RedRabbit

A lot of them got blown in from Lake Maurepas

Crawfish enchiladas with avocado crema

Whipped up a batch of tortilla dough with this recipe:

210 g (1.5 heaping cups) unbleached all-purpose flour
7 g (1 1/4 teaspoons) kosher salt
56 g (1/4 cup) softened butter
100 g water
100 g sourdough starter

Cooked a quick roux with butter, flour, onions, garlic, Tony's, chicken stock, and added some leftover boiled crawfish

Heated up frying oil

Pressed dough into tortillas
Added roughly a tablespoon of crawfish roux mixture and sealed tortilla dough.
Fried until browned.

For the avocado crema
1/2 Avocado
1/2 cup Greek yogurt
Cilantro
Lime juice
Pickled jalapenos + tablespoon of juice






LINK

I've had good results with this recipe
LINK

Backstrap Roast
Olive oil
Spice Rub:
¼ cup kosher salt
¼ cup black pepper
¼ cup smoked paprika
1 tablespoon brown sugar
1 tablespoon granulated sugar
2 tablespoon dried thyme
2 tablespoon garlic powder
1 tablespoon onion powder
Butchers twine
1-2 sticks unsalted butter


Using:
Smoker
Skillet
Oven

I cover the backstrap in olive oil and liberally apply the spice mixture.

Tie with butchers twine to compress into a roast and let it sit at least overnight in the fridge.

I'll smoke the backstrap at 200F-250 for 2-3 hours, flipping every 30-45 minutes and thoroughly applying unsalted butter to the top after flips. Check the internal temp of the backstrap throughout to avoid over cooking.

I'll pull the backstrap after a couple hours of smoking, sear all sides in a hot oiled skillet, then finish in a 350F oven. Once the internal temp reaches 130F,pull from heat to rest the meat under tented foil before slicing and serving.