re: What is the one food you can not get enough of?

Lol! I have an entire drawer in my fridge for cheeses. Something is wrong with me.

Cashews if those count

Every weekend I have off, my wife makes me seven layer dip. When she mixes the cream cheese up she makes extra spicy. Also, gets the hot pace to put on top. Then a ton of crispy lettuce. Sunday is my day to eat whatever I want and I usually demolish the whole pan.

Hummus
Curry
Crawfish
Bread pudding

Italian Sausages and Peppers and here's my recipe:

4-6 tbsp of good olive oil
2 lbs Italian sausage
1 white or Vidalia onion, sliced into long strips
1 red bell pepper, sliced into long trips
1 can of San Marsano Italian whole tomatoes, remove stamen from each tomato and crush tomatoes by hand
½ c of dry white wine

Put 3-4 tbsp olive oil in large sauté pan and heat to medium high
Brown the sausage in sauté pan
Set oven to 350 degrees
Once browned, remove the sausages and put into oven proof pan (Pyrex dish)
Add 2 more tbsp. of oil to pan and add 3-4 whole cloves of garlic, sauté for about 2 minutes
Reduce heat to med-low and add dry white wine and deglaze and then brown the pan drippings.
Increase heat to med high and add peppers, onion and tomatoes.
Cook til golden or el dente, using the juice from the tomatoes if liquid is required to keep from sticking.
Remove sausages from the oven and slice in 2 ½ in links, on a bias.
Reduce heat to med.
Add sausages to the mixture on the stove and stir for a couple of minutes.
Add dried oregano if desired.
Turn off heat and let rest for 5 minutes before serving.
Tip: The trick is to adjust the heat effectively so that you obtain the right texture for the peppers and onions. You want them to be slightly firm, not mushy.

Serve on the side of spaghetti with meat sauce or meatballs, and/or with crusty Italian bread.

hot wings

takeout chinese...

Gross I know, but I will get curry chicken from a chinese place and eat that like 4 times a week... And I will never leave a thing. All the rice, chicken, onions, other veggies... All gone. Every time.

deviled eggs
sandwiches
crabmeat
crawfish
chargrilled oysters
fried okra (or really okra in just about any capacity)

Crawfish Bisque - especially the stuffed heads. The fact that I only make it a few times a year is a contributing factor as well. I usually make 2 large pots and stuff around 300 heads for around 6 people. We just demolish it every time, and getting leftovers is like winning the lottery.