Viet-Cajun Crawfish Boil |
Creamed Chipped Beef (aka SOS or S*** On A Shingle) |
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce |
Pot Roast for Crock Pot or Sous Vide |
Roasted Portobello And Prosciutto Lasagna |
Straight-up With A Pig Patty Burger |
Jacques Pépin's Chicken with Garlic and Parsley (Persillade) |
Roast Heritage Turkey And Gravy |
Cuban Sandwich |
Cauliflower Mashed Potatoes |
Creamy Macaroni And Cheese |
Garlic Yukon Mashed Potatoes |
Jacques Pépin's Fast Cheese Soufflé |
Potatoes Dave |
Roasted Butternut Squash |
CLAM CHOWDER |
Creamy Dill Pickle Soup (Zupa Ogórkowa) |
Easy French Onion Soup |
Garlic Soup |
Ginger Gold Apple And Squash Soup |
Prepare the crawfish boil:
Place water, Old Bay, fish sauce, lemongrass, lemons, garlic, and ¼ cup of the salt in a large stockpot.
Cover and bring to a boil over high.
Reduce heat to medium-low, and simmer 15 minutes.
Add potatoes, and cook until just tender, 15 to 20 minutes.
Add remaining ½ cup salt.
Increase heat to high, and bring to a rolling boil.
Add crawfish and corn; boil until crawfish are bright red, about 8 minutes.
Remove from heat, and let stand 15 minutes.
Prepare the butter sauce:
Heat ¼ cup butter in a stainless steel saucepan over medium-high heat until foamy.
Add lemongrass; sauté 4 to 5 minutes or until very soft, stirring very frequently.
Add remaining butter, garlic, salt, and cayenne.
Cook until butter is melted and garlic is just softened, 8 to 10 minutes.
Remove from heat; stir in lemon juice.
Cover to keep warm.
Finish:
Drain crawfish mixture.
Discard garlic, lemons, and lemongrass.
Place crawfish, corn, and potatoes in a huge bowl.
Toss with half of the butter sauce and cilantro; serve with remaining sauce.