"We've got Plates and Places", it was a quote that my great grandfather often used to encourage guest to stay, visit and dine with the family. My great grandparents had very little, but there was always enough food to go around. For me,the expression not only relates to what my great grandfather intended it's use, it also is fitting for my love to travel and the recipes I collect from those travels. So join me, "There's always Plates and Places!"
Thursday, March 19, 2009
It's Crawfish Time, Y'all!
It's Foodie Friday! Our gracious Hostess is Designs By Gollum. Be sure and click the link to see all kinds of fine fare from all over Blogland. But before you go, lets talk crawfish! April is the time of year for crawfish! Crawfish are coming in season, so here are a couple recipes that you might enjoy. This is a very simple and elegant dish, and will impress your guests in a big way. It's also one of the most popular dishes served at the New Orleans Jazz and Heritage Festival; the line at the Crawfish Monica booth is one of longest on the Fairgrounds. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat. This recipe below is courtesy of my good friend, Bama Belle. Thanks "Belle"! It's a quick favorite of our house!
CRAWFISH MONICA 1 lb. crawfish tails, boiled and peeled; OR 1 lb. shrimp, peeled; OR 1 lb. lump crabmeat; OR 1 lb. oysters, drained and quartered. 1 stick butter (Do not use margarine.) 1 pint half-and-half (Look, relax. Just don't eat this every day..) 1 good-sized bunch green onions, chopped (tops, too) 3 - 10 cloves garlic, chopped (to your taste) 1-2 tbs Creole Seasoning 1 lb. cooked fresh pasta (Dry pasta is all right if fresh is not available. Rotelli is preferred, use your favorite shape.)
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
Another Crawfish Recipe.....Crawfish Shortcake Cook crawfish tails in the manner of barbecue shrimp before ladling them over a firm biscuit and you have yourself Crawfish Shortcake.