And, on a related note...a kid-pleasing, South Beach-friendly Hanukkah.

[eyesroll]

A few days after the Soap Opera Christmas (see my other post), my parents will be coming up to celebrate Hanukkah (and build a gingerbread house with the toddler...go figure...). I will be cooking. (This is the FIRST TIME I will be cooking a formal meal for my parents, by myself -- they always assumed my ex-husband was the only chef in that household.)

There will be two late-50s adults, two early-30s adults, and one three-year-old.

The younger adults (me, my SO) will eat just about anything put in front of us.

My mom doesn't like spicy food, but is otherwise pretty omnivorous.

My dad's on South Beach (sort-of low carb), but isn't rigid about it. He likes a variety of food, though.

My parents are sick to death of chicken.

The three year old...well, she's three. She likes chicken (see above) and pasta (see above). Sigh.

It doesn't need to be Kosher (so a dairy dessert after a meat entree would be fine), but probably shouldn't be ham/pork/shellfish.

I'm going to do sweet-potato latkes, which are quasi-traditional and South Beach-friendly. What else?

[Warpy]

1. Well, you can't go wrong with brisket

stewed slowly with veggies so that people smell it all day and their tummies rumble accordingly.

You can make a gravy and serve noodles with it to please the kid.

South Beach papa can avoid the noodles and potatoes and dine on the brisket with the onlions, celery, and maybe a few carrots.

[SW FL Dem]

2. MY MIL and SIL will be here during Hanukkah

I'll be making a brisket with potatoes and carrots, latkes and some type of a green veggie. The meat and veggies should be ok for your dad, I haven't met a kid yet who doesn't like latkes. Good luck.

[eyesroll]

3. To be honest, I'm wary of brisket.

I've had way too many bad ones, and I've never had one that's seasoned to my liking. (I'm not big on the standard pot-roast perparation of it. I'll eat it if I'm served it -- I won't push it around the plate to try to hide it or anything, but I don't think I want to commit to making one.)

[SW FL Dem]

4. I use a recipe I got from a friend

It's the pot roast kind but my family loves it and it is better than any brisket my MIL ever made. Even my MIL has to admit my latkes are some of the best she's ever had - not bad for a shiksa :).

[The empressof all]

5. MIL Fool Proof Brisket

First if you have a good butcher try to get a first cut brisket. I'm not sure what that means but that's what my MIL taught me to to get and I never found a reason to argue with it.

In a roasting pan, Place the brisket on two sheets of heavy duty aluminum foil and pour a packet of onion soup mix on top. Fold up the sides and add a can of beef broth. Seal aluminum foil tightly and place in a 325 oven. Cook 20 minutes per pound. Do not cheat and peak at the meat. After the meat has cooked 20 minutes per pound let the foil pouch rest out of the oven for at least 20 minutes before you open it.

It's never failed.

PS: This also works for barbeque brisket in the oven. Substitute onion soup and broth for about two cups of good barbeque sauce.

[babylonsister]

7. That's how I make my pot roast, except

I sneak in a can of cream of mushroom or onion soup, throw in some red wine, bay leaves, raw onions and lots of carrots.
I haven't done it in foil though; does that method help retain most of the gravy? My gravy does tend to cook away.

[The empressof all]

9. Yes you'll have great drippings

I thicken gravy with arrowroot or wondra.

The foil keeps everything in and the meat is moist and succulent.

I only add the soup mix and the broth, never anything else. It's the way it's been made in my husbands family forever. I'm not "allowed" to deviate from tradition.

[OldLeftieLawyer]

6. Dear G-d, how I hate brisket.....

Why not fish of some kind?

Salmon's a no-brainer, or how about rockfish (are they legal again? I saw them on my favorite Thai restaurant's menu) stuffed with something yummy?

There's always a nice tuna casserole............. ;)

And roasted vegetables can't miss. Maybe a nice chilled cucumber salad, as well?

I always love a really good Stilton with any kind of apple for dessert.

[eleny]

11. rockfish

i fixed some the other night. they were fresh caught. i'm afraid to ask about them. i got them since they were the only fresh caught in the case.

[fortyfeetunder]

15. I'd be barbecuing that brisket!!!

Marinate that meat in some red wine and garlic, and along side it on the grill a sockeye or king salmon fillet.

[supernova]

8. Why not something like goose or Duck?

It might be a nice change. And you can still tell the little one that it's just like chicken. And it will go well with the sweetpotato latkes. Those sound yummy, btw.

Sounds good. Happy Hanukkah! :-)

[eleny]

10. smoked turkey?

i've never had one but i hear they are delish.

[OldLeftieLawyer]

12. Smoked turkey is divine

It's really easy to eat too much of it.

Makes great sandwiches, too.

[wildeyed]

13. I vote for the smoked turkey, too.

Sounds yummy with sweet potato latkes and a nice green salad. Plus you would have great leftovers for the next day.

An easy, homey desert would be apple crumble. Your dad could scrape the oat/flour/sugar mixture off the top and just east the apples. Or an alternative, I made an easy desert the other day that was basically pumpkin pie filling without the pie crust. Would that be South Beach friendly? You could serve it with ice cream for the non-dieters.

[wakemeupwhenitsover]

14. crepes a la reine?

It's chicken, but not just a plain chicken. It's sort of pasta with the crepes, it's fun to make, & dressy enough for special.

[Neecy]

16. well....

Whatever you do, it'll be great. Start with that premise.

If you keep it simple, you can't mess it up. You could do something simple like broiled halibut with butter and dill served with vegetable tempura or asparagus. The whole thing will keep you in the kitchen half an hour, tops (exempting the latkes).