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Thanks! The Andouille is homemade. Can't get any decent locally, same with tasso and boudin. Tonight I think I'm grilling pork tenderloin, but have to wait until my wife wakes from her nap to be sure.
I've been sending for my sausage from a place in New Orleans that delivers.
I've been sending for my sausage from a place in New Orleans that delivers.
I have all the equipment to make sausage and usually process 30 pounds at a time making various sausages and tasso. We like experimenting in charcuterie.
Pok tenderloin with blackberry sauce, broccoli and tricolor boiled/pan fried new potatoes. The blackberry sauce was made with fresh blackberries, homemade German mustard, apple cider vinegar, brandy and honey.
I made hasselback chicken cordon blue last night but the chicken was like really, really dense and it was inedible. So very odd. Tonight we're heading out as we have gift cards
Dang, it's been over a month since I posted our food goings on.
I am planning to make several soups to put in the freezer for the cold days or for friends who are sick during cold and flu season. I got started today with carrot, leek and rice soup which is simmering away right now. Tomorrow, I plan to make the others - beef and bean chili, chicken and corn tortilla soup and roasted fresh tomato and basil soup. There are other soups I like better, but I need things guaranteed to freeze well and reheat well.
Also tomorrow I am making dinner for friends who just moved into the neighborhood. For them I will make white chicken and poblano chili and rice (spoon the chili over a scoop of rice) with accompaniments of sour cream, tortilla chips and shredded cheese. I will also make some chocolate chip cookies.
It is Fall(ish) here and I am enjoying digging out my big stock pots for the cooking of this season
Orange chicken from Trader Joe's with steamed rice and steamed broccoli.
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