Holiday Fix: The Perfect Holiday Meal

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One of the best parts about the holidays is all the delicious food. Chef Patrick from Swine Southern Table & Bar showed us three delicious classics, each with a holiday twist, that will be a guaranteed hit at any holiday party! Here are the recipes so that you can make them this holiday season. Enjoy!

French Onion Filet:

(Yield 4 Servings)

4ea 8oz center cut filet

2 cups Spanish onions dicedfilet

2 tablespoons oil

4 cups aged provolone grated

1 tablespoons oregano

1/2 tablespoons black pepper

2 cups veal demi glaze

2 cups beech mushrooms

2 tablespoons thyme


  • On a wood fire grill cook the 8oz filets to desired temperature and allow to rest for 2-5 min.
  • In a pan saute the onions with oil until translucent and disperse atop the four filets creating a mound.
  • In a mixing bowl combine pepper, oregano and grated cheese.
  • Bring veal demi glaze to a boil with mushrooms and thyme.
  • Sprinkle the grated cheese mixture over the four filets and put them in the broiler until the cheese is melted and plate immediately.
  • Using a spoon, pour some of the demi glaze and mushroom sauce over each filet and serve.

Creamed Peas:

(Yield 4 Servings)

2 cup chopped baconcreamy

1 shallot diced

2 cloves garlic minced

2 cup cream

1 tablespoon thyme


6 cup peas

1 cup Parmesan


  • In a cast iron skillet, render bacon until crisp, strain fat and reserve.
  • In the same pan saute the shallot and garlic till translucent.
  • Add cream and reduce by 20%.
  • Add bacon back into pot with cream, thyme, peas and parmesan.
  • Season to taste with salt and serve.

Cheddar Jalapeno Grits:

(Yields 8 Portions)

1 cup stone ground grits

1 cup whole milkjalapeno

1 cup heavy whipping cream

1lbs (4 sticks) of butter

6 dashes Tabasco sauce

Salt to taste

2 cup shredded sharp cheddar

2ea jalapenos filets diced and briefly sauted

1 teaspoon oil of your choice


  • In a skillet, saute the two jalapenos with 1 teaspoon of your favorite oil. Set aside.
  • In a medium sized saucepan, bring milk, cream, butter and Tabasco sauce to a boil over medium heat.
  • Whisk in the stone ground grits and return to a boil.
  • Once the grits come to a boil, cover with a lid and turn off the heat.
  • Wait 35 min and then stir the jalapenos and cheddar into the grits and serve.
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