Who is providing the recipes for todays menu?

Dish Network guys here to upgrade us to High Def... Also free HBO and STARZ for 3 months!
I have a pork roast in the crockpot slow cooking and will add Jack Daniels barbeque sauce and a half cup of orange juice to it and pull apart for sandwiches...
Snow is falling and chores are done... Yeah..
Sundowner i'd love to come put my feet under your table to eat tonight! Sounds delicious.....
Wait got to make sure we have plenty of coffeemate in case we get snowed in..... And some Samuel Adams

I, or rather, my wife, substitutes regular old brandy for applejack. I haven't been able to find any around here.

Grandma always moistened a tea towel with it and draped that over the cake to keep it moist after it came out of the oven.

That recipe was lost from our immediate family for about 16 years after grandma died. One of my aunts came up with the recipe and passed it on to me last year. My wife baked that cake for me and the first bite nearly brought me to tears with memories of my grandma. It's a very good cake, probably not the best, but the flavor always brings back good memories.

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Try to post that recipe! I am craving something spicy and diferent!

Here you go, banter. From Paul Prudhomme's Louisiana Kitchen cookbook.

Crawfish (or shrimp) Etouffee'
Makes 8 servings
Seasoning mix
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried sweet basil leaves
1/2 teaspoon dried thyme leaves

1/4 C chopped onions
1/4 C chopped celery
1/4 C chopped green bell peppers
7 Tbsp veg oil
3/4 C all-purpose flour
3 cups, in all, Basic Seafood Stock
1/2 lb (2 sticks) unsalted butter, in all
2 lbs peeled crawfish tails or medium shrimp
1 C very finely chopped green onions
4 cups hot cooked rice (and none of that Minute Rice stuff... )

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.

In a large heavy skillet (pref cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3-5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the veggies and 1 Tbsp of the seasoning mix with a wooden spoon; continue stirring untill cooled, about 5 minutes.

In a 2-quart saucepan, bring 2 cups of the stock* to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. If any scorches, don't try to scrape that part of the pan. Remove from heat and set aside.

In a 4-quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish or shrimp, and the green onions; saute' about 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 C stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back-and-forth motion (vs stirring). Add the remianing seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 Tbsp more of stock or water and shake pan until it combines). Serve immediately in pre warmed bowls or plates. To serve, mound 1/2 cup rice on each heated serving dish. Surround the rice with 3/4 C of the ettouffee'. Enjoy!

* Stock
1 1/2 to 2 lbs rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2 1/2 to 3 quarts) or rinsed fish carcasses (heads and gills removed) or any combination of these. You can also substitute oyster liquor for all or part of the seafood stock called for in a recipe.

I'm not exactly sure what my husband used, as I had neither of these on hand. But he's a Marine, so he improvised, adapted, and overcame ooh-RAH! and it was good. He also substituted diced chicken breasts for the shrimp. It's a really forgiving recipe.

Looks good, Tori! I will have to try this out!

I am making green pepper casserole tonight!

Pan fried pork chops
Mashed potatoes & gravy

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Yummy comfort food... it's excellent with fresh-caught whole shrimp.

Thanks AK! will make it soon, if not tomorrow!

Shrimp is my weakness!

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If you ever come up, we'll take you out shrimping in Prince William Sound... Some are the size of small lobsters!