I had a good hunt the other day with a couple buddies, we managed to bag 7 squirrels. After a day on the ice with 6lb it was time for some comfort food! I already had the squirrels cleaned and in the fridge ready to go. I did some final trimming
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A little freezer search this morning while wondering what to have for dinner produced some nice beef ribs. I decided to keep it real simple, I just trimmed them up a tad and seasoned them up with salt, pepper, and garlic. On the smoker @ 225
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This Pizza is the best I have ever made. Growing up eating Crawfish we love them in anything. Bon Temps throws down about the best Boiled Crawfish I have ever ate but not on a Pizza. This method Crushes a restaurant Crawfish Pizza. Extra rich,
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Got a late text yesterday from Bon Temps and as most of you know he's out of commission right now. Well he's saying "If you're Up Call Me". I call and find out He's got a Box of Blue Crabs for me I just have to pick them up. So this
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I have fillets pile up around here and often look for different ways to prepare Crappie for consumption. I had some rather large fillets in the fridge getting some age so I poured a bottle of ice cold drinking water over them then about 4 tablespoons
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Bachelor lunch yesterday. I had a few projects that needed attention and while my wife was eating out for lunch I pulled out some oysters from the freezer to cook with the other groceries. Crappie from Ross Barnett, Eggplant off Bon Temps'
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I made 2 Pizza crusts yesterday evening. Working the dough in my hands for over 10 minutes really builds the stretch needed to keep my crusts from tearing later.
Here is how I finish the pizza crusts, placing them
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So I take my Bride out to dinner when we are camping. It has been a tradition for some time now. This trip Outback Steakhouse was paid a visit as we have not eaten at one for close to 20 years. I happen to drive by one last trip up and made
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I started out with LSU Purple very ripe Figs. After washing, de-stemming, and quartering them up I used a potato masher to mash the figs to a pulp. Once mashed I measured how much pulp I had and added 1/2 that amount in sugar. Once the sugar
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yep , tasted what could be easily described as Heavenly .....just saying ....
the ingredients list to build one is long , but the finished product is ....like stated Heavenly .....
a few filets would not fit on the baking sheet
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With the stitches in my mouth again soft food is on the menu for the next 12 days or till the stitches come out. Now that the gross part of the post is behind us let's talk a fantastic improvement to the first Bang Bang Crappie shall we?
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I made this pudding today to bring over to Bon Temps' again... It is a pudding like I grew up eating in South Alabama. I really have not seen it anywhere else come to think of it. Really a awesome treat.
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