Very nice! I always forget to take pics b/c we start digging in an and by the time I realize, it's all gone (or mostly). And nobody wants to see a partially eaten meal
As stated above, I had spiral glazed ham Easter weekend. Then made croissant sandwiches with horsey sauce and pub mustard. BTW Arby's horsey sauce is now sold in stores at a decent price. I also have some ham salad ready for lunches.Interesting (and I dig hanging on to ham bones for soup). Out of curiosity, what's on the menu for Easter?
I ask because I typically make a spiral ham and eat sandwiches, scalloped potatoes, macaroni and cheese, and ham salad for a week and then bean soup once the ham bone is virtually clean.
Of course, it means I'm sick of ham for about 6 months (when I pull the second ham I bought at Easter out of the freezer).
Roux is the secret to good gumbo and étouffée. I go for dark roux for gumbo and more blonde roux for étouffée. With gumbo, I use too much butter for prepping okra to use it in roux, but for étouffée, usually half butter and half oil.Saturday,
Simmered a whole chicken nice and slow,
Cut up the sausage
Made the Roux (Northern Louisiana golden roux made with butter, not oil, cause that's the way we do)
Prepped and added the Holy Trinity to the cooked roux... stir around till veggies get tender.
Add to chicken stock from cooking the chicken
Add sausage
Simmered for 20 hours
Sunday,
Added chicken one hour before serving
Served with Basmati Rice
French bread and butter
Gumbo file' and hot sauce ... yummy all day!
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Sounds like good times. I used to watch Food Network back then too, now it's all crap.If I lived nextdoor to some of y'all, we'd all be 450 lbs
My neighbor and I often have cooking "competitions" (cul-de-sac get togethers). He has working in the restaurant biz his whole life and I am a wanna be with ADHD so I went WAAAY down that rabbit hole!
Was several years, all I watched was Food Network back when they actually did cooking and not competitions - fraking reality TV crap.
My only change (and very minor) would be an heirloom tomato if you can fin one. Might be too early still.
Oh most definitely. I used the best thing available to me. It hit all the spots.My only change (and very minor) would be an heirloom tomato if you can fin one. Might be too early still.
But that looks amazing - well done!
I figured!Oh most definitely. I used the best thing available to me. It hit all the spots.
Busted out the tagine for the evening’s meal. Details/photos to follow.