Last night Ms. Jan decided that we needed to clean the big soup pot outta the refrigerator so we finished off the soup that she made with the cut up stew meat— That means the catfish supper has been pushed back to tonight. We started here @ 29* with a windchill of 24*—it warmed up to 70* but stayed cloudy/overcast and windy out of the north, so it felt somewhat cooler. The back porch is equipped with ice cold longnecks and chilled wine for our pleasure. Life is good in Gator Nation!
Water, palm of salt, grits, shot of milk, and a bag of Sargento shredded sharp cheddar—bring to low bubble boil, stir til well blended, reduce heat and cover.
Our supper tonight is always both a favorite and good. Grilling cheeseburgers from a freshly ground boneless chuck roast. They will be “dressed” with fresh lettuce and vine ripe tomatoes. They will be accompanied by BBQ baked beans and Lay’s Kettle Cooked chips. The back porch will host us with ice cold longnecks and chilled wine. Life is good in Gator Nation!
Fajitas tonight. Just roasted some poblanos for making rajas (sautéed poblanos and onion with some oregano, salt and thyme). Then I will make a plum tomato/serrano pepper salsa. When I was a kid flank steak was a cheap cut of meat. No more. Costs like rib-eye. Speaking of cheap meat today, tomorrow and Sunday Winn-Dixie has bone-in pork shoulders at $0.99 per pound (limit two and they are big butts) and St Louis cut pork ribs bogo. You have to have the Winn Dixie card to get the deals. Now to check to see how much space is in my MIL's freezer.
Trying to plan opening weekend. Open to suggestions: 1. Surf and Turf. Steak and shrimp. Probably Friday. 2. Grilled chicken wings. Probably Saturday. 3. Crawfish. Probably Sunday. Sides: 1. Homemade salsa 2. Homemade bean dip where my wife makes the re-fried beans in a crockpot. 3. Got to do something with the chicken wings. Not sure what. Maybe homemade guacamole? Or maybe a queso? That might go well with the chicken.
Greg, if you ca get the Tostitos Black Bean scoops/chips to go with queso dip it’ll be pretty sporty with your wings. It was a new introduction this last year so it may be seasonal—any of the flavors you’re familiar with should work though.
The classic is Frank's RedHot BBQ sauce, celery, and bleu cheese dressing. Corn on the cob and boiled redskins are my go to sides with boiled crawdads.
The corn and potatoes obviously go with the crawfish. That meal is standalone. Bill, I think we are leaning the queso way. Going to add some sausage to it. Noted on the chips.
Yep, we usually referred to empty whiskey bottles as dead soldiers and beer bottles/cans as empties.......
Lurk, do you remember when pop tops were detachable? We would run one tab through the next one’s ring to get your “chain” started, loop it around your rear view mirror, and string’em as long as you could make them (unbroken)—once the chain was broken, you had to start over. LOL, we had to make a challenge out of everything!
But I never did them in my car. I didn't want the heat to get ideas. It was in my dorm room. Wait. You were the heat!
Flank steak cooked to perfection for fajitas. Rajas made and serrano salsa also made. Now waiting for my wife to come back with Espolon blanco tequila (best at this price point) and Cointreau for margaritas. We make awesome margaritas and not the usual crappy ones. I have the limes and simple syrup.
W/D had the bone-in country cut ribs on BOGO yesterday so tonight I’ll be grilling them indirect over cherry wood smoke. You are correct—Pat’s Homade on the last two turns. Our sides will be fresh pink eye peas with snaps and fresh pod okra with rice pilaf. It’s been pretty cool/raw outside today with overcast skies, mist rain, and enough NW wind to keep some bite in the air. However the back porch is covered and we will have plenty of opportunity to enjoy our ice cold longnecks and chilled wine. Life is good in Gator Nation!
