bdevill

For anyone interested the 39th Annual Crawfish Etouffee Cookoff is tomorrow, Saturday, March 28th from 10:00 am to 4:00 pm at the Northwest Pavilion, 651 Samuel Drive, in Eunice, Louisiana.

Rabbit makes the creamiest gravy.. Braised short ribs also make outstanding gravy.. to go on top of a steaming mound of white rice.

When you’re braising short ribs, throw in a couple of cut up beef cheeks or pork cheeks. After slow cooking for a couple of hours, they nearly dissolve into the gravy and they add flavor and texture to the gravy. The flavor of beef and pork mixed together is outstanding. I also like to use a lot of onions because they cook down and liquify and add to the gravy.

I like Emeril's recipe for Crawfish Corn Moque Choux. You can leave the Crawfish out if you don't want it.. but it's better with the crawfish.

Crawfish Corn Moque Choux
Ingredients
• 2 tablespoon rendered bacon grease
• 4 cups corn (about 6 ears)
• 1 cup chopped yellow onions
• 1/2 red and 1/2 green bell peppers, chopped
• Garlic
• 1 minced jalapeno
• 2 teaspoons Emeril's Original Essence
• 1 teaspoon salt
• Tomato juice, water or beef bouillon
Emeril's Creole Seasoning (Essence):
· 2 1/2 tablespoons paprika
· 2 tablespoons salt
· 2 tablespoons garlic powder· 1 tablespoon black pepper· 1 tablespoon onion powder
· 1 tablespoon cayenne pepper
· 1 tablespoon dried leaf oregano
· 1 tablespoon dried thyme
Directions
In a large skillet or saute pan, cook the corn in bacon grease on medium heat for 30 minutes, adjust fire if corn sticks, add milk if necessary. Push corn to the side and sauté onions, bell peppers, and jalapeno. Once sautéed, add 1 can spicy Rotel tomatoes, Essence, garlic and salt, and cook until soft, for 20 minutes. Add crawfish tails and incorporate.
Remove from the heat and serve hot.

quote:

---

Bumsteers

---

Sounds about right. What’s his TD alias?

What a F-ed up mess. RIP Tsunami.

I thought BR opened first.. Now that I think about it, I’d helped her with an issue she was having at the Shaw Center when Tsunami first opened, that’s how I learned she was back home and what she was doing. We’d been friends for years. When she worked at Elektra in New York her office was on 5th Avenue in Rockefeller Plaza. I worked for Hachette Publications on 6th Ave between 50th and 51st. I saw her quite a bit. She’s making big bank now.. she has a marijuana farm.

La Brocolina at Sarrica’s is outstanding. It’s broccoli, artichoke and parpadelle. Very healthy and clean.

For a burger and baked potato after the race, Red Lerille’s.

I like the pizza at Domenica in the Roosevelt Hotel. They’re open on Monday.

quote:

---

Kicked out?

---

As long as you play by their rules, there's not going to be a problem. But to an outsider, from the South, they can come across very crass and condescending. Arabs and Indians, as well. Indians can be horrible.

Rouse's carries Cajun Country Toro.

Crawfish Fettuccini