Thread: just wanted to share tonight's dinner with you guys..

Anyone else like to dip their pork chop in Apple Sauce ?

I do. Actually I think it's a rule of etiquette that you HAVE to dip them.

Originally Posted by nessmuck

Those raw oysters look good OCD !!....Louisiana is on my bucket list....no restaurant food ....I want to eat some real home cooking from Grandmas house any Grandmas house..I ain't picky...

The thing about New Orleans food is that there is something delicious at every budget and style. You want home cooking? They got that. You want pretentious? They got that. And everything in between is good too. Hell, get a bag of Zapps Crawtaors and you got a treat. And cocktails are the norm. Sit down for breakfast with a plate of shrimp and grits, have a poor boy for lunch, and an etoufee for dinner. All simple, delicious stuff that works. And don't forget the Zapps.

Originally Posted by nessmuck

Anyone else like to dip their pork chop in Apple Sauce ?

I never have---but fried apples on top are really yummy.

To make fried apples--take your favorite apple pie recipe--don't make a crust--mix all like you were going to make the pie, but put a pat or two of butter in a large skillet and saute the apple slices until very tender.

They can be kept warm in the oven for dessert also. We often had fried apples instead of apple pie as mom was up to her arse in alligators and it was much easier to make but still very yummy!

Today was the Day! The moment of truth! A friend and member had sent me some of the 'Ramps' (wild garlic/onion) and I fixed them with some fresh morel mushrooms.

The ramps came packaged in some damp soil in which they had been growing and the ramps and soil were packaged in a 'snap top' plastic container. Note: They were sent via the USPS and they arrived in Excellent Shape! In fact, I couldn't get to them for a few days as I was going to be out of town on my Harley so I just placed them in the frig until I got home. Upon getting home they were just as good as when I'd placed them under refrigeration.

During my ride I visited my brother who took me mushrooming in his neck of the woods and we found some nice large morels. I brought some home and stored them in paper in my refrigerator.

Today my youngest daughter and the two grand-kids were here for a few hours for supper but I fixed the Ramps and Shrooms as an very small appetizer.

Here's a few pics: Ramps and Morels sauteing in butter:



In a ramekin and ready for tasting:



The 'Taste Test' was 'positive' as my daughter, the 8 year old grandson and myself liked them. However the 5 year old granddaughter didn't care for them.

I have more of the Ramps and I'm going to try some 'Ramp-butter' on some French bread that will be toasted with some Romano cheese and rosemary with it.

I'll try to keep ya'all posted.

Thanks for looking!

I've always enjoyed ramps and Morels fried in butter.
I'm glad you got to experience them and the great flavor combination

Here's a good read. A couple weeks ago I posted my dinner of Coq au Riesling. Here is the NY Times version of the more common Coq au Vin. Enjoy it before it gets too warm.

https://cooking.nytimes.com/guides/3...8&kwp_1=658535

Originally Posted by cudarunner

Today was the Day! The moment of truth! A friend and member had sent me some of the 'Ramps' (wild garlic/onion) and I fixed them with some fresh morel mushrooms.

You are lucky. Its hard to get these gems together at the same party. If you are lucky, you're one of the few that can go out and find some morels in your area. If you are REALLY lucky you might also find ramps. A few years ago I was lucky enough to find the holy grail of ramps, morels, and fiddleheads all at the store at the same time. So I grabbed a chicken and some tarragon and made my way home. I haven't been able to line up all of these ingredients since.

Originally Posted by Dieseld

I've always enjoyed ramps and Morels fried in butter.
I'm glad you got to experience them and the great flavor combination

I would think that the ramps would overpower the morels.

But now I have to try them together!

Fiddle heads are done for the year here.