...after the full moon.
Yep, it appears that hog killing time has gotten here again.
Despite getting to gloat about the warm weather the past few weeks, this pretty much signals the start of the cool season.
In honor of our friend, the noble hog, and in anticipation of the upcoming Thanksgiving festivities, I found a recipe that sounds really good. I think I'm going to suggest to someone that we make some up this year.
Andouille Sausage and Corn Bread Stuffing
Mmmm.
Posted by Terry Oglesby at November 16, 2005 02:45 PMMan, that looks good. I think I'll try making some next week. The Publix by me carries some pretty good andouille, made in Louisiana where it's supposed to be made.
Posted by: skillzy at November 16, 2005 03:26 PMPS - Oysters DO NOT go in stuffing! That's probably as sick as I've ever been, except for that time I went to Taco Bell.
Posted by: skillzy at November 16, 2005 03:29 PMSo, I don't suppose you'd like to try the newest Chipotle Oyster Stuffed Gordita?
Posted by: Terry Oglesby at November 16, 2005 03:35 PMActually, oysters do go in stuffing around here (Chesapeake Bay area). I've never actually had oyster stuffing since my mom is from the Midwest and my wife from New England.
Posted by: steevil (Dr Weevil's bro Steve) at November 16, 2005 03:51 PMWell, maybe so, but I still don't think you're going to convince Skillzy.
Posted by: Terry Oglesby at November 16, 2005 04:00 PMThat sounds OK but mine is a bit spicer, I add a lot of garlic too. If you do make it skip the store bought bread, homemade is 1000% better and cheaper. I wont ask you to make a stock, but you can do a chicken broth weeks ahead of time and freeze till you need it. Remember that pre-made means lots of stuff to keep it fresh on the shelf, that's not the best way to make great tasting food.
BTW I do 3 stuffings, andouille & cornbread, wild rice w/cranerries and pecans last but not least a oyster and three breads. I'll try to post these on my LJ but I make them in huge batches so it's way hard to reduce size and still keep the taste balance.
Posted by: Tony von Krag at November 16, 2005 05:51 PMHeheheheee--I KNEW that one would bring out Chef Tony! RECIPES, sir, RECIPES!
As for stock, I've got a pork and a chicken stock that's been saving itself for just such an occasion.
Posted by: Terry Oglesby at November 16, 2005 05:58 PMLOL, yep I'm a easy guy to find.
Posted by: Tony von Krag at November 17, 2005 03:34 PMWe still want more recipes!
Posted by: Terry Oglesby at November 17, 2005 03:58 PMOur friend the noble hog thanks you. He wanted me to stop in and say hello.
Posted by: Lita at November 17, 2005 07:53 PMSome pig!
Posted by: Terry Oglesby at November 18, 2005 07:53 AM