Made Korean chicken wings with a fresh salad with veggies from my mom’s garden and a citrusy Asian inspired dressing and pickled radish, shallots and carrots. Topped it off with dad’s home brew and a blue moon.
@pooflady@ybmuG we have a family recipe for ham and peas with egg noodles in a cream and cheese sauce. As kids, we loved it, especially because those few peas that wound up on your plate counted as your “vegetable” for the meal. Of course, it didn’t have the level of brand-name sponsorship the recipe above does.
Mais, I’m oficially a happy and very full misplaced coonass! So glad I got to come and spend time with my parents. Heading to New Orleans and way down da bayou tomorrow and Saturday. I feel giddy as a school girl!
I think I’m going to have me some red boudin (and a mess of grits with a poached egg on top) this weekend I saved (frozen right away - gotta be careful with the real deal stuff) from my last trip down there. I’m sure @sillyheathen knows that boucherie on the Houma highway where I get it from. Their boudin burritos are the best breakfast ever. And the fresh cracklins. Mmmm. I better shut up or the tourists will ruin the place.
I’m having a cannoli right now from Brocato’s. Yumm. Best. Dessert. Ever.
I won’t eat/get/order the ones here in STL from “The Hill” because they’re just not the real deal for me. I think it’s funny seeing the local Italian bodegas (St. Louis has a deep-rooted Italian community) sell Brocato’s cookies. But you can’t get their cannolis. Then again, I liked seeing Volpi prosciutto down in New Orleans. Just not the fresh salami sliced at the deli like we have here in STL.
By the way, the Easter cookies I picked up at Brocato’s were gloriously delicious. Get some if you stop in.
@PHRoG you won’t get crawfish in summer but there’s plenty of other awesome. Or you can bring Kirk to the murder shed when I get back and I’ll make you jambalaya or a roast beef poboy or shrimp creole or gumbo or or or…
@PHRoG If they’re there in summer they are not native. They’re only around in the spring. It gets too hot in the summer. June is usually the latest you’ll see them live for a boil. Maybe they’re importing them from SE Asia?
One of the reasons it’s my favorite food on the planet is because it’s seasonal and it always involves friends and laughs and often copious amounts of fermented beverages that induce said laughter!
I’m kinda partial…I grew up where they make it and have had a bunch of it fresh off the line, lol!
And, I posted the wrong one actually, Java Thunder is the creamy crack I was thinking of…they only do limited runs though, because, it’s just too good. We’d all end up around 600lbs if they didn’t take it away after a few months every year, lol!
@mfladd@PHRoG My current Umpqua favorite is Chocolate Brownie Thunder. But the Java Thunder is great too!
But then there is the Tillamook Chocolate Mudslide or Chocolate Peanut Butter - decisions, decisions…
Slow smoked chicken thighs finished with a Memphis BBQ sauce served with a side of slow smoked chicken thighs finished with a Memphis BBQ sauce. I probably spent more on the hickory and oak but it sure was tasty
@mike808 they were in the first batch which was further down the table. There was a heated debate about boil mushrooms. Man I miss Cajuns and a good boil! They fight over how everything is done. Beer was in the chest. No room for that on the table!
@sillyheathen Is that new, new down-the-bayou bridge? I remember when it was a 2-lane past the sugar cane plant and l’odeur de le bagasse and we’d take the up-the-bayou bridge to bypass the traffic. Haha. Le Bon Temps, fo sho.