Cook for me !!! The contest is over, and we have a winner!

Ya know, it was really nice to host this little contest for ya’ll. It isn’t very often that a blogger gets to have a two-way conversation with the readers (that’s you). I’ve found over the years it can really bring a sense of closeness that I enjoy, like coming by for a beverage and a snack treat.
Well, we didn’t exactly set a record with the number of entries (you’re just not used to it here), but the absolute quality of the entries? Second to none, easy.
Move along …

Our first entry is offered up by Mrs. Guy and she cooked me Opor Ayam (Chicken in Coconut Milk), man it was wonderful. Cooking pretty much anything in coconut milk is outstanding, even vegetables. 2nd on the list is Zoomie with her Cocoa and Spice Slow-Roasted Pork with Onions. The long mellowed ingredients coupled with pork is an absolute favorite. And you know whut? It’s even better the next day, pork is beautiful. Even during summer, I can dig it. 3rd up is Massolo (I forgot to put his name up there! Ah well, the recipe is solid), he’s a friend from many years ago, many many years ago. Just to give you an idea as to how long we’ve been friends, 2400 baud modems had just hit the scene, late 1980’s. Ahhh good times. Well, I could taste those morsels, each and every one. I love little tasty bits of meat, so deep & rich in all the flavors. Perfection! 4th to the table is BG and his Moroccan Feast – Pork shoulder/Pork Belly. The bar has been raised and I thought to myself, “Bring it, this is going to be great.” 5th on the list comes from Salvage and he cooked me Crawfish Pie, dedicated to the recent Crawfish Boil episode. I love meat pies and I’ve never even remotely had anything like this. Am using his list of ingredients to put together something in my mouth, just to see. My imagination is pretty good and I have to say, even my mind’s mouth is foaming. After Salvage we visit Michelle of Montreal and her Ragu. Do you have any idea how much I enjoy a red sauce over pasta? Any pasta? Yeah, well, a lot. Like thiiiiissss much. You can put cheese on it!
After a few days of deliberation, we’ve narrowed it down. And at this point am kinda glad we didn’ have 60 entries to sift through. Since this contest is all about me, I’m picking Salvage’s Crawfish Pie. I’ve never had it and between the unique recipe, photoraph and ingredients, he wins. Thank you to the contestants and thank you to Salvage for cooking for me!
xo, Biggles
ps – I’ll contact Salvage here in a moment.

7 thoughts on “Cook for me !!! The contest is over, and we have a winner!

  1. Rigged!
    Kidding, but I’m going to need to see me some of this alleged Crawfish Pie. I mean, I like crawfish, I like pie… two great tastes that sound great together.

  2. Master Biggles,
    I am your humble servant. I have many, many more fine dishes to make for you. They will always be better than those other infidels……..
    My game and smokehouse books are some of my most prized posessions. Will proudly add this book to the collection, please sign the cover in the event you get really famous one day.
    Bring on the next challange. Only my fish brine recipe is off limits. Oh, and the Texas Mop recipe. And, maybe……no…anything else is on the table.
    Run desperatly in my dust infidels………

  3. Master Biggles,
    Recieved your fine prize/gift. Very nice. I have skimmed most of it already. Excellant manual, and some new recipes to me also. I thank you very much for selecting the Crawfish Pies.
    Bring on the next challange. Get out your ladder, as the bar will be raised once again. I’m already grinding my Jerk paste and cold ageing some insane huge Permit fillets. The Quava wood has seasoned and is ready to burn. Lets gooooo………
    The longer I have to read this book the less chance anyone else has of winning to your next round.

  4. I’ve only recently found your blog and am enjoying it very much.
    And the meat cookbook featured in the photo is one of my favorites!!! I only wish in the US we had access to more of the meat items mentioned in the book, and the skillful butchers, too.

  5. Hi Anna,
    Thank you and yes, I would absolutely love to see more variety. Of course, maybe if I travelled more than 6 miles from home I would find some. But in the SF Bay Area, that can take a lot of time and effort. Effort is hard.