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Thread: What's everyone cooking for Easter?

  1. #1
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    What's everyone cooking for Easter?

    Going to my sister-in-law's, I'm bringing:

    Lasagna--make it early Sunday am--traditional red meat "sugo" (not going gravy/sauce here :D ), not a bechamel--which I've never made.

    Grilled Baby Loin Lamb Chops--brushed liberally with olive oil, salt, pepper and fresh ground rosemary. This will be an appetizer.

    Probably bring a white and a red wine.

    Anyone?

  2. #2
    Spleen. Propertly vented, of course.

  3. #3
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    [QUOTE=JStokes;3544960]Going to my sister-in-law's, I'm bringing:

    Lasagna--make it early Sunday am--traditional red meat "sugo" (not going gravy/sauce here :D ), not a bechamel--which I've never made.

    Grilled Baby Loin Lamb Chops--brushed liberally with olive oil, salt, pepper and fresh ground rosemary. This will be an appetizer.

    Probably bring a white and a red wine.

    Anyone?[/QUOTE]
    rabbit




    :rolleyes:

  4. #4
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    I'm not gonna touch that one.....Lasagna, Ham etc...Easter Pie...

  5. #5
    [QUOTE=JStokes;3544960]Going to my sister-in-law's, I'm bringing:

    Lasagna--make it early Sunday am--traditional red meat "sugo" (not going gravy/sauce here :D ), not a bechamel--which I've never made.

    Grilled Baby Loin Lamb Chops--brushed liberally with olive oil, salt, pepper and fresh ground rosemary. This will be an appetizer.

    Probably bring a white and a red wine.

    Anyone?[/QUOTE]

    Sounds awesome, Stokes. I'm going to my folks' house so I try to stay out of their way, but I pitch in with the cooking and my wife does the antipasto platters with my Dad. I usually bring over some Champagne for an apéritif and a rosemary focaccia, which I'll bake tomorrow afternoon. Last time I brought it, no one ate my Mom's bread. LOL. One day, if you behave and/or send me a case of Spaten, I'll give you the few tricks to making it.

  6. #6
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    Going to my folks house, bringing red wine and dessert. Having roasted leg of lamb with potatoes and spinach.

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    My brother and his wife are hosting at their new place, serving BBQ'd tri-tip, and they usually make this salad that has greens, mandarin oranges, some type of nuts (walnuts maybe), chunks of cheese, it's really tasty. And he's got a new kegerator too :yes:

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    [QUOTE=Borgoguy;3545004]Sounds awesome, Stokes. I'm going to my folks' house so I try to stay out of their way, but I pitch in with the cooking and my wife does the antipasto platters with my Dad. I usually bring over some Champagne for an apéritif and a [B]rosemary focaccia[/B], which I'll bake tomorrow afternoon. Last time I brought it, no one ate my Mom's bread. LOL. One day, if you behave and/or send me a case of Spaten, I'll give you the few tricks to making it.[/QUOTE]

    Lol, I make a focaccia with roasted diced potatoes, pancetta and rosemary--but I don't make the focaccia!!

    I just buy a big old plain one from the Rockland Bakery and only do the toppings myself :O

    Never could bake. I can't be that exacting with ingredients.

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    Hamburgers!!

  10. #10
    [QUOTE=JStokes;3545016]Lol, I make a focaccia with roasted diced potatoes, pancetta and rosemary--but I don't make the focaccia!!

    I just buy a big old plain one from the Rockland Bakery and only do the toppings myself :O

    [B]Never could bake.[/B] I can't be that exacting with ingredients.[/QUOTE]

    I show you one time, and you'll probably make it better than me.

  11. #11
    [QUOTE=JStokes;3545016]Lol, I make a focaccia with roasted diced potatoes, pancetta and rosemary--but I don't make the focaccia!!

    I just buy a big old plain one from the [B]Rockland Bakery[/B] and only do the toppings myself :O

    Never could bake. I can't be that exacting with ingredients.[/QUOTE]

    :drool:

    I'm 10 minutes from there. You can smell that place from a mile away.

  12. #12
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    [QUOTE=JStokes;3544960]Going to my sister-in-law's, I'm bringing:

    Lasagna--make it early Sunday am--traditional red meat "sugo" (not going gravy/sauce here :D ), not a bechamel--which I've never made.

    Grilled Baby Loin Lamb Chops--brushed liberally with olive oil, salt, pepper and fresh ground rosemary. This will be an appetizer.

    Probably bring a white and a red wine.

    Anyone?[/QUOTE]

    Lamb chops for an appetizer?

    See you at 3:00

  13. #13
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    [QUOTE=Crease29;3545055]:drool:

    I'm 10 minutes from there. You can smell that place from a mile away.[/QUOTE]

    Love that place.

    [QUOTE=BURGERMIKE;3545061]Lamb chops for an appetizer?

    See you at 3:00[/QUOTE]

    One minute late and you're out of luck.

    Oh, they'll be gone by 3:00.

    So freaking good, but gotta be nice thick loin chops, not the lamb rib chops. :yes:

  14. #14
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    No frickin' clue. I'll be on Hilton Head Island. Whateva' the wife cooks I guess. I know the beer will be cold! :yes:

  15. #15
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    [QUOTE=chesapeakejet;3545118]No frickin' clue. I'll be on Hilton Head Island. Whateva' the wife cooks I guess. I know the beer will be cold! :yes:[/QUOTE]

    Oh crap, you still here?

    I just posted something mean about you in another thread.











    :D

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    [QUOTE=JStokes;3545109]Love that place.



    [B]One minute late and you're out of luck.

    Oh, they'll be gone by 3:00. [/B]

    So freaking good, but gotta be nice thick loin chops, not the lamb rib chops. :yes:[/QUOTE]

    Crap, I gotta work till 2:30

    Wont save me any? :huh:

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