....In a few minutes, I am about to toss a well-seasoned piece of meat into the oven (and no, it isn't her!) for excessive consumption. The marinade involves Barbecus sauce, a zillion peppers, and half a 40 of Steel Reserve. If I can get the cam working, I will post pics of the results.
BOOYAH! this shit rocks- i made it today to bring to a babyshower. just dont tell your better half about the bacon in it UE. Spinach and Artichoke Dip Recipe courtesy Emeril Lagasse, 2002 Recipe Summary Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6 to 8 servings 2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed 4 tablespoons unsalted butter 1 cup chopped yellow onions 1 tablespoon minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne 1/4 cup all-purpose flour 1 cup milk 1 cup heavy cream 2 teaspoons fresh lemon juice 1 cup 1/2-inch cubes rindless Brie 1 cup grated Monterey Jack 1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped 4 strips bacon, fried crisp, drained and chopped 1/4 cup grated Parmesan Assorted chips for dipping (pita chips, tortilla chips, bagel chips) Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
Sounds good, maybe I'll try making it. The chips mentioned at the end of the recipe, is that british chips= american french fries or is that american chips=brithish crisps?
when ever i BBQ i toss all the meat in a container with some lemons garlic salt and pepper, with various other seasons that compliment the meats flavors and toss in 2 or 3 hienikens. let that concoction sit for a day or two then to the flame it goes
What the fuck is happening????? I go on the run for a few months and come back and you've all turned into jamie fucking oliver,what haoppened to those madmen that used me insult me in new and colourful ways,jesus christ come back danza all is forgiven???
jamie oliver is a limey fag. UE and I are nothing like the bastard. some of us Fugly folk get a bit bored eating Twinkies and nacho's most of the time and are always looking for new ways to enjoy beer.
well since you asked, it makes me squirt up to 6 times per day depending upon how much i force feed into my greedy gut. my vagina doesnt seem to mind. she's stuffed full of various creams and ointments to scare off the greedy little french sperm that come that direction.
aaaaah ratty your the kinda gal id love to take home to meet momma with that mouth and your morals your definatly wife material.
