Text 14426, 100 rader
Skriven 2008-09-30 09:22:00 av bill swisher (1:124/311)
Ärende: AB 3 & 4 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crawfish Boil
 Categories: Abfarr, Ffbb, Seafood
      Yield: 6 Servings
 
     15 lb Crawfish
      2 lb Salt, kosher, divided
      4 ga Water
  3 1/2 oz Big Fisherman Seafood boil
           -mix*
      5 tb Chinese pepper (a Cajun
           -pepper blend)**
      2 lb Potatoes, new, small
      5 ea Corn ear, cut in half
      2 ea Garlic, head, unpeeled
 
  Place the crawfish in a large bowl of cool water and add half of the
  salt. Stir around until mud and dirt come off the crawfish.  Rinse
  and pick out any debris and dead crawfish.  Rinse several times with
  fresh water until the water runs clear, 8 to 10 times.
  
  Fill an 8-gallon pot with water and add the rest of the salt, the boil
  mix, and the Chinese pepper.  Bring to a boil over high heat and stir
  to combine.  Once the mixture comes to a boil, add the potatoes,
  corn, and garlic.  Cook for 10 minutes.
  
  Add the crawfish and boil for 3 minutes.  Remove from the heat and set
  soak for 10 minutes to allow the crawfish and vegetables to absorb the
  flavors.  Drain and serve.
  
  *  You can purchase the powdered mix at www.bigfishermanseafood.com
  ** You can find this pepper blend at www.cajunsupermarket.com
  
  From:  Big Fisherman Seafood
  :      New Orleans, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stuffed Artichokes
 Categories: Abfarr, Ffbb, Vegetables
      Yield: 4 Servings
 
      2 c  Bread crumbs, seasoned
      2 c  Parmesan cheese, shredded
    1/3 c  Garlic powder
    1/4 c  Parsley, dried
      2 tb Salt, kosher, divided
    1/4 ts Pepper, black, fresh ground
    1/2 c  Oil, olive
    1/4 c  Water
      4 ea Artichoke, whole
      2 tb Lemon juice, fresh squeezed
      4 ea Lemon slice
    1/2 ts Paprika
 
  Preheat oven to 340 degrees.  In a large bowl, combine the bread
  crumbs, cheese, garlic powder, parsley, 1 teaspoon of the salt, and
  the pepper. Add the oil and water and stir to combine.  The mixture
  should be moist and loose.  Set the filling aside.
  
  Trim the tops of the artichokes by about 3 inches.  Trim off the
  stems, and trim the tips of any remaining leaves.  Place the
  artichokes in an 8-quart pot and cover with water.  (The artichokes
  will float.)  Add the remaining 1 teaspoon salt and the lemon juice
  to the water.  Bring to a boil, cover, and cook until tender, 20 to
  25 minutes.
  
  Remove the artichokes from the water and let them cool upside down.
  Once they are cool to the touch, squeeze any remaining water out.
  Scoop out the middle to remove the fuzzy choke.  Slightly push the
  leaves apart.
  
  Place the artichokes in a 9-by-13-inch glass baking dish.  Evenly
  divide the filling among the artichokes, making sure to get some in
  between the leaves.  Top with lemon slices and sprinkle with the
  paprika.  Pour just enough water in the dish to cover the bottom of
  the artichokes.  Cover with foil and bake for 25 minutes.  Remove the
  foil and continue baking for another 10 minutes.  Let cool slightly
  before serving.
  
  From:  Big Fisherman Seafood
  :      New Orleans, Louisiana
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
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