VEGGIE Lagniappe Ingredients in the Crawfish Boil
Lagniappe ingredients equal flavor!

[I put this here because I've been in the mood for corn and potatoes, withe heat! Just omit the meat.]

Ingredients

2 heads garlic, unpeeled
5 bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large oranges, halved
3 large lemons, halved
2 large whole artichokes
15 red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
1/2 pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
4 pounds live crawfish, rinsed

Directions

Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Cajun cuisine is described as rustic and resourceful. The methods used in today's crawfish boils clearly reflect the style of cooking during the pioneering days of southwest Louisiana. Large, one-pot dishes were prepared to feed the many family members and friends, locally available staple ingredients helped stretch the meal out, home-grown vegetables were utilized, and upon completion, the meal became a social gathering event. When looking for that perfect crawfish boil recipe, everyone has their own style and there is no right or wrong. Sure, there are essential guidelines when it comes to the crawdads, spices, salt, water, and temperature, but true Cajun fashion dictates that anything goes. This is especially true when it comes to adding all of the extras into the pot.

There are many other regional cuisines that incorporate a social gathering where large quantities of seafood are boiled, baked or steamed alongside other ingredients. We find this up and down the Atlantic coast from New England with lobster and clam bakes on the beach, to the Lowcountry boils and Frogmore stews of Georgia and the Carolinas. While the seafood and seasoning may differ from Cajun crawfish boils, the common practice of adding potatoes, corn on the cob, and smoked sausages is shared. When cooked together with the seafood, vegetables and other meats will pick up the seasonings and flavors found in the main dish that would otherwise be lost. These additions also cost considerably less than the seafood, allowing the whole meal to go a little further.

Many of the crawfish boil recipes you encounter will use whole or cut produce to season the boiling water. These veggies and citrus fruits add layers of flavor in addition to dry or liquid spices. Onions, garlic, celery, lemons, and sometimes oranges are commonly used to add more taste to the pot. Garlic lovers will fight for the tender cloves mixed in with the heaping mound of crawfish. Aside from the garlic, there usually aren't many grabbing for the cut lemons, onions, or other seasoning veggies. Leave it to a clever Cajun to throw some tasty lagniappe lying around the kitchen into the pot. With these additions, it is important to keep a mental timer going and have a general idea of how long they take to cook. Some veggies will take a little longer than the crawfish, while others will be ready soon after they hit the boiling water. Overcooked ingredients can turn to mush or disintegrate in the pot. Since the crawfish are the main ingredient, figure out how long you will be cooking them first, and use that time to gauge the other ingredients. Anything cooking longer than the crawfish should be added before, and anything requiring less time can be added after. If you are unsure of how long something takes to cook, and need to check it periodically for doneness, place the ingredients in one of the plastic mesh bags that bulk produce comes in. This way, everything stays together and is easier to find in your boiling pot. After a few tries you will find what works and what doesn't. Before you know it, you will have come up with your own personal boiling recipe additions. If you are the experimental type, you probably have your basic routine down to a science, and will try a new and different tweak every time.

Anything that is normally steamed, boiled, poached, or uses wet-method cooking is fair game in a crawfish boil. Since these extras cook in boiling water, you probably won't have to worry about them drying out. Ingredients that normally use dry heat methods to cook like baking, roasting and grilling may end up too waterlogged for most tastes. Be creative and resourceful, you may come up with your own Cajun hit. Keep in mind that there are only two heat settings for crawfish boils, off and rolling boil. Delicate ingredients are susceptible to breaking apart or overcooking, so keep some plastic mesh bags around for isolating and containing them in the boil. Professionals have been known to use mesh laundry bags in order to completely control the cooking of their lagniappe additions. In large mesh bags, smaller cut pieces won't fall through the holes of the boiling basket, and different cooking times are easily accommodated. This is usually done before the crawfish are cooked and set aside. For best results when boiling the actual crawfish, the heat is turned off at the desired time, ice is added to cool the water, stopping the cooking process, and the crawdads get an extended, flavor-adding soak in the seasoned water. If the ingredients were added the after the soaking process, the water would need to be reheated.

Potatoes and corn are easy choices because they will stay intact in the pot and are very forgiving when it comes to cooking times. When selecting potatoes to boil, use the small, creamer varieties which are less starchy. (Yukon gold, red, new, etc.)

Mushrooms [Portobellos?] have become quite popular, as they soak up the seasoned boiling liquid and won't overcook or fall apart. Traditional white button mushrooms are perfect, but experiment with other varieties.

Asparagus, artichokes, broccoli, brussels sprouts, and cauliflower really absorb the wonderful flavors in a crawfish boil, however these veggies require close attention to cooking time for the best results. You can tell the guy cooking the crawfish had too many beers if there are tiny green broccoli flowers all over the crawfish. Keep these veggies separate from the crawfish in mesh bags for best results. You may want to have your favorite dipping sauce nearby, especially for the phenomenal artichokes.

More adventurous veggies worth trying are bell peppers, baby carrots, okra, pearl onions, green beans, and mirlitons (also called chayote squash or vegetable pear).

Frozen veggies and vegetable mixes work well in crawfish boils, especially if your knife skills after a few beers aren't up to par. If the precut pieces are too small, use the mesh bag trick to keep everything together.

