Discussion in 'The Guru's Pub' started by airbud7, Oct 16, 2017.
dibs on the shrimp kabob
Our butcher has these Vidalia onion bugers, where the Georgia Vidalia onion is mixed into the hamburger and is just awesome!!!
Put a little bit on your forehead and your tongue will beat your eyebrows black and blue tryin' to get to it.
My daily staple is chicken breast seasoned with Badia Southern Blend Poultry Seasoning and Tony Chachere's Creole Seasoning. I butterfly the breasts (or buy the "thinly sliced"), dust both sides of the breast, pat it down so it sticks nice, then coat all sides with a light glaze of organic canola oil.
Pan fry on medium-high heat for about a minute on each side to get a crust started, then lower the temp to medium-low, partially cover the pan with a lid, cook 4 minutes, flip and cook 4 more minutes. Enjoy.
I should also mention Badia makes another spice I really like called Canadian Blend Steak Seasoning - it's got dill in it, and big chunks of sea salt. I usually do this with one of the no-salt "all purpose" seasonings. Same canola oil pan fry as above, just a different flavor to the chicken.
Just had simple but AWESOME
When it comes to onions I'm very picky. I cannot stand them when they are raw and still crunchy, but I love them when they're cooked and get softened up. That's why I love onion rings and slightly caramelized onions on fajitas. With Thanksgiving coming up I dice up a white onion with celery and let them simmer in olive oil and butter before adding them into my family recipe of cornbread dressing. Can't wait!
You can always tell a Southern'er, dressin' made with cornbread instead of stuffing, :>).
Jesus Christ airbud, reading all your posts here on this thread now I'm seriously concerned about your health. Seems to me that only three things you're thinking about are: food, women and beer!
Chillout a bit mate, you're not 25 anymore
What's wrong with that, it's all I think about too, life's great
I can't help it if I like cold beer, good food and ugly women!....Grrrrr
In the dark they're all the same buddy, I have a feeling both of us are already know that Just make sure to getaway before sunrise or it's gonna end up like this hahahaha
Gonna use the bacon on some cheeseburgers later....Fried chops for supper!...
Mmm wish I could eat now, but can't have Angina for almost 1week.. what a suffering pain, can't even swallow my own spit -_- and ear pain on top of it..
Already lost weight cuz of it too (
Would eat some tasty burger or pizza in a sec!!
Ouch! -Tj-...sorry to hear bout that Bro!...
can I have your share of the pizza?....
Yes you may ;d
Keeping it very simple this year since there's only gonna be about (5 of us it's, a long story) I decided to just buy a turkey breast which will brine beautifully. I'm also making my great aunt's cornbread dressing which was handed down to me after over 40 years. I've made some minor modifications which I feel puts it on a whole new level. If you wanna know the recipe send me a private message. I don't know if I'll respond tonight, because I got a great whiskey buzz going on.
We are letting Bojangles' cook the turkey and chicken (got to some chicken thighs, so good), picking it up this pm. Being as the wife and I are on the backside of 60 and no kids, we can not handle a full turkey and more. Plus, back when we got married we made a pack that we would not live with in a state of either relatives, too much drama, so just us. Has worked for 43 years. Gonna love that turkey dressin', love the smell of cornbread in the oven!!!
Polish pierogi stuffed with fried cabbage and mushrooms. I had some sausages with that but I think I'll fry a chicken leg with that.