Text 3553, 73 rader
Skriven 2008-03-08 16:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: CRAWDADS  80305
===========================
-=> Quoting Björn Forsström to Dale Shipp <=-

 DS> crayfish....

 BF> those are a delicasy in Sweden...
 BF> With every claw you eat you should have a schnapps.

That's a problem: I can eat 20 crayfish but I can only handle 12
rounds of schnapps. [g]
               
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Antoine's Crawfish Cardinale
 Categories: Creole, Crayfish, Chilies
      Yield: 4 Servings
 
      1    Good bunch of green onions,
           Finely chopped
     10 tb Butter
    1/2 c  Dry white wine
      1 tb Tomato paste
    1/4 ts Sugar
      1 lb Parcooked crawfish tails
           Salt to taste
           White pepper to taste
           Tabasco sauce to taste
  1 1/2 c  Cream sauce
           Chopped parsley for garnish
           Buttered toast triangles for
           Garnish
      9 lb Live crawfish or
      1 lb Picked meat. Shrimp may be
           -Substituted for crawfish.
           Toast points for lapping up
           -the sauce
      1    Stick butter, melted
      1 c  All-purpose flour
      1 qt Half and half
 
  No trip to New Orleans would have been complete without a dinner
  at Antoine's....
  
  Cream Sauce: Make a roux by melting the butter on low heat and
  stirring in the flour until a yellow smooth paste forms; set
  aside. Heat the half and half until just before boiling, then wire
  whip the roux in the cream until thick. Remove from heat. This
  should make a thick cream sauce; a little will be left over after
  the crawfish is done. Cream sauce holds up in the refrigerator if
  necessary. Thinning can be achieved by adding additional cream in
  small amounts.
  
  Method: Saute green onions in 6 tablespoons of butter until the
  onions lose there bright green color. Add white wine, tomato
  paste, sugar and cook for 5 minutes. Add the crawfish, Tabasco,
  salt, pepper and cook for a few more minutes or until the crawfish
  are well seasoned. Stir in 1-1/2 cups of cream sauce until
  blended. Finish by stirring in 4 tablespoons of butter. Serve hot
  in ramekins.
  
 
MMMMM




Cheers

YK Jim


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