salt and pepper
Executive Chef
Chicken & Sausage Gumbo,
Friday the 8th of May, 2015
- Thread starter salt and pepper
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Stir-fry with pork, red bell peppers, pea pods, mushrooms in a secret sauce, over rice or noodles.
Rocklobster
Master Chef
Having band practice at my house tonight. Going to feed the band some lasagne and salad. I made up this pear and blue cheese(St. Agur) tart for after. Hopefully after the wine with dinner and liquors for dessert, we can still concentrate on music..
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Friday the 8th
Very nice, S&P and Rock.
OK, Andy, spill it. What's your secret sauce?
We're going with Thai takeout: vegetable spring rolls and stir-fried ginger scallion with shrimp.
Very nice, S&P and Rock.
OK, Andy, spill it. What's your secret sauce?We're going with Thai takeout: vegetable spring rolls and stir-fried ginger scallion with shrimp.
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GotGarlic
Chef Extraordinaire
I wish I had a Thai restaurant close enough for takeout. DH is out golfing with friends and will go to dinner with them afterward, so I'm on my own. Probably a big salad and bread for dinner. There might be a leftover piece of sautéed chicken in the fridge to put on top.
bethzaring
Master Chef
I thawed some lasagna, am heating up some of yesterdays meatloaf and dishing out freshly made potato salad.
I hard boiled some eggs for the big salad with eggs and cheese. I'll probably make blue cheese dressing to go with it.
Rock, S&P, great looking pix.
Have you ever posted the recipe for that pear & blue cheese tart Rock?
Have you ever posted the recipe for that pear & blue cheese tart Rock?
Andy M.
Certified Pretend Chef
A little bit of this and a little bit of that. Soy and oyster sauces, garlic and ginger, dry sherry, cornstarch, a little chicken broth and a splash of sesame oil. I think that covers it.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Andy M.
Certified Pretend Chef
Kayelle
Chef Extraordinaire
That Gumbo and Tart look wonderful guys!
I'm doing American Chop Suey tonight. Actually, I don't think I've ever done it, or it was so long ago I forgot. I followed your recipe pretty closely Andy, although I threw in about 2 Tbs of Porchini mushroom powder, and a tsp. of Magi. I had enough to freeze a small casserole for another time. SC is making glorified green salads.
I'm doing American Chop Suey tonight. Actually, I don't think I've ever done it, or it was so long ago I forgot. I followed your recipe pretty closely Andy, although I threw in about 2 Tbs of Porchini mushroom powder, and a tsp. of Magi. I had enough to freeze a small casserole for another time. SC is making glorified green salads.
Andy M.
Certified Pretend Chef
Thems fancy fixins for ACS, Kayelle.
Kayelle
Chef Extraordinaire
I guess that sounded pretty pretentious Andy. That porcini powder and Maji is new to me just since being here. 
CWS4322
Chef Extraordinaire
Just went with a spring greens salad, heirloom tomatoes, radishes, Chinese pea pods, grated Gouda cheese, leftover roasted chicken breast, blanched asparagus, blueberries, chopped blanched almonds, and a balsamic blueberry vinegar EVOO dressing, S&P. It was too hot to cook.
Souschef
Sous Chef
YUM! I had 3 helpings
Cheryl J
Chef Extraordinaire
Nice pics, Joey, Rock, and Taxy! Good sounding and inspiring meals all around here tonight.
I was hoping to grill the pork shoulder steak I thawed yesterday, but the sky suddenly clouded over and we got a good rain. I put the steak back in the coldest part of the fridge and will try again tomorrow.
Meanwhile, my tomatoes are ripening almost faster than I can use them, so I ended up with a stove top grilled tomato and mozzarella on sourdough, and watermelon.
I was hoping to grill the pork shoulder steak I thawed yesterday, but the sky suddenly clouded over and we got a good rain. I put the steak back in the coldest part of the fridge and will try again tomorrow.
Meanwhile, my tomatoes are ripening almost faster than I can use them, so I ended up with a stove top grilled tomato and mozzarella on sourdough, and watermelon.
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Cooking Goddess
Chef Extraordinaire
I WAS full when I started this thread. What, with all the yummy pictures, I'm almost hungry again!
Spent way too long running errands and shopping today. At Market Basket, my last stop, I decided to treat Himself to lunch meat. Every once in a while he likes salami or bologna or something. Brought home 1/4 pound of each of those, plus some Va. ham and roasted turkey breast. A bit of Muenster slices, since mine look too butchered when I slice off a block. I had a ham and Muenster on a pretzel bagel, toasted until the cheese got melty. Himself made a "some-of" sandwich with almost all the meats (omitted turkey) and some provolone cheese we had on hand, drizzled with Italian sub oil. We DID have bowls of mixed fruits salad to redeem ourselves!
Spent way too long running errands and shopping today. At Market Basket, my last stop, I decided to treat Himself to lunch meat. Every once in a while he likes salami or bologna or something. Brought home 1/4 pound of each of those, plus some Va. ham and roasted turkey breast. A bit of Muenster slices, since mine look too butchered when I slice off a block. I had a ham and Muenster on a pretzel bagel, toasted until the cheese got melty. Himself made a "some-of" sandwich with almost all the meats (omitted turkey) and some provolone cheese we had on hand, drizzled with Italian sub oil. We DID have bowls of mixed fruits salad to redeem ourselves!
Just had dessert. It was something we haven't tried before, Häagen Dazs Gelato Limoncello. Oh my, that was superb. We will be buying that again.
