Good luck to you & all others in the path of this monster storm! Glad you’re prepared and eating well @NotJrvedivici .
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What - no wine, etc.?!
Stay safe.
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Any packages to go?
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Ok, I lied, I needed food too, After consulting with my culinary guru, I fried up a mess of big shrimp and scallops but not all the way done:
Then the sauce flown in directly from New Orleans:
One pot of rice later and the finished product:
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Wow, that sauce looks like a winner. Mind sharing the source? Thanks.
Snow day breakfast: Justin made banana walnut waffles while I did the scrambled eggs (came out amazing in the wok) and Canadian bacon.
And these on ice for later…
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sure @skantor I also get boudin from them among other things
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I will be coming back from new Orleans in May, I usually bring back lots of boudin from Best Stop, and can bring other stuff. Save some money on the shipping.
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I’ve been craving a good steak and that looks amazing.
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Would have liked parsley-garlic butter topping but tasty without…
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I realize I’m a little late to the game on this one, but nicely done. Quick question, what is that you cooked the steak in? Is that a non-stick Teflon style pan? Whatever it is you did a hell of a job, hope you enjoyed!!
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The orginal plan was to use cast iron but the pan I had was too small. We ended up using my buddy’s copper pan set that he purchased Ron Popiel-like.
Having sold restaurant supplies for a long time I developed a liking to Vollrath aluminum pans or Chasseur enameled cast iron. Never really used cast iron and was disappointed I couldn’t use it, but I do have to admit the steaks came out pretty good. Except for missing the parsley garlic butter…
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Lamb Loin with Mashed/Gravy and Spin/Mush. With Criolla on the side. Didn’t come out exactly as planned but not bad.
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You had me at lamb loin.
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