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Started By
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WFDT 1/15/22
Posted on 1/15/23 at 5:39 pm
Posted on 1/15/23 at 5:39 pm
Spaghetti
This post was edited on 1/16/23 at 4:53 pm
12
Posted on 1/15/23 at 5:41 pm to OTIS2
Grilled some king salmon, eggplant, zucchini, portobellos, and tomatoes. Baked some sweet potatoes to go with it.
Posted on 1/15/23 at 6:08 pm to OTIS2
Brisket, Mac Cheese and Brussels
Posted on 1/15/23 at 6:45 pm to OTIS2
We went out for dinner.
I had birria brisket tacos with a side of cowboy beans.
Main squeeze had prime rib with a loaded baked potato and a salad.
Couple of cocktails each.
I had birria brisket tacos with a side of cowboy beans.
Main squeeze had prime rib with a loaded baked potato and a salad.
Couple of cocktails each.
Posted on 1/15/23 at 6:57 pm to Athis
Sure nice advertisement ??
Posted on 1/15/23 at 7:00 pm to pbro62
Shrimp spaghetti
Posted on 1/15/23 at 7:06 pm to OTIS2
Indian tonight
Lamb meatballs in masala curry
Swiss chard, onion, chickpea, lentil curry. It was good, but lacking spice. Tasted okay in the pot but once served over the rice was kind of bland. Oh well.
Basmati rice
Naan
Shiraz
Lamb meatballs in masala curry
Swiss chard, onion, chickpea, lentil curry. It was good, but lacking spice. Tasted okay in the pot but once served over the rice was kind of bland. Oh well.
Basmati rice
Naan
Shiraz
Posted on 1/15/23 at 7:10 pm to OTIS2
Beef roast, rice, gravy, red beans, slaw and biscuits. Fed my bartender. :)
Posted on 1/15/23 at 7:14 pm to OTIS2
A tiny bowl of Carbsmart Chocolate icecream with a few salty peanuts and Lily's chocolate chips. Having a cup of decaf chocolate mocca coffee now.
Posted on 1/15/23 at 7:34 pm to OTIS2
Tri-tip with chimichurri sauce
Boudin
Crab cakes Eggs Benedict
Boudin
Crab cakes Eggs Benedict
Posted on 1/15/23 at 7:51 pm to TideSaint
Reverse seared and smoked sirloin cap, salad
This post was edited on 1/15/23 at 7:52 pm
Posted on 1/15/23 at 7:57 pm to USEyourCURDS
Smoked then seared tuna
Posted on 1/15/23 at 7:58 pm to OTIS2
Smoked deer sausage with onions , peppers, and mushrooms.
Tea
Tea
Posted on 1/15/23 at 8:06 pm to OTIS2
Crispy curry fish from Chow Yum Phat
Posted on 1/15/23 at 8:49 pm to OTIS2
Bowl of cheesy grits with two over easy yard eggs. Toast w/ blackberry preserve. OJ.
Posted on 1/15/23 at 10:38 pm to SingleMalt1973
SingleMalt let’s talk about that mac my brother.
I made something special tonight. Made gumbo last weekend and collected all the “gumbo juice” (no meat, just roux and broth basically)
Then I boiled crawfish and shrimp last night.
So I saved the leftover shrimp, sausage, and mushrooms from the boil.
Today, I poured my gumbo juice in a pot along with my boil leftovers and let simmer for awhile. Then I poured it over some penne pasta with some shredded pepperjack on top. It had a very deep/unique flavor. I will definitely try to do it again.
I made something special tonight. Made gumbo last weekend and collected all the “gumbo juice” (no meat, just roux and broth basically)
Then I boiled crawfish and shrimp last night.
So I saved the leftover shrimp, sausage, and mushrooms from the boil.
Today, I poured my gumbo juice in a pot along with my boil leftovers and let simmer for awhile. Then I poured it over some penne pasta with some shredded pepperjack on top. It had a very deep/unique flavor. I will definitely try to do it again.
Posted on 1/15/23 at 10:52 pm to OTIS2
Cut a couple pieces of salmon in to bite size pieces, sprinkled with slap ya mama seasoning and baked on 525 for 5-6 min. Crisped up the outside while leaving the middle perfect. Made tacos with em and some coleslaw on top. I usually put my salmon in a cast iron but this was one of the best ways I’ve ever made it.
Posted on 1/15/23 at 10:55 pm to SingleMalt1973
Rigatoni is my favorite Mac and cheese noodle. Dave poes bbq, close to where I live makes it like this and their recipe is online. It’s the only way I make it anymore. Anytime I make it, it’s the talk of the night. Yours looks a lot like it.
This post was edited on 1/15/23 at 10:55 pm
Posted on 1/16/23 at 4:50 pm to CrawfishElvis
quote:
SingleMalt let’s talk about that mac my brother.
So I use Raos Rigatoni, a whole large stick or Velveeta, Big can lf Evaoorated milk, and whole stick of butter. Cook the pasta drain, melt velvets, evaporated milk and butter, combine with pasta, bake in 9x13 casserole pan until bubbling and brown in spots. Season with salt and pepper to taste before baking
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