Holiday Weekend Break

[4copas]

Ok boys and girls. Holiday weekend coming up. What's on the menu? Share your make'm happy recipe. 74novaman, Wildbill, what chu got?

Opening day of dove season too. Let's see those camp throw together meals planned in camp.

We're having a family fish fry. For dessert, I'll contribute the best Churros recipe ever.

3 eggs room temp
1cup flour
1/4 tsp salt
1/2 stick butter
1 cup water
Sugar
Cinnamon
Deep fryer and oil

Put water, salt, butter, and 1Tbs sugar in a pan and bring to high boil. Turn off heat and add flour. Stir quickly until flour mixes and forms into a ball leaving the sides of the pan. Break an egg into the pan and start stirring. The combination in the pan will look like a slimy mess, just keep stirring, it will mix. Do the same with 2 more eggs and you will have a dough. Put the dough in a cookie press or pastry bag. I like large diameter churros so I use a Cabelas Jerky Blaster with a modified star pattern tip. Oil at 375, start squeezing them out and scissor them off to length of choice and drop them in. Cook till golden brown. Drop them in a sack of regular or powdered sugar and cinnamon mix, shake them up, put on platter. By themselves or with a scoop of ice cream, can't loose.

[WildBill]

Ok boys and girls. Holiday weekend coming up. What's on the menu? Share your make'm happy recipe. 74novaman, Wildbill, what chu got?

Putting me on the spot, huh? I'll have to give this some thought.

[jmra]

What's on the menu for this weekend?
Beignets from Cafe De Monde for breakfast. For lunch a large sloppy roast beef po-boy from Come Back Inn and for dinner a blackened steak from Copelands. Of course somewhere in between will be some boiled crayfish and crabs, and of course a snowball with condensed milk from Sal's Snowball Stand.
Might even try to squeeze in brunch at Commanders Palace.

[4copas]

Ok boys and girls. Holiday weekend coming up. What's on the menu? Share your make'm happy recipe. 74novaman, Wildbill, what chu got?

Putting me on the spot, huh? I'll have to give this some thought.

Yes Sir, can't wait.

[4copas]

What's on the menu for this weekend?
Beignets from Cafe De Monde for breakfast. For lunch a large sloppy roast beef po-boy from Come Back Inn and for dinner a blackened steak from Copelands. Of course somewhere in between will be some boiled crayfish and crabs, and of course a snowball with condensed milk from Sal's Snowball Stand.
Might even try to squeeze in brunch at Commanders Palace.

Maaaaaaaaan what a plan. Good for you and company!

[Texsquatch]

Anyone have dove recipe that doesn't involve bacon or jalepenos?

[jmra]

Anyone have dove recipe that doesn't involve bacon or jalepenos?

What would be the point in that?

[Oldgringo]

What's on the menu for this weekend?
Beignets from Cafe De Monde for breakfast. For lunch a large sloppy roast beef po-boy from Come Back Inn and for dinner a blackened steak from Copelands. Of course somewhere in between will be some boiled crayfish and crabs, and of course a snowball with condensed milk from Sal's Snowball Stand.
Might even try to squeeze in brunch at Commanders Palace.

Boiled crawdads in September...really?

[RJGold]

Anyone have dove recipe that doesn't involve bacon or jalepenos?

Start the breasts in a covered skillet with some olive oil and wine (of course as Justin Wilson says, you better try some to make sure it ain't soured...)...

After they're about half way cooked (say 20 minutes) pull them out of the skillet and cut the breast meat off the bone then slice it diagonally into bite sized pieces.

Put it back into the skillet and add your favorite stir fry vegetables and spices (soy sauce, sesame oil, hot chili sauce, and garlic is what I use for spices, broccoli, asparagus, carrots, snow peas for veggies).

Sorry but I don't use a recipe for this. I just freestyle it.

Good luck and enjoy!!!

[jmra]

What's on the menu for this weekend?
Beignets from Cafe De Monde for breakfast. For lunch a large sloppy roast beef po-boy from Come Back Inn and for dinner a blackened steak from Copelands. Of course somewhere in between will be some boiled crayfish and crabs, and of course a snowball with condensed milk from Sal's Snowball Stand.
Might even try to squeeze in brunch at Commanders Palace.

