Old School Fried Pork Chops

Couple thick cut bone-in pork loin chops (with the babyback ribs still attached) breaded old school (with crushed saltine crackers) and pan fried in the ol' black iron.

Sided up with real mashed potatoes & pan cream gravy and blackeyed peas.

This is what a pork chop supper looked like at my house in 1962 ... (and last night)

Jambalaya Steakburger

Fresh ground sirloin steak - with leftover jambalaya mixed in

Pattied then rolled in my homemade blackening seasoning & pan seared

Served up on toasted focaccia & dressed to the max ... whattaburger!

And The Breakfast Marathon Continues

Homemade breakfast sausage, scratch catheads, old-school fried potatoes & onions, scrambled eggs with diced chaurice ... a proper plowboy's breakfast, yeh.

Smothered Breakfast Burrito

Breakfast burrito filled with eggs, green onions, jalapenos, cherry tomatos, chaurice & Tillamook cheddar ~ topped with homemade chili.

Homemade Biscuits & Gravy

Kaw-Cajun Seafood Chowder

Blackened shrimps & Alaskan King Crab chowdah ... wit lotsa taters, chicken stock fortified with shrimp shells, whole milk, sour cream, celery, onions, garlic, tightened wit a blonde buttah roux ... and kicked up wit a lil' Cajun Power garlic sauce. Just what the docteur ordered....

Blacken Shrimp/Smoked Sausage Jambalaya

Oh me-o my-o

Jambalaya, Crawfish Pie, File' Gumbo

Blackened Shwimps & Smoked Sausage ~ headed for the jambalaya pot.

Hot out the skillet ~ look good enough to eat, don't they?

Shwimps cleaned, brushed wit EVOO and rolled in my homemade blackening seasoning.

Homemade Butterscotch Puddin'

Amazing what you can make with a lil' brown sugar, butter, milk & eggs...

Cooling down ... my intention was to make some pie dough, and make a butterscotch merengue pie, but I got lazy & didn't make the crust/pie. Hadda settle for a bowl of butterscotch pudding with whipped cream & crushed pecan pralines on top.

But first, I hadda run a lil' *quality control* to make sure it was fit fer human consumption.

'Sketti Night In Gooberville

Insalada Romaine

'Sketti & Spicy Meat Sauce

Meat sauce made with some fresh ground sirloin, and some homemade Italian sausage that I made last week. I good meat grinder does indeed have it's place in the frugal kitchen, yeh.

Sunday Breakfast ~ Cornmeal Hoe Cakes

Hoe cakes sided up with Burger's Smokehouse bacon...

Topped with Steen's Cane Syrup...

Gotta have a couple over-easy eggs on top, and wash it all down wit dat good Community coffee...

Deep Fried Okra

These lil' buggers was tasty, ah garrontee. Cut okra, de-snotted then dipped in egg wash & cornmeal breaded ... deep fried ... tossed wit a lil' Cajun seasoning and a splash of hot sauce. Whooooboy, sure did make my beer taste good.

~~~**~~~**~~~

Red Clay Ramblers ~ Meeting In The Air

Steak Fajitas

Warm soft flour tortilla, topped with dat good Tillamook cheddar, pan-seared top sirloin steak sliced thin, sautee'd peppers & onions.

Beef And Noodles

Tender chunks of beef top sirloin in a savory gravy w/lotsa fresh mushrooms

Real mashed potatoes loaded with sour cream and butter

Beef & noodles over mash taters ~ hearty cold weather grub

Gumbo Accoutrements

The savory component to my homemade tater salad: onions, celery, homemade pickles, homemade creole mustard, seasonings, etc.

I've always thought this is an odd food pairing, but the traditional side dish with gumbo is potato salad ~ and whenever I make potato salad, I gotta make deviled eggs also.

Now ... I can have a proper bowl of gumbo.

Kaw-Cajun Smoked Sausage/Shrimp Gumbo

Dat dere is a plate fulla love ~ wit a lil' sourdough fer soppin'

It taste much more better than good, ah garrontee...

Schwimps & smoked sausage, headed for the gumbo pot

Biscuit Gestalt

Well, I don't normally traffic in *recipes* ... but some lady ask real nice like for my biscuit recipe, so here goes:

Preheat oven to 425*

1 cup AP flour
1 cup SR flour
1 T baking powder
1 T sugar
1 tsp salt
4 T cold butter
4 T cold Crisco or lard
Milk or buttermilk

Mix dry ingredients, then cut in about 4 T cold butter and 4 T cold Crisco ... then add cold milk or buttermilk to form a dough. I never measure the milk, but it's probably about a cup ... just add a little at a time until a thick sticky dough forms. Don't overwork the dough, and don't use your hands because the heat from your hands will melt the cold butter/crisco that you cut in. You want that butter/crisco to remain in little lumps. I mix with a wooden spoon. DON'T OVERWORK THE DOUGH ... (did I mention that?) LOL Next, turn the dough out onto a floured surface, dust the top with a lil' more bench flour & gently press it down to your desired thickness. Don't use a rolling pin ... and don't press it down too thin. I think about 1 1/2 inches thick is about right. If you like thinner biscuits, press it down flatter. Cut the biscuits & place them on a lightly greased pan, and bake in HOT 425* oven until golden brown. Thick biscuits take mebbe 12-14 minutes ... thinner biscuits will cook a lil' faster.

Gumbo ... But First You Make A Roux

Peanut butter stage (light) ~ took about 20 minutes, or 1 beer

Bronze stage (med) ~ took about 40 minutes, or 2 beers

Chocolate stage (dark) ~ took about an hour, or 3 beers

Odds & Ends

Pumpkin French Toast ~ made with a homemade cinnamon roll

The pumpkin custard/egg dip was made w/leftover pumpkin pie

Pulled pork bbq with homemade french fries, slaw & cornbread with Steen's cane syrup

Smoked Pork Hash

Sunday breakfast on da bayou