Crazy Crawfish Boil

Being a newcomer to the land of Louisiana, I think it is important to try (attempt, maybe more accurate) to immerse oneself into the cuisine of local. That can mean only one thing: Crawfish Boil!! And what an adventure it was....

Among the things we've learned through this experience, is the fact that when crawfish are in season, you'd better get out there and buy them before the weekend or you will be left holding a bag of ice and some seasoning. They go fast. It's not too hard to find out where to buy crawfish locally, just ask anyone and they'll be glad to tell you. Gratefully, they'll also be amused enough learning of your ambition to try boiling them yourself, that they'll also give you great tips and instructions. Mind you this can be complicated if you have more than one expert crawfish boiler you happen to be consulting at the same time. Another important lesson we learned, and later felt rather sheepish about, is that crawfish boil is a very social thing. It's a group activity where everyone is welcome and invited, if you are invited to a crawfish boil, it's probably not just someone being nice...that's just how it happens.

Generally, crawfish boils happen outside. There are many reasons for this, I have learned. But since we were experimenting with such a small amount, five pounds, and due to the fact that we have not invested in purchasing an actual crawfish boiling vessel, we opted to do it all on the stove top. This in itself was amusing due to the fact that we don't own a very large pot. So, the decision to divide them amongst three of our largest pots was made.

A cowoker of my husband's was kind enough to put all of the official instructions, step-by-step, in writing for us. This was especially important, because I made it quite clear that I would not be the one preparing this meal. Chopping-fine, defrosting corn-no problemo. The rest was up to my husband. I don't think he minded in the least; he was having quite a bit of fun holding a crawfish and talking to the cat with it at one point.

The Boil:

So, first we chopped onion and red potatoes, and got water boiling in each of the three pots with our purchased "Swamp Fire" seasoning. It's the package with the strange-looking animals dancing around a boiling pot over a fire.

Then into the seasoned water the potatoes went, for about 15 minutes, and then the onions were added. And the corn, which were full sized bi-color sweet corn, defrosted and halved.

When the corn floated and the onions were becoming translucent, all of the vegetables were pulled out and set aside in a bowl.

Lids were placed on the pots to keep the heat in.

Now for the purging of the crawfish....Into a cooler filled with cold water and some amount of salt went the crawfish, where they sat for about 10 minutes.

The water was drained, and with the pots boiling with seasoning, the crawfish were divided among the three pots.

Crawfish don't take long to cook, and like lobster, they will turn red.

I'm told the rule of thumb is: if the tail doesn't curl under, throw it out. It might have been dead or died in the purging process. We had a very good batch of healthy crawfish, and only one was even questionable.

Anyway, after the crawfish are added, the water must once again come to a boil for several minutes. Then ice was added to each pot until the crawfish sank. This has to do with the absorption of the seasoning.

Well, after that, spoon them out on a big tray, get a bowl for the parts, and enjoy!

And thus our great adventure of our very first crawfish boil concluded with two very full-bellied people. And a mess of heads and various other parts. Ah, well, it was grand!

If you are somewhat of a crawfish boiling expert, and have a hint or suggestion, or a great tip, please share it. We're all here to learn...or be amused!

Squash Soup, so simple it's good all year long

I think the first soup I ever made was a Jamaican Pumpkin soup, and it had a lovely kick to it. This was some time before you could find squash soup in those expensive cardboard boxes in the supermarkets. Since that time, squash soup has made some gains in popularity, and for good reasons: it's healthy, packed full of vitamins, and best of all (perhaps most importantly)...it tastes great.

Pretty much everywhere I have lived I've been able to get some manner of squash throughout the year in various markets. My favorites to buy have always been acorn and butternut. These both work perfectly for squash soup, in my opinion, because they have the smooth texture that lends well to blending. They also seem to be the two easiest to find. What luck!

After St. Patrick's Day, and the corned beef feed at this house, there was some leftover soda bread, and this was the inspiration for making my most basic squash soup. I thought they would work well together, and I was not disappointed.

