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Started By
Message
re: Small pastry shell cup things
Posted on 1/15/10 at 1:56 pm to Gris Gris
Posted on 1/15/10 at 1:56 pm to Gris Gris
It's a hot dip...and believe me...they won't sit long as everyone hits the buffet table at once!
NIKINIK'S FAMOUS CRAWFISH DIP
INGREDIENTS
12 ounces frozen peeled crawfish tails, thawed and drained (Louisiana are better, but chinese will do)
1/2 cup butter (1 stick)
5 cloves garlic, chopped (please use fresh)
1 tablespoon Zatarain's crab boil
1 tablespoon Old Bay Seasoning™
1 teaspoon Accent or MSG
16 oz Philly cream cheese
DIRECTIONS
Place the 1/2 of the crawfish tails into a food processor and pulse until roughly chopped.
For the other 1/2 chop them by hand so that the pieces are a little bigger.
Set aside.
Melt the butter and garlic in a pan over medium heat.
Add the crawfish tails, crab boil, Old Bay seasoning and Accent.
Cook and stir until butter is completely absorbed.
Turn heat to low and stir in the cream cheese until it has melted.
The dip is best when made the day before so it has time to really absorb the flavors.
NIKINIK'S FAMOUS CRAWFISH DIP
INGREDIENTS
12 ounces frozen peeled crawfish tails, thawed and drained (Louisiana are better, but chinese will do)
1/2 cup butter (1 stick)
5 cloves garlic, chopped (please use fresh)
1 tablespoon Zatarain's crab boil
1 tablespoon Old Bay Seasoning™
1 teaspoon Accent or MSG
16 oz Philly cream cheese
DIRECTIONS
Place the 1/2 of the crawfish tails into a food processor and pulse until roughly chopped.
For the other 1/2 chop them by hand so that the pieces are a little bigger.
Set aside.
Melt the butter and garlic in a pan over medium heat.
Add the crawfish tails, crab boil, Old Bay seasoning and Accent.
Cook and stir until butter is completely absorbed.
Turn heat to low and stir in the cream cheese until it has melted.
The dip is best when made the day before so it has time to really absorb the flavors.
3
Posted on 1/15/10 at 2:28 pm to nikinik
Thanks. I take it that it reheats well, since you recommend making it the day before. Will you heat it and then load in the cups or load the cups and heat them in the oven?
Posted on 1/15/10 at 2:29 pm to nikinik
quote:
but chinese will do)
You lost me right here.
I use the small cups and put a piece of brie in them and toss in the oven to warm and melt cheese then add a dollop of blackberry jam to the top of each. Sweet and savory. They get demolished in a hurry.
Posted on 1/15/10 at 2:30 pm to Gris Gris
Because I am brining it to a location, I will probably be better off heating the dip and then leaving them in a sealed container and then putting them into the cups right before I put them out. Like I said, they will all get eaten within 20 minutes of it being set out so I'm not concerned with sogginess. BUT if I bake them in all together in the oven at home, then that could happen by the time I get there. What ya think?
Posted on 1/15/10 at 2:30 pm to nikinik
quote:
but chinese will do
Posted on 1/15/10 at 2:34 pm to nikinik
I've had similar or the etouffee in them at parties where they are sitting on a platter empty with the dip/etouffee in a chafing dish with a spoon to fill them yourself.
Posted on 1/15/10 at 2:35 pm to Y.A. Tittle
we made mini oyster pies with the small phyllo dough shells for christmas and they were oustanding
Posted on 1/15/10 at 2:45 pm to nikinik
I agree that since you are traveling with them, you should take the dip, warmed, and load the cups there, if you're going to have time to do that. You could probably load that dip into a thermos. OR, put the warm container in an ice chest with nothing cold. The chest will keep it warm. I do that with hot bread wrapped in foil, when I'm cooking at home, but taking it elsewhere. Did it with tamales also. They were all HOT when we were ready to take them out.
