re: Please remove sticky - replacement post below

Making this tongiht. Thanks

Bossflossjr’s Crawfish Ratios for Multiple Sacks – Excellent!

I use an 80 qt pot. Sacks are usually 34-38 lbs

I use frozen gallon jugs instead of ice (so water isn’t added to the pots). I usually have 5-6 of the big gallon jugs in the deep freeze for crawfish. I typically drop 2 gallon jugs in to start cooling per sack. Depending on where I am, I may "spray the pot" as some suggest. Typically, on the last sack (if I am boiling 4) I use bags of ice.

I will say this, the majority of the time I only boil 3 sacks. I have been told the 4th sack is too salty before and made new water on the 4th sack. That is the only one on the sheet is debated by my family/friends.

For a 2 sack or 3 sack boil - this recipe is spot on, IMO

And I do not change my method in regards to potatoes, corn, sausage, mushrooms, etc. I typically boil them in 1st batch and they normally last throughout the afternoon. You can boil them on 1st 2 batches though, especially if you use mushrooms...

The last couple batches get pretty spicy.

1st Sack:

10 cups crab boil
3 cups salt
16 oz bottle liquid
3 tbsp cayenne
1 qt lemon juice
cut fire add 4 sticks butter
& let soak 30 minutes after cutting boil & icing water

2nd Sack:

8 cups la crab boil
1 cup salt
1 small bottle liquid
1 qt lemon juice
4 sticks butter

3rd Sack:

8 cups la crab boil
1 qt lemon juice
1/8 cup cayenne
2 sticks butter

4th Sack:

8 cups la crab boil
salt to taste (depending on 3rd sack (1-2 cups))
1 qt lemon juice
1/8 cup cayenne
1 small liquid Zats
2 sticks butter

(Edited and formatted by Stadium Rat.)

Zucchini Fritters

Made this last night. Found a recipe on the internet and loosely followed it. Served with an herbed sour cream.

Herbed Sour Cream

1 cup sour cream
1 t lemon zest
1 t fresh lemon juice
1 T each, fresh basil and chives, minced
1/2 T fresh dill, minced
1 clove garlic, crushed
Salt and pepper to taste

Mix well and set aside.

Fritters

2 medium zucchini, ends removed
1 medium onion
2 cloves garlic
1 ear of fresh corn
1 egg
1/3 cup, or more, flour
1 cup Swiss cheese, shredded
1 t baking powder
Tony’s
Fresh pepper
EVOO and butter, 3/1 ratio

Method

In food processor, grate the squash, onions and garlic. Put in a colander, and a t of salt , and let sit to drain for 10 minutes.

Cut the kernels from an ear of corn. Squeeze excess moisture from the minced vegetables. Add the corn, beaten egg, baking powder, cheese, and seasonings.

Heat skillet to medium. Add a few T of EVOO and a little butter.

Add the fritter mix, @ 1/3 cup, and press to 1/2 inch thick. Fry until golden, flip and repeat. About 2 minutes per side. Serve with a dollop of herbed sour cream on top. Fantastic. .

Shrimp diablo tonight. Good.

lazy's chili powder

4 ancho chilis
5 cascabel
2 arbols
2 chipotle
2 Tbs garlic powder
3 Tbs oregano
1 New Mexico
2 Tbs cumin
2 Tbs smoked paprika

Put what you don't use in the freezer and it's good all winter. The numbers are the number of peppers.

just browsing this page a bit and noticed quite a bit of love for Semolinas.

I used to love eating there when I was in my early 20s (1990s) but never realized it had the kind of reputation to land on a food board collection of recipes.

Was it really as good as I remember?

Sautéed Mushroom Recipe


Ingredients

1 lb Cremini mushrooms, sliced
3 T good unsalted butter, in all
2 T EVOO
3 sprigs fresh thyme
1 T Worcestershire sauce
5 cloves garlic, chopped
4 T soy sauce
1/2 cup beef stock
3 T red wine
Fresh black pepper to taste
Salt to taste
2 T fresh parsley, minced

Method

Add 1 T butter and the EVOO to a hot skillet. Add the mushrooms and Worcestershire sauce and thyme. Shake the pan a little and cook out most of the liquid. Takes a couple of minutes.

Add the garlic, stock and wine. Add a few grinds of black pepper. Reduce the liquid until almost gone...should take 4 or 5 minutes. Taste for salt and add as needed.

When the liquid is almost gone, reduce heat to low, add remaining butter and fold it in. Remove the thyme. Cut the heat and add the parsley. Check seasoning and serve warm.

Tom Fitzmorris’s twist on this exact dish is a better overall recipe in my opinion.

Crabmeat Cheesecake topped with a Portobello and Crab Claw Meuniere by Lambdatiger

Ingredients
Pecan Crust:
• 2 cups pecans
• 2 cups all-purpose flour
• 2 teaspoons fine salt
• 5 tablespoons butter, cold
• 3 tablespoons ice water
Filling:
• 1 cup diced onion
• 1 tablespoon butter
• 4 ounces crabmeat
• 8 ounces cream cheese, room temperature
• 1/3 cup Creole cream cheese or sour cream
• 2 eggs
• 1 tablespoon hot pepper sauce (recommended: Crystal brand hot sauce)
• Kosher salt and white pepper
Meuniere Sauce:
• 1 lemon, peeled and quartered
• 1 cup Worcestershire sauce
• 1 cup hot pepper sauce
• 1 cup heavy whipping cream
• 1 pound butter, cold, cut into small cubes, and divided
• Kosher salt and white pepper
Garnish:
• 2 cups sliced mixed wild mushrooms
• 3 tablespoons butter, softened
• 24 crab claw fingers
• Kosher salt and cracked black pepper

Directions
Preparing the Pecan Crust:
Preheat oven to 350 degrees F.
Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
Preparing the Filling:
Preheat oven to 300 degrees F.
In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
Preparing the Meuniere Sauce and Garnish:
Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
To serve:
Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.

NOTE FROM LAMBDA: I've made it both with sour cream and with creole cream cheese. The creole cream cheese gives a much better flavor IMHO

Workin late!