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

Our source for shrimp is frozen. Either cooked or raw.



We make due!

What sort of thing is a strawberry festival? I listened to a song called Strawberry Wine once......sounded good.

My first batch was after you told me about it Charlie and posted pictures.

We had honestly never tasted anything like it before.


I love this thread.


I will make the etoufee tonight.

Jim, I hang out back in the hills and pretty much avoid "town".Lots of food, vendors and street rods. Great family style gettogether.

http://www.wvstrawberryfestival.com/

~Drool~

Any essential spices/ingredients and brands thereof to recommend for a beginner to get started ?

Sounds like a lot of fun, FG.

Thanks, Denny.

I got me a shrimp and canned crab meat etouffee a cooking right now.

Rice cooker has three cups.

My favorite red tin cup has Budweiser beer in it.

Kids are listening to 90s country music.


Gawt Damn life is okay!

Hopefully Charlie will be along soon to square you away.

I use his recipe....well recipe link for gumbo.

My black eye peas recipe is from Deep South Dish.

Do most of my "cajun" cooking in a 5 or 6 quart Dutch oven. Tony Cachere's season.

Good luck.

Dinner tonight is thick (frozen) cod fillets and a side of yellow corn and green beans. Ice cold milk.

No dinner tomorrow I suspect . 4 wheelin' with the guys. Moonshine will be present in large quantities.

Don't forget this Denny.

Quality 'shine in these parts Richard. No rotgut. No headache.

Denny.....This is the recipe I gave Jim and a good place to start.

http://www.myrecipes.com/recipe/chicken-and-sausage-gumbo-0

I do a couple of things differently though...first I like chicken thighs better than breasts so that's what I use. I cook em ahead of time in the toaster oven and then chunk em up and throw em in when it's almost done....dump all the fat and juices from the pan in the Gumbo too. I also like more veggies so I double up on the celery and bell pepper.....what the hell are you supposed to do with the other half of that bell pepper anyway ha......I also throw in a 12oz bag of frozen chopped Okra about half way and forget about the Filet powder.

Oh yea use chicken stock instead of water......start with a quart-quart and a half...you can always add more.

Mushroom and Sausage Ragu with Polenta (Grits).

http://www.myrecipes.com/recipe/mushroom-sausage-rag-with-polenta

I love me some Grits and I recently got my hands on some excellent Stone Ground Yellow Grits so I went looking for recipes with Grits...errr...Polenta. This one sounded good and was easy enough so I made it tonight. It was pretty good...I'll make it again but I'll use regular Italian Sausage. I like spicy foods but hot Italian Sausage doesn't set well with my stomach.
The Grits were fantastic....I always use Sharp Cheddar but the Cream Cheese is a nice variation. It's really rich though....I feel like I just ate the hind quarter of a Wildabeast.

Thanks for the recipes and tips, FG. I too prefer thighs overs white meat. Kroger is my go to chicken source over the other two local stores.

I think I'll try a small batch of grits in the PC just for giggles. Amazing rice in the PC.

Tagging this. Damn that sounds good!

Eating a lot of Cod lately so decided to make a simple stew served with scalloped taters and butter bread.Ice cold milk as usual. Woulda been nice to have some good rolls for soppin' but my memory bank blew a fuse on the way to the bakery. Oh well !!

Greek marinated chicken, fresh made tzatziki sauce, rice and romaine (Non contaminated) salad.

Jim, if you haven't tried Red Beans and Rice, you are missing out.
Easy to make, just need to be around to stir and monitor liquid for a few hours.

If you will ditch the black eye peas and use pink eye purple hull peas, you will be much happier. miles

Veal Loin chops (T-bones), scalloped taters, asparagus and peaches & cream corn Friday night for my buddy's 60th. Pumpkin pie & vanilla ice cream.

Saturday night was grilled chicken thighs that I boned out, skinned & marinated in red chilli flakes, Thai spice mix, garlic, ginger, rice wine vinegar & white wine, all pounded in a mortar & pestle.

Fresh bread roll & Hellman's mayo & baby spinach greens - KILLER !

Sunday night, toast with Havarti cheese & Saskatoon berry jam !