The chafing dish is a good idea, also, but if you have a lot of people trying to eat at once, it may hold things up. It would be great for a coctail party. I might use the cups next time I make crawfish cardinale and serve it in the chafer.
The chafing dish is a good idea, also, but if you have a lot of people trying to eat at once, it may hold things up. It would be great for a coctail party. I might use the cups next time I make crawfish cardinale and serve it in the chafer.
Posted on 1/15/10 at 3:00 pm to Gris Gris
Chafing dish definitely not an option. Once the buffet table opens, there are literally 100 people all waiting in line to get to it at the same time. So I'll scoop them all in and put it out right before it's time to serve.
Also...for the chinese crawfish haters...I wouldn't use them for a dish where the crawfish are very pronounced...but for a dip that is made with butter and cream cheese...it's really not much of a difference and I've neard heard anything but raves about this dip...with or without the chinese crawfish.
And when I'm cooking for a huge group, I just can't afford $12-$16 a pack vs. $5.
Also...for the chinese crawfish haters...I wouldn't use them for a dish where the crawfish are very pronounced...but for a dip that is made with butter and cream cheese...it's really not much of a difference and I've neard heard anything but raves about this dip...with or without the chinese crawfish.
And when I'm cooking for a huge group, I just can't afford $12-$16 a pack vs. $5.
Posted on 1/15/10 at 3:02 pm to Martini
I've done the brie in the cups also, with a praline sauce on top. Very yummy.
Posted on 1/15/10 at 3:09 pm to nikinik
I agree that the chafer won't work in your situation. It would hold up the show.
I don't use Chinese crawfish, for any reason. If I have to, I substitute shrimp or make something different. I don't like the taste of them and I just can't use them even if they are buried in sauce or other flavors, in principle.That's just me, though.
I don't use Chinese crawfish, for any reason. If I have to, I substitute shrimp or make something different. I don't like the taste of them and I just can't use them even if they are buried in sauce or other flavors, in principle.That's just me, though.
Posted on 1/15/10 at 3:15 pm to Gris Gris
quote:
I don't use Chinese crawfish, for any reason.
Neither do I, I just can't frick over the Louisiana farmers like that. Even if the taste wasn't so bad.
This post was edited on 1/15/10 at 3:16 pm
Posted on 1/15/10 at 3:15 pm to Gris Gris
quote:
I don't use Chinese crawfish, for any reason. If I have to, I substitute shrimp or make something different.
Correctamundo.
Posted on 1/15/10 at 3:42 pm to Y.A. Tittle
I don't do any Chinese aquaculture. Not only because of the Louisiana fisherman but because they just aren't safe. If you are in Louisiana you can always find frozen Louisiana tails and not more than a dollar or so a pound more.
Nothing coming in from China is safe and I refuse to buy or eat it.
Chinese Aquaculture
Nothing coming in from China is safe and I refuse to buy or eat it.
Chinese Aquaculture
Posted on 1/15/10 at 4:00 pm to Martini
I've never found Louisiana tails for less than $10 a pound..and that's on sale.
Posted on 1/15/10 at 4:15 pm to Martini
quote:
small cups and put a piece of brie in them
Then add some cooked italian sausage on top.
Posted on 1/15/10 at 4:15 pm to nikinik
quote:Never find them that cheap up here.
I've never found Louisiana tails for less than $10 a pound..and that's on sale.
Posted on 1/15/10 at 4:22 pm to Martini
quote:
I use the small cups and put a piece of brie in them and toss in the oven to warm and melt cheese then add a dollop of blackberry jam to the top of each.
I do that with brie, pepper jelly, and an almond. Saw it in Southern Living.
Posted on 1/15/10 at 4:27 pm to BigAlBR
The sausage sounds good. I've done the pepper jelly as well. I love those phyllo cups. They are very useful and tasty.
Posted on 1/15/10 at 4:29 pm to nikinik
Depends on the time of year as to the cost of the tails. When they go down, I stock up, but I've gotten them for 7 bucks. They freeze well when they are sealed properly.
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