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I'd Eat That

Schmidt Meister

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7 hours ago, Biff said:

MJ has a very distinct smell and odor, I don’t see how the police made such a dumb mistake.

When seen from the air from a helicopter it very closely resembles MJ. The air cops seen it and called it in and the popo on the ground were probably amped up thinking they were making a legitimate bust and started snatching before anybody thought to question the orders. That's what he told me that one of the cops told him.

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6 hours ago, Schmidt Meister said:

You ain't kiddin.' We have an authentic Cuban business near here that makes cubans that will blow away anything I've ever been able to make.

I have gone to 2 Cuban restaurants here, and gotten hot pressed Cuban sandwiches. They were both great and worth the money. And if I gathered up all of the ingredients, I couldn’t match the taste.

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16 minutes ago, Biff said:

I have gone to 2 Cuban restaurants here, and gotten hot pressed Cuban sandwiches. They were both great and worth the money. And if I gathered up all of the ingredients, I couldn’t match the taste.

Maybe we DON'T want to know what ingredient they use in the mayo aioli that makes them taste like they do, rofl. I love a great hot pressed cuban and I think you gotta know the secret. There are some of them that are awesome.

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This recipe is modified slightly from the recipe on the Hormel site. The original also has Lloyd's pork but you can use the shredded pork of your choosing, although if it's a lazy day, there is absolutely, definitely nothing wrong with Lloyd's pork. I keep it in the freezer for those times when the old lady ain't in the mood .... for cooking pork, that is. And you will never forgive yourself for not trying cole slaw on a shredded pork slider before now after you try it once.

Barbecue Pork Sliders With Optional Slaw And Optional Kosher Pickles - Hormel
Yield: 6 servings


1 (16 ounce) package LLOYDS® Seasoned Shredded Pork in Original BBQ Sauce
1 package mini buns, or optional hot dog buns, split and toasted
coleslaw, if desired
kosher pickles, if desired


Heat LLOYD'S® BBQ Pork according to package directions.
Toast buns and spread with preferred condiments … i.e. Mayo, etc.
Place pork on mini bun.
Add coleslaw, if desired.

We prefer these on hot dog buns, toasted and with our preferred condiment? Claussen Kosher pickles.

Our cole slaw recipe is posted in this thread or if you want it, holler and I’ll send it to you.

Barbecue Pork Sliders With Optional Slaw And Optional Kosher Pickles - Hormel.png

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I had what Mrs. G called HoppinJohn for lunch today. It's not really "official" H&J. She took the blackeyed peas leftover from NewYears and combined 'em with minced onion, sausage, rice, and bacon, and fried it all up in a saucepan. I ate it with what she calls cornbread (my mom made real cornbread and since she stopped making it I consider everything else "so-called cornbread". No offense intended, it's just how I was raised.) 

In any case, Mrs. G's HoppinJohn and baked mush product was mighty tasty. :eat:


Regarding the spelling of potlikker, I think the debate is moot. The people who invented it were likely illiterate, so there's really no correct spelling. :599c64b15e0f8_thumbsup:

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  • 2 weeks later...

Easy Potato And Chicken Casserole

Prep: 15 mins.
Cook: 45 mins.
Yield: 6 servings


4 lbs bone-in chicken thighs & drumsticks
1 1/2 lb baby potatoes, skinned or not
1 large onion, diced
4 large garlic cloves, minced
1 cup heavy cream
1/2 cup chicken (or vegetable) broth
coarse sea salt and black pepper
smoked paprika
garlic and onion powder
chopped dill

Preheat the oven to 425F. Fill a large pot with water, season generously with salt and add the baby potatoes. Cook the potatoes over high heat, bringing the water to a boil. Cook until the potatoes are fork tender, about 15 minutes.
Meanwhile, prepare the chicken. Arrange the chicken in a large casserole baking dish. Season the chicken generously all over with coarse sea salt and freshly ground black pepper. Add the diced onions, minced garlic and the baby potatoes once they are done cooking. Pour in the heavy cream and broth.
Next, season the casserole with spices, sprinkle the chicken and potatoes liberally with smoked paprika, garlic powder, onion powder, chopped dill and whatever you prefer.
Cover the casserole with foil and bake the dish in the preheated oven covered for 20 minutes. After 20 minutes, remove the foil and continue baking for 25 to 35 minutes. The timing depends on the size of your chicken pieces; larger pieces require additional time. Test for readiness with a thermometer, chicken needs to reach 160F.
Remove the casserole from the oven and let it stand for at least 15 minutes before serving.

