"We carry out your sentence at midnight..."

[BikeWriter]

"What do you want for your last meal?"

[JohnKleeb]

1. thanksgiving meal or pork chops with mashed potatoes and apple sauce

sparkling cider to drink with the former and a cold glass of milk with the latter, mmm mmm.

[BikeWriter]

2. White or dark gravy with the smashed taters? Salad? n/t

[JohnKleeb]

10. go with the white

no salad :puke:
I would like stuffing, those green beans I had, rolls, cranberry sauce.

[BikeWriter]

15. Cool, I like white gravy best, too.

Most of the time.

[JohnKleeb]

17. salad though is gross

I only like potato, fruit, and macaroni salad.

[BikeWriter]

21. Hmm, that sounds sort of limiting...

I'll eat most anything that doesn't eat me first. How about shrimp slaw?

[JohnKleeb]

26. that sounds good as does what you list below

[BikeWriter]

28. We used to make one similar to yours and used mixed veggies...

I haven't had it in a while, but it is good. :-)

[BikeWriter]

22. Try the Crawfish Remoulade...

Crawfish Remoulade

1 quart mayonnaise
1 cup ketchup
1 cup shallots, chopped
1 cup celery, chopped
1 ½ oz. Worcestershire sauce
½ cup horseradish
½ cup Creole mustard
2 Tbsp fresh lemon juice
2 Tbsp Tony Chachere's More Spice Seasoning
1 Tbsp of Spanish paprika
1 ½ tsp granulated garlic
1 ½ tsp whole sweet basil
1 ½ tsp whole thyme
1 ½ lbs cooked, chilled fresh Louisiana crawfish tails
Your favorite lettuce
Lemon slices

In a large bowl, mix together all ingredients. Mix well by hand. Refrigerate until dressing is chilled.
When dressing is 38-40 degrees, add crawfish to the dressing. When ready to serve, pour over lettuce and serve with a slice of fresh lemon. Yields 2 quarts dressing.

[bearfan454]

3. Deer cubes

Cube up some filet'd deer meat into 2" x 2" cubes. Butterfly them open halfway. Put a slice of a jalapeno(no seeds)in the opening. Wrap the cube in a half or a whole piece of bacon(I use cheap bacon for this).Toothpick the bacon on it or use a skewer and shiskebob 6 or 7 on the skewer. Marinate 3 or 4 hours in Lawry's herb and garlic marinade. Cook over charcoal. Watch them carefully because the bacon drips and they will take off on you. They cook in about 10 minutes depending on the intensity of your charcoals. Serve over a bed of wild rice. Yummy.

[BikeWriter]

6. Ooh, sounds good!

You've probably fried venison backstrap (Canadian bacon), haven't you? One of the best foods known to man when breaded and fried, then served with smashed taters and milk gravy. Mmm!

[bearfan454]

7. One of my favorites for sure.

Deer meat rules !

[BikeWriter]

16. I'm with you.

I love venison! Mom used soak deer steaks overnight in salt and vinegar-water then batter and fry them. She'd cover them in onions and bake them in the oven an hour or so. Melt in your mouth! :-)

[SmokingJacket]

4. Hot tea, buttered toast, jelly.

But please, I'm innocent, I tell ya!

[BikeWriter]

8. You're eating awfully, light. Don't worry about gaining weight...

This is your last meal!

[BikeWriter]

11. "But please, I'm innocent, I tell ya!"

That's what they all say!

[Spider Jerusalem]

5. I'll take a cyanide capsule, please.

[BikeWriter]

9. Huh? No meal?

I'd sure eat something!

[Spider Jerusalem]

14. Okay, then...

Caviar on Carr's Table Water Crackers, Caesar salad, fillet mignon, blood rare (cold in the middle), new potatoes, French bread, a decent Bordeaux with the meal, Turkish coffee and Turkish cigarettes after.

[BikeWriter]

18. Mmm, sounds delicious!

Make my steak raw, though, with a little Worchestershire Sauce.

[Droopy]

12. A twelve pack of beer. No, make that a case.

I want to go out feeling good.

[BikeWriter]

19. BURP! Sounds good!

I'll take two cases...

[jadedcherub]

13. I'm easy to satisfy. I would like a bottle of Merlot.

Yes.

A 2060 Merlot from Sonoma. And I'll just... ya know...

Hang out until it gets here. :)

.jc.

[BikeWriter]

20. "A 2060 Merlot? Say... You're some kinda wise guy, huh?"

Spoken in my best James cagney voice.

[Seldona]

23. Hard call.

I would take 2 dozen chicken wings, deepfried for about a half an hour, and dipped in a Redhot/butter mixture, along with a pound of celery and a bowl of good bluecheese dressing.

Along with an icecold 12 pack of a local brew, Sandcreek. On tap would be better. Oh and frozen mugs.

The Amber.

I am a su chef by trade (was anyway), but got to love the standards.

[BikeWriter]

24. Mmm, sounds good!

I'd have to have some skillet-fried garlic bread with that, I think. :-)

[Seldona]

25. Ahh sounds like another southern food fan.

I lived in Florida for 5 years, and really grew to to love thier style.

Not that most of it is good for you, but hey it is our last meal.

And welcome to DU btw.

:)

[BikeWriter]

27. Thank you. You've got to try my version of "Papadeaux's Crawfish Bisque"

I don't know how to use a light touch, but it's delicious!

Here's a recipe I love! I always double the amount of crawfish, and put about half of it through a blender to thicken and flavor the bisque. I also use much more of the bell pepper, and substitute roasted red peppers for their mellower flavor and color. Uh, I'll admit to adding more paprika, too. I'm heavy handed with all the ingredients. This is a dynamite recipe, and works well with shrimp substituted, or added to the crawfish. I'm sure it would be exquisite using lobster.
Papadeaux's Crawfish Bisque
Ingredients:
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion & green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)

Preparation:
1. Boil crawfish in a large pot of water. Drain & cool until crawfish can be handled easily, remove tail & save shells. Refrigerate tail meat.

2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika & cayenne. Sauté 5 minutes. Add water & bring to boil. Reduce heat & simmer 30 minutes.

3. Strain liquid into another pan. Crush shells to remove remaining liquid & add that liquid. Discard shells.

4. Return to heat and add onion, bell pepper, tomato paste, cream & tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

[Historic NY]

29. Indian pudding, ...............why?

Cause if its made right it takes 6-10 hrs, time enough for a reprieve or an escape.

[BikeWriter]

31. Good thinking, but why not a roast pig?

:-)

[DS1]

30. Remember the $10.00 limit

:eyes:

[BikeWriter]

32. Uh oh, I never heard that part. Bummer...

:-(