Because she does.......RULE that is. And we like it. Because we like her ! So here it is, after you consider this photo....and no, this is not a pic of Babette and Coach's revered pet, HOPSCOTCH....

Is it not the cutest thing? And there's the point and the rule....nothing "rabbit" will be cooked on lobstersandwich.

Please note, we are carnivores with that one above exception. Babette admits to loving pork. Partially because her granddaddie raised hogs down in the hollow....  a secluded spot far away from the plantation. When Babs wasn't mixing her favorite mint julep , she was cooking the farmed piggies. Note: the lovely roast from October 2009 GOURMET magazine in an earlier post.

Babette, keeping true to her "oinkilicious" addiction, recently made the PORK BELLY SKEWERS from the October edition.  Well, she reports that she and Coach had a grand time. Spent much more time than they expected. And much more money....

We have no photos of the pork belly because of that. Seems that Coach was really trying to help. When the prepared meat made it to the oven for a 4.5 hour visit, Coach took it upon himself to peek inside the covered roasting pan. Camera in hand , he wanted a shot.

Ummmmmm. No. Camera drops out of hand and smack in the middle of the steaming pork....  Babette, ('cause, like I said, that sweet southern belle looooooves pork ), Babette made a triple recipe. So when the camera fell, it fell hard and deep. Covered in meat and sauce....( substitute the word "slop" for "sauce" here. A favorite word of our very own Dr. Sam Spade).

Sammy is known to describe things to be eaten or eventually eaten, that are not quite right ( in his mind) as...SLOP. As in "I'll take some of those mashed potatoes but none of that gravy slop".... Hey,that's ACE-girl giggling in the background.

But I digress. ( What, Saucy getting off topic? ) We have no pictures of the labor intensive, candy-like Pork Belly Skewers. Coach is out buying a new camera. Babette says she won't make the recipe again (too many other more worthwhile choices). Dr. Sam Spade and ACE-girl ( no relation to our Buffalo-burger- making ACE) say "No more slop". And I say...the recipe on page 114 of Gourmet October 2009 is way too long to retype. So I won't. And you shouldn't make it anyways  (Sorry,Gourmet...)

Big,huge hugs from


ACE and the BOYS do their THING

Ummmmmmmmmmm Buffalo.

That's what Ace said when he emailed me the pics. And that's because he invited a few buddies in for a 'cue . A 'cue and a pint...or 3 , that is. And that's also because he lives close to an Irish pub. Oh, did I mention that he owns a Homer Simpson beer opener that says "Mmmmmm  beer" each time a cap is popped ?

Ace is an excellent cook for his 23 years. Not certain about his pals. But they weren't on duty for the protein part of the meal anyways. Their job was to eat, drink and set up the barbecue for Ace......

That's sorta where it all fell apart, though. Ace rushed outside after preparing the Celery Apple Slaw and forming the buffalo into burgers. Please don't ask if it was easy to get the buffalo in the first place. It was NOT. But source it, he did. Ace being a master of tasks requiring such deductive skills.

So the boys yell, "Its all ready, man, bring 'em out" Then burgers start sizzling on the grill, in the surprisingly cold evening weather , for about....40 seconds.

They ran out of propane !

Ace, ever the resourceful one,  starts knocking on neighbor's doors. Looking for propane or a George Forman grill. He found the latter. Quickly. So the burgers cooked perfectly. Very juicy, they all agreed.

I hear it was a late night.

