r3lay3r

Ham & cheese quiche
Broccoli

Been a long time. We lived in Lynchburg, VA and would drive to Front Royal and meet relatives from PA, halfway. We would meet-up at a roadside picnic area and spend the afternoon visiting. We usually didn't drive the Parkway, but once or twice we did.

Dinner is a few munities away...

Ribeye
Air-fried potato wedges
Broccoli

Cabernet

Chicken Cordon Blue
Parsley potatoes
Asparagus

Sauvignon Blanc

Ham
Mac 'n' Cheese
Green Beans

I don't think there are too many "undiscovered" gems in Europe. Maybe a few not well known by Americans, but Europeans have been vacationing there for centuries.. After the independence of eastern Europe, Soviet controlled countries, there were new experiences, but now Poland, Czech Republic, Slovenia, Balkan countries and the ex Yugoslavia counties all well traveled. You have to venture to the "Stans", Georgia or Albania for something not well known.

Best Buy has Denon, Yamaha, Sony, Onkyo and JBL (?) have 5.x or 7.x offerings in your price range. If you get 7.x you can usually use the unused channels as zone 2 or zone 3 amps. I'm not sure if they have Bluetooth...

I've had them once at Laura's Two in Lafayette. They were good, in a dark brown gravy. Stuffed with garlic and other supposed secret ingredients.

This is the AI generated recipe generated from attempted knock-off recipes.

quote:

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The stuffed turkey wings from Laura's II in Lafayette, Louisiana, are a famous Creole soul food dish known for being generously sized, deeply browned, and filled with a secret, spicy garlic mixture. While the exact recipe is a closely guarded secret, it has been replicated to feature a mixture of paprika, cayenne, garlic, and onions, served over rice.
Based on re-creations inspired by Laura’s II, here is a recipe to make these wings:
Ingredients
For the Wings & Stuffing
2-4 large whole turkey wings (separated into flats and drumettes, tips removed)
6-8 cloves of garlic, peeled and halved
2 tbsp Cajun seasoning (or a blend of paprika, onion powder, and cayenne)
2 tbsp canola or olive oil
Salt and black pepper to taste

For the Gravy & Braise

1 cup yellow onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
2 tbsp garlic, minced
4-6 cups dark chicken or turkey stock
2 tbsp flour (optional, for thickening)
Hot sauce (optional)

Instructions

1. Prep and Stuff: Clean the turkey wings with lemon and vinegar, then pat dry. Using a sharp knife, make 3-4 small, deep slits in the meatiest parts of the drumette and flat sections. Stuff each slit with a halved clove of garlic and a pinch of the seasoning mix.

2. Season and Marinade: Rub the wings generously on all sides with the remaining Cajun seasoning, salt, and pepper. For best results, let them marinate in the fridge for a few hours or overnight.

3. Brown the Wings: In a large cast-iron pot or Dutch oven, heat the oil over medium-high heat. Sear the wings until they are very deeply browned on all sides (this is key to the final flavor and color). Remove the wings and set aside.

4. Make the Gravy Base: In the same pot, add the diced onions, celery, and bell pepper (the "holy trinity"). Sauté until tender. If making a gravy, add 2 tablespoons of flour to the oil and vegetables to create a light roux, cooking for 1-2 minutes. Add the minced garlic and cook for another minute.

5. Braise: Return the wings to the pot. Pour in the chicken stock until the wings are partially submerged. Bring to a simmer.
Cook: Cover the pot and transfer to a 350°F (175°C) oven, or continue to simmer on the stove for 1.5 to 2 hours, or until the wings are tender and falling off the bone.

Serve: Remove the lid for the last 15-20 minutes to thicken the gravy.

Serve over hot white rice.

Key Tips from Laura's II

The "Stuffing" is Key: The stuffing is not bread-based; it is entirely a mixture of garlic and intense spices inserted directly into the meat.

Deep Browning: The wings must be browned extensively to create a rich fond (flavor base) in the pot.

Serve with Rice: The dish is designed to be served with rice to soak up the intense, savory, pepper-vinegar gravy.

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Are they expanding into the space next store? Never been in, but that space seems small.

Grilled BBQ Salmon
Sweet potato spears
Green bean Almondine

Chardonnay

This is a recipe for a supposed Dong Phuong like cake. It has instructions for an over-night rise. Whether you follow this or another recipes the process would be similar..


King Cake Link