All posts tagged: catfish tacos

One Million Gallons of Beer on the Wall

Find out where Oktoberfest originated — the birth of the beer. You may just be surprised. Well, you can depend on our sharing some great food at the table to finish the week in fine fashion. Here’s what we’ve got cooking for you at week’s end: Grits and grillades and broiled catfish tacos with fresh salsas. What We’re Cooking for You at Week’s End Thursday, October 13 Grist and grillades. Our lovingly cooked pork loin medallions rest atop baked garlic cheese grits covered with a sumptuous tomato gravy. Folks may not know how our German friends started celebrating Oktoberfest. On October 12, 1810 (that long ago), Bavarian Crown Prince Ludwig (who later became the King Ludwig I of Bavaria) married Princess Therese von Sachsen-Hildburghausen (try saying that three times quickly) in Munich, and they celebrated on the fields in front of the city gates (naming them Theresienwiese — ”Therese’s fields” — in honor of the crown princess) with festivities of food, beer, and horse races. Folks, deciding to keep enjoying the festivities, shortened the name to “Wies’n.” No kidding. To us, it sounds like George …

October 11, 2016 Weekly Menu

Earth, Wind & Fire reprise their great hit “Boogie Wonderland” as they sing about chicken enchiladas. No kidding. Here’s what we’ve got cooking for you this wonderful week: Fried pork chops and mama’s rice, chicken enchiladas with fresh salsas, grits and grillades, and broiled catfish tacos. What We’re Cooking for You This Week Tuesday, October 11 Fried pork chops, mama’s rice, and roasted broccoli. Blissfully slumbering overnight in a special saucy boudoir of buttermilk and seasonings, these pork chops will ceremoniously swim with their special flour bathing suits in a big pot of hot and lovely grease, and they come served with mama’s rice sided by some lovely roasted broccoli. Orson Welles, taking a note from John F. Kennedy, humorously observed, “Ask not what you can do for your country. Ask what’s for lunch.” Well, in today’s political climate, that’s probably the safer question. We’ve got some good, old-fashioned home cooking that will answer Mr. Welles well. Wednesday, October 12 Chicken enchiladas, fresh salsas, and rice with black beans. We take flavorful roasted chicken, rolled in lightly fried corn tortillas, and add our very own deeply delicious …

A Big, Fat Shiny Saturday

Willie’s in town writing sonnets about catfish tacos and summer. Here’s what we’ve got cooking for you at week’s end: Chicken carbonara pasta with bow tie pasta, and catfish tacos with fresh salsa, charro black beans, and jicama slaw. What We’re Cooking for You at Week’s End Thursday, August 18 Chicken carbonara on bow tie pasta. Chicken carbonara with bow tie pasta. We have bow tie pasta swimming in a lovely and creamy white sauce with lots of fine friends — oven-roasted chicken breast, mushrooms, garden fresh veggies, and green onions. L. M. Montgomery waxed, “Just to love! She did not ask to be loved. It was rapture enough just to sit there beside him in silence, alone in the summer night in the white splendor of moonshine, with the wind blowing down on them out of the pine woods.” Eating this carbonara pasta is a lot like that pine wind blowing down on young lovers — nostalgic and rapturous, a feeling only broken by the polite smacking of lips. Friday, August 19 Catfish tacos on lightly fried corn tortillas with fresh salsas, …

August 16, 2016 Weekly Menu

“Shout! Shout! Let it all out, these are the things we can’t do without!” Tears for Fears sang thirty years ago. Who knew they were singing about political activism? Well, we like to think they sang about pulled pork sandwiches. Yes. English blokes rhapsodizing pork. Here’s what we’ve got cooking for you to stem the end-of-summer blues: Fried chicken with a bean melange and whipped potatoes, pulled pork sandwiches on jalapeño bread, chicken carbonara pasta on bow tie pasta, and catfish tacos with fresh salsa, charro black beans, and jicama slaw. What We’re Cooking for You This Week Tuesday, August 16 Fried chicken with a melange of speckled butter beans, lady creams, and zipper creams with mixed sweet and white whipped potatoes. Chicken tenders bedded overnight in buttermilk and hot sauce come fried in a special flour recipe and served with a delicious melange of farm fresh speckled butter beans, lady creams, and zipper creams, with mixed sweet and white potatoes whipped into dreamy beauty, and flaky honey buttermilk biscuits. Way back in August 1990 Susan Hendrickson discovered the most complete T. …