Here is my recipe for 4 bowls of basic Squash Soup:

1 2.5 pound butternut squash

1 14.5 oz. cans of chicken broth

3/4 C chopped onion

2 sliced garlic cloves

1 T vegetable oil

1/2 tsp ground black pepper

2 tsp oregano (dried)

1 tsp thyme (dried)

Split the squash in half and scoop out and discard the seeds

You can either bake them until tender when pressed against the skins with a fork, or to save time, microwave them skin side up on a plate with some water on it, cook time will depend on your microwave, but you want them plenty tender, like butter when you poke it with your fork.

When these are done, let them cool a bit while you saute the onion and sliced garlic in vegetable oil, just until transparent and tender.

Now it is time to scoop out the tender meat of the squash onto the plate (if any water remains, discard before scooping squash).

In a food processor, pulse the onion and garlic several times before beginning to add the squash.

Add the squash about a half cup at a time, pulsing or blending on low for several seconds between each addition, until the mixture appears well blended.

In a large saucepan, empty the mixture from the food processor, and add one can of chicken broth at a time, stirring to mix evenly. Now add the black pepper, oregano and thyme, stir and bring to a boil, then reduce to a simmer (stirring occasionally) for about 20 minutes.

There are so many possibilities with spices and herbs to make this soup fit your cuisine of choice. If you try spicing it up, think about adding a dollop of sour cream to the top. If you need to make it stretch further, you can incorporate potatoes as well. This can be served hot or at room temperature. Either way, it is good, and so very good for you.

Try it! And enjoy.

Frozen Coconut Pie-so fast, so easy, so good

One of my summer favorites, when it comes to cool dessert treats, is making frozen coconut pie. And I'm not alone...my friend Alexandru feels the same way. We love this pie! It is perfect for grill outs, to take alone as a social dish, or to compliment a spicy dinner. And this is the purpose of me making one today...for tonight is the great grand prolonged adventure...more on this later, though. I'll just say I'm much more than mildly excited, and leave you hanging with that!

Back to the frozen coconut pie. I myself am a sucker for coconut. And graham cracker crusts. And maraschino cherries. Hmmm. Talk about a good fit, eh?

This recipe literally takes about 10-15 minutes to put together, and then you are done. Done, done. I knew it wasn't one of my own, and it took some looking about to find the source, but a nice little surprise happened when I did: I found a whole slew of other great recipes in a source unknown to me...

http://brands.kraftfoods.com/CoolWhip/main.aspx?s=recipe&m=recipe/knet_recipe_display&Rpage=10&u1=bytype&u2=4*3561535435735814*355*&u3=**185*201&wf=9&recipe_id=51791

Cool Whip! That is the secret ingredient, I suppose, that which binds it all together in a luscious, creamy, coconuty delight for the taste buds.

I'll have to explore this website further some other time, but for now, above is a picture of the frozen coconut pie I made this morning--prior to being given the freezer treatment, of course.

If you enjoy coconut and easy, fast-to-make desserts, try this! I make it exactly as directed, and if there is any filling that won't fit in the crust...well, I take care of that too!

Mini Breadsticks do the trick

It was soup and salad night earlier this week, and because we are such fans of gorging at the Olive Garden's soup, salad and breadstick deal for lunch about once a year, I took it upon myself to seek out an easy breadstick recipe that would use what I have on-hand, be quick to make, and most importantly, good to eat.

Hope was vindicated when I found all of those requirements in one easy recipe:

http://www.recipe-ideas.co.uk/recipes-4/Breadstick%20Dippers.htm

I halved the recipe, and tweaked it in my own way by brushing on the melted margarine instead of dipping the dough in it, and also by sprinkling some garlic powder and dried basil on the tops.

I also made the breadsticks half-sized, just for entertainment and small-plate-fitting purposes.

Still, they came out great, and the ones left over in the morning made great snacks.

Try it!

Soda Bread for St. Patty's Day

I haven't posted in days....that doesn't mean I haven't been cooking!

In anticipation of the Saint Patrick's Day holiday meal, we've been taking it easy. You know, saving up our energy, making room in our stomachs. For us, St. Patrick's Day means corned beef slowed cooked all day, making the house smell wonderful. And no leftovers. That's right. We manage to eat a whole roast of corned beef, with the cabbage, and this year I even sliced red potatoes thickly and roasted them with the beef as well. No leftovers. It's quite a feat, I know, for two people of our size. This year was another first for me at this holiday...the introduction of soda bread.



