Recipe: Cajun Crawfish and Shrimp Etouffe

Ingredients

• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons Louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails***
• 1 pound medium shrimp - peeled and deveined***
• ***If crawfish are not available, use 2 lbs of shrimp instead.

Directions

1. Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
2. Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
3. Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

DIY: Homemade Butter

Ingredients:
8 oz Heavy Cream, salt to taste (optional)
Tools you'll need: 
Stand mixer with whisk attachment, cheesecloth.

Directions:
Pour the heavy cream in a bowl of your electric mixer, turn it on high speed and whip up the cream. When the cream it's nice and whipped...don't stop...keep weeping it until the fats in it will separate from the liquid and will stick to the whisk. It will take a good 5 minutes.


At this point move the solid fats (which is your butter) into a cheesecloth. Squeeze out the remaining liquid, then rinse it under water, squeeze again. 


Then remove the butter from the cheesecloth, wrap it up into plastic paper and refrigerate it until you are ready to use it.

Step 1

Step 2

Step 3

Recipe: Savory Grilled Salmon

Made this tonight and it was a crowd pleaser!

Savory Grilled Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Unusual Food of the Day!

Watergate Salad.

Ingredients

• 1 (3.4 ounce) package instant pistachio pudding mix ewww!
• 1 (8 ounce) can crushed pineapple, with juice ok
• 1 cup miniature marshmallows yuck!
• 1/2 cup chopped walnuts ok
• 1/2 (8 ounce) container frozen whipped topping, thawed blah!

Some foods should never be mixed and eaten. In my opinion, this recipe should have been included in the scandal.

I'm Just Sayin!

Nostalgia-My thoughts.

We discussed nostalgia as a possible theme for June. Immediately I thought of these:

and these:

and these:

and these

 and finally these:

I don't quite think that's what was meant.....

Aprils Meeting Recap!

April's meeting was held at Faizahs. Our theme was Peru, which seemed a little intimidating at first. We were pleasantly surprised with the food selection as the ladies pulled out all stops!

Since the meeting started a little late, we decided to taste the meals all at once.

Faizah made Empanadas, Charcoal Chicken & Chinese Peruvian Fried Rice.

Fatma made a tasty & memorable Beef Lomo with White Rice.

Safa made a wonderful  Arroz Verde Con Pollo. She also surprised us with a sweet tooth satisfying Leche Asada. 

Sharria made a Spicy Cod dish that was award worthy.







We had a wonderful array of deserts and as always a great time!

Join us in June at Fatma's house. Theme TBA.
Please submit your recipes in the comments section!

April's Meeting!

At Faizah's House!

April 14th at 2.30 pm to 5 p.m.
Please remember that my space is small so RSVP before coming to let me know how many of you will be here.
I look forward to tasting your Peruvian inspired dishes!