 Now....compliments of GOURMET magazine October 2009 issue page 128 here is the recipe for PORTOBELLO BUFFALO BURGERS with CELERY APPLE SLAW:

 The meat consisted of  pulsing in a food processor :1 medium chopped onion and 10 oz. trimmed & quartered portobello mushrooms. Then in a heavy skillet with 2tbsp olive oil, cooking 'shroom/onion mixture with 3/4 (?...really?) tsp salt, &1/4 tsp black pepper till browned. Let cool in a bowl for 15 min.  Later with as little touch as possible, mix in the 1 lb. of ground buffalo meat. Form into 4 patties. The boys barbecued ...errr... George Formaned the things. GOURMET suggested pan frying in 2 tsp olive oil for a TOTAL of 8 minutes for med rare. ( Ace made triples of the whole recipe, just so you know)

The slaw consisted of the 2 celery ribs and 1/2 granny smith unpeeled,cored apple cut into 2" long julienne. In another bowl, Ace whisked together 1 tbsp mayo ( yeah...the full fat kind...none better....Saucy's mantra) , 1 plus 1/2 tsp cider vinegar , 1 tsp o. oil , 1 tsp whole-grain mustard and 1/4 tsp white sugar. Mix in 1/8 each S&P. Add the celery and apple to the dressing.

The burgers were served on buns with the slaw on top.

Take a look below. And sorry, but I give up. I could NOT line up these photos. As much as I tried. And now, I cannot get the uncooked burgers to position above the cooked ones. So what, right? They still look real nice now don't they so?   Yummmmmmmmmmm-ie

Happy eating thanks to Ace and the boys
Hugs from


Dolly Wolly

The one. The only. Dolly Wolly. She is the bestest. And I love her to death. She is a big part of my life and of our lives. Helping us out many times with numerous "day job" related events. As a deputy member of the lobstersandwich gang, she and Deputy Miester are the supreme head honchos of the Deputy Brigade.

Meaning.... when we need others to cook , Deputy Doll leads the "cooking charge" and Deputy Miester handles the "administration aspects". Deputy Doll's main squeeze is the Irishgolfer, while Miester hangs with ChunkyMonkey. when we announce the homemade fudge making afternoon party sometime in the next month. Well , Dolly Wolly will be heard in the audio feed as she stirs and stirs. But Miester will put the details in place. Plus Miester is "Mama" to little Terry( the terror-ier) while the Sauc is "Mommie"...( Hey new and potential dog owners out there....don't ever say you won't call yourself mum or dada....YES YOU WILL!!)

So this is what Deputy Doll did for Saucy on October 2. As a present for Saucy's birthday. Bacon Boy and his girl were invited to the home of Doll and Irish guy. There ,waiting for the evenings enjoyment, we found: wine and cocktails and china and silver and FIVE recipes from October Gourmet Magazine!!! They were: the Canton Ginger Kick cocktail (pg 122); the Panko Oven Fried Chicken; the Yellow Rice; an appetizer of Barbecue-Rubbed Scallops with Sauerkraut Soup AND Brown Butter Pound Cake for dessert! Wow. I'm showing you the photos next but let me say first that EVERYTHING was INCREDIBLE. And that!! You had NO IDEA there was sauerkraut in it. We all ate like little piggie-pies.

So, would you like to try your hand at that succulent oven fried lickin' chicken? Below is the recipe, fresh out of the October 2009 issue of our beloved GOURMET MAGAZINE:

                          Oven-Fried Panko Chicken

2 cups Japanese breadcrumbs (panko)
1/2 tsp cayenne
1 stick unsalted butter, melted
1 chicken( about 3.5lbs) cut up into 10 pieces

1. Oven rack in middle, preheat to 450F
2. Stir together panko, cayenne, 1/2 tsp salt, 1/4 tsp pepper in a pie plate.
3. Then mix together butter, 1/2 tsp salt and 1/4 tsp pepper in a small bowl and brush over chicken. Next, dredge chicken in crumbs, pressing when necessary so that they adhere. Put them skin side up on cookie sheet/baking pan
4. Bake 30 to 40 minutes till well browned and cooked through. Let stand uncovered 5-10 minutes before serving.

Yummmmmmmmmmmmm-ie   and so very simple . Make lots for leftovers next day. Especially good for munching while standing at the fridge door.....or you could take some on a picnic....

Cause ev'body likes chicken...

Hugs and more hugs,