Easy Potato And Chicken Casserole.jpg

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Stuffed Tomatoes With Rice


6 very large firm tomatoes
2 teaspoons olive oil
1 pound mild Italian sausage casings removed
1/2 cup onion finely diced
1 teaspoon garlic minced
1 1/2 cups cooked rice
1 cup mozzarella cheese shredded
1/2 cup grated parmesan cheese divided
kosher salt and pepper
1/2 - 1 teaspoon celery salt (adjust to taste)
cooking spray
1/4 cup panko breadcrumbs
2 tablespoons butter melted

As always: Use freshly grated cheese if you plan on melting the cheese. ‘Most’ grated cheese has added stabilizers and does not melt as smoothly as block cheese.


Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Set aside the tomato seeds and pulp*. Preheat the oven to 350 degrees.
Heat the olive oil in a large pan over medium high heat. Add the sausage, breaking up the sausage with a spatula. Cook for 5-6 minutes or until sausage is browned. Drain off any excess grease, then add the onion to the pan. Cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 more seconds. Stir the rice, mozzarella cheese, 1/4 cup of parmesan cheese, salt and pepper into the sausage mixture. Add 1/2 teaspoon celery salt. Cook for 2-3 minutes. Taste and make salt/spice adjustment now) Put the tomato shells onto a pan greased with cooking spray. Mound the rice mixture evenly into the tomato shells.  Place the panko breadcrumbs and remaining parmesan cheese in a bowl. Add the butter and stir to combine. Add to the top of each tomato. Bake the tomatoes for 15-20 minutes or until breadcrumb topping has browned and serve.

My love of Zesty Catalina dressing makes it almost impossible for me to eat these tomatoes without having the bottle beside my plate. We all have our fetishes, lol.

*I can’t stand to throw tomato away if it’s not spoiled so I will make a small salad using lettuce, cucumber, and boiled eggs, add salt and pepper along with my tomato ‘guts’ and take them to my computer desk to snack on. And as long as you don’t get it too sloppy, you can add some of the chopped tomato to the rice filling as you cook it.

Stuffed Tomatoes With Rice - 1.jpg

Stuffed Tomatoes With Rice - 2.jpg

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Grilled Cheese Tomato Sandwich - Kosher Pickle Optional

Yield: 2 sandwiches


4 slices favorite-style bread
4 ounces grated cheddar cheese (about 1 cup)
4 ounces grated Gruyère cheese (about 1 cup)
1 large tomato
1/4 cup mayonnaise
2 tablespoons unsalted butter, divided

Ingredient Note: Your favorite herbs and spices can be added to grated cheese.

4 slices - kosher dill pickles*


Mix the cheddar and Gruyère together in a small bowl and set aside.
Prepare the tomato: Slice the tomato, slices should not be approx. 3/8”. Lay the tomatoes on a paper towel, blot the slices with more paper towels, and set aside on the paper towels while you prepare the rest of the sandwich.
Heat the broiler: Position a rack about 8 inches below the broiling element, and heat the broiler to medium.
Toast the bread: Melt 1 tablespoon of the butter in a 12-inch cast iron skillet or broiler-safe frying pan over medium-high heat. Swirl the pan to coat the pan evenly with butter, then add 2 slices of the bread. Fry until golden-brown on the bottom, 2 to 3 minutes. Transfer the slices to a wire cooling rack. Repeat with the remaining butter and bread slices.
Spread on mayo: Spread a thin layer of mayonnaise on the unbuttered side of each slice of bread. You might not use all of the mayo.
Broil the cheese: Give the pan a quick wipe with a paper towel. Place 2 slices of bread back into the pan, buttered-side down. Sprinkle 1/4 of the cheese mixture (about 1/2 cup) over each slice of bread. Broil until melted, 1 to 2 minutes.
Add the tomato slices*: Carefully remove the pan from the broiler and add 2 slices of tomato to each sandwich. Sprinkle with the remaining cheese. Broil again for 1 to 2 minutes.
Squish and slice: Remove the pan from the oven and top each sandwich with another slice of bread (toasted-side up). Press down on the sandwich with the back of a flat spatula to press the sandwich together. Transfer the sandwiches to a cutting board and cut in half crosswise.

Important Recipe Note:
This sandwich is best eaten immediately.

*Kosher pickle sliced can be added at the same time as the tomatoes or eaten on the side. Kosher pickles and tomatoes are soul mates.

We loves tomato sammiches and we have them often in the summer along with grilled cheese sammiches with tomato/V-8 soup to dip the grilled cheese sammich in. I like to combine the two and make these Grilled Cheese Tomato sammiches. The problem is that melty cheese and wet tomatoes make for a very unstable sandwich. By making an open-faced grilled cheese and adding fresh tomatoes that have been depulped or at least patted dry, you can avoid a pitfall that plagues what should be a perfect vegetable pairing. (Cheese is a vegetable, ain’t it?)

Grilled Cheese Tomato Sandwich - Kosher Pickle Optional.png

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