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01-30-2015, 08:50 AM
Re: (...)
What's on the menu for everyone today??
Stopped while we were out for lunch yesterday, so today with our leftovers, Roy is having an Oyster Po'boy and I'm having a Catfish Bo'boy!!
Picked up alligator filets, frog legs and crab at the seafood market yesterday, all were frozen, so I'll take my time deciding what to do with them.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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The supermarket had pork tenderloin on sale at $4.99/lb,so I'm going to make my
Latin-American Pork Wellington.
If blueberry muffins have blueberries in them, what do vegan muffins have?
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I remember you doing that - it looked so good. Another I would love to try. It's so fun to play with Wellingtons -I've even done a meatloaf......
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We're having fish tacos
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Tonight it's pineapple spiced chicken cutlets with GRILLED asparagus.
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Wow were these good Po'boys!!
My catfish
![[Image: Jan30CatfishPoboy1_zps89d76973.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Jan30CatfishPoboy1_zps89d76973.jpg)
Roy's oyster
![[Image: Jan30OysterPoboy2_zpsc16960c2.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Jan30OysterPoboy2_zpsc16960c2.jpg)
I don't know if anyone else makes Guimi's Butter Rouille (which has NO butter
) - but for these Po'boys, I made a 1/2 batch and added 1 tsp. of each: chopped capers and Creole mustard. What a great condiment for the sandwiches!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Wow, looks delicious, Jean. We're having a shrimp stir-fry tonight.
Maryann
"Drink your tea slowly and reverently..."
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Delivery!!
Grilled Sausage with Peppers and Onions for me, Bacon Chicken Breast for Hubby.
Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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While at Sam's, I saw "reduced for quick sale" pork tenderloin for $3.18/ pound (it had an expiration date of Sunday, but I figured that I could freeze most of it and keep a portion for dinner tonight). I remembered Lab's post from earlier today but, upon arriving home mid- afternoon, I realized that I didn't have the time (or energy!) required to make the "Wellington".
So I found a chipotle marinade recipe, made that, and used it with the pork. Sliced thinly after roasting, we had it in corn tortillas with salsa verde and it was quite good.
Pork Tenderloin with Mexican Chipotle MarinadeI can see using the marinade in many different ways...
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That sounds very good, Vicci. Did you use all 6 chiles? It sounds a bit hot for my taste though, so I might have to cut that in half.
Maryann
"Drink your tea slowly and reverently..."
![[Image: Jan30CatfishPoboy1_zps89d76973.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Jan30CatfishPoboy1_zps89d76973.jpg.html)
![[Image: Jan30OysterPoboy2_zpsc16960c2.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Jan30OysterPoboy2_zpsc16960c2.jpg.html)
