Tagged: food

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

Brandy Alexander

Serves 1

1.5 ounces brandy
1 ounce dark creme de cacao
2 ounces heavy cream
Freshly grated nutmeg

Combine all of the ingredients. Add ice and shake vigorously for about a minute.  Strain into a chilled, stemmed martini glass and top with a just a bit of freshly grated nutmeg.
 

Irish Channel Italian Cabbage (Serves 6 - 8)

1 large head of cabbage
1 lb bacon, diced
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 cups Italian stuffing (see recipe to follow)

Cut the cabbage from the core, then cut into a coarse, large dice (about 3 inch square size pieces.) Rinse cabbage thoroughly in a colander and put aside.

Oeufs a la Bechamel

Serves 4

6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper

Jello Shots

Makes approximately 16-32 shots, depending on the size of your paper souffle cups.

Jello, 3 oz box (grape, lemon and lime for Mardi Gras colors, of course!)
Water
1 cup vodka
1/4 cup Everclear grain alcohol (for the brave of heart)
5 or 6 ice cubes
Paper souffle cups in 1 ounce size