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Posted
1 hour ago, ERhine said:

Enjoy. You’ve forced yourself to drink good wine. #firstworldproblems

#wifewenttoseeludaandleftmewiththekidsproblems

 

In all seriousness, I can't remember having opah before. It was pretty damn good and will do again when I see it in the case.  Been doing a lot of seafood for lent, and trying to mix things up. Orange roughy, opah in addition to the standards of salmon, shrimp, etc. 

Posted

Yep. Had a vendor mail my firm two huge coolers of stuff from there for Christmas. This one’s been sitting in the freezer for a while. So good.

  • Like 1
Posted

My wife is from Lafayette, so growing up her family would get stuff from Hebert’s periodically. I was clued in to it when I moved to Lafayette briefly after graduating from UT... Thankfully every city I’ve lived in post college has had one (Lafayette, Longview ((don’t know how one ended up there)) and Houston). Great place and those stuffed birds are damn good. 

Posted (edited)
12 hours ago, Hook1997 said:

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Chicken thighs in a creamy mushroom sauce. Came out really good.


Sent from my iPhone using Tapatalk

 

And you didn't serve it on rice? That looks awesome.

Edited by BHMCruiser
Posted
9 minutes ago, BHMCruiser said:

 

And you didn't serve it on rice? That looks awesome.

Thanks.   No rice but plenty of mushrooms, garlic and onions.  Nothing like some seared chicken thighs with a nice homemade sauce on top.

Posted
27 minutes ago, Hook1997 said:

Thanks.   No rice but plenty of mushrooms, garlic and onions.  Nothing like some seared chicken thighs with a nice homemade sauce on top.

I believe the point he was attempting to make was that the sauce looks so amazing, he would have wanted rice to sop it all up. 

  • Like 1
Posted

20190419-195702.jpg

Chicken Florentine. Basically used Giada's recipe on food network except I added a red pepper. And I used thighs instead of breasts because thighs are always better. 

  • Like 6
Posted

Why limit yourself? Celebrate the full form.

I roast a whole bird about twice a month. It's usually the base for four or five other meals (e.g., wings and legs a la carte, thighs on rice with grilled veggies, and breastesses sliced up for taco meat).

Here's last night's effort:

20190420-153620-Sharped.jpg

 

  • Like 8
Posted
Why limit yourself? Celebrate the full form.
I roast a whole bird about twice a month. It's usually the base for four or five other meals (e.g., wings and legs a la carte, thighs on rice with grilled veggies, and breastesses sliced up for taco meat).
Here's last night's effort:
20190420-153620-Sharped.jpg
 


-rep for no tucked wings
  • Like 1
Posted (edited)

Didn't quite stick the landing with the sear.  Will go back to cast iron next time and maybe use avocado oil instead of olive.

 

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Edited by Anastasis
  • Like 6
Posted

I still have yet to make a good enough gumbo to post or serve to a large group because my coon ass aunt makes the best I’ve ever had, and I have had a lot. I can’t compare yet, BUT I can do an Easter shrimp boil. One small pot for the kids (and a few weakling adults) and a larger spicy pot for the real adults.

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  • Like 4
Posted

Easter grub. I can only claim partial responsibility for the meats.  The spanakopita, pastitsio, dolmathes, and others were out of my sphere of influence. 

deboned and butterflied leg of lamb, lamb ribs, tomahawk. 

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CF134174-F913-4151-B12-B-D732-BE602-EC6.

  • Like 4
Posted
Pasta Aglio e Olio.

First, toast some garlic and pepper flake in EVOO while cooking a pot of linguine.

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Stir in the cooked pasta, along with finely chopped parsley, juice of half a lemon, and some reserved pasta water. Toss over low heat, adding salt and pepper to taste.

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Plate with everyone’s favorite, fresh grated Parmesan.

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Badass. I love that shit

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