On Christmas day, we frequently do a turkey with many of the sides, though I draw the line at green stuff, other than salad, and perhaps well-seasoned stuffing (the spices make it greenish).
We've also done ham and roast beast (beef, usually).
I've never had the Tri-tip braised, as suggested, but do smoke one on my Weber grill with charcoal and hickory wood chips. A nice 2.5 – 3 Lb. Tri is usually done to a nice medium rare in about 35 – 40 minutes. I rub it with salt, black pepper, and onion and garlic powder generously, then brown it on both sides first for about 5 minutes per side, before cooking indirectly for the remainder of the time. It is very juicy, tender, and delicious. In my opinion, and that of my family, it's usually better and more tender and juicy than a local restaurant chain we like that specializes in aged steaks.
For Christmas Eve I've taken the liberty during many past years to order the traditional Christmas pizza, which has pepperoni, Italian sausage, green bell pepper, and onion, so very festive looking, AND delicious.
Cioppino is another favorite of mine, though I haven't made that in some time.
Another Christmas Eve dinner item is shrimp or prawns sauteed in butter, Chardonnay wine, italian seasonings, and garlic, placed in baking ramekins, with marinara sauce poured over top, and then topped with mozzarella and smoked provolone cheese, and baked in the oven for about 20 minutes or so, until the cheese starts to brown and bubble.
To really send the latter over the top, add some prosciutto under the cheese, and over the shrimp too. Delicious.
I never could figure out why some say seafood shouldn't have cheese added to it, but clearly, after eating the above, they ARE wrong.
I think I generally prefer Christmas Eve dinner to that of Christmas Day, since it is just so magical, with the anticipation of the next day, even at my ripe olde age of being a dinosaur.
journeys to and from the Australian national convention - and tells us what he thinks of panicking tank hordes and flat terrain!
