Thanks for the advice, although my comment was more directed at whether putting my stainless steel pot in the oven will ruin it?
We are always experimenting with different toppings, but some of my favorites are bacon and pickled jalapeños, white pizza (mozzarella and asiago) with Old Bay shrimp and white pizza with pesto sauce.
I've been to New Orleans numerous times and just off the top of my head I would recommend Mr. B's, Bayona and Jacque Imos. So many more...
Thanks for all the suggestions. I'm going to go ahead and make the stock tonite.
Thanks for all the suggestions!
I'm truly sorry for your loss. May you take comfort in the many memories you have of him.
Just got back from New Orleans so to continue the Mardi Gras festivities I will be making jambalaya and drinking Abita Amber.
I've made this recipe before, with good results and I have to agree the key is constant stirring over low heat. Once you think you've stirred it enough, stir it some more. It's a bit time consuming, but well worth the effort.
Butterfingers, M&Ms, Baby Ruth, Crunch Bars and Sour Patch Kids.
I had the same problem awhile back and I used this recipe. The results were quite delish.
Thanks so much for the tips!
I just used this one from Bobby Flay's "Boy Meets Grill."
Passionfruit White Sangria
2 bottles Sauvignon Blanc
3/4 cup cognac
1/2 cup triple sec
3/4 cup simple syrup
3/4 cup passion fruit puree
2 cups fresh oj
3 oranges sliced thin
2 lemons sliced thin
3 green apples sliced thin
1 cup of blackberries
The Joy of Cooking is a must-have cook book. It covers all the basics and much more. I find myself using it on an almost-weekly basis.
Try City Harvest: www.cityharvest.org
Dirty, greasy looking menus are a huge turn off.
I joined a CSA this past summer and love it. When I received vegetables I was unfamiliar with, I found it fun to look up recipes and do a little research. Without my CSA I probably wound not have discovered how yummy swiss chard is. Dealing with the over supply issue, I simply froze any excess veggies. Just this past week, we enjoyed some summer corn.
Wow thanks for all the recommendations. I love Mr. B's BBQ shrimp, one of my favorites! Hope to be able to get to a bunch of these places.
Thanks everyone for all the wonderful suggestions!
bone-in rib eye
How about roasted chicken with potatoes?
Baked Brie with Apples and Walnuts
1 wheel of brie
1 cup of walnuts
2 Granny Smith apples cored and sliced
Bake Brie at 350˚ for 20 minutes
Sautee apples in butter until tender add walnuts
Serve with warm French Bread
I would most definitely not eat it.
Thanks for the advice! I too will be BBQ-ing well into the fall-winter months.
I just started experimenting with dry rubs and using indirect heat combined with smoking hickory chips. I've done both chicken and ribs. The ribs came out delicious, the chicken came out pretty good, although the skin can be a bit rubbery. Any tips?