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Old 06-14-2009, 03:08 PM   #239
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We're penciling the weekend in already!

We'll arrive as early as we can and stay through Monday.

I was going through the www.roadfood.com website and found my way to a listing for cajun foods. Interesting website for cajun foods, mail order and cookbooks;

Savoie's Real Cajun Food Products and Ready Prepared Meals

Crawfish | Gourmet Turducken | Cajun Food | Boudin and Gumbo
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Old 06-14-2009, 03:41 PM   #240
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My wife and I have hosted a few Crayfish events and found the products at Zatarain's - A New Orleans Tradition Since 1889 to be very good. They have some great recipes as well.
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Old 06-15-2009, 11:38 AM   #241
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My wife and I have hosted a few Crayfish events and found the products at Zatarain's - A New Orleans Tradition Since 1889 to be very good. They have some great recipes as well.
Thanks for all of the great links y'all.

I can't live without Zatarain's Creole Mustard.
Whenever I see it, I grab as many as possible.
I recently found that the only store near me that carries it is Shaws.
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Old 06-15-2009, 11:55 AM   #242
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There are some benefits to living next door to Louisiana.
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Old 06-15-2009, 08:42 PM   #243
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There are some benefits to living next door to Louisiana.
Living around all that pecan wood smoke cann't be hard to take either.
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Old 06-15-2009, 08:58 PM   #244
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On the way home Jane and I decided we will stay Sunday night next year.

The informal "gathering" format was great. While a little more fiber may we tolerated we don't want to bind up the works with too much structure.

I am having one of my competitive urges and will be making something for Friday Night to accompany that Jambalaya.

Scrapple, got to have that Scrapple.

How about an appetizer format. Some of this some of that. Come and go. Some more of something else....
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Old 06-16-2009, 04:37 AM   #245
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Paul you won the prize with those stuffed peppers you made on Saturday. I was talking about them last night. I also have found an Amish butcher near York PA that makes their own scrapple and the loaf they cut the hunk off of is 20 lbs. I will make sure to have a bunch for you next year.
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Old 06-16-2009, 05:25 AM   #246
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Paul you won the prize with those stuffed peppers you made on Saturday. I was talking about them last night. I also have found an Amish butcher near York PA that makes their own scrapple and the loaf they cut the hunk off of is 20 lbs. I will make sure to have a bunch for you next year.
It depends on how this hunting season goes, but there is a possibility of having some venison scrapple for next year.
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Old 06-16-2009, 12:58 PM   #247
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It depends on how this hunting season goes, but there is a possibility of having some venison scrapple for next year.
Never had it but I can tell that in my little corner of the culinary worlds.....PORK RULES...
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Old 06-16-2009, 08:17 PM   #248
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Lightbulb Pork stuffed inside of pork!

What could be better?

You guys inspire me.

This Friday I'm gonna try making a thick sausage stuffed pork chop with a creole mustard glaze!
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Old 06-17-2009, 04:26 AM   #249
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now wrap it in bacon and you might be onto something.
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Old 06-17-2009, 04:45 AM   #250
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kinda like......

Bacon Explosion: The BBQ Sausage Recipe of all Recipes
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Old 06-17-2009, 06:25 AM   #251
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I'm making this one Thursday night!!!

(But I think they overcooked it going to 165.)
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Old 06-17-2009, 07:11 AM   #252
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Deep fry that bacon wrapped sauage stuffed chop ......don't forget the seasoning for the bread crumbs
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