LOL Kyle's a Yankee....he's from North of lake Ponchartrain. Ain't no Mardi Gras before the Epiphany.
Thin cut chicken breasts seasoned and sauteed in olive oil with creole seasoning mix, cream of mushrooms soup and cooked slow.
I'm picking up a couple of eye of round roasts to cook for Christmas and Christmas eve. I cook them rare, then refrigerate them. Then, I use my slicer out of my late grandfather's butcher shop to slice them deli thin. A little horseradish sauce and homemade rolls makes great sandwiches for snacking.
I use top round for my roast beef po boys. I roast them in those white turkey roasters in about 2 inches of water with diced onions, garlic and thyme in the water. Overnight at 200 degrees is perfect. They come out tender and rare. After chilling them overnight I slice them the same way and use that stock to make roast beef gravy.
