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What's For Dinner?

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Mickey Richaud

Mickey Richaud

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Kenny hasn't been around to prime the pump, and it's been a while since we've posted the latest culinary choices.

After red beans and rice last night, tonight I'm fixing rainbow trout topped with crawfish etouffee. Washing it down with a local white wine.

HOO-WEE! :banana:
 
I'm eating lunch right now Too early to even think 'bout dinner.
 
It's called "supper" here. Lobster last night, ribeyes tonight cooked over wood, some Julia Child extravaganza tomorrow, and then nuts, seeds, and greens all week to ease the cholesterol counts.

Where's Kenny?
 
bacon Sausage pizza+and a beer

m
 
Chili.
 
I've been working on re-shelving the pantry all day and haven't had anything to eat yet except some Oreo Cookies!
 
went out for dinner tonight with friends, went to a fabulous brewpub, great burger, assortment of beers, great company, beautiful wife, it was great! went to the distillery district - was once the largest distillery in the world, we'd never been there before but it is amazing!

https://www.thedistillerydistrict.com/frameset.html
 
Steak, eggs, toast, garden salad, and a side of cottage cheese.
 
JPSmit said:
went out for dinner tonight with friends,

beautiful wife,
Click to expand...

I hope we talkin' 'bout yours.


Mickey, use of anything other than speckle or red fish is sacrilegious. Now go in the box.

I do forgive you though if you send me some. :thumbsup:
 
Mac n cheese, with Italian sausage in it. Real mac n cheese, made with actual cheese from scratch, not Kraft dinner.

-Wm.
 
kellysguy said:
Mickey, use of anything other than speckle or red fish is sacrilegious. Now go in the box.

I do forgive you though if you send me some. :thumbsup:
Click to expand...

Yeah, well specks and those lovely fish with the spot on their tails aren't too common up this way. :wink:

The rainbows were exceptional, however!

And if I do say, I make a MEAN etouffee - WOW, was that GOOD!
 
Wow, I must say, we all eat pretty darn well!

I've got a pot of Egyptian ful mademas on the stove. I first had this on a business trip last month to Cairo and it is delicious! It's lentils, fava beans (though I'm deviating a bit and trying it with soybeans -- it's what was in the cupboard),garlic, lemon, cumin, olive oil and a dash of cayenne. You let it stew for a few hours, and you can eat it straight or with some pita.

I'm also planning on making stuffed yellow peppers. Found this great recipe online -- mix a can of black beans, a couple of cans of diced tomatoes, diced carrots, and half an onion and let it stew for a while. Stuff the pepper with alternating layers of the beans/tomato mix and brown rice. Oh, and of course, top with a bit of grated cheese once they've been in the oven for a half hour or so. Out-bloody-rageous!

B.
 
We ordered take-out because I was working on my son's kitchen countertops and ate outside on a beautiful New Orleans spring-like day. Ordered from Crabby Jack's in Jefferson Parish (run by the owner of Jacque's Imo in New Orleans). Got a mixed bag of three different things. The <span style="text-decoration: underline">turkey poboy</span> was crap, literally threw it away. The <span style="text-decoration: underline">fish tacos</span> were fair, I make better at home. But the <span style="text-decoration: underline">giant cabbage roles on a bed of cheese</span> were to die for. Slap yo mamma!
 
Mickey Richaud said:
And if I do say, I make a MEAN etouffee - WOW, was that GOOD!
Click to expand...

Mickey, try this twist on etouffee...Crawfish Stew.

Melt two sticks of butter (don't <span style="font-weight: bold">even</span> think about using Oleo!) in a large iron skillet (ok, you can use aluminum or stainless if you must) and on a slow fire cook down a small can of tomato paste (<span style="font-weight: bold">not</span> tomato sauce) till the paste cooks down into small burgundy (like the street) BBs. The tomato, when well cooked will break down into sugar, if you will. When fully cooked, add your Cajun trilogy till they blanch, then mix in half a cup of flour, cook a bit longer (not making a flour roux, but a tomato paste roux, the flour is the thickener). Add enough water to make a rather thick gravy and cover to simmer for a while. When cooked, add your crawfish tails, 2-3 pounds, season to taste (Tony's) and cook some more till the tails are done. The crawfish will give off enough water to thin out the dish to a nice sauce. Serve over rice (if you use noodles, the Mardi Gras gods will descend on you). Slap yo mama and your aunt.
 
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