- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
WFDT
Posted on 10/13/15 at 5:21 pm
Posted on 10/13/15 at 5:21 pm
Fried ham, potatoe pancakes, pork n beans, and silver bulett tall boys!
Posted on 10/13/15 at 5:23 pm to Paul Allen
Where dat e come from? Lol
Posted on 10/13/15 at 5:46 pm to PIGSKIN
Turducken sausage poboy
Pineapple and green tea
Pineapple and green tea
Posted on 10/13/15 at 5:48 pm to BRgetthenet
Deer quesadillas at the camp
Posted on 10/13/15 at 5:51 pm to TigahRag
Shrimp and avocado salad. Going to put this on some arugula and butter lettuce.
Posted on 10/13/15 at 6:00 pm to PIGSKIN
ROASTED CHICKEN RECIPIE THE GREAT AMERICAN, OTIS2 POSTED
Fresh green beans, creole tomato ziti pasta and vino
Fresh green beans, creole tomato ziti pasta and vino
Posted on 10/13/15 at 6:00 pm to TigahRag
How do you make your deer kasadillos?
Posted on 10/13/15 at 6:08 pm to TigahRag
Frying up some backstrap, side of corn and red taters.
Posted on 10/13/15 at 6:17 pm to PIGSKIN
Wife is cooking something smells like bourbon and Mexican.
Maybe the bourbon is just me.
Maybe the bourbon is just me.
Posted on 10/13/15 at 6:22 pm to PIGSKIN
Fried backstrap, grilled tenderloin, english pea salad, cheesy taters, biscuits and ribbon cane syrup.
Posted on 10/13/15 at 6:23 pm to PIGSKIN
Venison flank steak
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon fresh ground black pepper, plus more for seasoning
2 tablespoons canola oil
1/2 white onion, thinly cut julienne
1 fire roasted red bell pepper, peeled, seeded and cut julienne
1/4 teaspoon ground cumin
2 flour tortillas, store-bought or homemade
3/4 cup shredded Monterey jack cheese
1 lime
Directions:
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon fresh ground black pepper, plus more for seasoning
2 tablespoons canola oil
1/2 white onion, thinly cut julienne
1 fire roasted red bell pepper, peeled, seeded and cut julienne
1/4 teaspoon ground cumin
2 flour tortillas, store-bought or homemade
3/4 cup shredded Monterey jack cheese
1 lime
Directions:
Preheat the grill to medium.
Season the venison with salt and pepper and grill for 2 minutes per side. Remove from the grill to a cutting board and let rest.
Heat a saute pan with 2 tablespoons of canola oil over medium-high heat. Add the onions and red pepper and saute until transparent, about 4 to 5 minutes. Stir in the cumin and season with salt and pepper, to taste. Cover 1 tortilla with cheese then evenly top with onions and red peppers. Slice the venison steak against the grain and on the bias. Cover the tortilla with the meat and squeeze 1/2 the lime over top the meat. Put the tortilla, ingredient side up, on stove top griddle pan or a large frying pan. Top with the remaining tortilla and cook until brown. Flip the quesadilla over and brown the other side. Cut into 4 large pieces or 6 small pieces and serve with the remaining 1/2 lime.
Posted on 10/13/15 at 6:23 pm to TigahRag
It's good sausage.
I bought four or five packs and froze the rest. It needs to go in a gumbo when it gets colder.
I bought four or five packs and froze the rest. It needs to go in a gumbo when it gets colder.
Posted on 10/13/15 at 6:25 pm to PIGSKIN
Just had a few tacos and jalapeño & pineapple margaritas at Arana.
Not a bad happy hour.
Not a bad happy hour.
Posted on 10/13/15 at 6:25 pm to PIGSKIN
Sautéed spinach and baked pork chops.
Posted on 10/13/15 at 6:31 pm to Oenophile Brah
quote:
at Arana
Really don't mind it when compared to waiting an hour two blocks down the street.
Posted on 10/13/15 at 6:33 pm to PIGSKIN
leftover pot roast and rice and gravy
Popular
Back to top
Follow TigerDroppings for LSU Football News