From what I understand, it is a relatively simple bread with few ingredients. And yet I found myself making substitutions. I can't help it, there are certain things I just never have on hand. But, in the end, there was success all around!!



Since it was my first venture into the land of soda bread making, I pretty much followed the recipe found here at epicurious.com:

http://www.epicurious.com/recipes/food/views/Brown-Butter-Soda-Bread-233910

I used margarine instead of butter, and didn't bother waiting for it to brown, if that would even happen with margarine, I'm not sure. And substituted 2% milk with white vinegar (1 and 3/4 tsp) added for the buttermilk. I never have this on hand. I didn't bother with the egg wash because the dough came out very wet and like a giant glob when I plopped it down on the cookie sheet. I just ground some black pepper and sea salt on the top of the mounds of dough instead.



The result:

Very good! I liked the taste of the rosemary and pepper in the bread. The crust was firm and rugged, a real country-style, and the inside was nicely dense and moist. I like this bread! And it worked very well with the meal. The recipe made 2 loaves, and we're still enjoying the second one the morning after. This would be great with soup, or in a sandwich with pastrami or smoked roast beef. Mmm-Hmmm. Feast your eyes on this:

Kickin' Jambalaya!

It was a partly sunny but windy day here in Louisiana, in the low 60's, perfect for Jambalaya! Warms you up on the inside, and with the way mine turned out last night, you may be sweating a bit too. We like spicy food, but if you want to tone it down, just halve the amount of cayenne. I admint it got a bit away from me. I'm a tad overzealous with the cayenne, but I can't help it, it's one of my favorite spices!

Here is my Kickin' Jambalaya Recipe:


First chop and saute in 2 T vegetable oil
1/3 C green pepper
1/4 C red pepper
1/2 C yellow onion
1/4 C celery
Saute until tender, then add
3 chopped garlic cloves
Saute a few more moments until fragrant
Place this aside in a bowl



In the same pan, saute
1 6 oz. hot smoked sausage (I used John Morrell, it was on sale), sliced into 1/4" pieces
Until lightly browned on both sides
Toss in bowl with vegetables



To the pan, add 1 T vegetable oil and scrape the brown bits from the pan into the oil, add
1 14.5 oz can of diced tomatoes
2 T tomato paste
1 14.5 oz can of chicken broth
Mix until evenly distributed



Add these spices and herbs:
1 t cayenne
1 t oregano
2 bay leaves
1 T Creole seasoning
1/2 t white pepper
1 t black pepper
1 t garlic powder
1/4 t sage
1 t salt
Stir
Bring to a boil and then let simmer for 10 minutes, uncovered



Add vegetables and sausage from bowl
Bring to a boil again and reduce to a simmer for 45 minutes to an hour
You can then kill the heat and cover, and heat again before eating


At this point I added
6 large shrimp (precooked) this is optional
And heated thoroughly while cooking a cup and a half of rice



It came out very, very tasty, but was a little overpowered by they cayenne.
Next time, I'll reduce the amount I add, and restrain myself from adding more throughout the process. Ice cream was needed and enjoyed for dessert. Overall, I'd say it was a success.


The amount made by this recipe was enough for myself and my husband to each have a healthy portion and go back for yet another good sized bowl.





Try it! And enjoy.

Scones for the Workweek

The first time I ever had a scone, it was while walking around the Market held on the Capital Square in Madison Wisconsin. I was amazed. How could this have been hidden in my life so far? Why hadn't scones and I crossed paths before? You could say I was awestruck, but that might be a bit much.

It wasn't until years later that I even ventured into making my own scones, but that being said, I'd like to share my recipe. This last batch I made with the help of a large cookie cutter, and just flattened out a pile of dough with my palm, squashed it with the cookie cutter, and tore away the remaining (outside) dough.

Here is my Cranberry and Spice Scone Recipe.

Makes 8 scones.

