CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Just put some muffin tin thighs on the BGE. These are straight out of Myron Mixon's book, following to the letter. Deviled eggs and a potato salad, recipe from Guy F.
Spaghetti with meat sauce here.
Edit: Drat. Fried up the hot Italian sausage, and it was freezer-burned and inedible. Guess it will be meatless spaghetti.
Blast out of the 1980s.
I had a small Brie. Topped it in fig and port wine jam and wrapped it in puff pastry. Egg wash and baked. Popped open a nice red wine and called it supper.
So retro but so good!
Blast out of the 1980s.
I had a small Brie. Topped it in fig and port wine jam and wrapped it in puff pastry. Egg wash and baked. Popped open a nice red wine and called it supper.
So retro but so good!
Dawg, I often have that trouble with Italian sausage too! I wonder why it's the only thing that ever gets freezer burn for me. Hey, you could have had Hawaiian spaghetti with Spam.
What's wrong with retro? I sounds delicious. I did a simpler one the other day baked with Trader Joe's Bacon Jam on top, along with chopped pecans.
We wrap italian sausage (or any raw sausage) in plastic wrap and then bag. That seems to stop the freezer burn issue.
We wrap italian sausage (or any raw sausage) in plastic wrap and then bag. That seems to stop the freezer burn issue.