Cooking some chicken stew. Thighs where on sale.
I would have thought Georgia would have some good BBQ at least.
Oh, there is lots of BBQ in Georgia, and some is edible. I'm not at all crazy about the vinegar and mustard BBQ sauce though.
But this town is cursed culinarily. I think it might be because of Fort Benning which adjoins Columbus. Not only do we have the current military people from Fort Benning coming here to eat, we also have a lot of former military settling here and they apparently don't really like Southern cuisine. And they like their BBQ burnt to a crisp, literally burnt black on the outside and dried out on the inside. It's almost like eating jerky sometimes. I always tell the waitress I DO NOT WANT MINE BURNT, but they just ignore it. We can get better ribs at Sam's Club than at the popular BBQ restaurants here. Kind of sad...
Every time we get a good restaurant, it either closes or the quality drops off after a couple of years. Or they drop the good stuff from the menu after a while. My son called it "The Columbus Curse."
There is only one restaurant left that has a muffaletta on the menu. Not a single restaurant with red snapper on the menu, and we're not that far from the Gulf. But cheap fried (imported) catfish on every corner which my wife and I will not touch with a ten foot pole. Whenever we go to visit relatives in Mississippi we pig out on Mississippi farm raised catfish. There is literally not a single restaurant here anymore that we want to go to. I can name many that we liked when they first opened.
Love me some cabbage!!!
My Mother used to make cabbage rolls when I was a kid and I couldnt get enough of them!!
Post up the recipe when you get a chance.
I love cabbage to. It's so cheap to buy. 2 big heads for $1. I don't really have a recipe. I just put a stick of butter with the trinity & garlic. I put in a pound of cubed pork and a pound of Cajun pork sausage. 2 heads of cut up cabbage. Add salt, pepper, cumin powder, parsley, chicken broth. Cook it covered on low for about 6 hours.
I love cabbage to. It's so cheap to buy. 2 big heads for $1. I don't really have a recipe. I just put a stick of butter with the trinity & garlic. I put in a pound of cubed pork and a pound of Cajun pork sausage. 2 heads of cut up cabbage. Add salt, pepper, cumin powder, parsley, chicken broth. Cook it covered on low for about 6 hours.
My cardiologist will love the cabbage part, but I'm not sure about the rest, LOL.I have a Buddy who gave us this recipe.
You cut the head of cabbage in a cross and lay bacon strips in the cross and heat it.
And ya lay butter in each cross to finish.
Usually I only buy turkey for Thanksgiving or Christmas (hard to find other times of the year-especially whole)I just threw all the leftover turkey parts (bones and all) into a pot and cooked it down in some water. I took the bones and fat out after about 40 mins. Then I took some carrots, celery, green onions, and a little bell pepper and chopped them up and simmered them in the broth. I also threw in the tiny bit of leftover stuffing and mashed potatoes and green beans that I had left in the fridge, along with some garlic and pepper. At the very end I threw in a bag and a half of wide egg noodles. Right now it's a nasty cold and wet night, but I'm enjoying a big pot of really good turkey noodle soup, next to a good fire and a pit bull that's glued to my side. It dosent get much better. I feel even better knowing that most would just throw out the leftover bones, but with a little time they make another great meal.
My wife can eat hotter than I can. I used to be a real chili head but now I have to limit my capsaicin because I found out that it was the culprit with my occasional irregular heartbeat that I've had problems with since the 1980's. Half a dozen doctors including three cardiologists couldn't figure it out (they kept blaming coffee) and I figured it out on my own, LOL.The other night I made Cajun shrimp stuffed peppers. I added ghost peppers to the stuffing for my peppers. Too hot for the wife.
The other night I made Cajun shrimp stuffed peppers. I added ghost peppers to the stuffing for my peppers. Too hot for the wife.
I wanted Jerk chicken Jamaican style. Marinated with Soy, oil. vinegar, Jerk seasoning.
No banana leaves, so I wrapped in parchment paper and cooked slow to 140. Cranked the grill up and put a reverse sear on to 165.
Juicy, spicy.
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25-30 years ago I used to do Ocho. Did it once 15 yrs ago, not the same. Much more dangerous.You gotta try this Jerk seasoning!!
This stuff is authentic as you can get. The Wife and I used to go to Negril Jamaica a couple of times a year and we've eaten a whole lot of Jerk chicken over the years and this seasoning is just as good as the stuff they make in Jamaica.
It could be because it's made in Jamaica.
We tuck some under the skin and on the outside toss it in a ziplock and let it marinate overnight.
Then you take some of the marinade and mix it with ketchup,brown sugar or you can use honey or even a bit of both to make your dipping sauce or you can brush it on your chicken like BBQ sauce.
I promise you wont be disappointed.
You can find it on Amazon,we get the large jug and separate it into individual servings in pint plastic containers and freeze it.
View attachment 17334
25-30 years ago I used to do Ocho. Did it once 15 yrs ago, not the same. Much more dangerous.
Had a friend with a store, restaurant combo in NY. I got him to sell me the jerk seasoning It was Grace brand. Can commonly find now.
I have been mixing my own jerk seasoning for 10 years and still experimenting with Pimento Liqueur. Still looking to match the Dr’s recipe for that.
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