What you got cooking tonight?
Posted 17 January 2010 - 06:54 PM
I've got some veal chops I'm getting ready to grill complimented by a mushroom tarragon sauce I'm mixing up. Also, got some asparagus wrapped up in some tin foil with olive oil and salt/pepper to throw on the grill. This is going down with a bottle of DeRose Negrette wine. After dinner, an Opus Shark will top the night off.
Anybody else want to share...
Posted 17 January 2010 - 06:58 PM
Posted 17 January 2010 - 07:01 PM
Posted 17 January 2010 - 07:11 PM
Posted 17 January 2010 - 07:25 PM
Posted 17 January 2010 - 07:36 PM
Posted 17 January 2010 - 07:45 PM
Greg the Shrimp Scampi sounds delicious. LOVE shrimp scampi!
Biscuits with spaghetti. Never had the two together like that before...
Posted 17 January 2010 - 07:50 PM
Posted 17 January 2010 - 07:53 PM
Edited by Devil Doc, 17 January 2010 - 07:57 PM.
Posted 17 January 2010 - 08:05 PM
Using the hamshank from Yule, with some hickory smoked bacon and andouille sausage added, and a four-bean mix: white, black, red, pinto. Three cornbreads, tomorrow: plain, Mexican (jalapeno, onion, and sausage) and bacon & cheddar. Tonight, just plain buttered toast.
Came out pretty good. Used to live on this, my last year in college.
Posted 17 January 2010 - 08:11 PM
Posted 17 January 2010 - 08:21 PM
Beans and cornbread are a meal? No wonder you think folks from Northeast are food snobs.
Oh, Hel yeah, it's a fine meal. Might be a little bit improved with some braised possum or dog on the side, granted . . . but it's a fine meal. This is Texas!
Posted 17 January 2010 - 08:38 PM
Wine braised pork shoulder, braising liquid thickened with a roux and served with home made egg noodles and roasted beets. Carrot cake for desert. My wife doesn't deserve me. Smoking some kind of Tat that came in a black tube.
This is a recipe I would love to have. Please post or PM me the recipe!!!!
Posted 17 January 2010 - 09:56 PM
Posted 17 January 2010 - 11:19 PM
Posted 18 January 2010 - 07:50 PM
Posted 18 January 2010 - 08:11 PM
Baked chicken with rice pilaf (boxed) and steemed broccoli. Slipped as many slices of lemon as possible under the skin and stuffed the cavity with more lemon and garlic cloves. Salt and pepper the top for seasoning.
It went well with a bottle of Kendal Jackson chardonnay.
Posted 19 January 2010 - 08:10 AM
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