What was the name again? My guesses are Madame
Barbeque and Smokin' J's.

Pretty sure it is "smokin J's BBQ".

A quick research indicated that was a likely
candidate.

though I now follow them on Facebook, I don't recognize the places where they say they are going to be. Plus, sometimes I don't see the post
until after the event is almost over.

If you had that great a yen for the food, you'd
have some incentive to go on Facebook more often!

I tend to scan facebook several times per day, and maybe post there

Perhaps I ought to do so more than I do,
because many people use it as a major means
of communication. I've averaged probably
one sign-in, maybe two, per month.

several times per year. BTW, you recall that corn festival we went to
last year. It was supposed to be tommorrow, Sat 4 Aug. But I got a
notice on Facebook that they had to cancel it because of flooding and
heavy rains having adverse effect on the corn crop. I recall a small
creek running through the grounds (we crossed over a wooden bridge to
get to the picnic area), but rains have been pretty heavy here for a few weeks. I guess ground has gotten saturated and just cannot absorb any
more water.

Yeah, I heard about your wetter woes while
looking at projections for the heatwave at
Lilli's.

Another recipe from one who used to post here. He seemed to focus on
Luby's and also on Separdic Jewish recipes.

Luby's is an interesting phenomenon in iteself. My
introduction to the chain was from its offshoot
Romano's Cafeteria, which was the EPCOT for Luby's
expansion into the upscale Houston market. It had
really, really good Southern fried chicken, not as
spicy as Popeye's and greasier, but given a choice,
my preference might on some days be for Romano's,
it was that good. It was on the way to my high school;
we tried it in '65 early in its run. By the time I
went off to university it had settled into its Luby's
identity, which I never liked as much, especially
because the fried chicken was different. It's been
over 45 years now since I've been to one.

Title: Luby's Spanish Indian Baked Corn
NOTE: According to Luby's Cafeteria spokeswoman, many Luby's managers
adapt and create their own recipes, and the dishes are available
only at the specific restaurant. That is the case with Spanish
Indian Baked Corn, which is available at the Luby's in Pasadena,
Texas on Wednesdays.
Recipe: Luby's Cafeteria in Pasadena, Texas

Looks tasty though about as Spanish or Indian as
those Ganondagan recipes that Jim has been posting.

Aleecha
categories: Ethiopian, vegetarian, side, overattributed, what?
servings: 6 to 8

1 onion; sliced
10 cloves garlic; sliced thin
2 c carrots; sliced thin
1 c wine; red preferably
3 Tb corn oil
1 ts tumeric; ground
1 fresh hot green pepper; halved, to 3 peppers
1 lb cabbage; coarsely sliced
1 ts queman; see note
3 ts dried mint flakes
salt; to taste
1 lb potatoes; cut like french fries

Aleecha is a mixed vegetable stew. Quemam contains an
ingredient not found in the US. I'd substitute dry
berbere spice mix.

In dry pan over moderate low heat, stir fry onion,
garlic, and carrots for 2 min. Add 1/2 c [wine] and
cook 5 min longer. Add the oil and continue to
simmer. Add the tumeric, chilies, and cabbage.
Cover the pan and steam 2 min to reduce the bulk.
Stir well and add the quemam, tomato paste, salt
and the potatoes. Cover the pan and cook for 5 min.
Add the remaining [wine] and simmer for 5 min more
to soften the potatoes and thicken the sauce
somewhat. Serve at room temperature with Injeera.

From Sephardic Cooking by Copeland Mark
Posted on Cooking echo by David Pileggi
Submitted By LISA GREENWOOD On 08-17-94
Posted to MC-Recipe Digest by Nancy Berry
<nlberry at prodigy.net> on Apr 08, 1998
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