s sprinkled with an herb-bacon crust to give a fresh and crunchy finish.

Click here to see the Slow Poached Scottish Salmon

Credit

Charlie Palmer at Bloomingdale's

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Oven Roasted Rack of Pork by chef Anne Callaghan
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Oven Roasted Rack of Pork by chef Anne Callaghan
Description

The rack of pork in this recipe is roasted simply with garlic and thyme, and is paired with an eggplant tian that is a healthier — but just as delicious — version of the traditional scalloped potatoes.

Click here to see the Oven Roasted Rack of Pork 

Credit

Charlie Palmer Group

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Pancetta-Crusted Swordfish by chef Charlie Palmer
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Pancetta-Crusted Swordfish by chef Charlie Palmer
Description

Often paired with relishes like ones made with olives or capers, it’s obvious that swordfish goes perfectly with salt, and Palmer is not shy about this. For his holiday swordfish, he sautés pancetta-wrapped swordfish and pairs it with fennel purée and a fennel, endive, and grapefruit salad for a salty-sweet flavor combination. 

Click here to see the Pancetta-Crusted Swordfish Recipe

Credit

Charlie Palmer

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Seared Halibut by chef Michael Sindoni
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Seared Halibut by chef Michael Sindoni
Description

The halibut in this dish stands up on its own, with just a tad of butter added to the end. It lets its counterparts do most of the work, with the crispy Brussels sprouts providing texture and the citrusy yuzu beurre blanc adding a burst of fresh flavor. 

Click here to see the Seared Halibut Recipe

Credit

Charlie Palmer at the Joule

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Maine Lobster-Stuffed Filet Mignon by chef Dave Holman
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Maine Lobster-Stuffed Filet Mignon by chef Dave Holman
Description

Filet is a very common centerpiece for many holiday tables, but this recipe takes it to a whole new level, stuffing it with fresh spinach leaves and whole lobster tails for an elegant spin on the beef dish.  

Click here to see the Maine Lobster-Stuffed Filet Mignon Recipe

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Charlie Palmer at Reno

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Double Cut Dry-Aged Bone-In Rib-Eye by chef Stephen Blandino
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Double Cut Dry-Aged Bone-In Rib-Eye by chef Stephen Blandino
Description

There’s nothing more elegant than a rib-eye, and this straightforward dish uses simple aromatics to season the steak, and pairs it with creamy potatoes and crispy Brussels sprouts. 

Click here to see the Double Cut Dry-Aged Bone-In Rib-Eye Recipe

Credit

Charlie Palmer Steak Las Vegas

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Maple Glazed Sonoma Duck by chef Dustin Valette
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Maple Glazed Sonoma Duck by chef Dustin Valette
Description

Chef Valette represents his Sonoma, Calif., home with this elegant duck dish, glazed in a maple syrup and champagne vinegar reduction so that it’s sweet and savory.

Click here to see the Maple Glazed Sonoma Duck Recipe

Credit

Dry Creek Kitchen

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Roast Rib of Beef by chef Marcus Gleadow-Ware
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Roast Rib of Beef by chef Marcus Gleadow-Ware
Description

This recipe is minimal, relying on the qualities of the meat to cook it perfectly. The ribs of the beef are great conductors of heat and the layer of fat not only serves as an additional component of flavor, but helps to baste the beef as well. Because of the many flavorful aspects of the beef alone in this recipe, very few additional ingredients are required to make it a standout dish.

Click here to see the Roast Rib of Beef Recipe

Credit

Thinkstock/iStockphoto

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Beef Wellington by chef Jeffrey Russell
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Beef Wellington by chef Jeffrey Russell
Description

If you can’t stay away from beef on Christmas Day, put a spin on it like with this beef Wellington created by Jeffrey Russell of Charlie Palmer Steak in Washington, D.C. The beef is perfectly cooked and basted with shallots, thymes, and garlic, and topped with crispy phyllo dough to make it extra indulgent — perfect for a holiday meal. 

Click here to see the Beef Wellington Recipe

Credit

Charlie Palmer Steak DC

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Persimmon Upside-Down Cake by chef Ashley Weaver
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Persimmon Upside-Down Cake by chef Ashley Weaver
Description

The cake batter in this recipe has meringue in it that gives it that extra light and fluffy texture. Poured on top of crunchy tangerine-flavored caramel and fresh slices of persimmon, it’s the perfect combination of texture, freshness, and sweet.

Click here to see the Persimmon Upside-Down Cake Recipe

Credit

The Burritt Room + Tavern