Back to weekly menu plans . . til the next trip!
Monday: Smoked Ribs, Jackfruit Salsa, Purple Hull Peas with Okra, Corn on the Cob
Tuesday: Jackfruit “Crabcakes”, Steamed Broccoli, Pickled Carrots
Wednesday: Smoked Brisket, Cauliflower Potato Salad, Pinto Beans
Thursday: Chicken Salad in Avocado Halves, Tomatoes, Deviled Eggs
Friday: Brisket Stuffed Baked Potatoes, Roasted Corn & Black Bean Salad
Saturday: Roasted Chicken, Cajun Rice Dressing, Green Beans
Note: For the Jackfruit Crab Cakes, since we are not vegetarians, I will use a real egg. Also, I’m using canned jackfruit vs. a fresh one because the fresh, ripe ones are sweet, and the green, immature fruits are meant for savory dishes.
For the rice dressing, I do not use 4 cups of water for 2 cups of raw rice. I usually use equal amounts of water/rice but for rice dressing, because other ingredients may absorb some of the water, I’ll use about 2-3/4 cups of water for 2 cups of rice.