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re: Recipes/Recipe Reviews.....
Posted on 5/17/08 at 10:37 am to mouton
Posted on 5/17/08 at 10:37 am to mouton
Best crawfish pie ive ever had! Its from John Besh of Restaurant August:
• 4 tablespoons butter
• 3 tablespoons flour
• 1-1/2 cups onions, small diced
• 1/4 cup bell peppers, small diced
• 1/4 cup celery, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 3/4 cup tomatoes, peeled, seeded, and diced
• 1/5 cup heavy cream
• 1 pound peeled crawfish tails
• 2 dashes Worcestershire sauce
• 1 9-inch prepared pie shell
--------------------------------------------------------------------------------
Preheat the oven to 375ºF. In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is incorporated. Cook for about 3 minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the vegetable mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 15 minutes, while stirring.
Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cool.
Pour the chilled crawfish mixture into the prepared 9-inch pie shell and bake for 40 minutes or until the pie shell is golden brown. Remove from the oven and slice into 6 or 8 wedges.
• 4 tablespoons butter
• 3 tablespoons flour
• 1-1/2 cups onions, small diced
• 1/4 cup bell peppers, small diced
• 1/4 cup celery, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 3/4 cup tomatoes, peeled, seeded, and diced
• 1/5 cup heavy cream
• 1 pound peeled crawfish tails
• 2 dashes Worcestershire sauce
• 1 9-inch prepared pie shell
--------------------------------------------------------------------------------
Preheat the oven to 375ºF. In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is incorporated. Cook for about 3 minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the vegetable mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 15 minutes, while stirring.
Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cool.
Pour the chilled crawfish mixture into the prepared 9-inch pie shell and bake for 40 minutes or until the pie shell is golden brown. Remove from the oven and slice into 6 or 8 wedges.
2
Posted on 5/17/08 at 11:44 am to mouton
yay, found it online so i didnt have to type it up. matched it up with my magazine and its the same one. mouth-watering. everything is made from scratch, and you can taste it!
BANANA PUDDING PIE
PREP: 20 MIN.; BAKE: 24 MIN.; COOL: 1 HR., 30 MIN.; CHILL: 4 HR.
Hang on to your egg yolks-you'll be using them in the Vanilla Cream Filling.
1 (12-oz.) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
½ cup sugar
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼ inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
Vanilla Cream aqFilling:
MAKES ABOUT 3 CUPS
PREP: 5 MIN., COOK: 10 MIN.
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over mediumlow heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
BANANA PUDDING PIE
PREP: 20 MIN.; BAKE: 24 MIN.; COOL: 1 HR., 30 MIN.; CHILL: 4 HR.
Hang on to your egg yolks-you'll be using them in the Vanilla Cream Filling.
1 (12-oz.) box vanilla wafers, divided
½ cup butter, melted
2 large bananas, sliced
Vanilla Cream Filling
4 egg whites
½ cup sugar
1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2½ cups.) Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate.
2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about ¼ inch higher than top edge of crust.)
4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges.
5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.
Note: For testing purposes only, we used Nabisco Nilla Wafers.
Vanilla Cream aqFilling:
MAKES ABOUT 3 CUPS
PREP: 5 MIN., COOK: 10 MIN.
¾ cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 tsp. vanilla extract
1. Whisk together first 5 ingredients in a heavy saucepan. Cook over mediumlow heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately.
Posted on 5/17/08 at 1:15 pm to mouton
Blue Rose Dressing
Notes: This recipe shared with me by Joanie Ferrara at the Blue Rose Restraunt in Pass Christian, Ms.
1/2 Cup creole mustard
1/2 cup honey
1 cup salad oil
1 16 oz. bottle raspberry vinegar
1/4 cup cream de Cassis liqueur
1. In large bowl whisk together mustard, honey, vinegar, and liqueur whisking constantly.
2. While whisking pour oil in thin stream to incorporate
3. Serve over mixed greens with toasted pecans and crumbled blue cheese
Notes: This recipe shared with me by Joanie Ferrara at the Blue Rose Restraunt in Pass Christian, Ms.
1/2 Cup creole mustard
1/2 cup honey
1 cup salad oil
1 16 oz. bottle raspberry vinegar
1/4 cup cream de Cassis liqueur
1. In large bowl whisk together mustard, honey, vinegar, and liqueur whisking constantly.
2. While whisking pour oil in thin stream to incorporate
3. Serve over mixed greens with toasted pecans and crumbled blue cheese
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