I prefer my turkey and andouille sausage gumbo, made from scratch (especially the stock). A clump of white rice in the middle of a large bowl, pour gumbo around it, serve with crusty french bread. And a Guinness.
If you need extra hot sauce, you didn't make the gumbo right.
Anne Jones Webboard User Reg: 04-29-2004
Posts: 3825
Loc: Northeast
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One of my very many favorites...almost too many to choose from... is a chicken flambe. Boneless chicken breasts dredged in flour & seasonings...sauted in a little olive oil, butter & garlic with artichoke hearts & fresh button mushroons. Then flamed with brandy or congnac just before bringing to the table while still flaming. MMMMMM. Followed by creeme burle or tiramisu.
Boy! We have some fancy cookers on here I'm a simple girl for the most part. Love food of all sorts, but there is NOTHING better (IMO) than food made from your own produce.
A home raised T-bone grilled on charcoal to a lovely medium rare paired with a simple salad from my garden, homegrown sweet corn and fresh baked wheat bread. Add a Kentucky Bourbon Ale and a vintage chocolate sheet cake with vanilla sauce and I am in Heaven!
Duane Hull Webboard User Reg: 09-23-2011
Posts: 2692
Loc: Marrero, LA
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Amy, you're reminding me of one of my favorite pasttimes...fried vegetable night.
Come back in from the garden with some eggplants, squash, cucumber, okra, and an almost-ripe tomato, break out the peanut oil and flour, a little salt and pepper, and you're good to go. While the veggies are fryin', I slip a tall glass of milk into the freezer and leave it there til it gets just a touch of frost on the surface, so ya know it's ice cold. Homemade strawberry ice cream after supper.
The best food has the four food groups.
Sugar, salt, starch and grease.
............Do they still have the food groups or all the young'uns Scratching their head right now?
"What the hell is that old fart babbling about now".
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