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love them...I just eat'em on crackers if I don't have anything else around. Generally, anytime I am making a sauce for pasta, I melt several fillets of them in hot olive oil before adding any other ingredients!

love olives out of the jar. also olive salad.

I have a few basics and have found they work great, specifically the bamboo spoons I have had for about 8 years. They are the only spoons I use to cook with pretty much.

Love collards. Got on a kick a few months ago where I was determined to figure out how to make them perfectly. I cooked them for 4 weekends straight, and finally settled on garlic, salt, red pepper flake, olive oil, and 2 smoked ham hocks with a little water to steam them in the bottom of the pot. 3-4 hours of that, then serve with a little balsamic vinegar and your in business!

There are some great places to get ribs in buckhead, but of course I am having a total brainfart.....anyone help me out?

All great ideas. I have lots to consider!

I feel terrible saying this, but my all time favorite tomato and meat gravy is my aunt's. it's been passed down, etc, etc. I asked her one year for the recipe and it's surprisingly easy, only a few ingredients, and properly seasoned, delicious.

Since getting the recipe, I have tinkered with it over the last few years, and I think perfected it by adding a few things here, and adjusting measurements....ie, I add red wine after browning the tomato paste and garlic, and create a sticky substance that gives a tremendous amount of depth to the sauce.

So, I make better meat gravy than my aunt!

There is a potato salad that my wife and I love. Red potatoes, halved, lots of red wine vinegar, evoo, green onions, and salt and pepper to taste.

Cook the potatoes in water until fork tender, then add the vinegar and olive oil and mix to break up and combine. Cut up a bunch of green onion and mix in with salt and pepper to taste.

It's great and it's a lot lighter than using mayo. You could add a little chopped up flat leaf parsley as well to brighten it up!

Vinegarette with lemon and olive oil in the seafood salad, with perhaps a little light mayo. along with all the veggie accompaniments.

I saw the Alton Brown recipe and am leaning in that direction...but wanted to see if anyone else had something equally as good and simple!

My favorite thing to do with leftover crawfish is put them in an omelet. Lots of cheddar cheese, some sauteed green onion, little garlic, and crawfish tails. You can make a simple hollandaise to drizzle over the top also.

Serve with fresh groud black pepper, and hot sauce.

This is an staple for my family for day after crawfish.

when i was just dating my wife, she would try and cook, leaving out things like garlic and onions because she thought "they make your breath stink". holy moly, I had to remedy that quickly. Now, we are pretty much on the same page, though I am much more adventurous than her.

when we eat out, she orders what she likes, and always tastes mine, which she always likes better, even if she had no interest at first.

i have made a game now out of expanding her culinary palate. Just last night i told her I was going to roast duck for us and some friends, and her response was "i don;t like duck" even though she always eats mine when I order it out.

to each his own, i have made due for 6 years, and take pride in the fact that we have come SO far! make it fun!

Great, just ordered some off the website. Keep everyone posted on how it works!