Can you actually eat those?sandhill crane. some of it pounded with meat mallet and cooked like chicken fried steaks. other will be breast strips rolled around jalapeno and onion, bacon wrapped, bbq sauce and cooked on the grill (poppers). baked potatoes. salad, fresh rolls and heirloom carrots. bon apetit, zoners.
Where you sitting so I know what part of the crowd to watch?Will do my best. All they gotta do is follow my lead.
Serve it with a little rice, avocado, shredded cheese and chipotle. That works better with caldo de pollo, but it's good!!Wife wants to make caldo de res. I can dig it.
And the best people watching in the Quarter.Pat O'Brien's has great Hurricanes!!
Muchas gracias mi amigo!Serve it with a little rice, avocado, shredded cheese and chipotle. That works better with caldo de pollo, but it's good!!
A wise plan...I got a boiled egg with a tall glass of water.......its gonna be good. Don't want to be throwing up a big meal.
Hey, all y'all perk up and take notice of pancho's menu here. See any indigenous Nawlins food there or does that look like a good ole Tejas game day menu? However, the mixing of Crown and Jack might be. Hell, I am sure I drank that in Nawlins, drank everything else. One night I sat down, looked the bartender in the eye and said "gimme that shelf, if you see me above the bar after that, gimme that other shelf".We are early but we had a Mexican smorgsboard Enchiladas tacos tamales beans and rice and tres leches cake Plus I have plenty of crown and jack
I'd save half that egg for the 2nd half to go with the one Garrett is sure to lay.I got a boiled egg with a tall glass of water.......its gonna be good. Don't want to be throwing up a big meal.
I rinsed the old ones off then put them in the oven on self cleaning cycle. Then scrub them down, dry them, coat with canola and in the oven.Man,YOU SCORED BIGTIME on that deal, I've acquired various sized dutch ovens over the years, I'd wire wheel all the rust off them & re-season them with ( Wesson oil ,I think,although pork fat would've definitely been better to have used) by tossing them into a wood campfire.
Pork fat rules. Cast iron rules.Cast iron has no equal from oven to stove top. I blackened a filet, the only way I cook them, and used some browned butter and blue cheese on it and it was magnificent. The trick is to keep a filet in the fridge until it hits the hot skillet and when it comes off, it's blackened, charred and crusty on the outside and cool and rare on the inside, the contrast is addictive. Bone in ribeye is my preferred cut but a filet actually does better than that in a hot cast iron skillet.
Heck yes. They taste great.Can you actually eat those?
In Saskatchewan, we had a recipe for them. Put them in a pot of water for 8 hours with a 2X4. Once done, discard the crane and eat the 2X4.