NickTheGreat said:You had the key word in there, "good" lamb. Bad lamb is really bad.
Should I have said "baaaaaaaaaaad?" Too much?
Agreed. It's baaaaaaaaaaaaaaaaaaad.
NickTheGreat said:You had the key word in there, "good" lamb. Bad lamb is really bad.
Should I have said "baaaaaaaaaaad?" Too much?
Homercidal said:I'm sorry. That was a sheep joke. I can't believe you had the shear audacity to post it. So lamb.
I admit I chuckled just a bit though. I guess I'm a mutton for punishment.
You could make what I like to call "Italian Fajitas." Cook up some Italian sausage links (sliced in half length-wise,) onions, and peppers and serve them in warm tortillas with some Mexican crema and oaxaca cheese.
Another taco twist is to add some blue cheese, sage, and bacon to your favorite guacamole recipe and serve that in tacos with slow-roasted and shredded beef. (You can do the beef in the crock pot the day before with half a beer, half a jar of salsa, and maybe half a cup of bbq sauce.) Top the whole thing off with diced onions and cilantro just before serving.
Descender said:Early pics.
Descender said:
And now I'm starving.
Mable Glazed Sausage with Pretzel toothpicks: http://noblepig.com/2010/12/maple-glazed-apple-chicken-sausage-bites/
Have you seen the Jalapeno popper dip? Could be modified (cooked in a cast iron skillet) for tailgate parties
http://www.tablespoon.com/recipes/jalapeno-popper-dip/4e24905f-b357-471e-97ab-248242b65165
OMG that is so simple and awesome!
I'm not sure what Mable Glaze is, but I'll probably substitute with something else...
Here's a link to the tater bomb recipe(s)/method:
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