Fresh steamed Lobster tails and asparagus prepared via flat top grill. 

Plus how to cut lobster tails.

There's nothing like homemade chicken stock! Once you begin using this you won't want to go back to the boxed stuff!

Ingredients:

1 ea Bones, from deboned chicken

1 ea Chicken carcass, wings, neck, etc. pot.

4 qts Water

1 ea Carrot (cut into large pieces) 

1 each Celery stalk (cut into large pieces) 

1/2 ea Onion (cut in half)

1 ea Bay leaf

3-4each Peppercorns

1 tsp Thyme leaves

Instructions:

1. Place chicken bones and carcass in

2. Cover with cold water.

3. Bring to a boil. Reduce heat and

simmer.

4. Add vegetables and aromatics.

5. Skim surface occasionally to remove

scum that rises to surface.

6. Simmer for 3-4 hours.

7. Strain.

8. Cool to 40°F as quickly as possible.

Ingredients: 

3/4 lb. ground pork (1 Jimmy Dean, package, is fine) 

1/4 cup of all-purpose flour 

2-2.5 c. whole milk (May need less or more depending on your preference) 

1 tbsp of butter 

1/4 teaspoon of sage 

1/4 teaspoon of garlic powder 

1/4 teaspoon of onion powder 

Dash of fennel seeds (optional but if you have some it will make the difference) kosher salt to taste 

Freshly ground black pepper to taste 

Biscuits (Homemade or canned biscuits)

Instructions: 

1. Cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. 

2. Leave cooked sausage in the pan and add butter. Stir until butter has melted. 

3. On low-medium heat stir in flour and whisk until mixture is well combined. Do not brown flour. 

4. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. (Add more milk until desired consistency.) 

5. Reduce heat to low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. 

6. Serve on top of biscuits and enjoy!

While on a quick lunch break Shay makes an all beef hot dog with crispy fried bacon and fresh grilled onions and peppers. How do you like your All-American fave?!