LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 14, 2011 5:51:58 GMT -6
Well, it's been another one of those long weeks and I'm glad the weekend is here. I have a few things I want to cook this weekend but, I'm not sure if I'll get to do all of them. I think I'm going to make some bread if I can decide what kind I want to make and I have a couple of pork tenderloins I'm going to do. Nothing is set in stone so anything can happen. ;D
What-ch'all cookin' and eatin' at y'all's house this weekend?
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 14, 2011 16:40:14 GMT -6
Same here Nate. My mind is rolling with what am I going to do. I might make some King Arthur sour dough ciabbatta bread recipe into rolls or loaf. Ah what to do. The pork loins at Rouses looked pretty good that was on sale,$1.99lb. I did not see 12% added weight due to natural broth ejection like most of their pork. They were the whole loin about $20.00 +-. I am also thinking about sauerkraut and pork stew Polish style with some sirloin pork steaks I have in the ice box for the Saints game. I bought some Boars Head sauerkraut while I was at Rouses. Well we will see what this weekend brings-JimZ
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 15, 2011 6:18:57 GMT -6
Jim, I picked up a nice pork loin from Sam's the other day that I'm going to use to try my hand at Canadian bacon with. I have a couple of other ideas I'm working on for the weekend too. I'll give you a little hint. Pork, pork and more pork.
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 15, 2011 9:21:51 GMT -6
;D ;D ;D ;D, oink-JimZ
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 15, 2011 16:56:50 GMT -6
Alright so I came up with something to cook today that I felt like eating. I decided to make a nice pot of Crawfish Etouffee with some good ol' Louisiana crawfish tails. It's almost finished cooking and I whipped up a cornbread and some broccoli florets with grated asiago cheese, garlic and some homemade Italian bread crumbs.
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 15, 2011 17:45:28 GMT -6
Dinner wasn't too shabby if I must say! Etouffee with 3 lbs of Louisiana crawfish tails. The broccoli side dish I made The cornbread! I poked the holes you see in there so that the butter I smeared on top could ooze down into the center. The plating! Not fancy eats but, I'd put this up against anything you could get in any restaurant in New Orleans.
|
|
LAGNIAPPE | TAKE
|
Post by Tooth Pic Police on Oct 15, 2011 18:42:11 GMT -6
Them holes also check fer done-ness wit a toothpick!!
|
|
LAGNIAPPE | TAKE
|
Post by keymaster on Oct 15, 2011 19:05:38 GMT -6
Point for that cook Caj. Awesome
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 16, 2011 7:39:19 GMT -6
Thanks! It's even better as leftovers as the flavors marry and just make it even better.
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 16, 2011 8:48:33 GMT -6
I have to agree, you did well. How did you make the broccoli dish?-JimZ
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 16, 2011 9:51:44 GMT -6
I felt like having a couple of fresh eggs for breakfast so, I threw a some in a pan with a lil butter and warmed a slice of leftover Italian style meatloaf along with a slice of cornbread from last night. Hit the spot perfectly!
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 16, 2011 10:02:04 GMT -6
I have to agree, you did well. How did you make the broccoli dish?-JimZ Very easy! The broccoli was one of those frozen boxes, Just cook as it says on the box or until tender if using fresh. Drain but leave a tiny bit of water. I used a garlic herb seasoning but, you can use fresh garlic, sprinkle a little over broccoli. Add about 1/2 cup of grated Asiago cheese and then about 1/2 cup of Italian bread crumbs, enough to just blend with the broccoli yet remain moist. Cover and let sit. I did it all in the same sauce pan. Came out delicious!!
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 16, 2011 19:44:45 GMT -6
I grilled a couple of pork tenderloins late this afternoon for dinner tonight. First I coated them with a cane syrup, hot sauce and cane vinegar mixture and then sprinkled them with a new rub I've been meaning to try. Pork Barrel All American Spice Rub. I finished up the candied yams while the pork was on the grill Juicy and tender! Sided up with some veggies and t was a nice meal
|
|
LAGNIAPPE | TAKE
|
Post by jimz on Oct 17, 2011 18:38:31 GMT -6
Pork looks perfect, just a blush of pink, just right. Thanks for the brock casserole recipe-JimZ
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 17, 2011 20:06:29 GMT -6
|
|
LAGNIAPPE | TAKE
|
Post by Cajunate on Oct 18, 2011 4:58:45 GMT -6
Very nice! Mouth watering!! What are those, little potatoes?
|
|
Vindii
HoneyBee~Notsonew Member
Posts: 425
LAGNIAPPE | TAKE
|
Post by Vindii on Oct 18, 2011 6:09:50 GMT -6
Very nice! Mouth watering!! What are those, little potatoes? Ya fingerlings.
|
|