Super Bowl Eats 2013

[cookking]

It was getting close to game time so I put some of the pulled pork I made to warm in the oven with some Daigle's Apple Jalapeno BBQ Sauce. Pretty darn good stuff!

Ready for slider making.

The Crawfish bread before baking

Ready for eating!

Just a small slice!

A few of my sliders dressed with cole slaw and a jalapeno honey mustard dressing I whipped up.

Time for a little dessert. Cream cheese and strrawberry filled King cake from Frances' Bakery. REALLY good!!!!

 

[bbquzz]

Seems repetitious, but WOW, great looking Super Bowl meal. Can you give me the details on Crawfish bread and the jalapeno honey mustard dressing?

 

[LarryWolfe]

I think I'd eat the whole loaf of crawfish bread!

 

[cookking]

I think I'd eat the whole loaf of crawfish bread!

I thought the same thing but it is rich and filling. I'll get the recipe up for you later. It's definitely a keeper!

 

[bigwheel]

Wow..that is outstanding!! The sliders might be the way to go on a cater. Now was Beyonce hot or whut?

 

[Nick Prochilo]

That crawfish bread looks outstanding!

 

[cookking]

Seems repetitious, but WOW, great looking Super Bowl meal. Can you give me the details on Crawfish bread and the jalapeno honey mustard dressing?

This recipe came from Louisiana Cookin' Magazine.
Now I will tell you that I doubled the recipe and used a one pound package of frozen Louisiana crawfish and a few ounces more mozz cheese than called for. I also used a long loaf of Leidenheimer bread for all of the mixture.

Cajun Crawfish Bread - Louisiana Cookin


Cajun Crawfish Bread
MAKES 8 SERVINGS
Courtesy of Madeline Kessler
Printed in October 2012

¦1/2 cup mayonnaise
¦1/4 cup butter, melted
¦8 ounces shredded mozzarella cheese
¦1/4 cup sliced green onion tops
¦1 teaspoon garlic powder
¦1 cup Louisiana crawfish tails, finely chopped
¦Salt
¦Ground black pepper
¦1 (16-ounce) loaf French bread, halved lengthwise

Preheat oven to 350º. In a medium bowl, combine mayonnaise, butter, mozzarella, green onion, and garlic powder. Fold in chopped crawfish, and season to taste with salt and pepper. Spread crawfish mixture on French bread, and bake for 15 to 20 minutes or until lightly toasted. Cut in 2-inch pieces, and serve immediately.
Cook’s Note: Bread can be spread with crawfish mixture and refrigerated before baking.

 

[MUShand]

Awesome

 

[bbquzz]

Thanks for the recipe T. Now I will have to see if our groceries carry crawfish tails.

 

[Nick Prochilo]

Buzz, I'd bet you could substitute shrimp if you had to!

 

[cookking]

Better yet try lobster. I bet lump crabmeat would be good too.

 

[bbquzz]

Better yet try lobster. I bet lump crabmeat would be good too.

Got it in the recipe book with substitutions of shrimp, lobster or crab meat. I really have never looked for crawfish, but have always been envious of those crawfish boils I've seen posted here. Thanks for the tips Nick and T.

 

[Vermin999]

There are those sliders I was looking for!! I have never heard of crawfish bread but it sure looks fine!!! and I'm gonna have to make that for sure!!!

 

[HookinBull]

Tried the crawfish bread and it is awesome. Thanks for posting the recipe.

 

[cookking]

You're welcome!