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I’ve fed many a hangover on steak-ums!

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Spaghetti Wednesday. Sausage, mushroom, zucchini marinara simmering.

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Ain’t no thing but a chicken wing !

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My eldest son's birthday and I did melt in your mouth tenderloins filets cut by my butcher. I would have included pictures but they disappeared quickly. Perfect 2 1/4" inch 11 ounce medium rare glories topped with rosemary and tarragon infused butter.

:D

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BBQ chicken and ribs.

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Beef ribs or pork ribs?

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https://media3.giphy.com/media/B3fnEdcns0bD2/giphy.gif


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We have a major product launch for work tonight so I will be up late, and not sure how late. When you've got a potentially stressful and unusual night ahead, the go-to solution is cheap greasy Mexican food and so that is where I'll be headed soon.

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Lol


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It got down to 37 degrees here in northwest Louisiana (all-time record low - damned global warming), so I am brewing up a pot of ground turkey chili for tonight.

PS. I suppose I'm not the only one to add a 12 ounce beer and unsweetened Baker's chocolate to their chili, right?

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Never tried the chocolate Guido. But I have used a chocolate porter in chili before.

I’ve made honey garlic glazed pork tenderloin.

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Same concept. Just more of the base cocoa accent.

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Happy Friday all! The wife got her second COVID vaccine dose today and while out she picked up Popeyes! It’s a bit of distance away from us here. It’s good, but not as good as Popeyes from down south.

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I hope hers was as mild as ours. Now if we can get another 30%-40% of the squirrelly population off their scared asses and get theirs we can get back to normal sooner.

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Started slow cooking a pork shoulder for sandwiches tomorrow. About to move it from the grill to the smoker for a few hours. Been going since 11:00 am.

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Making S’mores for desert.

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https://uploads.tapatalk-cdn.com/202...30e4bd04f4.jpg
Here’s to the BnG boys and girls love u guys


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My youngest daughter makes a mean turkey chili AG. She doesn’t spice it up how I really like it because of her kids but boi it’s good stuff. Not knocking your chili but have u ever had chili made with elk , I’ve never had anything better.


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Winner!!!!

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Don't get me wrong, I'd rather have the base meat be other than turkey, but trying to stay healthy. I'd do elk in a minute given the chance.

Luke's 32 Bridge where my son performs in Nashville has an elk burger that's my go to there ... other than their cheese curds. Love me some cheese curds!

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Totally agree on the health part. But man I’m from the bayou, it’s hard to eat right when somebody’s cooking every weekend .


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Making one of my specialties tonight fellas. Chicken Marsala! One of my top 5 dishes to make.

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Cinco de Mayo so I'm making my Mexican rice, refried beans, cheese chile rellenos, beef enchiladas, tacos, and guacomole. Been at it for almost two hours already. At least two more to go off and on.

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Grandma's eggplant casserole. Eggplant fried to mush, onion, garlic, bell pepper, Italian seasoning, ground meat browned first, all mixed together with Italian seasoned bread crumbs and parmesan cheese and pre-boiled shrimp all baked together.

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Interesting

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Thanks for inviting your BnG Buddies! :beer:

:cheers:

https://media.tenor.com/images/2c4a8...63e2/tenor.gif

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Omg geme some of that


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It’s nice how a good gumbo/Marsala/Mole’ etc tastes better the day after it’s made once the flavors have settled overnight. Beautiful!!!

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Chili and a good spaghetti sauce for sure.

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Ground turkey stuffed zucchini boats with mushrooms, red bell, onion, garlic, Italian parsley, zucchini "meat", etc. in a garlic basil marinara sauce topped with mozzarella, Italian seasoned panko, and shaved parmesan baked and broiled. Served with an Italian rice I make with fresh spinach, garlic, and roasted sweet red peppers, and Balsamic vinegar.

Since it's Mother's Day you are welcome to slap me instead of my Mama!

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My brother did a prime rib so I did a small appetizer based on my shrimp and grits recipe. Peel some U-15 shrimp and made a stock with shells and heads. Strain the stock add white wine, Worcestershire, lemon, orange, bay leaves, fresh thyme (should be a gallon and a half or so at this point). Bring to rolling boil and reduce to 1 quart.
In a sauté pan sauté Poches Tasso, shrimp, garlic. Deglaze pan with white wine and add a tablespoon of the shrimp reduction. Finish with 1/2 cup heavy cream and reduce. Usually I serve it over grits as an appetizer but I got lazy and did it over toasted Brioche and French bread points.

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I can't wait for roasted Falcon and a side of Tampa tuna.

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Anyone want a turtle soup recipe holla!

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Where do you find turtle meat? I can't find any around here. I have the Commander's Palace recipe but haven't been able to make it yet. I'd be interest in your recipe, for sure. We love turtle soup!

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How bout some fried sac-al-lait and catfish fresh out the water in beautiful Toledo bend https://uploads.tapatalk-cdn.com/202...8d6767db1d.jpg


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Just got some test results back. I gotta find some cholesterol friendly recipes. Lemme know what anyone has please! Oysters look promising, but shrimp, Steak, sausage, and lobster are frowned on.

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Dam Boston, I’m flashing fried foods and u have to eat more veggies and fruits. Here are a few, black beans okra, eggplant dressing with the (brown rice) get a second opinion, lol


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Just punning , I’m on high cholesterol med to


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SCREW YOU!!!!!!
Man I’ve been itching to go there all my life. Almost went a couple months back. I take the boat out for an hour or two regularly and have been getting 10-15 bass every afternoon but they are tiny, I’m talking 8-10 inches tiny. I did catch three that were in the 3-4lb range but I’m ready for some monsters.
Gorgeous fish fry you have there.