<p>I guess all the super bowl talk had me thinking of New Orleans foods. I threw together some shrimp creole. Trinity, garlic, diced tomato, some spices and rice. It was surprisingly easy. Well, as long as you buy peeled and deveined shrimp.</p>
<p>What is Trinity?</p>
<p>I’m going to try this EASY recipe. Its from the “Whats For Dinner?” blog:</p>
<p>8 Can Mexican Soup</p>
<p>1 can of each of the following. They should all be similar in size. I used beans with green chilies or jalape</p>
<p>Agent-how did the thai chicken recipe turn out and WHAT is rooster sauce??!!</p>
<p>I think Trinity is some sort of combination of three basics…onions, carrots and peppers? Not sure about peppers, but pretty sure on the first two.</p>
<p>Tonight is our Super bowl of chili and chicken wings.</p>
<p>Yes! I’m not a football fan but I Love the Super Bowl for the food! We’re going a party that is also a wine tasting (yay). I’m bringing buffalo chicken strips and bleu cheese dressing.</p>
<p>Not going to SB party or having people over this year so it’ll be a simple dinner - a sirloin thrown on the grill, baked potatoes and salad.</p>
<p>I am taking the cutest cheese ball to a SB party. It is my old recipe, but I made it shaped like a football, covered it in chopped pecans and made the laces out of strips of white cheddar. Now I need to go make some black bean salsa. Oh, I have a purple drink freezing into slush now. It is a cosmopolitan with so e Blue Cura</p>
<p>I gave it some more thought and Trinity is probably onions, carrots & celery (instead of the pepper).</p>
<p>^^MD mom: When I was in New Orleans I had a purple slushy drink called “Brain Freeze”. It was yum. We were in Curacao last December and brought back small bottles of their Curacao liquers in bright colors. Eight tiny bottles in total of their most popular flavors including chocolate! :)</p>
<p>Chicken wings. Baked, not fried.</p>
<p>In New Orleans and cajun cooking, trinity refers to equal amounts of sauteed celery, pepper and onion. It’s a base for gumbo, creole, etouffee, etc. Other cultures have similar combinations. For instance, French cooking has mirepoix which uses carrots instead of peppers.</p>
<p>Sorry to be so mysterious. I guess I watch too many cooking shows.</p>
<p>Grandscheme – The chicken came out good, but next time I’ll use thighs as the breasts were a tad dry, but it’s what I had on hand. Rooster sauce is actually Sriracha Hot Chili Sauce. I didn’t cook up my rooster – although there have been days… </p>
<p>Not sure I’ll use the rooster sauce again, tho. DH reminded me that it has sulfites in it.</p>
<p>I made Liz Vacaccariello’s Eggplant "Meatballs"s with sauce and orange zest to serve with Fresh Whole Grain Linguini, salad, white merlot and Mint chocolate swirl cashew cream for desert. Turkey Bolognese sauce for my carnivore hubby.</p>
<p>BBQ Ribs.</p>
<p>S1 made me go to Costco today for them, as they are the meatiest ribs we have found. (I made him come with me to ‘experience’ Costco on Super Bowl Sunday)</p>
<p>Recipe:
- parboil ribs to render out fat, to lessen flame on grill (bring to boil, then simmer 20 minutes)
- remove from pan, slather on BBQ sauce
- place on preheat grill (low heat - 350)
- cook for 20 minutes bone side down, then flip, apply more sauce.<br>
- flip every 5 minutes, applying sauce each time</p>
<p>We’re going Cajun in honor of NOLA also. Jambalaya. The late great Jusin Wilson’s cookbook version. Chicken and andouille No Trinity…This particular version has no celery.
Will serve with a green salad and for dessert sliced strawberries in a puddle of sweet pear wine. I should have gone with bread pudding and rum sauce, but that’s awfully heavy.</p>
<p>I picked up a pork roast at Certified - Dad says they have the best pork, so I felt obliged to try it - and split it in half, cooking 1/2 as pork loin braised in milk, and 1/2 as pork in chili verde sauce enriched with sour cream. Sounds strange I suppose, but I am tired of pitching leftovers. Maybe the dual dish approach will keep things interesting.</p>
<p>Ugh…I really need to reread this thread - SO over making everything lately it seems!!! Ready for a seasonal change of food!!! Give me a plate full of hot corn on the cob, sliced ripe tomatoes and cucumbers and I’d be in heaven!!! :(</p>
<p>I’m making lasagna in the crock pot along with a spinach salad.</p>
<p>Chicken fajitas tonight with a green salad.</p>
<p>Costco frozen sausage and beef lasagna…our go to for a quick dinner when no one wants to cook.</p>