ERhine

Crawfish Gravy is based on this recipe: https://www.bonappetit.com/recipe/crawfish-gravy?srsltid=AfmBOooRvIIhPbJ2IHOSkwcGlV--8z9wNkQpcRw1WZRA5vSAylnnyWhh I generally follow the process in this recipe, but I change the ingredient amounts. I usually double the bacon, onion/bell pepper/celery/jalapeno, and crawfish amounts. Garlic is at least doubled as well. Roux is made with all of the bacon grease, I don't drain and then re-add six tablespoons like the recipe says. I've also spent years making rouxs, so playing that by ear doesn't bother me. Final result ends up being a much more flavorful/thicker version of the original. Charred Okra Salad: https://www.latimes.com/recipe/charred-okra-and-corn-salad-with-spicy-sausage-vinaigrette I tend to follow this one pretty closely. I probably use a little more okra than it calls for. First time I made it I misread the recipe and thought it said to serve the salad cold. We ended up liking it that way, so that's how I serve it. Plus it makes it an easy side dish to make a day early.

Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends. Jalapeño and Cheese Cornbread Charred Okra and Corn Salad: Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin: Crawfish Gravy: @Mez2 can vouch for the food coma that ensued.

The chicken was absolutely great.

Stopped at Helberg last weekend:

Yes.

Always have a bottle of scotch bonnet hot sauce in the fridge. Goes great on scrambled eggs.

There’s 42 NFL teams?

Exact post I was about to make. Well done.

Yep. Swayze has always been a quality poster.

Took a tapas cooking class while on vacation in Seville, Spain last month. Gazpacho: Spinach with Chickpeas: Cod Fritters: Iberico Pork Cheek:

Y’all are crazy with the yellow love. To each their own I guess.

At least for my wife's watch, Valobra sent it out elsewhere for servicing. I don't know where it was sent (more precisely, I don't know where it currently is since we haven't picked it up yet).

When are you going to admit to yourself that you don’t like Old Fashioneds?

Unexpectedly there’s a new contender for worst post on the thread.

A sophisticated plate for Slacks.

The gut pack is great.

Collection of randomness. French Onion Meatballs: Thai Ginger Curry Meatballs: Korean Beef Bowl: Marry Me Chicken Orzo:

I don’t know why I try with bill, but this is false. It may not be much of a dress code but there is one.

You would be into tiger cry sauce.

I once gelatinized gumbo and made gumbo stuffed bacon wrapped jalapeños.

Love Molly’s. That carrot/granola dish is great.

Wrong, but what else is new: 2023 - 6th 2019 - 8th 2018 - 2nd Too lazy to look up any others, but I'm sure he's been top 10 other years.

Some pics from the yearly Cookoff I do with @Mez2 Boudin stuffed pork tenderloin with crawfish gravy: Brisket: Chili: Ribs:

Sometimes there’s no rhyme or reason for what’s in the fridge. You use what you have.

Bunch of randomness since it’s been a while since I posted on here. Sausage and Orzo Soup: Cajun Shrimp and Orzo: Cilantro Chicken: Caprese Salad: Pepperoncini Chicken: Chicken Fricassee: Shrimp Creole Pasta (Had a frozen container of what was supposed to be shrimp creole, but when we warmed it up there weren’t any shrimp. I froze a bunch of leftover sauce after a party where we’d served it and forgot it was shrimpless. Made grilled cheese that night and dipped it in the sauce which was great. Following day made this - pasta, blackened chicken and shrimp creole sauce) Stuffed pork chops: