Laissez les Bon Temps Rouler!

Happy Mardi Gras y'all. What's cookin' in the GastroHounds household for tonight? Jambalaya and Bananas Foster. Gotta have that desert. So dang good and so easy. Heck, I make that when I'm camping.

Recap: What did I make for Valentine's Day? Something I call Pork Tenderloin Von Blucher. A free jar of Char-B-Q Sauce to the first person to correctly divine the inspiration to the name of the dish: basically a pork tenderloin wrapped inside puff pastry with carmelized onions and apples, served with a sherry-cream sauce. Yes, it was scarf-o-licious. Recipe to anyone who asks.

What's next? I'll be posting on my participation in the open casting call competition for Gordon Ramsey's Chef Master's set to debut later this year on Fox. Why do you care? I'll throw this out there:

Butthead Mushroom Guy
Exploding bladders
Wilted greenery
Protein tube
Comfort puff
Angry clown
Dog turd.

...all played a vital role during my day. Come for the comedy, stay for the the discomfort.