was a bit tired of pork which I usually cook…and was tired in general after working 12 hrs last three nights…so opted for fried chicken breast, hoppin johns,freshh collards,gravy and cheese biscuits for donnie…cooked it, fixed his plate and takikng my tired butt back to bed…Happy New year!
gravy didnt stay in the little dish long
miss’n fish’n
212 SEAHUNT
looks good pennfish we had bbq ribs w/BIPS
potato Slad. was good to the bone no pic but
did not need any.
REELONE :sunglasses:Had fillet mignon and hot Italian sausage to end 2009.
About to have Hoppin Johns, kale with bacon (Hey, they’re still greens, and much better flavor to me), and fried ham. Chicken looks good, though!
Tidewater 196DC
Yamaha F115
Pungo 120
It is not our cause to perish in the defense of Lady Liberty, but to bring that eternal sleep unto those tyrants who would pursue her demise.Donnie could make a fortune off your cookin and I never even tasted it. Just think of all the nice outfits you could buy Roo … naw dont. You already have all the pictures for the menue. Happy New Year.
; )
thanks…but we would go broke because I wouldnt be able to charge my family and friends, I’d give folks way too much food with “doggy bags” to go home and it wouldnt be near as much fun if i had to plan meals everyday…
miss’n fish’n
212 SEAHUNT
Looks great Penny. I fixed 15 bean soup with chuncks of ham and corn bread.
“You are the offspring of 5 monkeys having But Secs with a retarded fish squirrel………. CONGRADULATIONS”!!!
still got your bowl from the beef stew…will give it to you when we see you tommorow!
miss’n fish’n
212 SEAHUNT
I made fried chicken, black eyed peas and collrds cooked in ■■■■■■■ and beer. MMMMMMMMMMMMMM so good.
Mark
Mako 262 Twin Yammaha F200s
Yeah, but do you consider a dog to be a filthy animal? I wouldn’t go so far as to call a dog filthy but they’re definitely dirty. But, a dog’s got personality. Personality goes a long way.
“Life’s tough…It’s even tougher if you’re stupid” John Wayne
New Years Eve dinner:
1st Course
Caramelized pears and foie gras served over yukon gold potato chips with a sprinkling of Roquefort cheese
2nd Course
Seafood Trio Martini - Butter poached lobster with lime, Alaskan king crab with a blood orange and champagne buerre blanc, clams casino
3rd Course
Blackened lamb chops over creamed leeks, gruyere and thyme root vegetable gratin (beets, turnips, and sweet potatoes) topped with an herb oil
4th Course
Grand Marnier chocolate souffle with a dark chocolate ganache, topped with candied orange peel
And a few glasses of champagne, of course.
It was delicious.
quote:
Originally posted by capntangNew Years Eve dinner:
1st Course
Caramelized pears and foie gras served over yukon gold potato chips with a sprinkling of Roquefort cheese2nd Course
Seafood Trio Martini - Butter poached lobster with lime, Alaskan king crab with a blood orange and champagne buerre blanc, clams casino3rd Course
Blackened lamb chops over creamed leeks, gruyere and thyme root vegetable gratin (beets, turnips, and sweet potatoes) topped with an herb oil4th Course
Grand Marnier chocolate souffle with a dark chocolate ganache, topped with candied orange peelAnd a few glasses of champagne, of course.
It was delicious.
Where are the pics?
Metal Hull Militia
No pics, but I do have all the recipes!
It was at a cooking class at Charleston Cooks downtown, and I didn’t even think to bring a camera.
That class was a Christmas gift, and I almost called and cancelled thinking I would be way too tired between duck hunting that morning and bar hopping downtown that night. I’m really glad I suffered through it.
those classes are good, all you can drink and good food, then you can walk to the bar and forget everything you learned
Metal Hull Militia
I had no idea about the all you can eat/drink part. I thought it would be more of a tasting menu and fully expected to have to eat again later (the class started at 2), but they kept coming by offering seconds on each course and pouring more champagne. No one else was taking them up on it, so I felt obligated to dispose of all the extras.
I definitely recommend the classes to anyone on the fence. I’m not sure about the ones marked demonstration, but I’ll definitely be going to a few more of the participation classes.
Happy New Year! First time in many years I missed out on Hoppin Johns, Greens, Cornbread…wonder what my year will bring me without it?
Originally posted by capntang
New Years Eve dinner:
1st Course
Caramelized pears and foie gras served over yukon gold potato chips with a sprinkling of Roquefort cheese
2nd Course
Seafood Trio Martini - Butter poached lobster with lime, Alaskan king crab with a blood orange and champagne buerre blanc, clams casino
3rd Course
Blackened lamb chops over creamed leeks, gruyere and thyme root vegetable gratin (beets, turnips, and sweet potatoes) topped with an herb oil
4th Course
Grand Marnier chocolate souffle with a dark chocolate ganache, topped with candied orange peel
And a few glasses of champagne, of course.
It was delicious.
Captang…can you break that food down into “southern food groups”???
let me see…so you had some kind of brown pears with some fake grass on potato chips,and some kind of cheese from a fort I never heard of…three kinds of sea critters with a “blood orange”…(I guess that means someone cut their finger while slicing it)…and some clams from a casino…(were they left over from the all you can eat seafood bar??)…then you had some burnt chops on top of some cream that leaked, and a bunch of cooked up roots( that were tough so looks like you had to gratin them up first) cooked in some of “herbs” oil(never tried his oil before)…then you topped it off with a important captains choc.dessert with some of the left over “blood orange” peel in it…wooowee!!!..that sounds purty darn fancy ta’ me:smiley:
miss’n fish’n
212 SEAHUNT
Happy New Year to you too fishnbug:smiley:…
miss’n fish’n
212 SEAHUNT
quote:
Originally posted by penfishnCaptang…can you break that food down into “southern food groups”???
let me see…so you had some kind of brown pears with some fake grass on potato chips,and some kind of cheese from a fort I never heard of…three kinds of sea critters with a “blood orange”…(I guess that means someone cut their finger while slicing it)…and some clams from a casino…(were they left over from the all you can eat seafood bar??)…then you had some burnt chops on top of some cream that leaked, and a bunch of cooked up roots( that were tough so looks like you had to gratin them up first) cooked in some of “herbs” oil(never tried his oil before)…then you topped it off with a important captains choc.dessert with some of the left over “blood orange” peel in it…wooowee!!!..that sounds purty darn fancy ta’ me:smiley:
</font id=“quote”></blockquote id=“quote”>Alright, that’s absolutely priceless right there!
I think that’s a better description than they gave us at the start of the class!
knew you’d like it!..had some company last couple days…ready for some off time…call me in the morning when you are up and about about meeting donnie and I…
miss’n fish’n
212 SEAHUNT