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WFDT
Posted on 6/28/13 at 5:15 pm
Posted on 6/28/13 at 5:15 pm
Ceviche ...shrimp and scallop
Boiled head-on U15 Shrimp with the world's best cocktail sauce
Pan seared, oven finished halibut steaks over roasted asparagus
Boiled head-on U15 Shrimp with the world's best cocktail sauce
Pan seared, oven finished halibut steaks over roasted asparagus
9
Posted on 6/28/13 at 5:19 pm to OTIS2
We are doing fajitas. I was just informed that the filets didn't make it to the marinade, so it looks like chicken fajitas.
Posted on 6/28/13 at 5:24 pm to OTIS2
Grilled brats, beef tenderloin, zuchini, mushrooms and sweet corn. Fried green green tomaters with crawfish remoulade. 1st attempt at crawfish remulade. Using Emerils recipe, looks easy enough.
Posted on 6/28/13 at 5:28 pm to LSUballs
You making the sauce and then grinding in the tails in the processor? That's what I do...the guests think you're doing something special...and it's good.
Posted on 6/28/13 at 5:29 pm to OTIS2
white beans and rice. They have been cooking all day and my house smells so good.
Posted on 6/28/13 at 5:32 pm to OTIS2
Appoline
Posted on 6/28/13 at 5:35 pm to Lester Earl
How is that prepared, LE?
Posted on 6/28/13 at 5:36 pm to OTIS2
Yawn
Posted on 6/28/13 at 5:37 pm to OTIS2
quote:
You making the sauce and then grinding in the tails in the processor?
That's what he says. This look about right?
1 tablespoon rough chopped celery
1 tablespoon rough chopped onion
1 teaspoon rough chopped garlic
1/2 teaspoon Worcestershire sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
1 tablespoon ketchup
1 hard-cooked egg chopped
Salt and cayenne pepper
3/4 cup olive oil
Juice of 1 lemon (2 tablespoons)
Directions
Place all the ingredients in the food processor work bowl. Process until smooth. Taste and adjust the seasonings.
16 ounces crawfish tails
2 heads of baby Bibb lettuce
2 tablespoons chopped parsley for garnish
Posted on 6/28/13 at 5:37 pm to OTIS2
quote:
Ceviche ...
You get a hankerin'?
Snapper ceviche
pale ales
more grilled veggies
Not heating up the kitchen. To Hell with that.
Thanks for the improved recipe.
Posted on 6/28/13 at 5:39 pm to LSUballs
Consider a dab of horseradish, and a little green onion tops and parsley if you have it on hand.
Posted on 6/28/13 at 5:39 pm to OTIS2
Will do. Got all 3
Posted on 6/28/13 at 5:40 pm to BRgetthenet
Yep.
Posted on 6/28/13 at 5:40 pm to OTIS2
Gin, so far.
Debating on the solid food. Take out or maybe crawfish etouffee sans tomatoes.
Debating on the solid food. Take out or maybe crawfish etouffee sans tomatoes.
Posted on 6/28/13 at 5:43 pm to OTIS2
Hamburger pattie, peppers and potatos, fried green tomatos.
Posted on 6/28/13 at 5:44 pm to Gris Gris
My stadium cup half filled with Tito's and a good splash of olive juice is simply magical...it's a magical night.
Posted on 6/28/13 at 6:00 pm to OTIS2
So far, a PBR.
Not sure where we're going yet.
Not sure where we're going yet.
Posted on 6/28/13 at 6:07 pm to LouisianaLady
PBR...LL, are you a hipster?
Posted on 6/28/13 at 6:08 pm to LouisianaLady
Ralph and Kacoo's in the Quarter 
Posted on 6/28/13 at 6:08 pm to OTIS2
quote:
My stadium cup half filled with Tito's and a good splash of olive juice is simply magical...it's a magical night.
That sounds good, love a dirty martini.
Las Palmas
This post was edited on 6/28/13 at 6:09 pm
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