Boiled crawdads in September...really?

They are smaller and more expensive - but where there is a will, there is a way.

[RPBrown]

We have a group of folks going to West on Saturday for the WestFest. The town decided to go ahead with the festival to give them some normal activity. We chose to support their cause and go down for some good food and a good time. Then cooking fajitas on Monday.

[ddstuder]

What's on the menu for this weekend?
Beignets from Cafe De Monde for breakfast. For lunch a large sloppy roast beef po-boy from Come Back Inn and for dinner a blackened steak from Copelands. Of course somewhere in between will be some boiled crayfish and crabs, and of course a snowball with condensed milk from Sal's Snowball Stand.
Might even try to squeeze in brunch at Commanders Palace.

Boiled crawdads in September...really?

They are smaller and more expensive - but where there is a will, there is a way.

Usually by this time of year, all you can get are the crawfish from Thailand. Not the same in my opinion.

I always ask if they bugs are from LA or overseas! They do taste different.

[WildBill]

I have a very busy week at work. Here is a simple appetizer from the "Wild Bill Cookbook":

Three Layer Dip
1 Makes 8 Servings
1 package (10 oz) of soft
cream cheese
1 tsp Worcestershire sauce
1 can (16 oz) refried beans
1 jar (8 oz) chile sauce
2 green onions, chopped

This dip is always a hit at informal parties. It is
very easy to assemble and people really like it. Many
years ago someone brought it to a Christmas party
at work and I asked for the recipe. o

Let the cream cheese soften and stir in the
Worcestershire sauce until thoroughly mixed.
With a rubber spatula spread the cream cheese
in an even layer in a glass pie pan.

Carefully spread the refried beans in a uniform
layer on top on the cream cheese.

Top the beans with a layer of chile sauce.
Smooth the layer of chile sauce and sprinkle the
top with green onions.

Serve with corn chips, tortilla chips or wheat
crackers. o

[WildBill]

Commander’s Garlic Bread
1 Makes 6-8 Servings
1 loaf French Bread
1 stick unsalted butter
2 cloves garlic, mashed and
puréed
¼ cup fresh dill, finely
chopped
¼ cup Parmesan cheese,
freshly grated
The recipe for this wonderful appetizer comes from
Commander’s Palace restaurant in New Orleans.
They serve it before dinner with their appetizers,
salads and soup. Make sure that you serve the bread
immediately after taking it out of the oven so that it
does not become too hard. o
Slice the French bread lengthwise. Melt the
butter in a small skillet, add garlic, and heat
gently for about two minutes.
Generously brush the melted butter on the cut
sides of the bread. Sprinkle with the chopped
dill and Parmesan cheese.
Preheat the oven to 375 degrees. Bake until the
bread is golden, about 5-8 minutes. Cut each
half in one inch slices and serve immediately. o

[WildBill]

Wild Bill’s Famous Coleslaw
Makes 4-6 Servings
1 large head cabbage, regular or Napa cabbage
1 medium carrot
2 scallions, thinly sliced
À tsp sugar
fresh ground white pepper
mayonnaise
½ tsp red wine vinegar
1 tsp capers

Many people don’t like coleslaw and, after tasting
many varieties, I can’t blame them. Most slaws are
too sweet for my taste. This version is spicy from the
pepper and scallions and has a little bit of a bite
from the red wine vinegar and the tartness of the
capers. Please note that I do not use red cabbage or
raisins in my coleslaw. o
Cut the cabbage in half and remove the core
and other thick portions. Using a sharp knife cut
the cabbage into very thin slices, about one
sixteenth of an inch thick. Cut the slices so that
they are no longer than three inches in length.
Place the cabbage in a large mixing bowl. Grate
the carrot on top of the cabbage. Add the thinly
sliced scallions (both the white and green parts).
Add the sugar, pepper and just enough
mayonnaise to coat the cabbage. Add the capers
and vinegar and stir.
Cover the bowl and refrigerate about one hour
before serving. o