A little late, but boy does that look good, I could eat a plate. Nice Job buddy
If I cook it, you know its easy. I have seen what you can do. No hill for a stepper!
When people say Acadiana to me, that's were I think of. South of I-10, from the Achafalaya to lake Charles.
Good food, love to party, good people. and then theres the transients! LOL
Ya know its kinda like playing cards, money is just away to keep score, you don't mind losing to enjoy everyone's company. Like bars, just as many would attend if they served Ice Tea or Lemonade.
Richie, that's the easiest thing to make, and Those onions are the whole meal, smothered green onions, butter, and anything has to be good! hardest part is leaving it alone. Its a perfect CI campfire meal.
Thanks Dave. I never really thought of that before. In the long ago days someone must have been responsible to maintain herbs. Bay and file grow wild here, but thyme, sage, rosemary, etc..... I bet gifting a person herb starters would have been a great gift. Ya know, I know people like that still are out there.
My Pop keeps saying we moved as far south as we could.....LOL Is it cold enough outside yet to make chili?
I am so glad to see you back around here. Thought maybe some ol'rich widdar lady had trapped yas.... LOL., I don't understand it. Gas is cheaper again. Cows eat grass and weeds renewable resources. they convert it to fertilizer for free, and grow to make sustenance & clothing for mankind where is all this overhead we need to pay for?
Etouffee works with anything as long as you have fresh green onions.
Looks delicious. This is the way my mom used to cook liver and it is delicious enough that I grew up thinking I loved liver and onions with mashed taters. Found out later in life that what most call liver and onions isn't fit for anything but re-soling a pair of boots and has no gravy!
Thanks for the memories of a beautiful woman.
I actually saw in the grocery "Fresh Pork Liver" they had sliced it and frozen it. When thawed out, it was mush! Ewwwww............
I am glad it brought a memory and a smile .
Thank you Case. Its just the kind of cooking folks here do when its nothing special. They do although celibrate ever chance they get.... If someone has never had a seven bone steak or roast I'd be hard pressed to explain it, its the next cut in quality below a round steak, and you must know what to do to make it edible. Pressure cooking comes to mind but what little flavor it has is lost to broth. Pop always called 'em a gravy steak cause thats the only way you'd get any flavor...LOL
Thank ya Steve. I am missing a few pieces to re-complete my set, I'll send you a list maybe you'd have extras?
Thank you my friend, its one of those cajun foods like sauce piquante, jambalaya, gumbo, etc.... I bet if it were translateable, it would say, cooked with smothered green onions.
LOL..... used to be I really lived back in the woods, then I lived way out back in the swamps then back to the wide open prairies and sand dunes of West Texas/N.M. now back home on the river. It doesn't matter where you live the regional specialities is what I always want to try. I love chicken fried steak or steak fingers. Try the etouffee I am guessing you'll like it.
Those fresh green onions smothered down in the butter after hours have the most marvelous taste that is NOT anything like what you'd expect. You should try it sometime, We make it with 7 steak or crawfish so I am guessing it would match whatever you have to bring to the party.
Thank you Gary. And to think I almost didn't post it. Didn't see anything special or smoked about it. Its just good ol'normal food.
That my friend would be the etouffee, on the rice. Hit that with a little tabasco..... Thats good stuff. Not a whole lot of juice like gumbo, more a gravy or sauce.
Congrats on that new grand baby! Its too simple, the juices from those onion tops smothered down for hours in butter. I figure all those good low cal onion tops offset that fatty butter. I mean, if ya just gotta justify it.
Its really simple and easy. The juices are amazing with a few drops of tabasco or your favorite hot sauce to top it off.
Hey Foam, The ironic part is all the stuff that is so popular these days and cost so much started out of necessity. The cheap and throw-away parts that no one wanted. And those to me, are the best things you can eat.
Again nice job
If looks was how we chose all out meals, must have been a blind man who decided to eat and oyster. All those fresh green onions are prettier to me than all the flowers in the valley. Most near everything a coonazz cooks has green onions or would benefit from having them in it.
In the last couple a years its become easier to stock the grocery shelves with California product of small little onions in little plastic bags than to put local growers products on the shelf. But with the way most folks cook, or don't cook at home anymore, well its a sad sign of the times I am affraid. I can understand the need for those onions in Alberta in December. But whats happened is they greneral standardizing of product thru rail deliver. Since they are buying those green tomatoes for use in December, lets just sell them all they stuff they can grow at home also. Its a sad state of affairs. I am starting to look for the old produce and truck farms as well as the farmers markets. 10 years ago, I knew so many home farmers (gentleman farmers, like so many here), I really never bought produce, while today we all seem to be dwindling. Its a shame, the next generation will miss the imparting of knowledge. Then when the next generation realizes the ere of their ways, they'll need a book for the very basics.
<Steps down off the soapbox>
Its pretty funny actually, my neighbors Mom says they eat a lot more ribeye steaks these days because its closer to the price of ground meat than Ox Tail.!! ROFLMAO. Can you Imagine, we just did Thanksgiving ( people actually have to buy gibblets, they don't save them from their chicken purchases) and they are 1.60/pound?? OMFG! The "F" is for frickin' and is pronounced like chickin.!!
One man's junk is another man's treasure.
Yep, go price Chicken wings !!! Chicken wings cost more than a whole chicken. Brisket used to be cheap, but because of the popularity and all these BBQ shows its right up there with Ribeys
Skirt steak, used to throw away meat, Price that stuff because of all the Fajitas !!! Pork Bellies, Higher here than Pork Butt go figure???
I'm hoping not to many people catch on about butts, loins and chicken liver.
We grow a bunch of veggies ourselves just no comparison to that Grocery store crap. And I'm with Foam there ain't nutin prettier than a bunch of green onions in the garden and flower bed, (That reminds me I need to go pull a few for later.
A seven steak is not an expensive cut of meat, or it didn't used to be. When I was a kid I am sure you could have feed a family of 7 for less than a buck. You know how it is here its more about the rice and gravy anyway.