Celebrity Chef Tanner Johnson is back to share his recipes for his favorite meal for Christmas Eve or Christmas Day!
Chef Tanner Johnson at a holiday dinner!
Herb Crusted Prime Rib
(This is one fabulous prime rib roast!)
Chef Tanner’s comments:
I love making Prime Rib for Christmas Eve that is packed with herbs and spices.
–My blend includes fresh Rosemary, Oregano, Thyme, and Sage.
–When using dry spices, I add ground pepper, truffle salt, onion powder, and garlic powder.
–I slather olive oil all over the Prime Rib before adding any of the spices.
–Each Prime Rib is different when it comes to weight and cooking time.
There are a variety of sauces to pair with the beef like red wine reduction sauce (beef broth, red wine, butte,r and minimal salt) or a fan favorite, horseradish.
Roasted Vegetables (Carrots) with Balsamic Glaze
Chef Tanner’s comments:
I love any veggies that are roasted and one of my favorites is Carrots.
–Cut the carrot in half and roast for 425 degrees until the color looks golden. Leaving the green stems on adds great color.
Balsamic Glaze:
I choose my favorite balsamic and will simmer in a saucepan with a little sugar till it is reduced and gets to a syrup substance.
Balsamic goes well with numerous types of vegetables, another favorite are Brussel Sprouts.
Bruschetta:
–A colorful Christmas-themed snack that consists of tomatoes finely chopped; plus red or yellow onion and garlic.
–You finish off with a hint of balsamic or red wine vinegar and mix it all together.
–Then toast your bread and once it’s nice and crispy add the contents of the tomatoes
Parmesan Mashed Potatoes:
For my mashed potatoes, I love Yukon Golds with the skin on them.
–I will bring them to a boil and once cooked, strain out the water.
–Then I add heavy cream, unsalted butter, parmesan cheese, garlic powder, and a pinch of salt.
— Do not over-mash the potatoes because they can get gummy.
Greek Salad
A greek salad has beautiful colors that resemble Christmas: tomatoes, cucumber, bell peppers of your choice, kalamata olives, fresh dill, and red onion. Chop all the veggies and the fresh dill and add it to lettuce in a bowl.
–Lastly topped off with some feta cheese.
–Add your favorite salad dressing (personally I love balsamic vinegar) and you have an amazing salad!
“Roasted Brussels Sprouts with Bacon and Balsamic Glaze.”
Ingredients:
Brussels Sprouts,
Bacon,
Balsamic Vinegar
Agave syrup
Method:
I reduce 3 cups of your favorite balsamic vinegar in a saucepan and add two tablespoons of agave cooked in low heat until it has a syrup-like texture.I cut Brussel sprouts in half and roast at 425 with olive oil, a pinch of salt, garlic powder, and pepper. I slice 2 cups of bacon and render the fat out. Once the bacon is cooked, I set it aside on a paper towel. Once everything is done, I put the Brussel Sprouts, Bacon, and balsamic glaze in a mixing bowl and mix all together and it’s completed!
About brussel sprouts, my tip is to make sure they are evenly cut proportionally and I roast them at 425 degrees, but cut them into medium size pieces about an inch thick. I toss them in olive oil and then sprinkle on salt and a bit of black pepper.
Chef Tanner Johnson’s comments about cooking a big holiday dinner:
My cooking is so simple. It’s just about the prep work: ensuring temperatures are consistent, constantly checking and waiting till the oven is preheated before putting food into the oven in. 🙂
Cocktails and wine:
For this meal and others that are special meals, Chef Tanner recommends serving wine instead of cocktails. The flavors of the wine (whether white or red) are better suited to large meals than cocktails are!
About Chef Tanner Johnson:
Being raised in rural Washington State, like most, I went to school, tried to get good grades, joined sports, extracurricular activities, and did my absolute best to be authentic in a small town. Growing up, I found my retreat to be in the kitchen. I experimented with a variety of dishes, testing those by cooking for family and friends. At a young age, I realized food could be the way to make a ripple into the world.
From Seattle, New Orleans, New York, and Los Angeles, I fell in love with the hospitality industry and began working in restaurants which elevated my cooking skills as a home chef. Cooking has been a passion that has stuck with me no matter where I was.
Now, I have developed a reputation as a versatile celebrity home chef with a diverse group of “who’s who” clients from all over that seek me out for customized gourmet meal prep; traveling personal and private chef services; pre-packaged juices; and small dinner parties.
“Memorable food and great company has always been a major role in my life and I can’t wait to share them with you.”
You can learn more about Chef Tanner Johnson on his website: http://eatsbytanner.com/
Follow Chef Tanner Johnson on this social media channel:
Instagram: https://www.instagram.com/Eatsbytanner/
LA-Story.com would like to thank Tanner Johnson for sharing not only his Christmas menu but also tips on how to cook various items !
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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