Miller High Life Cammo Tall Boys

Saint - Estephe Chateau Les Oremes de Pez 2004 Cru Bourgeois Exceptionnel

Red Bordeaux on Air France

Drank enough of this fine red and the Deutz Brut on a 10 hour flight from Paris to Houston to affect the profitability of Air France in 2008.

Deutz Brut Classic Champagne

Champagne on Air France

Beans, Beans the Magical Fruit...

1 onion chopped fine
1 red bell pepper chopped fine
2 stalks celery chopped fine
3 cloves garlic chopped fine
1/3 cup olive oil
1/4 stick butter
1 lb red beans
3 cans beef stock
1 smoked pork hock
1 tablespoon thyme
1 or 2 bay leaves
sausage ring (Holmes) cut into 1/2 inch pieces
red pepper sauce (Frank's)
salt
pepper

Soak beans in cold water over night. Drain.

In a sauce pan melt butter and add olive oil. Add onion, red pepper and celery cook until soft but not brown. Add the garlic for the last minute.

Add all the contents of the sauce pan to a Crock Pot along with beans, stock, hock, thyme, bay leaves. Add salt, pepper and pepper sauce to suit your taste.

Cover and cook on high for 1 hour. Reduce to low and continue for 6 hours. Add more salt, pepper and pepper sauce. Add sausage and cook for 4 more hours.

Remove hock and bay leaves.

Top servings with Molho de Vinagrete and crumbled queso cotija and a side of Corn Bread de Andy.

Her Enchiladas

Lou makes a mean 'chilada. Secret recipe.

However, I will record some interesting fillings she has used.

Brisket for Coke Whores - magical

Don't Let Your Meat Loaf - She doesn't need to do it again. They were good but no real point.

asadero,  oaxaca and Colby jack for the cheese enchiladas

Brisket for Coke Whores

1 Brisket. Size does not matter. Trimmed or not.
Salt
Pepper
Penzey's English Prime Rib Rub
Montreal Steak Seasoning
2 medium white onions
3 cloves of garlic
1 16 oz bottle of Coke

Season the brisket with the spices. Slice the onions into rings. Crudely crush the garlic. Spread about 3/4 of the onions and the garlic in the bottom of an appropriate sized roasting pan. Put the brisket in the pan fat side up and put the rest of the onions on top of it. Pour the Coke over the brisket. Re-season if need and and make sure onions are still on top of the meat.

Cover with foil and cook @ 400 for 30 minutes and then turn down to 250 for 6 hours for an 8-10 pounder. Baste every two hours. Meat thermometer.

Remove from pan, cover with foil and let rest for 25 minutes. Slice and eat.

Lou's Chicken de Cassis (POS)

crème de cassis - a sweet dark red liqueur made from blackcurrants. The best quality crème de cassis comes from the Dijon region of France and is used for making the cocktail kir.







4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/3 cup flour
Salt
Freshly ground black pepper
2 Tbsp olive oil
1/3 cup dry white wine
1/4 cup crème de cassis
1/4 cup heavy cream
2 Tbsp unsalted butter

Rinse the chicken breasts and pat dry with paper towels. Dredge them in flour, shake off the excess flour and season with salt and pepper.

Heat oil in a large, skillet on medium high. Place the chicken breasts in the skillet and cook, turning once, until both sides are golden brown, about 8 minutes. Transfer the chicken to a baking sheet and finish in 350 degree oven until done, about 20 minutes.

Discard excess fat in the skillet. Add the wine and deglaze, scraping up the browned bits. Boil the wine down for 1-2 minutes, add the crème de cassis and the cream. Continue to boil down the mixture until it is reduced by a third. Whisk in the butter. Add salt and pepper and spoon over chicken breasts to serve.



Note: I think I recorded this recipe because I was new to blogspot and I didn't really know what else to do because I had yet to develop the soul of the site. We have never made it again and the pictures....well, the pictures speak for themselves. One ugly #u<*!^% meal.

Don't Let Your Meat Loaf

3 medium shallots, chopped fine
1 red bell pepper, chopped fine

1 tbsp peanut oil

3 cloves roasted garlic
1 egg
9 oz crushed tomatoes

2 oz chopped pimentos

1.5 lbs ground sirloin
1 lbs ground pork

1 piece of sour dough bread or bobillo roll, crumbled

1/2 cup fresh parsley, chopped

Worstershire Sauce
Salt
Pepper

Sauté shallots and bell pepper in peanut oil just to soften, 1-2 minutes. Set aside and cool to room temp. 

In a food processor with a single pulse, combine roasted garlic, egg, tomatoes and pimentos . 

In a large bowl, using forks, combine shallots & bell pepper mix, tomato mix, sirloin, pork, bread and parsley, worstershire sauce, salt and pepper. 

Do not mix too hard and destroy the meat. Be gentle. Mix just enough to incorporate all the ingredients. If you mix too much, the loaf will get dense.

Form into a loaf shape and put in a large cast iron skillet. Cook on 375 for 1 hour and 20 minutes or until internal temperature of 165. Remove from skillet a foil lined cookie sheet and tent with more foil. Let rest for 5-10 minutes. Serve.

Before baking



















Finished Masterpiece

Cetamura, Chianti, 2005 (POS)

Louis Latour, Pinot Noir, 2006

Macaroni & Cheese

not baked & completely baked

Cornbread Dressing (I hope)

"Natalie's" Corn Dip

Prime Time Lou's Tartar Sauce

1/2 cup mayonaise
1/2 shallot, chopped fine
juice of 1/2 a lemon
fresh parsley, chopped fine
salt
pepper