Prelude- Let me explain why this particular recipe contains no accompanying pictures; the reason is that THIS year I am planning to make this dish for my New Years Night Party, and I feel that this is such a great alternative to lavish, overdone traditional holiday meals that I didn’t want to wait until after the new year to post the recipe. Plus, I can usually only afford to make this dish once a year so please accept my picture-less apology.
When I was growing up I always looked forward to the holidays. Thanksgiving, Christmas, and Easter were ‘The Big Three’ when all of the aunts, uncles and grandparents would gather each of the extended families of cousins and other in-laws, and would have a huge afternoon-into-evening dinner party. This went on from the time that I was a baby into my early teens and, although I loved those times, the one thing that always bugged me was this; the menu never changed. Because it was always the same group of people, and because everyone had to make or bring their own special ‘signature’ dishes, it was a constant combination of all three holiday menus. There was always a massive turkey, a giant ham and 2 different types of polish sausage (pork and beef), along with the green bean casseroles, creamed corn, pumpkin pies, crescent rolls, etc. This happened three times a year, EVERY year from my birth until I obtained a drivers license. (Yes! Thank you Jesus!)
This is why I prefer to have non-traditional menus during MY holidays. I want something that I don’t eat during the year but that I look forward to making and consuming. Something laid back and casual, but decadent, naughty, rich. Something that that is so expensive to make, you couldn’t afford to eat it out at a restaurant. I’m going to share one of those recipes now. This particular one works great with any of the ‘Big Three’ holidays, but is also perfect for poker parties or during the playoffs–provided you collect a cover charge at the door. It’ll feed at least 8 so plan accordingly. This ain’t cheap, but it’s worth every cent!
Presenting, what I like to call “The Special Salt-Encrusted Sirloin Sensation” or, “Some Real Expensive Meat Thrown In a Bunch of Butter.”
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