Whats on tonights Menu

saturday eggs,, hes and hers with leftover brats with hot sauce,,,,,,,,,,,,cheese,, oj,, coffee,,,,,,,,,,,,,,,,,,,,,,,,,,,,
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,,,,><))))):>><)))):>
 
And the fruits of our labor today on the high seas......................

Fluke Meunière over fresh tagliatelle pasta. Broccoli with avocado oil, garlic and white wine. My daughter is still home as she goes back for her graduate studies next week. I wanted rice................you know how this goes, LOL. :D
 

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Make chili instead of beef use venison :rolleyes::rolleyes:
Gee - I'm aware that I could pull any Joe Blow Chili recipe off the net - however I'd like to go with what Mike did because I'm sure it's a good one..............

Reply coming form someone who doesn't even attempt to cook anything remotely difficult beyond steak & clams.

:rolleyes:
 
Gee - I'm aware that I could pull any Joe Blow Chili recipe off the net - however I'd like to go with what Mike did because I'm sure it's a good one..............

Reply coming form someone who doesn't even attempt to cook anything remotely difficult beyond steak & clams.

:rolleyes:
You have no clue as to what I cook and for what its worth venison chili tastes just like regular chili which your not fond of but being the Chef you are you already knew that :rolleyes::rolleyes: Im guessing it was another attention post for you
 
2 Dozen Little Necks steamed in Sirerra Nevada Pale Ale with Green Onions, Garlic, Garlic Butter, Cilantro & Fresh Parsley
Nice loaf of crusty Italian Bread for dipping with Garlic Butter - (yeah - it was crusty - bake at home - didn't know they had that) & threw in left over crab scampi from last night
Glass of Red




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2 Dozen Little Necks steamed in Sirerra Nevada Pale Ale with Green Onions, Garlic, Garlic Butter, Cilantro & Fresh Parsley
Nice loaf of crusty Italian Bread for dipping with Garlic Butter - (yeah - it was crusty - bake at home - didn't know they had that) & threw in left over crab scampi from last night
Glass of Red




View attachment 53139
Wow that looks extremely difficult to make did someone help you or is it frozen and heated?
 

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