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re: Recipes/Recipe Reviews.....
Posted on 5/18/08 at 2:32 pm to Gris Gris
Posted on 5/18/08 at 2:32 pm to Gris Gris
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.
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.
1
Posted on 5/18/08 at 2:35 pm to Gris Gris
I love this soup. Make it all the time. It's especially good on cold days, but I'm a soup eater all year round.
White Cheddar Cheese Soup
Makes: 6 Cups
Saute in 1/4 Cup Unsalted Butter; Add:
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 t. garlic, minced
Stir in; Add:
1/4 cup all-purpose flour
2 t. dry mustard
1 1/2 t. kosher salt
1 t. ground white pepper
Whisk in:
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups heavy cream
Stir in:
4 cups white Cheddar cheese, grated (about 12 oz.)
For the Toast Points —
Brush with Butter; Bake:
6 slices white bread, crusts removed, cut into triangles *I used French bread slices.
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points, below
Saute onion and celery in butter in a large pot over med.-low heat. Cook for 10 minutes; add the garlic and saute 1 - 2 minutes more.
Stir in the flour to coat the vegetables. Add dry mustard, salt, and white pepper. Stir constantly 2 - 3 minutes to prevent scorching.
Whisk in wine — mixture will be a bit clumpy. That's okay. Now whisk in the broth, milk, and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat, and simmer 15 minutes.
Stir in cheese; remove from heat. Continue stirring until cheese is completely melted.
Brush both sides of bread with melted butter. Bake at 350° for 10 minutes, flipping halfway through.
Garnish soup with tomatoes and parsley, if desired. Serve immediately with toast points.
White Cheddar Cheese Soup
Makes: 6 Cups
Saute in 1/4 Cup Unsalted Butter; Add:
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 t. garlic, minced
Stir in; Add:
1/4 cup all-purpose flour
2 t. dry mustard
1 1/2 t. kosher salt
1 t. ground white pepper
Whisk in:
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups heavy cream
Stir in:
4 cups white Cheddar cheese, grated (about 12 oz.)
For the Toast Points —
Brush with Butter; Bake:
6 slices white bread, crusts removed, cut into triangles *I used French bread slices.
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points, below
Saute onion and celery in butter in a large pot over med.-low heat. Cook for 10 minutes; add the garlic and saute 1 - 2 minutes more.
Stir in the flour to coat the vegetables. Add dry mustard, salt, and white pepper. Stir constantly 2 - 3 minutes to prevent scorching.
Whisk in wine — mixture will be a bit clumpy. That's okay. Now whisk in the broth, milk, and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat, and simmer 15 minutes.
Stir in cheese; remove from heat. Continue stirring until cheese is completely melted.
Brush both sides of bread with melted butter. Bake at 350° for 10 minutes, flipping halfway through.
Garnish soup with tomatoes and parsley, if desired. Serve immediately with toast points.
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