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brisket hors d'oeuvres ideas?

Thanks! Should be about 40 adults, no kids.

Aug 18, 2011
bavila in Home Cooking

brisket hors d'oeuvres ideas?

Thinking of serving some sort of passed brisket app for my hubby's birthday party, but haven't come up with a winner yet. Any ideas? We're going with a sort of Texas theme so other menu items include devilled eggs, grilled jalapeno poppers, southern caviar (bean salad/dip thing) with chips, tres leches cake, and Mexican chocolate cake pops.
Gracias!

Aug 18, 2011
bavila in Home Cooking

Help with Crawfish

Hi there! I'm a Louisiana native living in Maryland. We've done several boils over the years. I highly recommend ordering from cajungrocer.com. They'll deliver before noon on Sat for an extra fee, but if you get them on Friday, we just open the box, rinse them off, maybe throw in a bit of ice if it's hot out, and cover them back up to prevent raccoon theft. We've based the number of pounds ordered by going through our guest list and estimating how much we thought each guest would consume. We have a few who eat crawfish like Cajuns, but most will just eat about a pound then go for other food. If you don't really know, stick with 2-3 lb per person since you have other food. If you have extra, just peel them and make etoufee later.

Apr 07, 2011
bavila in Home Cooking

Cobbler - batter on top or below the fruits?

Funny this discussion popped up just as I was baking this (http://0333cd9.netsolhost.com/WordPre...). Top. All the way. And to me, cobbler is about the batter.

Apr 06, 2011
bavila in Home Cooking

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Has anyone frozen this dish as a make-ahead item? I'm wondering how it would hold up.

Nov 13, 2010
bavila in Recipes