Start by caramelizing some thinly sliced Vidalia (or “sweet yellow” onion) in just enough butter and enough salt to get the onions to sweat and lose their water. Then move onto the polenta with goat cheese*, using 1/2 water and 1/2 milk (I halved the recipe for 2). Also try some hashed Brussels sprouts (just thinly slice the sprouts after cutting out the core/stem), sautéed in, wait for it…bacon fat. Yes, bacon fat. (I usually filter through a paper towel when I’m saving it). Unless you’re a vegetarian, and then I suppose butter. And if you’re vegan, olive oil. But, if you have no dietary restrictions, trust me on the bacon fat. It’s delicious. (Although, if I had my druthers, it would be duck fat).
Then, pan-sear a dry-aged rib eye and finish cooking (preferably to rare) in a very low-temp oven. Sugaring helps get a great crust. Serve it all together and finish with a nice bottle of red. Our current $10 favorite is Toasted Head Merlot. And that, my friends, is how you guarantee Santa will be in your corner this year ; )
* The next morning, heat up any left-over polenta in a skillet. Serve with an over easy egg on top. Trust me on this one.