nuke'em ttg Posted January 24, 2010 Share Posted January 24, 2010 T-bone Steaks Baked tater Mushrooms Corn haven't had a steak in a long time Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 24, 2010 Share Posted January 24, 2010 i guess we are in a cheesy mood...doing nachos for lunch and fondue for dinner. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted January 24, 2010 Share Posted January 24, 2010 35 lbs of brisket and butt on the pit. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 24, 2010 Share Posted January 24, 2010 Lemon chicken over spaghetti w/ capers. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 24, 2010 Share Posted January 24, 2010 Lemon chicken over spaghetti w/ capers. what did you different than picatta? Quote Link to comment Share on other sites More sharing options...
ts Posted January 24, 2010 Share Posted January 24, 2010 (edited) For between the games - "lazy man" picked-out lobster, melted butter/sherry, crab meat stuffing, top with breadcrumbs & under the broiler for a minute ... salad, rolls on the side. Simple & quick, but good. Edited January 24, 2010 by ts Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 24, 2010 Share Posted January 24, 2010 what did you different than picatta? Kinda the same, but no white wine. The MIL doesn't like wine in sauces. And I did the breading with just flour, no breadcrumbs (is that different than the standard?). Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 24, 2010 Share Posted January 24, 2010 For between the games - "lazy man" picked-out lobster, melted butter/sherry, crab meat stuffing, top with breadcrumbs & under the broiler for a minute ... salad, rolls on the side. Simple & quick, but good. yum Kinda the same, but no white wine. The MIL doesn't like wine in sauces. And I did the breading with just flour, no breadcrumbs (is that different than the standard?). it is standard to just dredge in flour (vs 3 stage breading) for picatta. also use a little roux to thicken....... chicken veloute is the base for the sauce. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted January 24, 2010 Share Posted January 24, 2010 Corn Maque Choux with crab and clams. Quote Link to comment Share on other sites More sharing options...
WashingtonD Posted January 24, 2010 Share Posted January 24, 2010 Fresh Pappardelle with crayfish, lemon basil, jalapeno, and plum tomatoes with some nice crusty broth to sop up the spicy delicious sauce Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 24, 2010 Author Share Posted January 24, 2010 small blizzzard goin on....charcoal bout ready & potatos on the gas grill just in case.....yes the gas grill is fitted with vice grips Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 25, 2010 Share Posted January 25, 2010 Brunswick Stew. Writeup coming tomorrow. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted January 25, 2010 Share Posted January 25, 2010 Brunswick Stew. Writeup coming tomorrow. Interested! Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 25, 2010 Author Share Posted January 25, 2010 Brunswick Stew. Writeup coming tomorrow. blowin chunks at the bowlin ally Watchout don't step in the Brunswick stew Quote Link to comment Share on other sites More sharing options...
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