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What is your favorite meal to cook at your house
Posted on 4/20/10 at 2:08 pm
Posted on 4/20/10 at 2:08 pm
Go........
13
Posted on 4/20/10 at 2:11 pm to CP3LSU25
Ropa Vieja
Black beans
White rice
Baked plantains
Black beans
White rice
Baked plantains
Posted on 4/20/10 at 2:12 pm to CP3LSU25
I like cooking paella. Great ingredients, heavy on technique, incredible result.
Posted on 4/20/10 at 2:14 pm to BigAlBR
Ribeyes on the grill, spicy green beans, Corn on the cob. Maybe a Mojito or 4
Posted on 4/20/10 at 2:15 pm to ccla
Fish and chips 
Posted on 4/20/10 at 2:24 pm to CP3LSU25
Saffron encrusted Almas cavier, Blackend Kobe fillets w/ sauteed Chocopologie truffle, roasted La Bonnotte taters, and Old Charter.
Posted on 4/20/10 at 2:28 pm to CP3LSU25
Boeuf bourguignon
Just the first thing that comes to mind. I enjoy cooking lost of things, though.
Just the first thing that comes to mind. I enjoy cooking lost of things, though.
Posted on 4/20/10 at 2:29 pm to glassman
quote:I'm having this tonight. Love that kind of meal
Ropa Vieja
Black beans
White rice
Baked plantains
crab bisque
sensation salad
Posted on 4/20/10 at 2:30 pm to LSUballs
quote:
Chocopologie truffle
That would be tricky to saute' being that it is made from chocolate.
Posted on 4/20/10 at 2:31 pm to TexasTiger05
Jambalaya or Pork Chops.
Posted on 4/20/10 at 2:31 pm to CP3LSU25
Ribeyes grilled, creamed spinach, garlic bread.
Posted on 4/20/10 at 2:34 pm to CP3LSU25
The foods I most enjoy cooking at home are gumbos, stocks and soups. I love the act, the aromas, the simmering...
Second is anything with jumbo lump crabmeat.
Third is fresh picked corn on the cob in the microwave. No one can do it better than I can and it's an art and mine tastes better than anyone else's and it's always eaten while hot.
Fourth is roast and rice 'n gravy, my way, and the poboys that are made with the leftovers.
These are not necessarily my top favorites to eat all the time, but they are my favorites to cook.
Second is anything with jumbo lump crabmeat.
Third is fresh picked corn on the cob in the microwave. No one can do it better than I can and it's an art and mine tastes better than anyone else's and it's always eaten while hot.
Fourth is roast and rice 'n gravy, my way, and the poboys that are made with the leftovers.
These are not necessarily my top favorites to eat all the time, but they are my favorites to cook.
Posted on 4/20/10 at 2:36 pm to CP3LSU25
PP's Shrimp Diane over pasta with a nice salad, bread and dessert.
Posted on 4/20/10 at 2:37 pm to Gris Gris
quote:
No one can do it better than I can and it's an art and mine tastes better than anyone else's and it's always eaten while hot.
Can't say I've ever cooked fresh corn on the cob in the microwave
Posted on 4/20/10 at 2:46 pm to BigAlBR
quote:
I like cooking paella. Great ingredients, heavy on technique, incredible result.
Recipe required please.
Not sure I have a favorite, I enjoy trying new things I dream up in my sleep the most.
But roast beef rice and gravy might be right up there.
Posted on 4/20/10 at 2:46 pm to hehatedrew
Try it. It will be the best fresh corn you've ever had. I've been doing it for years.
You cook it right in the shuck. I usually take a few of the thicker leaves off for more even cooking. Throw it in and put it on 2 1/2 minutes, depending on size of the ear, the kernels and how fresh it is. The fresher, the less time it takes. The corn steams and the silks also steam right off. Use a hot pad or dishtowel to handle it when you are shucking and "de-silking".
If you ever just need to shuck a lot of corn, put them in the microwave, shucks on, for a minute to a minute and a half. The silks will come off much easier and the corn will be clean.
Posted on 4/20/10 at 2:47 pm to CP3LSU25
deer steak, rice and gravy, fresh sliced tomatos and onions, homemade cathead biscuits, peach cobbler with "made on the porch" nilla ice cream.
Posted on 4/20/10 at 2:54 pm to Kajungee
quote:
Recipe required please
That would be tricky, but I'll work one up. I think I did this once on here. Let me search.
Posted on 4/20/10 at 2:59 pm to BigAlBR
quote:
That would be tricky to saute' being that it is made from chocolate.
Tricky for you, Al.
Posted on 4/20/10 at 3:03 pm to CP3LSU25
quote:
deer steak, rice and gravy, fresh sliced tomatos and onions, homemade cathead biscuits
This here is a hard to beat. Except I'd sub mash taters for rice, and cook a pot of pinkeyed peas from the old garden.
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