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Seafood Lasagna
Posted on 4/26/23 at 8:56 am
Posted on 4/26/23 at 8:56 am
I have an odd indulgence of watching cooking shows on the weekend when I'm bored. I like this ladies show, and I tried this recipe. It's amazing.
SEAFOOD LASAGNA
SEAFOOD LASAGNA
3
Posted on 4/26/23 at 10:08 am to CoachDon
quote:
I have an odd indulgence of watching cooking shows on the weekend when I'm bored
You ever watch the Great Chefs series on PBS? I used to love watching those when i was a kid. Theyve got them on YouTube now
Posted on 4/26/23 at 10:13 am to jamiegla1
No, but I might now
Posted on 4/26/23 at 11:08 am to jamiegla1
quote:
You ever watch the Great Chefs series on PBS?
Love the Great Chefs and the cookbooks are wonderful.
The Great Chefs of Louisiana New Garde is terrific. Look at this video of Emeril. He was so young. I've made that cheesecake with both shrimp and crawfish. His looks a little under cooked in the video.
LINK
This post was edited on 4/26/23 at 11:41 am
Posted on 4/26/23 at 12:26 pm to Gris Gris
quote:
The Great Chefs of Louisiana New Garde
Ive never seen that version of Great Chefs but it looks really cool. Man, Emeril was a kid!
Posted on 4/26/23 at 1:28 pm to jamiegla1
quote:
Ive never seen that version of Great Chefs but it looks really cool. Man, Emeril was a kid!
It's better than the older version in my opinion and, if you can find the cookbook from the show, buy it. It's fun to have.
Posted on 4/26/23 at 2:37 pm to CoachDon
All I know about seafood lasagna is I ordered it at Antoni's in Lafayette and it was absolutely phenomenal.
Posted on 4/26/23 at 2:49 pm to CoachDon
Years ago I made a lasagna with squid instead of pasta. It was really good but I've only done it a couple of times.
Take the tubes, slice them open and lay flat like pasta noodles. Was worried they would be tough and not easy to eat, but they weren't at all.
Take the tubes, slice them open and lay flat like pasta noodles. Was worried they would be tough and not easy to eat, but they weren't at all.
Posted on 4/26/23 at 8:46 pm to Professor Dawghair
I sometimes make a "Seafood Lasagna".
What I do for the "sauce" is use equal parts of lasagna "tomato sauce" (with ground meat) and either shrimp or crawfish etouffee.
I have never tried making it with just etouffee for the sauce, but I bet that would be really good.
What I do for the "sauce" is use equal parts of lasagna "tomato sauce" (with ground meat) and either shrimp or crawfish etouffee.
I have never tried making it with just etouffee for the sauce, but I bet that would be really good.
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