Combine:

1 3/4 C flour

4 t. baking powder

1/4 C sugar

1/8 t salt

1/2 t nutmeg

1/2 t allspice

With hand mixer, add:

5 T. margarine, until uniformly combined

Mix together:

1/2 C milk

1/4 C sour cream

Add to other ingredients with hand mixer

Stir in :

1 cup cranberries, or combination cranberries and raisins

At this point I usually press the dough into the bottom of the mixing bowl until it is uniform and even, then cut with a knife into 8 equal portion triangles.

Remove each from the bowl and place on a cookie sheet 2" apart.

Wash with 1 egg white and 1 T milk.

Let rest while you go sort the laundry or something for about 10 minutes.

Sprinkle the tops with sugar.

Bake at 400 degrees for 12 minutes. Tops may or may not turn golden.

These are excellent warm out of the oven, or with coffee or tea for your break at work.

I have yet to hear from husband if he likes this batch...but he might be distracted by the lemon bars I made for dessert last night! hahahaha

Try it and Enjoy!

Wonderous Thumbprints

Thumbprint cookies are just about the best kind of cookie there is...along with classic sugar, oatmeal chocolate chip, and Russian teacakes. These are pretty quick to make, and oh so versitile. They can be rolled in chopped nuts, sugar or coconut, and look swell with an egg wash. Who can resist!?!

Here is my recipe for guaranteed wonderful thumbprint cookies, this makes a half batch.

Preheat oven to 350 degrees.

Combine:

4 oz. cream cheese

1/4 C + 2 T. margarine

1/2 C sugar

1 t vanilla

Beat with hand mixer.

Add:

1 C + 1/8 C flour

1/4 t baking soda

1/2 C chopped pecans, walnuts or almonds

Roll into 1 " balls, place on cookie sheet and put your thumb down.

This would be the time to apply an egg wash, one egg white and a dash of water from the kitchen faucet.

Now add your jelly or preserves and bake for about 12 minutes. In our house fig and apricot are the constant winners.

Or you can bake as is and fill with your favorite whipped frosting.

Mmmm-mmm. Try it and Enjoy!

Oh Honey! (Dijon Salmon)

I love fish.
It's quick to cook, delicious, healthy, and ever so versitile.
I love fish.
In the oven, on the stove top, on the grill...

I felt like salmon that night. We get these de-boned, skin-on, half-fish fillets from the dreaded Wal-Mart for about $7.00. But it is precut into 4 portions, making preperation all that much easier.

The menu for the night was terrorized green beans, garlic mashed potatoes and honey dijon salmon fillets.

My own review of the meal's outcome:
The mashed potatoes were Idahoan, just add water, good enough.
The terrorized green beans...I'm still working on this concept. A friend of ours in Memphis did these beautifully at a party. The basic concept involves taking fresh, cleaned green beans, and tossing them whole into a hot skillet that was seconds before just oil, chopped garlic and red pepper flakes. Mine came out OK. Not quite done enough for me. I'll keep at it.
The salmon was the star of the show. It was moist, flakey, and the flavors mingled smoothly on the toungue. Here is my recipe for this super-easy, fast and fun salmon:

Honey Dijon Salmon

Preheat oven to 375 degrees.
Rinse and pat dry salmon fillets (2)
Place the fillets on a baking sheet lined with foil

Mix together:
1/3 C sour cream
1 1/2 T dijon mustard
1/2 T honey

Spread this evenly over the top of each fillet

Mix together:
1/3 C plain bread crumbs
1/2 T dried basil
1 t ground black pepper

Sprinkle this evenly over the sour cream mixture on the fillets, and gently pat into the wet mixture. Don't go nuts, a pat or two with the palm of your hand will do.

Bake for 15 minutes.
Get your spatula just above the skin for easy removal and enjoy!

For a real change of pace, you can use wasabi mixed in with sour cream, adjusting the level of pizzazz to your liking, instead of the honey and dijon. This with quick stir-fry vegetables (with soy sauce) is very good too.

Pinot Grigio would have gone well with this meal. Hmm. Didn't have any at the time.

