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- - Menu (http://chevelleforum.net/showthread.php?t=1027)

Quote:

Originally Posted by Highway Star (Post 13668)

Seeb, wow!! You guys do it right!!!

I've had out of town company for a few weeks. We've put some pretty serious food out of my kitchen here recently, too.

Creole style head-on peel n eat fresh cocktail shrimp...size 10-15. Those shrimp are as big as a big man's thumb, from the wrist to tip. MMMmmmmmmm

3" thick grain fed angus prime ribeyes medium rare with lyonnaise potatoes and asparagus/hollandaise

various quiches

"Sunday Gravy" which is my family tradition of sunday dinner, cheap cuts of beef and pork and meatballs cooked in crushed tomatoes and stuff for HOURS, then served with pasta

Shrimp Scampi with linguini

Chicken and Sausage Gumbo

Cajun Jambalaya

Barq's root beer glazed ham with biscuits and grits n grillade gravy

Etc Etc Etc

All from scratch and slap yo momma good too!!!

Waving

ok you got me beat :p....but I was serving close to 60 :)

Seeb, buddy, I wasn't trying to top you man, only trying to hang with that production you guys put on. I'll bet it would be one heck of a feast/shindig if your people got together with my people. ;) :p

Quote:

Originally Posted by Highway Star (Post 13672)

have your people call mine :D

Fed 65 people at my shop Saturday night with another 90 or so comeing out for "cocktails" later! Smoked briskit, pulled chicken and pork, cheesy potatoes, cole slaw and fresh Iowa sweet corn. Cheated though and had it catered.:D Guy did an awesome job, would recomend him in a heartbeat! Will have to post a few pictures later when I find my camera. :p