Leo's Gardening, Cooking and Travel Tips

Put your money where your mouth is: post the recipe, we'll let Paleface's wife cook both, and HE can be the judge. Sound fair?
You should help me find a job anyway - just because you are a nice guy.

Trained by my dear Mother on midwest farming recipes and 1st momma-in-law on southern foods.

I would LOVE to have some quiche recipes. I usually buy the frozen one in the carton and pour in into a piecrust. Those are pretty good, too. I'm all about EASY. And using wooden spoons.

 

Here's a good venison recipe.

Take a V-roast and cut it up into chunks. Fry it up just a little in the pan w/ lard, a lot of salt and a lot of pepper.

Throw it in the crockpot w/ 2 cans of beef broth and a couple of cut up potatos and 2 onions cut into quarters.

Throw in some garlic salt and a couple splashes of Dale sauce.

Cook on low while you are at work.

Simple but delicious.

 

With venison...also marinade the meat in wine first
Haven't had it in years though.


With regards to Leo's 'grits', TRUST ME...in the northeast/tri-state area, it is not on any menu...few and far between. Leo may know to cook it, but people here squirm away from it. It's a good southern dish.

Known throughout the northeast? Where Mr.Leo? In the boondocks of Jowsey?

 

umm, Scarlett isn't part of our deal. So, NO.
Post your best recipe for grits - and not Shrimp and Grits (that's a meal) - a grits recipe that can be used for breakfast, like mine.
Paleface is going to like mine better, I guarantee it.

 

I'm with you DD. I don't do threesomes, and no, Leo I don't like it over the knee.

You just explained it all. EVERY DINER? The majority of diners are owned by Greeks. What the heck do they know? lol

Also, I've been to Cape May, been to Provincetown and even to the tip of Long Island...no grits on my menu radar. Sorry dude.

 

These were really good. We had them this morning. It was more like a treat than just regular grits. My kids were over and even they liked it. I ( personally) would add more green onion but they were really good.

 

I'm flattered. I'm making them this morning for the man of my dreams....along with poached eggs and toast.

 

Now all we have to do is get the Galloping Greek Gourmet to post his recipe.

 

Greeks can't make grits.

 

I don't know what grits are. Ground up corn perhaps??? I have heard about them, but have never 'seen' them. I think it may be a urban legend. Rest assured, I have never seen them here. And Leo can vouch for this...the NEPTUNE DINER does not serve them. Neither does Lefkos Pyros on Ditmar's Blvd. I am still awaiting my complimentary gyro Leo...

 

Your great-great-great.....grandfather got his ass whopped.

" Britannica Concise Encyclopedia

Battle in northern Greece (480 BC) in the Persian Wars. The Greek forces, mostly Spartan, were led by Leonidas. After three days of holding their own against the Persian king Xerxes I and his vast southward-advancing army, the Greeks were betrayed, and the Persians were able to outflank them. Sending the main army in retreat, Leonidas and a small contingent remained behind to resist the advance and were killed to the last man."

 

Oh, I realize they were great warriors, Leo. But they still lost the battle. I'm glad there was enough of your ancestors to keep the procreation process going, though. It's just like the South had great generals and militia, but still lost. Dammit.

 

Wow, I can believe it's been since June 2010 since there were any posts here --

I am going to try this recipe today:

GARLIC CHEESE BISCUITS

Servings: 12 small biscuits
Prep Time: 8 min
Cook Time: 10 min
Difficulty: Easy


1 1/4 cup Paula Deen’s Biscuit Mix
1/2 cup water
1/2 cup grated sharp cheddar cheese
Garlic Butter:
1/2 stick butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add water and stir just until combined. The dough will be slightly moist.
Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until firm and beginning to brown.

While the biscuits are baking, make the garlic butter.
In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well.

As soon as you bring the biscuits from the oven, brush them with garlic butter, using a pastry brush.

 

Good to see you here Leo; 31 more days for me before I hang up the spikes.
One of these days after I retire, I'll PM you another naughty situation my shameless partner in crime set up for me. Sometimes she's soooo naughty.

Take care.