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Posted on 5/17/08 at 1:39 pm to mouton
crawfish napolean:
Prepare the Champagne Vinaigrette (see recipe) and refrigerate.
4 cups precooked Louisiana crawfish tails. Toss in Ravigotte Sauce (see recipe) and refrigerate.
Fried tomatoes (see below)
2 cups spring mix or other mixed lettuces of your choice
3 avocados - cut in lengthwise slices for garnish
red pepper flakes for garnish
Frisee lettuce for garnish
Fried tomato slices:
16 slices ripe tomato, 1/2 inch thick (4-6 tomatoes, depending on size)
2 large eggs
2 Tbsp. finely chopped fresh parsley
3/4 cup flour
2 cups breadcrumbs seasoned to taste with salt and pepper
Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado.
Champagne Vinaigrette:
Ingredients:
1 egg yolk
1 cup olive oil
1/4 cup Champagne vinegar
1 Tbsp. honey
1/2 tsp. minced shallots
1/4 tsp. minced garlic
1 tsp. oregano
1 tsp. minced fresh basil
2 tsp. Dijon mustard
salt and black pepper to taste
In a small stainless mixing bowl, whisk the egg yolk with 1 teaspoon of the Champagne vinegar. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients, whisking slowly to combine. Refrigerate until serving time.
Napolean Ravigotte Sauce:
Ingredients:
2 cups Louisiana crawfish tails
1/2 cup mayonnaise
1/4 cup Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp. TABASCO pepper sauce
1 tsp. Worcestershire sauce
2 anchovies, finely minced
1 Tbsp. capers
salt and pepper to taste
1 Tbsp. fresh dill, chopped fine
Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.
Prepare the Champagne Vinaigrette (see recipe) and refrigerate.
4 cups precooked Louisiana crawfish tails. Toss in Ravigotte Sauce (see recipe) and refrigerate.
Fried tomatoes (see below)
2 cups spring mix or other mixed lettuces of your choice
3 avocados - cut in lengthwise slices for garnish
red pepper flakes for garnish
Frisee lettuce for garnish
Fried tomato slices:
16 slices ripe tomato, 1/2 inch thick (4-6 tomatoes, depending on size)
2 large eggs
2 Tbsp. finely chopped fresh parsley
3/4 cup flour
2 cups breadcrumbs seasoned to taste with salt and pepper
Whisk the eggs in a small bowl. Place the flour in flat dish. Stir the seasoned breadcrumbs and parsley together in a small mixing bowl. Dredge the tomato slices in flour; shake off the excess. Dip each slice in the egg wash to coat lightly, then in the seasoned breadcrumbs. Place slices on a parchment-lined baking pan until all are ready to fry. Deep fry slices in vegetable oil heated to 350 degrees until golden brown without crowding. Drain on paper towels. To serve, toss the spring mix and half the Champagne Vinaigrette. Divide among 8 dinner plates. Center one fried tomato over the lettuce, spoon Louisiana crawfish over, top with a second slice of tomato, more Louisiana crawfish and a sprig of frisee lettuce to garnish. Garnish plate with slices of avocado drizzled with Champagne Vinaigrette. Sprinkle red pepper flakes over the avocado.
Champagne Vinaigrette:
Ingredients:
1 egg yolk
1 cup olive oil
1/4 cup Champagne vinegar
1 Tbsp. honey
1/2 tsp. minced shallots
1/4 tsp. minced garlic
1 tsp. oregano
1 tsp. minced fresh basil
2 tsp. Dijon mustard
salt and black pepper to taste
In a small stainless mixing bowl, whisk the egg yolk with 1 teaspoon of the Champagne vinegar. Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed in. Add the remaining ingredients, whisking slowly to combine. Refrigerate until serving time.
Napolean Ravigotte Sauce:
Ingredients:
2 cups Louisiana crawfish tails
1/2 cup mayonnaise
1/4 cup Creole or other coarse grain mustard
Juice of 2 lemons, freshly squeezed
1 tsp. TABASCO pepper sauce
1 tsp. Worcestershire sauce
2 anchovies, finely minced
1 Tbsp. capers
salt and pepper to taste
1 Tbsp. fresh dill, chopped fine
Combine all ingredients, whisk well. Add 2 cups Louisiana crawfish tails and refrigerate until serving time.
Posted on 5/17/08 at 1:48 pm to mouton
Last night was one of those wing it nights...dusted a couple of chicken breasts with flour and creole seasoning and paneed in olive oil and butter.Topped the breasts with some smoked gouda and kept in warm oven..then took some fresh basil and mushrooms threw them in the pan with more butter, a teaspoon of chicken base, and a teaspoon of sun dried tomato paste...cooked that down a little and added cream...reduced til thick and poured over the chicken breasts...served with a little angel hair pasta and some peas and mushrooms in ham stock...Tonight it's to the grill...I have a rib roast...I'll cut into steaks....I'm hoping to be like martini tonight...and in the same condition...Sunday I will attempt to cook pheasant...in some way...need to get them out of the freezer...any ideas?
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