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Shrimp and tasso Henican last night, a recipe from Commander's Palace in NOLA. Eh it was okay, but too much vinegary/pickled stuff for me and WAY too spicy. Dogboa kind of liked it though. Definitely not a make again for the above reasons and because of all the work with all the components.
I'd never heard of this before. Had to look it up. It sounds like a perfect hot summer's meal. Maybe you can convince Dogboa to make it again with some alterations to suit your taste?
Tonight for us it's an outrageous amount of taco salad with cherry tomatoes from DH's garden.
I'd never heard of this before. Had to look it up. It sounds like a perfect hot summer's meal. Maybe you can convince Dogboa to make it again with some alterations to suit your taste?
Tonight for us it's an outrageous amount of taco salad with cherry tomatoes from DH's garden.
He didn't like it that much either considering all the work. I pickled the onions and the okra a day or 2 before. He did the vege chopping and shrimp peeling, and I did the rest of the putting together and cooking. Maybe a dish to have at Commander's Palace, but that would be the only time I'd ever have it again.
Tonight we are having rosemary-orange glazed Cornish hens, wild rice with mushrooms and gravy, cranberry orange relish, collards, Hawaiian rolls, and apricot bars for dessert.
Decided to make a different turkey burger tonight. I've been making the same Jane Brody recipe for 20+ years, and I love it, but tonight I'll be using jalapeno and roasted red pepper, with a yogurt, lime and cumin sauce. Hubby will have his on an English muffin, mine will be plain. And we should finally finish up the leftover bulgur salad.
leftover steamer clams....and baby back ribs.....ill heat up some melted butter and slurp down the clams love them!!
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love them!!