- 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-Old Man Otis's Birthday Edition
Posted on 11/6/14 at 5:34 pm
Posted on 11/6/14 at 5:34 pm
Getting a bit of a sore throat from singing Happy Birthday to old man Otis. Having comfort food of chicken and cornbread casserole, sort of a chicken in cream sauce pot pie with cornbread topping baked atop the sauce.
If you missed my earlier thread which was anchored in about 60 seconds, this morning, here is the Food Ode to Otis again.
May your gumbo be herby
May your bay leaves be strong
May your tamales be juicy
May your steak not cook too long
May your Hershey bar chili be the best in the land
Even though it was cooked by your own hand
May your hog head cheese always come out right
Even though you drink your moonshine all through the night
May shrimp Diane be forever on your plates
Or until such time as you reach the pearly gates
Happy Birthday old Otis at the age of fifty three
May you post without bannage until you’re one hundred and three.
Here's the thread. Gee left a lovely ode to Otis, as well.
LINK /
ETA: In honor of the birth of Otis, my chicken stock has several bay leaves.
If you missed my earlier thread which was anchored in about 60 seconds, this morning, here is the Food Ode to Otis again.
May your gumbo be herby
May your bay leaves be strong
May your tamales be juicy
May your steak not cook too long
May your Hershey bar chili be the best in the land
Even though it was cooked by your own hand
May your hog head cheese always come out right
Even though you drink your moonshine all through the night
May shrimp Diane be forever on your plates
Or until such time as you reach the pearly gates
Happy Birthday old Otis at the age of fifty three
May you post without bannage until you’re one hundred and three.
Here's the thread. Gee left a lovely ode to Otis, as well.
LINK /
ETA: In honor of the birth of Otis, my chicken stock has several bay leaves.
This post was edited on 11/6/14 at 6:54 pm
Posted on 11/6/14 at 5:40 pm to Gris Gris
I'm cooking a chili with a Hershey bar in honor of The Old One.
Posted on 11/6/14 at 5:42 pm to LSUballs
I had that last night with tamales to kick off the celebration.
Posted on 11/6/14 at 5:43 pm to Gris Gris
Cotton...the restaurant, not the fiber (or the color of my damn hair.
Posted on 11/6/14 at 5:43 pm to LSUballs
Goin to Victor Tangos n Dallas... Will be overserved with alchohal n honor of old man otis
Posted on 11/6/14 at 5:44 pm to Gris Gris
quote:
Otis.
Baked ziti
Arugula and San Marzano cherry tomato salad
Garlic bread
Cabernet
Posted on 11/6/14 at 5:48 pm to Gris Gris
buttered popcorn
whiskey
sour punch straws
whiskey
sour punch straws
Posted on 11/6/14 at 6:02 pm to Gris Gris
Chips and queso and shredded brisket tacos from Fuzzy's.
Posted on 11/6/14 at 6:08 pm to OTIS2
quote:
Cotton...the restaurant, not the fiber (or the color of my damn hair.
Age really is hitting you, you forgot to close your parentheses.
Beer
Corn on the cob
Cucumber
Peppers
Broccoli
Hummus
Posted on 11/6/14 at 6:18 pm to Gris Gris
Pizza. Only a baby sized one. I haven't been much of a dinner person lately, so it will be more than enough.
Posted on 11/6/14 at 6:19 pm to LouisianaLady
I don't usually eat real dinner until 9ish. Love sleepin on a full belly
Posted on 11/6/14 at 6:20 pm to PapaPogey
Once I finish my FBD, hunger disappears.
And I just haven't had an appetite lately.
And I just haven't had an appetite lately.
Posted on 11/6/14 at 6:22 pm to LouisianaLady
DP
This post was edited on 11/6/14 at 6:23 pm
Posted on 11/6/14 at 6:24 pm to PapaPogey
quote:
DP
Inappropriate for the Food Board..
Posted on 11/6/14 at 6:27 pm to Gris Gris
My Lasagna from the Recipe book..
eta:
Yankee’s Beef and Sausage Lasagna
Serves: 6-8
1 lb Italian sausage
1 lb ground beef
1/2 cup diced onion
5 cloves garlic
2 cans canned tomato sauce (6.5oz)
1 can crushed tomatoes (28oz)
2 cans tomato paste (6oz)
1/2 cup water
1 1/2 teaspoons dried oregano
1/2 tsp fennel seeds
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp Italian seasoning
2 tbsps sugar
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12-14 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
8 oz block of fresh mozzarella cheese
8 oz bag of shredded mozzarella cheese
1.5 cups grated Parmesan cheese
EVOO
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at 400 degree for about 20 minutes.
While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When completely browned and onions are sauteed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano... stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.
eta:
Yankee’s Beef and Sausage Lasagna
Serves: 6-8
1 lb Italian sausage
1 lb ground beef
1/2 cup diced onion
5 cloves garlic
2 cans canned tomato sauce (6.5oz)
1 can crushed tomatoes (28oz)
2 cans tomato paste (6oz)
1/2 cup water
1 1/2 teaspoons dried oregano
1/2 tsp fennel seeds
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp Italian seasoning
2 tbsps sugar
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12-14 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
8 oz block of fresh mozzarella cheese
8 oz bag of shredded mozzarella cheese
1.5 cups grated Parmesan cheese
EVOO
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at 400 degree for about 20 minutes.
While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When completely browned and onions are sauteed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano... stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.
This post was edited on 11/6/14 at 6:29 pm
Posted on 11/6/14 at 6:33 pm to glassman
I promise it's not what it seems...
Yankee, I happen to LOVE lasagna, but my moms is the best, so I don't eat it anywhere else. Solid stuff right there
Yankee, I happen to LOVE lasagna, but my moms is the best, so I don't eat it anywhere else. Solid stuff right there
This post was edited on 11/6/14 at 6:35 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News