Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

I suppose you could cook your own but whatever they season theirs with is pretty darned magical.....especially the Glory brand.




I bread em in egg and flour with a little Cajun seasoning mixed in and fry em.
Other than that I'm not a big Fan of Egg Plant either. I'll eat em but I don't go looking for em.

Nice!

Don't see anything wrong with putting collards in there. Heck, red bell peppers aren't on any recipes, either. But, I put them in my Hoppin John.

Couple of Nathan's hotdogs and an Asian chopped salad bag mix the wife got from Costco. Basically a coleslaw with a slightly sweet sesame dressing. Fresh pineapple and mango with some tajin for dessert. No pics to tired after work and battling the unwashed masses at DMV for my mother.

Nathans dogs are good.



We had a beef pot pie that my mother made and sent down.

My favorite part is the home made crust.


I never thought I would ever get old enough to say something like that.......

Nothing like coming home from school on a winters day smelling the pot pie in the oven. Fresh crust and bubbling sauce.



Ok I went back for a second helping of the fruits.

I have some of that Tajin in the cupboard.

Is that what it is for? Fruit?

It’s an all around seasoning. My kids packedseveral bottles to college and sprinkle it over everything including ice cream, college kids.

Pizza, spaghetti, fried up taters, fish, chicken and yes my favorite fruit.

Also several drink recipes using it. There is a spicy margarita and tajin is used to coat the rim of the glass. Clamato Michelada, yeah look it up.

You get the picture.

Flank Steak with Chimichuri and Tomato Fresh Basil and Mozzarella Stuffed Portabella Mushroom

Great looking flank steak, Dan. YUM !

Flank & skirt are near $10 lb. and sometimes over that here in WV. and hard to find as well. Nice pics as always.

Looks good, especially the OF and Maduro.

Remember in the 80’s you couldn’t give flank steak away.

Cool lighter.

Pan Seared Scallops with Fresh Corn on the Cob and Caprese Salad

Dan, bet you can't guess the cost ($/lb) I pay to freight in fresh (flash frozen) scallops ?

Or a 5lb bag of live mussels !

We love them, so pay the piper !

Lookin' good FG. Betcha that would be dandy out of my old skool pressure cooker. Makes killer rice.

Last night's chow was killer !!!

Baked steak .w/ dark brown mushroom and onion gravy, smashed taters, green beans, mac and cheese.

Comfort food yum.

I bet it would. Try it.....it's super easy to make.

My wifes new favorite is the gumbo I make.

My favorite is the black eye peas I made a while back.


Going to try a shrimp etoufe next.

Then maybe a hoppin john, or a Jambalaya and so on.



We are getting a hell of a kick out of trying Cajun/Creole cooking for the first time. The flavors are nothing like we had imagined.

etoufe ? Thought I was going to hafta stick my pinky out on that one, Jim. Looked it up. Gonna be tough to find decent shrimp in these parts.

Town is jammed up for the strawberry festival. I''l start a search next week.

Same here Jim. I made my first batch of Gumbo about five years ago and I've been trying my hand at Cajun dishes every since.
Gumbo's one of my all time favorite meals to date. Every batch seems better than the last.