Sausage Casserole

This is Gran Pearl's infamous sausage casserole. Heather made it by the book except for using aborio rice instead of long grain white. I could eat this 5 days a week....

Prime rib with asparagus and risotto

Heather had found a standing rib roast on sale at Fresh Market a few weeks ago. We had the opportunity so we thawed it and made a paste from horseradish, rosemary, and thyme. After rubbing it down, I let it rest for a few hours. I took 6 lbs of kosher salt and added enough water to make it snow like. I completely covered the roast in the salt. It sounds crazy, but it forms a crust around the roast. I slow roasted it in the oven until it hit 138 in the middle and let it rest another 20 minutes. Heather made risotto with mushrooms, sundried tomatoes, and a touch of truffle oil. The steamed asparagus was topped with hollandaise. Heather opened a Coppola Merlot we had been saving. Nice meal.

Torta con carnitas

OK, I can't say that this particular short, fat, white boy has been discriminated against too often. In fact, I have had it pretty easy thanks to great parents and family. However, I now have a minuscule taste of what it is like to be segregated. Those terms may be a bit harsh, but it had me going a few weeks ago. La Carretta's Taqueria in Tupelo is a delicious restaurant where I have enjoyed many meals. They are fast, friendly, and inexpensive. One day I was having lunch and I saw this incredible dish being served to some patrons at a different table. I asked our server where that dish was on the menu. She said it was on the Spanish menu. WHAT? A different menu for our Spanish speaking friends? Not just a translated menu, but a completely different menu. After calming down I found out that the dish is a Torta. I read up a bit on the origins of the Torta. http://en.wikipedia.org/wiki/Torta This came about from the French influence in Mexico many years ago. The locals named their breads after the shape, not what they were made from. It is basically a "Mexican po'boy". The bread is crispy on the outside and soft in the middle. La Carretta's made mine with refried beans, smashed avocado, jalapenos, carnitas, and lots of tomatoes. It was very messy, but FINE. They have chorizo, lengu, tripe, chicken, steak, or just about anything they have there.

Strawberry shortcake

My cool neighbor Scott brought us some fresh strawberries his mother had picked up in NOLA. After the shrimp and grits Chance was still hungry so I asked Heather to make some of her fluffy, tart buttermilk biscuits. A few minutes later they were in the oven and I diced the strawberries. I tossed them with some sugar, cream, and a touch of Grand Manier. I whipped some cream with a touch of vanilla paste and sugar. The biscuits were still warm and we all chowed down.

Shrimp with tasso cream gravy and grits

Again with the Susan Spicer specialty. We picked up some tasso while we were in Baton Rouge. 3 different kinds actually. We were almost out of grits. We had just enough. I used the shrimp stock I had made the last time I made this. This was a bit too salty, but you can't take salt out. Even Tanner ate all his.

Corned beef hash

What is the best thing about having corned beef? Leftovers for hash! I followed Almighty Alton's general directions for the most part. http://www.foodnetwork.com/recipes/alton-brown/corned-beef-hash-recipe/index.html

I sauteed onion and bell pepper but I steamed some cubed idaho potatoes and tossed them in after the onion was soft. I cubed the beef and chopped some of the leftover cabbage. I didn't poach the eggs, but fried them instead. Not so traditional, but it was very good. Heather whipped up some buttermilk biscuits. It was nice.

Osso Bucco

Another round of Osso Bucco. I had to work for this one. The shanks we have been forced to are too large and I have to cut through them with a saw. It was a lot of effort, but worth it. These were fantastic!