Mais ... I hadda some leftover muffaletta fixins (ham, salami, pepperoni, olive salad) so I hauled off and ground it all up & mixed it wit a lil' mayo and creole mustard ~ badda boom, muffaletta cracker spread for gameday snackins today. Definitely not yer father's ham salad. Rock Chalk Jayhawks!!
Apple Pie, Baybee ... homemade scratch dough, 2 kinds of apples, sugar, butter, cinnamon, etc ... what's not to like? Thinkin' this oughtta chase dat roast pork & kraut right out of my memory, eh ~ got vanilla ice cream? Pie is bakin' in the oven as we speak ~ smellin' real good too, ah garrontee.
Big ol' bowl of choppin' block bbq (chopped ham, brisket & smoked sausage scraps) wit some dat good Arthur Bryants Original sauce ... whooooboy, this is my kinda breakfast cereal ~ ya think I ought to slice a banana on top, huhhhhh?
Mais, I think them Froggie cooks call this Steak Au Poivre ~ call it what you want, it's a top sirloin steak simply seasoned with kosher salt & cracked black ... then pan-seared medrare & served up atop a bed of caramelized sweet red onions & garlic. Gonna have this wit dat pigskin tater ... cain't decide which one is the center plate entree & which one is the side dish?
OK OK ... so I got me 1 nice big Idaho Russet tater in the basket ~ gotta do something wit it today, so I thawed out a top sirloin steak that I cut last week ... steak & baked potato fer supper tonight. Boring. So I said to myself: "Self, how you gonna liven up dat tater, huh ... mebbe some bacon bits? Nah, let's wrap the whole damn tater in bacon, yeh." So I hauled off and peeled dat nasty ol' tater skin off and replaced it wit PIGSKIN (bacon) ... pigskin = football ... get it? Seasoned dat peeled tater real good wit cajun seasoning before doing the skin graft - finished wit a lil' cracked black ... badda boom, in the oven as we speak. Film at eleven.
Filling for burritos ~ yeah, I know ... you prolly sayin: "is that diced potatoes in there?" Yep. Why do I put diced potatoes in my taco/burrito meat? Because I like it in there, that's why! Jayhawks & Sooners in the Phog tonight ~ Rock Chalk, baybee.
Cooked hot & nasty in the ol' cast iron skillet ~ weighted. Ain't pretty, but ate better'n any burger I've had in recent memory. Served'em up on toasted Italian bread - no catsup, no mustard, no condiments of any kind 'cept a lil' kosher salt & cracked black pepper. Delicious.
Well, I hadda couple bananas I needed to do something with ... wanted to make a banana meringue pie but was too lazy to make the pie dough & meringue. Plan "B" was banana pudding, but didn't have vanilla wafers ... so I hauled off and made a homemade butterscotch pudding, then folded in some sliced bananas & butterscotch chips. Chilled & served it up wit a dollop of whipped cream ~ worked for me....
...until you sex it up with olives and dress it with a warm homemade bacon/asiago dressing. Crisp romaine hearts, tender celery hearts, cucumber, radishes, sweet teardrop tomatoes, red onions, etc ~ surprisingly it didn't suck.
OK OK ~ so I made some comment the other day about making the *perfect* baked potato (or something to that effect) ... and several of y'all wanted to know how to do it. So, here's how: first, you make a roux. LOL ~ gotta love that old cajun joke, eh? But anyway, I digress ... first you gotta have the right kinda potato to start with, AND a little knowledge of the chemistry that happens when you bake a potato. I'll tell you what kinda potato is right (best) for baking ... it's Idaho Russets ... but you gonna hafta do your DD on that chemistry thing. I ain't no chemist.
Once you have educated yerself, and been to the groceria and bought yer tater (get at least a 90 ct, 70 ct would be even better) ... here's the deal: You gotta bake that 'tater in a HOT oven (refer to your tater chemistry 101 notes) ... so preheat yer oven, not yer damn microwave, to 400-425* and commence to scrubbin that tater clean under cool tap water, dry it good, rub it with some kinda oil/butter/EVOO/bacon fat, and sprinkle it with some kosher salt ... then wrap it in foil, poke it a couple times with a fork (AFTER you've wrapped it) so the steam can escape, and bake it in dat hot oven. How long? Until it's just done ... don't overcook it ... squeeze it, and if it just gives a lil' ~ it's done. This will take a lil' practice, but once you learn the *feeling* of a perfectly done baked potato you'll never forget it. For a 90 ct russett @ 425* that will take about an hour ... for a 70 ct mebbe a lil' longer ... why ... because a 70 ct tater is bigger than a 90 ct tater, that's why.
