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4
Posted on 2/6/13 at 4:52 pm to Salmon
My take on Trout Almondine. I call it Trout Pecandine with grilled oysters and crab cakes
This post was edited on 2/6/13 at 4:53 pm
Posted on 2/6/13 at 4:55 pm to Cajunate
Yes, please. I'll have a plate of that.
Posted on 2/6/13 at 5:00 pm to Cajunate
Mother of God...
Why did I click on this thread at work
Why did I click on this thread at work
Posted on 2/6/13 at 5:03 pm to Cajunate
quote:
My take on Trout Almondine. I call it Trout Pecandine with grilled oysters and crab cakes
A humbly asked question because I don't know.
Are you a chef?
Because from what I have seen, you could be.
Posted on 2/6/13 at 5:06 pm to MeridianDog
Nope! Not a chef. I just like cooking and eating god fd. Thanks for the compliment though!!!!!
Posted on 2/6/13 at 5:08 pm to Cajunate
Oh well, so much for my great travel plan with the wife (MHNBPF) for the weekend.
You make really good looking grub troop. Would be proud to walk down your chow line.
Do you put anything on the pecans or just toast them?
We do a pecan dusted catfish with crab that is nice. Might have a photo somewhere.
You make really good looking grub troop. Would be proud to walk down your chow line.
Do you put anything on the pecans or just toast them?
We do a pecan dusted catfish with crab that is nice. Might have a photo somewhere.
This post was edited on 2/6/13 at 5:10 pm
Posted on 2/6/13 at 5:10 pm to Gris Gris
Pork lo mein
Jack Daniels infused with local honey a.k.a what I will be drinking Spanish Town Parade Day
Chicken and andouille gumbo, served Avoyelles Parish style with a baked sweet potato on the side.
Hog backstraps I got from my father-in-law
Posted on 2/6/13 at 5:11 pm to Salmon
From Baru Tapas
Posted on 2/6/13 at 5:12 pm to MeridianDog
If I remember correctly I toasted them in a pan and added butter and maybe a little cajun seasoning.
Posted on 2/6/13 at 5:15 pm to Salmon
Tri tip and corn
Posted on 2/6/13 at 5:18 pm to Chair
One more and then I must quit.
The wife's (MHNBPF) work.
The wife's (MHNBPF) work.
Posted on 2/6/13 at 5:19 pm to MeridianDog
this was soon to be food
Posted on 2/6/13 at 5:20 pm to Powerman
Boucherie Fries below
Chicken wings and waffles at some place near LAX
Brunch, Texas Winery Style
Chicken wings and waffles at some place near LAX
Brunch, Texas Winery Style
Posted on 2/6/13 at 5:21 pm to ladytiger118
quote:
OMG...I've been dying to try the King Cake Bread Pudding at Bistro Byronz !!!
It's a million times better than I expected. I saw they had it at Chelsea's yesterday, but I was way too full to try it.
quote:
And are those Viet pastries from Dong Phuong in Nola East??
Mhm :D
Posted on 2/6/13 at 5:22 pm to Powerman
I have some Boucherie and Coquette pics, but didn't post them since I posted them before. Maybe I'll post them later.
Posted on 2/6/13 at 5:23 pm to LouisianaLady
Lamb from Cyrus on Vets
Posted on 2/6/13 at 5:25 pm to Powerman
Some eggplant curry I was messing with in the very early stages
And my long lost Indian spice tin
And my long lost Indian spice tin
This post was edited on 2/6/13 at 5:27 pm
Posted on 2/6/13 at 5:31 pm to Powerman
skirt steak
home cooking
Uchiko
half eaten Barley Swine
tacos
breakfast in Aspen
wonderful cheese
pork belly salad
wild sturgeon
pizza and beer
home cooking
Uchiko
half eaten Barley Swine
tacos
breakfast in Aspen
wonderful cheese
pork belly salad
wild sturgeon
pizza and beer
Posted on 2/6/13 at 6:06 pm to Chair
This is my first attempt at making boudin from a week or so ago
and this is the eggs benedict I whipped up this weekend
and this is the eggs benedict I whipped up this weekend
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