Sunday Morning Muffins

Ah, there is nothing in the world like a giant fresh-baked muffin making the kitchen smell truly like home on a Sunday morning. The margarine melts in your mouth like sunshine...even if there was none to be seen outside, it's not so bad with a giant muffin!

I have one of those 6-muffin rubbery pans that claims to have an easy extraction feature (not for me). It does wash up pretty quick though.

This oatmeal recipe isn't perfect, but, the muffins come out really good, and in the end, isn't that what's really important? It's also heart-healthy :)
My husband loves to take them to work for coffee-break.

Giant Sunday Morning Muffins
Ingredients:
1 1/2 C old fashioned rolled oats (not instant)
1 C milk (I use 2%)
1 large egg
1/2 C brown sugar
1/2 C margarine, melted and cooled (I use Blue Bonnet Light)
1 C flour
1/2 t. salt
1 t. baking powder
1/2 t. baking soda
3/4 C dried fruit
1 t. cinnamon, or double for more of a cinnamon kick!

In a small bowl, soak the oats in the milk
In a larger bowl, combine the egg, sugar, and margarine
Add the cinnamon
Mix in the flour, salt, baking powder and soda
Add the bowl of soaked oats and milk (oats will not have absorbed all the milk, that's OK, pour it all in)
Now add the dried fruit (I used a half split of dried apple which I chopped and raisons)

Pour into greased muffin cups, sprinkle the tops with cinnamon and sugar for that wonderful sweet top
Bake at 400 degrees for about 25 minutes, cool in pan
If you try to remove them too soon, they will crumble apart, so if you are set on having hot-warm muffins, use cupcake papers instead.

I made these again with dried cranberries, raisons and used cinnamon, a little bit of nutmeg and a tiny pinch of ground cloves, Mmmmmm. Husband approved-hahaha. I think we'll fight over the last one!

Blaze of not quite glory

OK, so I went off to make dinner comprising of Harissa chicken, Moraccan inspired squash and Moroccan-Style carrots. Well...the recipe I followed for the Harissa seemed simple enough, and required nothing that I didn't have on hand, here is the link to this recipe by the way: http://www.recipesource.com/side-dishes/condiments/01/rec0123.html
I made only one-third of the batch and rubbed it on chicken quarters, then baked them for what seemed like forever. The outcome: I will say that it is not for the faint of heart. In fact, if you have a heart condition, leave the room when this is even being prepared! Holy smokes! In my own defense, I would not have subjected myself and my husband to this sort of death defying feat of ingestion had the local grocery stores stocked harissa, saving me the trouble and issue of creativity on my own. To say the least, this was not quite what I was after for the chicken, (we almost died, you know) however, the sides came out spectacularly, so I'll focus on that.

The Moroccan-Styled Carrots Recipe is from Gourmet June 1991, published on epicurios.com, here is the link:
http://www.recipesource.com/side-dishes/condiments/01/rec0123.html
These were quick and easy to make, and used spices of cumin, cinnamon, sugar and cayenne, with garlic, olive oil and a dash of lemon at the end. Mmmm. Doesn't it make your mouth water?

But wait! The star of the show was my Moroccan-inspired squash, and this you should definately try!
Here is my recipe, it serves 2 as a side.
1 acorn squash
4 Tbs. margarine
2 (hearty) garlic cloves, chopped finely
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne
1/2 tsp. salt

I halve the squash, scoop out the seeds, and place face-down on a plate with a bit of water, then microwave for 13 minutes or until you can tell it's tender by pressing in with a spoon handle (hot hot hot!).
While the squash is cooking, in a small pan, sautee the garlic with a tablespoon of margarine until fragrant and tender, about 2 minutes.
Scoop out the squash meat and put it in a bowl.
Add the remaining margarine in pieces.
Add the spices and the garlic.
Stir and plate.
It smells wonderful and tastes divine! Trust me...wink...try it!

I paired this meal with a large glass of water (hahaha) and a Shiraz-Grenache blend from the Yellow Tail label. It worked well.

I will not claim anything I make is my own, or post the recipe unless it is mine orgininally, otherwise, I will just give you the link.

Thanks for reading, next up: giant muffins.