What's on your plate today?

streetrod

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Apr 20, 2009
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239
We made about 55 pounds of Hot Italian Sausage last week. When the dust settled it cost us $1.75 per pound and I took 20 pounds.
Looks great. I remember in the 50’s / 70’s, the uncles would get together & ‘let’ the nephews help. We usually made around 100 lbs. each of sweet & hot sausage while drinking the home made wine. Great memories.
 

The Black Cloud

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Aug 2, 2006
Messages
4,983
Had a very similar dish in Paris a few years back and have thought about replicating it ever since. Boudin, baked apple, and mashed potatoes. Turned out very good, though not quite as good as what I had in Paris. It was amazing how well the boudin and baked apple paired together. They just sang together so perfectly that I was in shock. I've thought about it ever since.
 

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smellysell

Go Vols!!!
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Jan 9, 2007
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7,414
How to make the wing sauce like the original Buffalo wing sauce. Frank's Redhot Wing sauce and melted butter mixed together and then tossed extra wet in a bowl.
Ahh, I learned that long ago working in a sports bar kitchen. It is delicious for sure, we used butter flavored oil though.
 

The Black Cloud

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Aug 2, 2006
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4,983
The GF and I got introduced to another great Italian place in one of our favorite road trip destinations. It was definitely a pricey splurge, but the food was excellent.

Octopus salad that was incredible:

Lamb shank with polenta. The meat pulled right off the bone.
 

thinde

Lobstah; the other white meat!
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Feb 24, 2008
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jfields

Where did all my money go?
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Jan 25, 2007
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streetrod

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Joined
Apr 20, 2009
Messages
239
Pesto pasta with sautéed grape tomatoes and chicken sausage, made with basil from my garden. Inspired by my favorite chef and teacher, Jacques Pepin.View attachment 43858
What a great dish. This is one of my favorites. I also add sautéed broccoli rabe & top it with lots of fresh grated parmigiano reggiano cheese.
 
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