Hm, wonder what we're gonna eat for the Ole Miss game from now on, 'cause this... ...doesn't look very edible. :hihi:
To LSUDad - Thanks for the link. At a glance the recipes look delicious. I'll read them more thoroughly later today.
I think it's a violation of about 1000 animal protection, illegal smuggling and environmental laws to actually eat a tiger, so I may need an alternate plan with that one!
I didn't see where anyone suggested cocktails, so you can't go wrong with a Hurricane: Hurricane Cocktails Recipe : Emeril Lagasse : Food Network If you *really* want to get crazy, you can try this "copycat" recipe for the Hand Grenades you can find at Tropical Isle on Bourbon Street: New Orleans Hand Grenade Drink Recipe ETA: This hurricane recipe also looks pretty good, and you could mix up some without the alcohol for the kiddos. Hurricane I Recipe - Allrecipes.com
if i cant find tix for the game in dallas, i will be making it for that game. except adding oysters. i prefer chicken/sausage or duck/sausage gumbos with oysters. damn. now im hungry for gumbo.
You have to understand . . . Ten million ducks winter in the Louisiana marshes every winter and 2.5 million are taken by hunters. We eat A LOT of duck in South Louisiana. Herman Perrodin of the late lamented Didees restaurant had the best recipe for Opelousas Roast Duck 1 (4 1/2- to 4 3/4-lb.) duckling 3 cups hot water 1 tsp. pickling spice 1 tbl. parsley 3 tsps. salt 1 tsp. ground black pepper 1 tsp. red pepper 1 tsp. poultry seasoning 1 1/2 cups apricot nectar 2 tsps. soy sauce 1 tsp. anise 1 tsp. onion powder 1 tsp. garlic powder 1 tbl. honey 1 tsp. grated orange peel 1 tbl. arrowroot 1/2 cup water 1 oz. orange curaçao or Grand Marnier 1. Thaw duck according to package directions. Wash duck thoroughly and cut off excess skin at neck. Cut off wing tips. Remove excess fat from cavity. 2. Place heart, gizzard, liver and neck in a small saucepan. Add hot water, pickling spice and parsley. Bring to a boil, cover, reduce heat and simmer while duck is roasting. 3. Prick duck in breast and back with tines of a fork. 4. In small bowl, mix salt, black pepper, red pepper and poultry seasoning. Rub inside of cavity, breast and back with seasoning mixture. 5. Place duck on rack in open roasting pan and bake in 400-degree oven for 45 minutes. Drain off fat, then reduce temperature to 350 degrees and continue to bake. 6. Mix together apricot nectar, soy sauce, anise, onion powder, garlic powder and honey. Baste duck frequently with the mixture and continue roasting for about 2 hours, until duck is tender and well glazed. 7. Pour off excess fat from drippings and add remaining basting sauce to the drippings along with 2 cups of stock from giblets. Simmer for 5 or 6 minutes until browned drippings in pan are dissolved in stock. Stir in orange peel.
looks like a good recipe. i make a great roasted duck. that is something i know i can make to bribe the green one.
