Hey Pit!
In case you are wondering why I'm not posting and interacting more...it's because I've never worked more hours in my life! My regular business takes time, and I'm wrapping up constructing projects there, and we're running the food truck and working on developing the restaurant location. Plus other fun stuff.
A couple of weeks ago, we got the opportunity to feed the Crowder Music band and 3 other bands who were in the Big Church Night Out tour. On their last visit, my friend Chef Kyle made his Crawfish Corn Maque Choux and they loved it. Kyle was out of town this time, so I took over that task. It's a fun recipe, and we made a big batch in a 10 gallon Jambalaya Pot. Those things are so cool! You all should get one. OK, maybe you should get a 5 gallon one.
One of the recipe items is Rotel Tomatoes. At our restaurant, we're working at all our sides being home made. I find a lot of places buy potato salad, etc. from Sysco and serve that. It's good stuff. But not the same as the "made from scratch" vibe!
Which leads to my question: Should I try to make my own "Rotel Tomatoes"?
Just a quick search shows Tomatoes, Peppers, and some preservative/PH stabalizers, like lemon juice.
Have any of you made your own version? Maybe Meathead talks about this and I missed it?
We went with some delicious Brisket as the covering and protein cup. What do you think?
In case you are wondering why I'm not posting and interacting more...it's because I've never worked more hours in my life! My regular business takes time, and I'm wrapping up constructing projects there, and we're running the food truck and working on developing the restaurant location. Plus other fun stuff.
A couple of weeks ago, we got the opportunity to feed the Crowder Music band and 3 other bands who were in the Big Church Night Out tour. On their last visit, my friend Chef Kyle made his Crawfish Corn Maque Choux and they loved it. Kyle was out of town this time, so I took over that task. It's a fun recipe, and we made a big batch in a 10 gallon Jambalaya Pot. Those things are so cool! You all should get one. OK, maybe you should get a 5 gallon one.
One of the recipe items is Rotel Tomatoes. At our restaurant, we're working at all our sides being home made. I find a lot of places buy potato salad, etc. from Sysco and serve that. It's good stuff. But not the same as the "made from scratch" vibe!
Which leads to my question: Should I try to make my own "Rotel Tomatoes"?
Just a quick search shows Tomatoes, Peppers, and some preservative/PH stabalizers, like lemon juice.
Have any of you made your own version? Maybe Meathead talks about this and I missed it?
We went with some delicious Brisket as the covering and protein cup. What do you think?
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