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LoneStar23
USA Fan
USA
Member since Aug 2019
2011 posts

WFDT: cold front edition
Chicken fricassee - favorite time of the year as it opens up the recipe book for warmer, hearty foods

This post was edited on 9/28 at 6:21 pm


madamsquirrel
LSU Fan
The Snarlington Estate
Member since Jul 2009
27700 posts

re: WFDT: cold front edition
That looks delicious! Recipe?

I made pork chops, sweet potatoes, and mac and cheese.
If anyone sees tigerbaitin08 tomorrow please tell him I cook dinner and that is why we have leftovers most days for lunch.


PeteRose
LSU Fan
Hall of Fame
Member since Aug 2014
10350 posts

re: WFDT: cold front edition
Goat Curry



Caplewood
Penn Fan
Atlanta
Member since Jun 2010
38604 posts
 Online 

re: WFDT: cold front edition
Fried rice
Chicken sausage


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t00f
Tulane Fan
Eating with a mask in the zone
Member since Jul 2016
41383 posts
 Online 

re: WFDT: cold front edition
quote:

f anyone sees tigerbaitin08 tomorrow please


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L Boogie
LSU Fan
Boston
Member since Jul 2009
3934 posts
 Online 

re: WFDT: cold front edition
I'm feeling under the weather, so I'm heating up some soup.

Hot tea with local honey, lemon and spiced rum.


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LoneStar23
USA Fan
USA
Member since Aug 2019
2011 posts

re: WFDT: cold front edition
It’s pretty easy to make!
Make a roux
While the roux is starting in a separate pan
Lightly flour and season chicken thighs
Cook these about 6 minutes per side on medium high heat then remove
In the same pan you cooked the chicken add chopped onions celery and bell peppers and cook down till color changes. Then add 32 oz chicken stock. Let that get to a simmer then slowly start adding it to your roux once the roux is done. Let that get to a good simmer and add 2 cups of water. Then let that get to a simmer and add your chicken. Then simmer it for about 3-4 hours


Fatboyzbro
LSU Fan
texas
Member since Jan 2017
681 posts

re: WFDT: cold front edition
Filets, asparagus, mushrooms and sweet potato fries


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60
TulaneLSU
TBD Fan
Member since Aug 2003
Member since Dec 2007
11707 posts

re: WFDT: cold front edition
Friend,

The anticipation is everywhere! I had two pork tenderloins about to expire that I picked up at Sam's. They were $1.77 per pound, and the entire package, which consisted of two tenderloins -- those poor pigs -- was $4.25, quite a bargain.



I decided to grill, as it was warm, and I still had a 1/3 of a snoball left from an afternoon jaunt for my last snoball of the season. Preparation was very simple. I wore gloves and oiled up both tenderloins, after trimming the fat, and then applied some Tony's. Before doing that, though, I preheated my gas grill to high, which brought it to 550 by the time the meat was done.



I browned all four sides, taking about two minutes per side. When that was done, I put it on the grill, and lowered the temp to 400. I left it 7 minutes per side, flipping only once. In total, the entire process from start to finish was 25 minutes and there was hardly any work involved.



Once inside, I prepped dessert while waiting for it to cool. Some Brocato's biscotti and Saxon hot chocolate. Saxon makes some of the best hot chocolate available, and perhaps only the powder at Williams-Sonoma trumps it, for easily obtained hot chocolate at least. Oops, it looks like a bit off the loin tail. Please don't judge -- the front is coming so I am acting a bit irrationally happy.

I realized that the dish needed a little jazz and color, so I took out some ALREEF wild cucumber pickles. These are Mediterranean pickles, and are a bit softer, tangier, and saltier than the American varieties. They are my favorite bottled pickles, and if you have the occasion to try them, please do, on my recommendation, and let me know how you like them.



Friends, what a meal. But more importantly, what a week ahead. I really do think this Saturday will be Front Day, and I hope you all celebrate appropriately -- with a warm meal and hot chocolate! Please do marshmallows if you do!!

Yours,
TulaneLSU
This post was edited on 9/28 at 6:45 pm


LoneStar23
USA Fan
USA
Member since Aug 2019
2011 posts

re: WFDT: cold front edition
What is front day?


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r3lay3r
LSU Fan
EBR
Member since Oct 2016
724 posts
 Online 

re: WFDT: cold front edition
Left over white beans pulled from the freezer, augmented with extra sausage, rice, corn bread and broccoli.


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30
TulaneLSU
TBD Fan
Member since Aug 2003
Member since Dec 2007
11707 posts

re: WFDT: cold front edition
Friend,

I consider the first cool front to be the first day with highs below 86 and a dewpoint less than 65. The first cool front does not always produce Front Day.

To be a Front Day, these are the criteria which are present for the first time after the summer months:
1. Saturday
2. Low of 60 or less
3. Sunny

Since 1986, Mother has celebrated Front Day with an ever growing hot chocolate party at the house.

Yours,
TulaneLSU


Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
29801 posts

re: WFDT: cold front edition
Kimchi Fried Rice with Thia Chili Roasted Brussels sprouts and Shrimps. High of 79 here today.....that's a cold front.

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110
CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
18339 posts

re: WFDT: cold front edition
-Grilled Redfish on the half-shell that was swimming yesterday and caught by me
-Black Beans and Brown Rice
-Corn and Cucumber Salad
-Cold Glass of Water


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60
Meticulese
LSU Fan
NeLa
Member since Jul 2020
108 posts

re: WFDT: cold front edition
Ribeyes
Mashed potato bake
Green beans


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40
Trout Bandit
LSU Fan
Baton Rouge, LA
Member since Dec 2012
8897 posts
 Online 

re: WFDT: cold front edition
Baked Wings
Cheesy Pasta
Sauteed Squash
Green Salad


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20
CoachChappy
LSU Fan
Member since May 2013
26488 posts

re: WFDT: cold front edition
Pork chops


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20
LSUJML
LSU Fan
BR
Member since May 2008
25688 posts

re: WFDT: cold front edition
quote:

Chicken fricassee

According to my Dad Chicken fricassee & hamburgers are the only things my mom can cook

We eat ours with potato salad like gumbo

I had corn dogs


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50
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
9714 posts

re: WFDT: cold front edition
Tuna on rye and sweet potato fries.



USEyourCURDS
USA Fan
Member since Apr 2016
9957 posts

re: WFDT: cold front edition
Tri tip


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