Now, here's the important part ... as soon as that tater is perfectly done ... you gotta eat it then ~ not 15-20 minutes later!! Now is when the tater is gonna be at it's lightest and fluffiest texture ... so don't let that tater sit around in that damn foil for 15-20 minutes after it comes out the oven, ya'heah? Timing is everything in cooking. Now ... here's a lil' Chef trick: when you take that perfectly baked tater out the oven, you got to smack it down on the countertop immediately (while it's still in the foil) this will cause the insides of dat tater to *explode* within it's skin, resulting in a very fluffy baked tater. Don't try this after you take the foil off, or after you've let that tater sit in the foil for 15-20 minutes after it comes out the oven. It won't work that way. Gotta do it IMMEDIATELY after it comes out the oven, while still in the foil. It's takes practice ... I didn't say this was gonna be easy.
Now, after you've taken your proper, perfectly baked tater out the oven and smacked it just right ... now unwrap it (take the foil off) and plate it ... cut a lil' slit down the middle & squeeze it open. If you don't see an immediate release of hot steamy tater love ... you ain't done it right. Go back and read your tater 101 notes, and try again till you git it right. Any questions??
Made with chunks of beef top sirloin, homemade tomato sauce kicked up with lotsa garlic, anchovies, olives, red pepper flakes, onions, peppers, herbage, etc ... spicy ... served it up over penne tossed with shredded asiago and a big green salad & garlic toast.
OK, so it's poboy week at the ol' coonass cucina ... Ferdi Poboys last night (ham, roast beef & dat good debris gravy) ... and smoked brisket, ham & cheese poboys for lunch today (dressed with dijon mayo & mixed peppers) ... and tonight we're having fried oyster & shrimp poboys with homemade ff's washed down with 3-2 cold beers while watchin' some KState Wildcat basketball. What?? I'll eat a salad next week...
Well, on account yesterday was Mardi Gras / Fat Tuesday ... I hauled off and baked some poboy buns for to make some dem famous Ferdi Debris Poboys (roast beef/debris gravy/baked ham) last night. Sided 'em up with some dirty rice and lotsa good Zydeco music ... whooooboy, who dat say an ol' cosmic plowboy way up on the nort side da bayou cain't git his voodoo freak on, HUHHHH??
Made with some fresh ground sirloin, berled chicken gizzards, homemade beef stock, lotsa veggies (includin' the holy trinity, doncha'know 'bout 40 cloves of garlic) and a splash mebbe three dat good Cajun Power. There a couple other *secret* ingredients in there ... but I cain't tell you on account then I'd just hafta kill you!! Gonna side this up with some chunks of smoked brisket point aka burnt ends. Y'all git to shrivin' real good now, ya'heah?
Directions: take one bigassed Idaho Russet potato & bake it to perfection (yes, there is a right way and a wrong way to bake a potato) ... then load it up with butter, fresh broccoli florettes and creamy beef stroganoff. Easy Peasy ~ dinner is served.
Faded loves, and memories How they take the best of me This old chain around my shoulder's Only makin' me look older than I am I'll get over you someday Faded loves, and memories Where I go they follow me And I just can't seem to lose 'em So I might as well just use 'em One more time ... one more sad ol' country song Faded loves ... and memories Yesterday they let me be Some girl smiled, so I walked over Flipped her hair and brushed her shoulder So I know I'm gettin' stronger every day Faded loves ... and memories
After cutting up about 7# of top sirloin into steaks & lean chunks for stroganoff, etc ... I ground all the trim & made this Sloppy Boudreaux. Fresh, coarse ground top sirloin ~ good stuff.
Sloppy Boudreaux ~ kicked up with Cajun Power garlic sauce, creole mustard, onions/peppers, Wooster sauce, lil' cayenne ... whooooboy, gonna slap it on a poboy bun & dress it up real good: Sloppy Boudreaux PoBoy ~ it's what's fer supper.
Bonjou All Y'all Welcome To My Lil' Cabin On Da Bayou
Pull up a chair and sit yerself in the shade fer a spell ... take a load off and enjoy the view from the front porch. Me, I just brewed up a batch of sweet tea, and fixin' to fire up the grill lickety-split. We be eatin' high on the hog t'night, cher ~ ah garrontee dat's fer tru, yeh
Today's Tune ~ From Chez's Music Vault
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Whitey Morgan And The 78's
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Smoky Mountain Smokers
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