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-   -   Today's menu, 3/6/19, Ash Wed (https://www.discusscooking.com/forums/f104/todays-menu-3-6-19-ash-wed-101788.html)

salt and pepper 03-06-2019 06:44 PM

Today's menu, 3/6/19, Ash Wed
 
Crawfish Etouffee


[IMG]https://www.discusscooking.com/forums...icture7885.jpg[/IMG]

tenspeed 03-06-2019 07:20 PM

No grilling here, so no ashes :chef:.

Beef and cheese cannelloni with a salad on the side.

caseydog 03-06-2019 07:29 PM

Quote:

Originally Posted by salt and pepper (Post 1586745)

Well, a day late, but it looks good! :yum:

CD

caseydog 03-06-2019 07:33 PM

After working seven straight 12-hour-plus days, I'm not quite ready for an ambitious cook. I stayed in bed until just after noon today. I've got some Nolan Ryan Beef Hot Dogs that are absolutely amazing in flavor, so I'm thinking that is dinner tonight.

CD

Cheryl J 03-06-2019 07:47 PM

Quote:

Originally Posted by salt and pepper (Post 1586745)

That looks wonderful, Joey. I don't get crawfish here, but I've been wanting to try a shrimp etouffee for the longest time. Do you have a recipe to share?

Andy M. 03-06-2019 07:54 PM

Grocery and Costco shopping today so it was Costco roti-chick with leftover rice and peas.

Cheryl J 03-06-2019 08:13 PM

I had such a big late morning breakfast, so it was a light dinner today.

I gnawed on a couple of leftover baby back ribs with a drizzle of Jack Daniels BBQ sauce, and roasted and buttered some asparagus. Fresh asparagus was .88/lb a few days ago, so I bought 2 lbs. and need to use them up. :yum:

Caslon 03-06-2019 08:14 PM

I'll be cooking up my favorite recipe. Lamb curry stew. Been making it off and on for over 30 yrs. I'll freeze it up into portions. It's soooo delicious over a bed of rice with all the condiments (chopped eggs, chopped green onions, raisins, pineapple chunks, peanuts). :yum:

I got the butcher at my local World Market to take a lamb shoulder and cut me up 2 lbs. of lamb pieces for stew. It only cost me $10.66. If I tried to buy individual lamb shoulder cuts to get 2 lbs. of useable lamb meat, I'd have spent well over $20! Forget Vons, Ralphs and Safeway. Buying lamb for stew, World Market rules!!!

Kaneohegirlinaz 03-06-2019 08:44 PM

Quote:

Originally Posted by Cheryl J (Post 1586754)
That looks wonderful, Joey. I don't get crawfish here, but I've been wanting to try a shrimp etouffee for the longest time. Do you have a recipe to share?

Cheryl, do you have a Sprouts near you?
I'm pretty sure I've seen frozen Crawfish there.

Kayelle 03-06-2019 09:01 PM

I've had a big beautiful rib eye in the SousVide and will soon take it out to Wilma, the searing grill to char it up pretty. We're also having loaded salads and Tater Tots.

Cheryl J 03-06-2019 09:10 PM

Quote:

Originally Posted by Kaneohegirlinaz (Post 1586761)
Cheryl, do you have a Sprouts near you?
I'm pretty sure I've seen frozen Crawfish there.

Kgirl...unfortunately, no. I'm out in the middle of nowhere and all those fun specialty markets are 4 hours away round trip. :ermm: :lol:

caseydog 03-06-2019 10:10 PM

Quote:

Originally Posted by Cheryl J (Post 1586765)
Kgirl...unfortunately, no. I'm out in the middle of nowhere and all those fun specialty markets are 4 hours away round trip. :ermm: :lol:

Kroger has frozen crawfish tails, so if you have a Ralph's, they may have them.

You can get very similar results with shrimp.

CD

Cheryl J 03-06-2019 11:04 PM

:lol: I know I can sub shrimp for crawfish....that's why I responded to Joey's lovely pic that I've been wanting to make shrimp etouffee, and if he had a recipe he'd care to share. :smile:

Cooking Goddess 03-07-2019 12:02 AM

We had salads, and mini ravioli with "tomato sauce" that was canned by a friend. Now, seeing as how he's native MA and I'm not always good with the local jargon, I wasn't sure if he meant tomatoes cooked into a sauce, or meatless pasta sauce. I figured Ash Wednesday was a good day to use it up, since we were going meatless. Well, we think there may have been herbs added - maybe as a garni when cooking the tomato down. Or there may have been wine added at the beginning of cooking. All we know was, fresh out of the jar, we would have been happy just scooping spoonfuls of the stuff and eating it that way. :yum: :heart: :yum: As a result, we ate too many raviolis...

taxlady 03-07-2019 12:31 AM

I had a BLT for supper.

caseydog 03-07-2019 01:45 AM

Quote:

Originally Posted by Cheryl J (Post 1586784)
:lol: I know I can sub shrimp for crawfish....that's why I responded to Joey's lovely pic that I've been wanting to make shrimp etouffee, and if he had a recipe he'd care to share. :smile:

I wish I had a recipe for etouffee, and as much as I love cajun food, you would think I had a recipe.

Here is a recipe from Paul Prudhomme via the CIA. He knew a little bit about cajun cooking, and the CIA is not a bad cooking school.

https://blog.ciachef.edu/channel-fla...rimp-etouffee/

CD

medtran49 03-07-2019 06:32 AM

Nice etouffe Joey!

Be careful when buying crawfish. China has gotten smart about packaging. They are sending huge lots of unpackaged crawfish to Louisiana and other states known for crawfish, and packaging them there with names that make you think you are getting an American produced product. Of course on the back in small print, it will say packaged in ...., product of China. We almost got snockered by that once. In big letters it said Breaux Bridge crawfish, but I was skeptical because of the price and the fact that we hadn't seen any frozen crawfish from there outside of LA, so I flipped it over to read the fine print. The Chinese crawfish are inferior to even the pond raised crawfish from here.

Our dinner last night was braised lamb sharks and soft cheesy polenta.

luckytrim 03-07-2019 07:46 AM

1 Attachment(s)
Last Night's Cincinnati Chili - Four Way


Attachment 33917

Cheryl J 03-07-2019 06:00 PM

Quote:

Originally Posted by caseydog (Post 1586797)
I wish I had a recipe for etouffee, and as much as I love cajun food, you would think I had a recipe.

Here is a recipe from Paul Prudhomme via the CIA. He knew a little bit about cajun cooking, and the CIA is not a bad cooking school.

https://blog.ciachef.edu/channel-fla...rimp-etouffee/

CD

Thank you, Casey. :smile:

Cheryl J 03-07-2019 06:01 PM

Quote:

Originally Posted by luckytrim (Post 1586804)
Last Night's Cincinnati Chili - Four Way


Attachment 33917

Looks delish, Lucky! :yum:


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