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re: Championship Menu
Posted on 1/9/12 at 2:48 pm to MrCoachKlein
Posted on 1/9/12 at 2:48 pm to MrCoachKlein
I coated the beef tenderloin in a mustard/ brown sugar glaze and wrapped it in foil last night, I just took it out to let it sit at room temp for a few hours. Mashed potatoes, wild rice and spinach madeline on the side; if only I could get my hands on an ambrosia king cake up here in North MS!
This post was edited on 1/9/12 at 2:49 pm
0
Posted on 1/9/12 at 6:53 pm to MrCoachKlein
I've got:
Boiled Pecan Island blue point crabs
Crab boiled smoke sausage and garlic
corn on the cob
French bread
Wine and beer.
Boiled Pecan Island blue point crabs
Crab boiled smoke sausage and garlic
corn on the cob
French bread
Wine and beer.
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