All weekend long--and especially during the Saints-Texans game--I've been picturing a big old plate of aromatic, fall-apart-tender, "melt in your mouth" sirloin pot roast. Well, this one I'm doing Tuesday morning on TV is done with onions, mushrooms, carrots, wine and some of the finestNew Orleans seasonings found anywhere! And I'm gonna serve it up over a stack, er' no, er' a pile--yes, a pile!--of grain-for-grain buttered rice. . .with a splattering of buttered green peas on the side and a stack of hot, oven-crusty French bread there just for the "sopping." Wow! Dangit, y'all! Just typing this is Bad Boy is making me ravenous!!! Look--check it out Tuesday morning from 6 am-9 am (or if you decide to sleep in, from 9 am until noon on the rebroadcast). Oh,yeah--you got my word for it the roast is fantastic, but the gravy that you'll sop up your French bread with???? It's Ultra Awesome! Awww, man! --Chef Frank
