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WFDT
Posted on 5/30/09 at 6:54 pm
Posted on 5/30/09 at 6:54 pm
Summer time...cranked up the grill...charcoal grill, that is...pork chops, 3 whole chickens split down the back and butterflied , eggplant, squash, asparagus, and a frickin pineapple...eatin' good in redneck country tonight....and watchin' the TIGERS kick some Baptist arse. 
8
Posted on 5/30/09 at 7:07 pm to OTIS2
Sounds GREAT!
our last night in Orange Beach, so it will be dinner out some place. I am craving either a burger or soft shell crab po-boy
our last night in Orange Beach, so it will be dinner out some place. I am craving either a burger or soft shell crab po-boy
Posted on 5/30/09 at 7:27 pm to OTIS2
Went out to one of my fave Little Rock places, Trio's.
Started with their Mediterranean Tapenade which has sundried tomatoes, olives, artichokes, and feta, served with lavash
Entree was a Berry Beef Tenderloin salad with white truffle vinaigrette
Dessert: some sort of pecan praline cheesecake.
And I'm back home in time for Matlock (that's for you el tigre).
Started with their Mediterranean Tapenade which has sundried tomatoes, olives, artichokes, and feta, served with lavash
Entree was a Berry Beef Tenderloin salad with white truffle vinaigrette
Dessert: some sort of pecan praline cheesecake.
And I'm back home in time for Matlock (that's for you el tigre).
Posted on 5/30/09 at 7:40 pm to TigerGrl73
tj ribs or parrains
Posted on 5/30/09 at 7:49 pm to DaBeerz
quote:Please tell me you chose Parrins...
WFDT
tj ribs or parrains
Posted on 5/30/09 at 8:00 pm to osunshine
quote:
osunshine
quote:I vote for that!
soft shell crab po-boy
Posted on 5/30/09 at 8:54 pm to OTIS2
butchered a whole chicken.
made smear with a pack of dry menudo mix (mexican oregano, chilis, onions), olive oil, garlic powder, little salt, and sambal (the asian chili paste). Slashed the chicke, rubbed on the goo, and it's roasting low in the oven.
Asian-Mexican flavor combo, who knows how it will turn out.
Avocado, red pepper, cucumber, mango salad/salsa on the side.
made smear with a pack of dry menudo mix (mexican oregano, chilis, onions), olive oil, garlic powder, little salt, and sambal (the asian chili paste). Slashed the chicke, rubbed on the goo, and it's roasting low in the oven.
Asian-Mexican flavor combo, who knows how it will turn out.
Avocado, red pepper, cucumber, mango salad/salsa on the side.
Posted on 5/30/09 at 9:51 pm to OTIS2
ribeyes on the grill, black beans, cucumbers soaked in vinegar and sliced maters..
Posted on 5/30/09 at 11:25 pm to OTIS2
fried pork chops with pasta and some kind of red sauce my GF whipped up
Posted on 5/31/09 at 9:04 am to TulaneTigerFan
What does WFDT stands for.
Posted on 5/31/09 at 9:14 am to officer 12
quote:whats for dinner tonight
What does WFDT stands for.
Posted on 5/31/09 at 10:15 am to Ole Geauxt
thanks
Posted on 5/31/09 at 12:14 pm to el tigre
chicken came out great, but i am shitting out fire this morning. definitely had a big kick with the sambol, but the herbs got a nice crisp to them.
Posted on 5/31/09 at 12:20 pm to el tigre
quote:
Avocado, red pepper, cucumber, mango salad/salsa on the side.
do you put a dressing on that? and do you think pineapple would go with those? i like to make big bowls of stuff like that to snack on but i can never get it right...one flavor of my dressing always overpowers everything else.
Posted on 5/31/09 at 12:24 pm to Jabberwocky
quote:
do you put a dressing on that? and do you think pineapple would go with those? i like to make big bowls of stuff like that to snack on but i can never get it right...one flavor of my dressing always overpowers everything else.
pineapple would work. I usually toss in a little diced purple onion, fresh jalapeno, and seeded diced roma tomatoes. Also, chopped fresh cilantro. It's all to taste, and there aren't too many rules.
for a dressing, i find that a good extra virgin olive oil and fresh squeezed lime juice is the way to go. toss lightly, pinch of kosher salt, little cracked pepper. The oil and lime lets the flavors come through, and keeps it fresh and light. Little More oil than lime, but fairly light on both.
This post was edited on 5/31/09 at 12:25 pm
Posted on 5/31/09 at 12:25 pm to OTIS2
GF mistakenly thawed out some flounder....damn that girl....Now I have to eat stuffed flounder. 
Posted on 5/31/09 at 12:27 pm to el tigre
thanks, i'm going to try that. also i've never seeded the tomatoes, just chopped them up. maybe that was messing with the dressing too. i was putting a tiny bit of vinegar in there and not lime..i'll definitely give the lime a try.
Posted on 5/31/09 at 12:29 pm to Jabberwocky
quote:
also i've never seeded the tomatoes
i find if i don't squeeze out the seeds i end up with the dish being more watery than i like, then i go overkill with dressing trying up the flavor again.
yeah, the lime works great with those flavors....esp if serving with any type of seeafood.
Posted on 5/31/09 at 3:43 pm to OTIS2
tuna straight from the gulf to my grill
Posted on 5/31/09 at 3:56 pm to Zilla
Shrimp Diane out of Prudhome's La. Kitchen witha few minor modifications. One of our favorite meals. Serving it with a side of freshly killed Gopher.
Serving it with a side of freshly killed Gopher. This post was edited on 5/31/09 at 7:46 pm
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