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Appetizer/ side dish recommendation
Posted on 9/29/16 at 9:56 pm
Posted on 9/29/16 at 9:56 pm
Looking for app/ side dish suggestion for tailgating this Saturday. I've brought the usual suspects in the past, stuffed and wrapped peppers, buffalo chicken dip, muffuletta pasta, wings, fried cubed boston butt, etc. Looking for something new with a WOW factor so open to suggestions. TIA
This post was edited on 9/29/16 at 9:57 pm
Posted on 9/29/16 at 10:17 pm to jmon
are you cooking it there or making something at home?
Posted on 9/30/16 at 2:21 am to jmon
Agree with LE. Where will it be cooked? Hot or cold? Make ahead?
Posted on 9/30/16 at 9:20 am to Lester Earl
Making ahead at home and can transport hot.
Posted on 9/30/16 at 9:57 am to jmon
grab a couple loaves of jalapeño sausage cheese bread at Bourques in Port Barre, break it apart, lightly coat pieces with clarified butter, sprinkle with garlic powder and bake until the cheese starts to brown and the outside of bread starts to crisp up a little.
Posted on 9/30/16 at 12:05 pm to tiderider
Bump. I'd also like to make something for the game tomorrow. Might do buffalo turds but I'm not sure yet
Posted on 9/30/16 at 1:11 pm to jmon
You can make the recipe below the night before and warm the following day. It's always eaten. It's better if you can keep it warm in a chafer type dish, but it goes pretty quickly.
CRAWFISH CARDINALE
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
CRAWFISH CARDINALE
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
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