We thought about appetizers and sides, heck even a sazerac, for this week’s meal. But once you eat a bowl of etouffee it can be pretty hard to not go back for seconds, much less save room for dessert. Don’t worry, you’ll burn calories shelling the crawfish.
That is some creamy goodness
Chocolate Bourbon Pecan Pie
Give me pie or give me….more pie
Sweet and spicy like Nora Charles
This is a great lighter alternative to the standard German potato salad. It retains the sweetness of the other recipe but replaces the meat and smokiness with a hint of spice. There is no substitute for any German mustard, but if you must use dijon. Any type of potato, except waxy, will work for this.
German Summer Potato Salad
- 2 lbs potatoes diced into large chunks
- 1 cup finely diced onion
- 2/3 cup chicken stock
- 1/3 cup olive oil
- 1 tbsp cider vinegar
- 2 tbsp German yellow mustard
- 3-5 dashes cayenne pepper sauce
- 1 tsp ground fresh black pepper
- 2 tsp salt
- 1 tbsp lemon juice
Steam potatoes covered over boiling salted water until almost fork tender. Remove from heat and keep covered. In a 3 quart sauce pan combine onion, stock, oil, vinegar mustard, hot sauce, salt and pepper. Bring to a boil then simmer for 5 minutes. Remove from heat and add lemon juice. Place potatoes in a bowl and pour sauce over. Stir well, adjust seasoning, and let come to room temperature before serving.
They are little french pancakes
Crepes are really easy to make. The finished product can be easily frozen and then thawed out when you want to use them. Crepes can also be used to make an assortment of casseroles or filled with any number of fillings.
This particular recipe stuffs and then bakes the crepes topped with some sugar. The filling is a perfect way to use up strawberries that may not quite be in season yet although if they are really fresh then even better. Mix the crepe batter in a blender. The batter should be enough for 10-12 crepes.
Baked Crepes with Strawberry Filling
For crepe batter
- 1/2 cup water
- 1/2 cup whole milk
- 2 eggs
- 3/4 cup flour
- 2 tbsp melted butter
- 1/4 tsp salt
Put everything and blender and pulse until smooth. Use a spatula to scrape down the sides and then pulse some more until there are no lumps. Refrigerate batter for two hours before using. To make crepes heat a small frying pan coated with oil over medium high heat until almost smoking. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan. Cook for about 90 seconds until the crepe begins to set and can be set free by shaking the pan. Flip crepe and cook the other side for about 15 seconds. Remove, reoil and heat pan and continue until all batter is gone. The crepes can now be used or frozen for another time.
- 1 cup thinly sliced strawberries
- 1/2 cup chopped pecans
- 2 tbsp Triple Sec
- 2 tbsp butter
- 1 tbsp sugar
Mix sugar and strawberries and let stand for 15 minutes. Melt butter over medium heat in a sauce pot and add strawberries. Stir well and add liquor. Simmer sauce for 5 minutes then add chopped pecans. Simmer until thickened, about 5 minutes more. Take a crepe and spoon about two tablespoons sauce into the center. Roll up the crepe, tucking in the sides as you go. Place in a greased baking dish and continue until all sauce is used up. Sprinkle cinnamon sugar on top and bake at 350 degrees until sugar begins to caramelize and crepes are heated through, about 10 minutes.
Here is a little something to get into the spirit of crepes:
Vitamin C is good for you
Drink enough of these and you too may be marooned on a lonely island after a two-hour tour.
- 3 oz rye whiskey
- 1 oz dry vermouth
- 4 oz fresh orange juice
- 4 drops grenadine
Fill mixing glass with ice. Pour grenadine over cubes then add the other ingredients. Stir until frothy then strain into serving glass.
This glaze will work well for almost any meatloaf creation. The one pictured above was 1/2 veal and 1/2 venison with yellow peppers and breadcrumbs to bind it along with a bunch of other spices and such.
The nice thing about this glaze is it is lighter than the standard heavy tomato based types, but sweeter than a brown gravy or pan reduction sauce. It is also really easy to make and would work well for baked chicken or pork. This makes enough to cover about 2 1/2-3 lbs worth of meatloaf.
Sorghum Mustard Glaze
- 2 tbsp sorghum
- 1 tbsp dijon mustard
- 2-3 dashes sriracha sauce
- 1 tbsp apple cider vinegar
- 1 tbsp fresh rosemary chopped fine
Mix everything together and taste for seasoning. Brush on once meatloaf is almost cooked then return to oven for 15 minutes to set glaze.
The top gets so crunchy
This is a great side and is fairly quick to make. Add some cheese or a poached egg and it becomes a main course, or an even heavier side dish. I adapted this from a German recipe called Grunkohl mit Kartoffeln.
Baked Kale with Mashed Potatoes
- 8 cups fresh kale leaves torn into small pieces
- 4 slices sliced into 1/2″ slivers
- 1 cup vegetable stock
- 1/2 cup finely chopped onion
- 1/2 tsp fresh nutmeg
- 2 lbs potatoes skinned
- 5 tbsp butter
- 1 egg
In a large frying pan fry bacon over medium heat until fat renders and meat begins to crisp. Add onion and saute until dark brown being careful not to burn anything. Add two tablespoons butter and kale leaves and coat in the fat. Add stock and deglaze pan. Bring to a boil then simmer until liquid is completely absorbed. Season with nutmeg, salt and pepper and set aside. Boil potatoes in salted water until a knife passes through them easily. Strain and mash potatoes with three tablespoons butter and enough milk to make them smooth and very creamy. Beat in egg and season with salt and pepper. In a greased 8×8 baking pan spoon kale over the bottom evenly. Spoon potatoes over the kale evenly. (If adding cheese place it between the kale and potatoes. Add more dots of butter on top of potatoes if desired as well.) Bake at 365 degrees until the top of potatoes is golden brown, about 20 minutes. Serve hot.
That could be eaten like a muffin as well
This is a great dish for brunch. Depending on the size of the muffin tray used this will make 6-8 “muffins”. They can also be prepared in small ramekins for single servings instead of a muffin tin.
- 4 eggs
- 1 cup buttermilk
- 4 slices bacon chopped fine
- 1/2 cup onion minced
- 6 cups raw spinach roughly chopped
- 2 tbsp chopped parsley
Beat eggs with buttermilk, parsley, salt and pepper. In a large frying pan fry bacon over medium heat until fat renders. Add onion and saute until golden brown. Add spinach and wilt. Remove from heat. Grease a muffin pan heavily then pour 2 tbsp egg batter into bottom. Spoon 1 1/2-2 tbsp spinach filling on top and then top with egg batter until it reaches almost the top of the cup. Repeat with remaining ingredients and then bake at 365 degrees until egg puffs up and is cooked through the center, about 25 minutes. Let egg set for 5 minutes before removing from muffin tin. Or serve inside the individual containers.