Thick & chunky ... hot & hearty ~ dressed with a lil' Tillamook, Burgers Smokehouse bacon and a dollop sour cream
Made with the insides of the taters I scooped out to make dem stuffed tater skins
Great Chefs of New Orleans: Austin Leslie at Nola Cuisine
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. Great Chefs of New Orleans: Austin Leslie Austin Leslie, the beloved
“Godfather of Fried Chicken,” was a true New Orleans culinary legend whose
Creole-S...
2 days ago
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2 comments:
John, you need to make some French Onion soup.
Ken
Knowing your propensity toward frugality, I was wondering how you were going to use the potatoes from the scooped out potato wedges. It certainly does look good!
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