Madison (Granddaughter) Comes For A Visit

If you’ve read my blog for a while, you likely recall that Madison lived with us for a few years spread over two visits but she hasn’t been here in quite a while so we were excited when she arranged a visit with her boyfriend Zach.  Since she had several food requests, it appears this was primarily a culinary visit and of course we were happy to oblige.  The only challenge was that Zach is gluten intolerant but we are used to cooking for good buddy Joe who has the same issue.

Madison, who struggled with school as a kid, has just graduated Cum Laude from The College Of Charleston with a degree in Public Health and even though it took her a while, after all she went through in her life, we are very proud of her.  She’s now headed to grad school to study nutrition.

Our supper menu plan for the visit was:

Sun. - Sunday’s Creamy Roasted Red Pepper and Italian Sausage Pasta.

Mon. – Lemon, butter, garlic seafood platter served in courses. We had grandpops special cheesy scrambled eggs for breakfast.

Tue. – BBQ ribs and pulled pork. 

Wed –Pulled pork enchiladas

Monday’s breakfast request was cheesy scrambled eggs and I had a first ever.  I like to buy jumbo eggs and was surprised to get a triple yolker followed by a fairly common (for these eggs) double yolker.

For Monday’s supper I decided not to try and serve everything at one time but rather to cook and serve each course family style as we have done in the past.  We had a bowl of salad on the table and then a bowl of sauteed asparagus (from or garden) with the first course that could be eaten at any time.

All of the fish was fried unbreaded in a EVOO then topped with lemon, butter, garlic sauce and with a bowl of warmed capers on the table for those who wanted them.

The first seafood course was sauteed gulf shrimp and sauteed Royal Red Shrimp both seasoned with Tiger Seasoning and black pepper – we love our taste tests you know.  These were the only pics worth posting.

The second course was pan-seared scallops seasoned with S&P.

The final fish course was pan-fried crappie seasoned with Tiger, paprika, and pepper.

Then for Tuesday, it was BLT’s for breakfast then barbecued pulled pork and ribs for supper along with refried beans and slaw.

The Verdict:

The seafood was all very good and I liked cooking it in courses – much less stressful than trying to get everything done and plated at the same time.  The pork butt and ribs also turned out very well and they had a whole rack to take home with them.

I'm obviously not doing very well at cooking the food and remembering to get good pics of it - I need a kitchen photographer.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

5/12- 5/14/24 meal dates