Professor Dawghair

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It's Chevron Coach O

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How was it dude?

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Seriously delicious. I've always loved sardines straight out of the can but have been trying to find different ways to eat them lately... probably influenced by all the videos online. Sardines have become a trendy thing lately.

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I read that as "sardines on french toast" at first was about to throw up in my mouth a little bit.

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Yeah that doesn't sound good to me either.

This was all savory. Not sweet. Made a little sauce with mayo, Dijon and hot sauce and lemon juice, laid down some roasted red pepper and red onions.

One of my favorite meals. My freezer is empty of white beans. Need to make a batch.

I was given a Cuisinart 3 in 1 pizza oven. At the time I didn't really want another outdoor cooker but I love it now. I retired my Blackstone because it was bigger than I needed.

It is a pizza oven, grill and griddle. It's not a great pizza oven and I've never tried the grill grates, but it excels as a griddle. All the size I need. Maybe miss being able to spread out a big batch of fried rice but that's about it.

I use it 4-5 times a week. I think a flat top is one of the most indispensable cooking devices there is.

Cuisinart Pizza Oven

I think it was deeply discounted from that price... like around 1/2 of that. Maybe $189

Culvers
Five Guys
Whataburger
In and Out

Based on taste not value

How about some kind of shrimp salad, served cold with pre-sliced crusty store bought crostini or baquettes.

Not my recipe below but might give you some ideas.

I would serve it cold in a bowl and let people load their own toasts to keep them crisp. Make it the day before and just put the bowl out with a bowl full of toasts.

Scale up accordingly:

1 lb cooked peeled shrimp, chopped
4 oz cream cheese, softened
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Worcestershire
1 to 2 tsp hot sauce
1 tbsp lemon juice
2 tbsp very finely minced celery
2 tbsp green onion
1 tbsp parsley
1/2 tsp Cajun seasoning, then adjust
Black pepper
Small pinch cayenne if you want more heat
Baguette slices, toasted crisp

Mix everything except the bread and chill.

Spoon onto the crostini shortly before serving.

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LOL, Mais, no problem… Hymel’s Boudin Cornbread

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Glad I watched the whole video this time. When I've seen it before, I stopped watching when I saw Jiffy mix. (Not a fan. I prefer my cornbread to not be sweet)

But this recipe leans into the sweet with the pepper jelly and syrup. Think I'll give it a try one day.

That looks great. Have you ever heard it called buckboard bacon?

chicharrón & caprese salad

Never tried this but what if you made some drop dumplings like the ones in chicken and dumplings. You could fancy them up with some chopped shrimp or crawfish and green onions.