rps Posted May 11, 2015 Posted May 11, 2015 Ribs, sauce, corn salad - all from scratch. Life in the Ozarks is very good. ness and Terrierman 2
rps Posted May 11, 2015 Posted May 11, 2015 Sometimes I rely on the other guy. Tonight is one of those nights. I bought a double package of spinach and cheese ravioli and after I cook them, I will float them in a home made Parmesan, garlic and mushroom cream sauce. The protein will be a chicken/spinach/feta sausage. Cucumbers and tomatoes with basil for the salad. Have to love modern living in the Ozarks.
Chief Grey Bear Posted May 11, 2015 Posted May 11, 2015 Yes sir indeed Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
ness Posted May 12, 2015 Author Posted May 12, 2015 I relied on the other guy tonight. Well, technically it was the same guy, but he did the work last night. a/k/a leftovers. Chief -- you got any chips left? John
Terrierman Posted May 12, 2015 Posted May 12, 2015 Grilled polo, fresh aspararus (mine) and sweet corn. Rough life. ness 1
ness Posted May 12, 2015 Author Posted May 12, 2015 Grilled polo, fresh aspararus (mine) and sweet corn. Rough life. Good life! John
jdmidwest Posted May 12, 2015 Posted May 12, 2015 IMG_0630.JPG IMG_0633.JPG Ribs, sauce, corn salad - all from scratch. Life in the Ozarks is very good. Why did you sauce the rib? A good rib is a dry rib. Easier on the whiskers too. "Life has become immeasurably better since I have been forced to stop taking it seriously." — Hunter S. Thompson
Terrierman Posted May 12, 2015 Posted May 12, 2015 I was HUNGRY! Chicken breast was marinated for two days in lemongrass / mint white balsamic and a really good arbequina evoo (very peppery!)with a little fin and feather seasoning from plowboys. First time I've had that one. Like it. BilletHead and ness 2
rps Posted May 12, 2015 Posted May 12, 2015 Why did you sauce the rib? A good rib is a dry rib. Easier on the whiskers too. The rib was dry rubbed. I agree with you about that. But I do enjoy a finish sauce applied at service, especially a sweet and sour one with a bite. ness 1
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