Sure is good when stuffed with lump white crab meat:
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Attachment 131154
Thanks for looking :)
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Sure is good when stuffed with lump white crab meat:
Attachment 131153
Attachment 131154
Thanks for looking :)
sure looks like it.......some good looking food here for sureQuote:
Originally Posted by Speck
After slicing and dicing, had to have the crawfish etouffe simmer for a while.
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Then put the marinated rib eyes on the grill
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Lay the fresh baked sliced of French bread on your plate. Top it with the rib eye. And cover with the etouffe. Of course, got to have the Key Lime pie to make just right.
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My version of surf and turf. Ya'll haven't lived right until you had this. Thanks for looking.
Never thought about putting the etouffe on top of a steak. Got to try this!!
Looks real good dewd.
Here we have some fresh caught crappie that were cooked in the skillet with some butter, Tony Chachere's & Worcestershire sauce topped with some of my homade picante sauce served over some wild rice with greenbeans mixed in.
This is a very simple recipe just take a few pats of butter and place them in a skillet, lay your filets on top of them then sprinkle some worcestershire sauce across the top and sprinkle some Tony's on them and cook for about 10 min's on a medium heat then as the fish starts to turn white put a spoon full of picante sauce on each filet and cover. You can go ahead and take them off the heat and plate up your rice & beans them put the filets on top and enjoy !!!
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Beautiful!!Quote:
Originally Posted by Slabo
fantastic.....got to be good
Lots of good food pics for sure. I see folks using Tonys alot. I used to use it but have gone to Old Bay lately. Less salt so I can control the salt better.
ok billbob world famous pickles get sum sweet bread and butter pickles and put a couple spoons full of horesradis in and chill will nock your socks off