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shelly

Easter Brunch Menu for 3/23/08

21 posts in this topic

But for someone like Mike, it would be chicken wings, ribs and kielbasa for every meal. :)

 

Shelly

Hey! What about my steak and potatoes? Don't go selling me short now! :)

 

Mike

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Great photos as always Shelly...u sure go all out...not sure if I'm more envious of the food or the weather I see you're getting...I still have a mountain of snow on my lawn :)

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Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

Old Bill ....

 

The rest of the members of the forum [i almost said guys] probably don't know the joy of pinto beans and cornbread ... a dish I have truly learned to love since I moved to WV.

 

BG in WV

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Well we did some White soul food...I did 18 pounds of smoked pulled pork butt in my old Smokey and ribs on the out door smoker. Cole slaw .. Pinto beans and corn bread,,, Bobbie did the rest... some Fruit filled Brie baked in fillo wraps. Plus fruit salad with banana. pineapple coconut, cherrys, apple, celery, pecans in whipped cream...and a coconut cream pie...and always some banana pudding for my boys.. my gang had a nice day watching the March madness...Will vacuum pack and freeze the pork they dont take home...lol;)

Old Bill,

 

I like the "White soul food" nomiker! :)

 

Your menu sounds as great as can be, too many favorites for me to choose which to bite into first! One question: what are "fillo" wraps?

 

That dessert menu is to die for! My Patty would be yours for life should you serve her pecans in whipped cream, she lusts for pecans - and the whipped cream makes them the ultimate! Do you bake your own corn bread? I love thick slices smeared with huge slabs of fresh creamy butter!

 

Pictures would have been nice, but knowing how I was banned from photos Easter Sunday - I certainly can understand why not. Plus, enjoying the company doesn't leave a lot of time for camera work anyway.

 

How long will those vacuum packs of pork take to get shipped to my home address? :)

 

Mike

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Old Bill,

 

I like the "White soul food" nomiker! :)

 

Your menu sounds as great as can be, too many favorites for me to choose which to bite into first! One question: what are "fillo" wraps?

 

That dessert menu is to die for! My Patty would be yours for life should you serve her pecans in whipped cream, she lusts for pecans - and the whipped cream makes them the ultimate! Do you bake your own corn bread? I love thick slices smeared with huge slabs of fresh creamy butter!

 

Pictures would have been nice, but knowing how I was banned from photos Easter Sunday - I certainly can understand why not. Plus, enjoying the company doesn't leave a lot of time for camera work anyway.

 

How long will those vacuum packs of pork take to get shipped to my home address? :)

 

Mike

 

Mike,

 

Phylo dough comes frozen in most markets. In the package are dozens of extremely thin sheets of dough. It comes folded and should be defrosted before trying to unfold or they will crack.

 

Each sheet is brushed with butter until about 6-8 sheets are combined. It is then filled with apple strudel mixture or whatever and folded, sealed and baked. The end result is a very flakey pastry shell.

 

As part of my diet, I have tried spraying butter Pam between sheets but this does not help them stick together and it was too messy to eat. I got better results by brushing beaten egg between the first 4 sheets and then butter Pam for another 4. It actually worked, holding together and remaining flakey.

 

But brushing melted butter is the best and most traditional way to treat the layers of dough.

 

And then there's puff pastry. :)

 

Hope you liked my pics.

 

Shelly

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Mike,

 

Phylo dough comes frozen in most markets. In the package are dozens of extremely thin sheets of dough. It comes folded and should be defrosted before trying to unfold or they will crack.

 

Each sheet is brushed with butter until about 6-8 sheets are combined. It is then filled with apple strudel mixture or whatever and folded, sealed and baked. The end result is a very flakey pastry shell.

 

As part of my diet, I have tried spraying butter Pam between sheets but this does not help them stick together and it was too messy to eat. I got better results by brushing beaten egg between the first 4 sheets and then butter Pam for another 4. It actually worked, holding together and remaining flakey.

 

But brushing melted butter is the best and most traditional way to treat the layers of dough.

 

And then there's puff pastry. :)

 

Hope you liked my pics.

 

Shelly

Shelly,

 

Thanks for the great description and response. I started reading and thought it was Bill posting until I got to the end - I was thinking "wow, he talks a lot like Shelly"!!! :) I'm not the real pastry buff in the family - that would be Patty. Which is why I asked - I want to be able to please her with something new! She probably knows this anyway though! :)

 

Loved your pics, by the way! As always......

 

Mike

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