Good morning to everyone tuning in:
January marks the beginning of a new and exciting year. The old is swept away and new adventures embrace us. I hope you enjoy reading about the dishes I will share on this blog.
With the hubby crawfishing as early as 4am, a full breakfast awaits him around 9:30am. A typical breakfast in our home consists of scrambled “free range” eggs, smothered potatoes and onions prepared with Carmalete’s Original Seasoning blend. Oftentimes, homemade tasso or beef bacon, made from London Broil and seasoned highly with Carmalete’s Original Seasoning and smoked around 8 hours minimum, accompanies our breakfasts.
During crawfish season we do not eat lunch at the normal given time. Instead a late lunch or early evening meal will be ready to eat around 4pm.
Meals vary from soups, stews, slow cooked beef meat in a rich brown gravy, and spaghetti, just to name a few. Today’s meal is beef meat prepared slowly (3-4 hours) in a rich brown gravy with smothered onions served over rice and either accompanied by maque choux corn (fresh frozen corn cooked down with onions, green and red bell peppers, and Carmalete’s Original Seasoning) or smothered black eye peas cooked down with onions and my Original Seasoning blend.
Doesn’t this meal have your taste buds dancing? Ours are tantalized!!
Carmalete Manuel