The Texas BBQ Forum

Since we decided to stay home away from the snow/sleet/freezing rain yesterday, I figured why not throw something together in the cast.

Sampled it last night, oh boy it's a keeper :):)

Ingredients and recipe please. That looks awesome!

Vitamin G. Graaaavvvvyyy.

Thought this was a Mardi Gras post…

That looks fantastic


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Again????

I'm thinking that at least 4 of us could drive up there and stay a couple weeks and survive on his last two cooks - - - - I'll buy the brew and two tanks of gas if someone will furnish the wheels and drive

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I got a King Ranch pickup with heated and cooled seats, massaging seats, etc. When do we leave??

outlaw wrote:I got a King Ranch pickup with heated and cooled seats, massaging seats, etc. When do we leave??

I call shotgun! We ride at dawn.

Dawn, why dawn? Don’t know, just sounded good.


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outlaw wrote:I got a King Ranch pickup with heated and cooled seats, massaging seats, etc. When do we leave??

?leave? heck it's cold up there, lets' just sit in your Truck and drink beer

OldUsedParts wrote:

outlaw wrote:I got a King Ranch pickup with heated and cooled seats, massaging seats, etc. When do we leave??

?leave? heck it's cold up there, lets' just sit in your Truck and drink beer

It was YOUR idea, or are you having an elder moment??

Do I see CREAM CHEESE?

You guys crack me up !!
Thx for the laugh, I needed it today, long work day ( sigh )...

There is no recipe actually for this. One of those look in the fridge and cupboard kind of cooks.

All I did was sear some breasts, both sides and set aside.
Sauteed some Onions, Capers, Bacon, Sun-Dried Tomatoes ( Julienne Cut ) fresh Chopped Garlic, fresh Oregano, Tyme and Flat Leaf Parsley.
I always like to use Heavy Cream but was out so I opted for the Cream Cheese which I've used plenty of times, works really well actually.
A little Cayenne Pepper and a mix of Chicken And Beef Broth.

All I did was sautee everything up, added the liquids and cream cheese and whisk over medium heat to make sure the dairy did curtle ( spelling ? )..

Laid the seared Breasts in and covered with foil and let simmer 30 minutes or so, randomly spooning the sauce over the Breasts so they didn't get dry.

In the end, I added shredded Parmesan and Grated Parmesan, ALOT of it.

Let it sit off the heat for a good 30 minutes to let the sauce set up.

That's pretty much it, sorry I don't have any measurements.
I do alot of cooking by trial and error and by taste, this is one of those but has Tons of flavor

outlaw wrote: It was YOUR idea, or are you having an elder moment??

not an elder moment altho I'm not immune, however, when I found out that you had a pickup that could put "Miss Margies Massage Stable" to shame, I forgot about W V s grub