patti

King crab legs with garlic butter. (Sorry for the terrible pic.). And arancini.

@Ann_TAbsolutely stunning!

Tea leaf salad. Meatloaf and baked potato with some of the salad.

Finally peeled the last of the crawfish. I think I need a steak! Crawfish stew.

@Kim ShookWow! Your potatoes are perfection!

@ElsieDIt looks so good!

In the pie or the partaker of the pie?

I come from a long line of smart asses. That’s about it. 🤷‍♀️

Thanks, and no need to apologize. Sorry that I didn’t remember!

Are any spices/seasonings added to the pork before baking?

Last night’s dinner was leftover crawfish Monica and freshly made crawfish cakes.

Sure can! Spicy Pork Noodle Soup

I combine it with ground beef for meatloaf, or stuffed peppers. Dirty rice. I make a spicy noodle soup with it, along with gochujang, black vinegar, and soy sauce.

I hope you get some crawfish this season! Also, you’re going to have to put up with more crawfish dishes. 😂

Last night, crawfish bread. Tonight, Crawfish Monica and green beans with pecans.

Leftover grilled sausage, and potatoes leftover from the crawfish boil turned into crash hot potatoes. There were a couple of boiler onions, too.

I’m sorry! I wish I could share it with you.

My husband boiled crawfish. They were worlds apart from the last boiled crawfish we picked up to go, which were ridiculously over salted. These were *chef’s kiss*! We have lots of leftovers, so you might see lots of crawfish dishes coming up. But I’m also happy with cold boiled crawfish.

@Kim ShookYour shrimp and grits look beautiful! I’ll have to try to find that recipe.

Last night we had breakfast for dinner. My omelets aren’t pretty, but they taste good. Spinach and goat cheese omelet, bacon, toast, and mushrooms. Pizza tonight. Pepperoni, sausage, mushrooms, diced jalapeños. Crust is not homemade.

I woke up with a hankering to be thin and rich. 😬 Actually, I’d be satisfied with thin.

In south Louisiana, the Cajun French name for crappie is sac-a-lait, and is the accepted name by all. Even non-Cajuns.

Grilled links. The top two are both smoked pork sausage, but by different makers, with one including sweetness from Steen’s cane syrup. Boudin is the bottom link. Potato salad and cucumbers.

I had planned to post this in the Pet Peeves thread, but now that it has been combined with Culinary Terms That Should Be Banned, I’m not sure if it fits. Here goes, anyway. A few years ago, I spied this Louisiana made product in the supermarket. Wait, what?! How does something get all the way to market without someone questioning the spelling? I Googled tartar sauce to make sure it was them, and not me, but just like at home, I was right! 😜 I eventually went to both their website and Facebook page to see if there was some kind of story behind the spelling, like maybe it was intentional. Nothing. Being the mature consumer that I am, I posted it on Facebook to see what others thought (read: to mock them mercilessly). Someone suggested that maybe it was a sauce that was tarter than others! My brother took me to task for “seeking out” mistakes. Sorry, bro, I did not seek. It slapped me in the face. I don’t recall if I messaged them on FB or on their website, or at all, but eventually the labels said “dipping sauce” with no mention of its tartness. Cut to two years later, and what did I see on the grocery shelves? Yay! Correctly spelled sauce! It made me happy.

Sure. I’m not sure of the eGullet rules on this. Can I link to the recipe? I’ve done it before and later wondered if I’d broken a rule. The recipe came from damndelicious.net