patti

Despite efforts to make a neat cheeseburger, sloppy rules the day. Tater tots were added to the plate post photo.

It’s been awhile since I’ve made larb, but I had a craving. The limes I had were the unjuiciest ever, but I think it’s still pretty good. And if unjuiciest isn’t a word, it should be! Pork larb.

The season for wild caught doesn’t usually start until March and farmed sometimes starts before Christmas. The vast majority of Louisiana crawfish are farmed. Although some people look down on farmed crawfish, I don’t. You don’t need to hear my opinions on that, though! And thanks.

We didn’t buy any live crawfish last season, either. Might have been a first for us.

I’ve been anxiously waiting for crawfish to be both reasonably priced and a decent size. We’ve usually had boiled crawfish by this point in crawfish season. The big freeze has not helped. I had to satisfy my envie with frozen, packaged tail meat. But at least they are Louisiana crawfish. Crawfish Étouffée

@ShelbyA Central Grocery muffuletta is a thing of beauty! My husband grilled tonight. Chicken kabobs, smoked sausage, zucchini, bbq sauce.

Sounds like you fared very well!

After an hour of mentally debating what to make for dinner, I decided to order delivery. While I was debating where to order from, my son called. He thought I should try the delivery service he prefers, so then I debated which delivery service was a better choice. Whew. Too much effort. When in doubt, stick with what you know. Pork vermicelli bowl. I also ordered some pho for tomorrow’s lunch.

Grilled steaks and baked potatoes. Sliced cucumbers not shown. Mostly because I chose a plate that was too small. 🤪

@DejahThe kids and kidlets are getting some awesome goodies!! Baked chicken and roasted cauliflower.

@Kim Shook-Thanks! I hope you make the shrimp and enjoy! Bucatini with Rao’s Italian Sausage and Mushroom pasta sauce and ground beef. Sometimes the easy way out can also taste pretty good.

The recipe calls for three sticks of butter, which I found excessive, so I only used 2 1/3 sticks. 😁

I was pretty sure it started in a New Orleans restaurant, and an article about the restaurant Pascal’s Manale says that it originated there, in 1953. It seems that the original recipe used olive oil, not butter! BBQ Shrimp & Pascal’s Manale

Dried parsley flakes. Not mentioned in the recipe, I was just trying to add a bit of color! The Creole seasoning should just be a spice blend, like Tony Chachere’s or other.

Done!

For non-Louisianans, this dish has nothing to do with actual barbecue. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning (Tony’s or other) 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. Yield: 4 appetizers or 2 entrees Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!

So many dinners to catch up on. Can’t wait to see what y’all have been cooking! Barbecued shrimp tonight. Bread for dipping not shown. Vegetable beef soup for warming us up during this cold weather. Grilled shrimp poboys. Oven chicken shawarma. Oven “fried” catfish and zucchini fries. Supper from the grill. Blackened chicken strips (Costco) and baked sweet potato fries (not Costco). Baked chicken and zucchini. Zucchini lasagna. Shrimp fried rice. Shrimp and scallops. I don’t make dessert often but I was in a cooking challenge with corn as the featured ingredient. Sweet corn ice cream with caramel popcorn, and Brazilian corn cake.

Chili.

I was not hungry for this, but it’s what we had. Hamburger steak with mushroom and onion gravy, mashed potatoes, green peas. (The dogs were happy that I wasn’t hungry for the meat.)

Three dinners. Meatloaf, buttered potatoes, green beans. Food delivery of halloumi cheese and chicken livers. Chilly, drizzly and gray days call for gumbo.

@Kim Shook- Thank you, I’m recovering nicely, albeit slowly. I’ll get back to you on the rice dressing recipe. I posted it at some point and I’ll seek it out. Your chocolate fondue dinner is an idea I can get behind. Looks delicious! I had some cod left that I didn’t use in last night’s chowder, so I fried it tonight. Along with sautéed shrimp and green beans with pecans.

Yes, I chopped the bulb and sautéed it with garlic as well as the potatoes before adding the liquids.

Thank you!

Fish chowder with fennel. Oh, and cod is the fish.

😆