Spicy tuna spiked with myriad of goodies so good it feels illegal. Normally I go with more mayonnaise (for wet) but this time I choked back and relied on the olive oil packed with the tuna.
Tater casserole that turned out pretty good. You could twist it to your taste if ya want. I was gonna use Scorched in the queso but when you get my age you’ll find you don’t get or remember what you wanted.
Probably my favorite steak is the flat iron or blade steak. The inspiration for the dish was for testing our other seasoning Cluck and what it taste good on. The hardest part of this recipe would be cooking the steak unless you already had leftover steak.
The shrimp used are frozen Gulf of Mexico wild caught from my local grocer they run for about $6.00. The shrimp were cooked in our seasoning Cluck which gives off a chicken flavor.