In the meat department, sausages make great additions. Think brats and beer. Try conventional smoked sausages, specialty varieties made from chicken or turkey, and even hot dogs. For something more Cajun, use andouille or boudin. Because boudin contains rice and cooks quickly, keep them separate in a plastic mesh bag, and serve beforehand as an appetizer. It is worth noting that some sausages will render off more fat into the boiling water than others. If the sausages have strong smoke flavors, these tastes will be transferred to the boiling water via the fat.

Even though crawfish don't come from the sea, they are almost always classified as seafood. Since you already have a pot of seasoned water on the fire, why not try some of your other favorites. It is not unheard of to boil crabs or shrimp at a crawfish boil. You should probably cook them in separate batches due to differences in cooking times. For the truly daring, mussels, clams, fish, and even lobster should get a chance in your boil.

Crazy Cajuns, who aren't afraid of anything, may pull out all the stops with raw peanuts. Boiled peanuts are a cultural icon of southern cuisine and are perfect for sharing with your guests before the crawfish are ready. Boiled eggs and certain types of tofu may be worth trying, especially if you have mudbug weary guests or vegetarians in attendance.

The creative fun doesn't end when the crawfish boil ends if there are any leftovers. Peeled crawfish tails have infinite uses in sauces, fillings and toppings. Pizza, pasta, baked potatoes, broiled fish, and anything grilled become show stopping dishes with a handful of fresh crawfish tailmeat or chopped mushrooms on top. Try making mashed potatoes or a potato salad from the crawfish spuds, corn, garlic, sausages, and why not throw in those onions that no one ate. The same goes for pasta salads, egg salads or even deviled eggs. Boiled veggies in morning-after omelettes and quiches will not disappoint anyone, especially if there are crawfish tails or sausages remaining. A real Cajun Bloody Mary with a skewer of garnishes from the boil would be the perfect match for those brunch dishes. Keep the Cajun tradition alive and let nothing go to waste. Most Cajun and Creole dishes begin with a sauté of the "Holy Trinity"; onions, garlic and celery. With a quick chop and a few minutes in some hot oil until golden brown, you'll have a jump start on serious spice and flavor for any recipe.

Remember, anything goes, and don't be afraid to try something new. These are just a few tips and suggestions. For more inspiration on lagniappe additions to your next crawfish boil, take a walk down the aisles of your favorite grocery store.

Shucking (and cooking) Corn--Clean Ears Everytime

I'm linking to this because it's just too easy and cool to be believed

Here's it is

Akara (African Black-Eyed Pea Fritters)

Ingredients

1/2 pound dried black-eyed peas
2 onions
1 red pepper
Salt
Ground white pepper
Olive oil
2 ripe tomatoes
1 green pepper
1/4 cup chopped parsley leaves

Directions

Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.

In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.

Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.

Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.

Fried Plantains

2 ripe (yellow-and-black) plantains

3 Tablespoons corn oil

Peel and slice diagonally into 1/2 inch thick slices.

On med. heat saute for 3 to 4 min. on each side, until golden brown. Drain on paper towels and sprinkle with salt.

Jap Chae Korean Glass Noodles

Ingredients

1/2 pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup thinly sliced onions
2 carrots, cut into match-stick size pieces
1/2 pound asparagus, thinly sliced
3 green onions cut into 1-inch pieces
1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 1/2 teaspoons sesame oil

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.

Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Asian Style Brussels Sprouts

1 pound Brussels sprouts
1.5 Tbsp high heat cooking oil
1/2 red onion, sliced thinly
1 fresh red chili pepper, thinly sliced
2 cloves garlic, finely minced
1.5 Tsp lemon or lime juice
1 Tbsp soy sauce
1/2 tsp sugar
Salt

Trim the stalk off of the Brussels sprouts and peel off any damaged outer leaves.
Slice the sprouts thinly, either very carefully with a sharp knife, or if you have one, using the slicer attachment on your food processor.
Heat a wok over high heat. When hot, coat with the cooking oil.
Add the red onion and chili pepper slices and cook for 30 seconds.
Add the garlic and cook for another 30 seconds.

Now mix in the Brussels sprouts.

Using a wooden spoon, spread the Brussels sprouts all over the pan in a thin layer.
Cook for 1 minute. Stir and spread again. Cook for 1 minute longer.
Add the lemon or lime juice, soy sauce, and sugar. Stir thoroughly.

Pan-fried Tofu With Sauce

The tofu is pan-fried until golden, then removed. The sauce gets poured in and cooked for less than a minute. If you're totally prepared, this will be done in under 15 minutes, though there's absolutely no shame in taking your time and stretching this out to 20 minutes.

The only challenge is getting the tofu perfectly browned. If you're not careful, the tofu can cook unevenly, and even turn black in spots. That said, if there is too little oil, the tofu may stick to the pan. Everything else is a breeze. The sauce is simple, whisked together in a bowl, and the chiles and scallions are sprinkled on at the end.

Ingredients

yield: 2 people, active time 20 minutes, total time 20 minutes

2 tablespoons Chinese dark soy sauce
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sambal oelek (chili garlic hot sauce)
one 14-ounce block firm tofu
2 tablespoons canola oil
1 tablespoon minced garlic
1 serrano, stemmed, seeded, and sliced
1 scallion, chopped

Procedures

1

Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.

2

Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.

3

Place a large saute pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.

4

Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.

5

Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.

Spinach, Tofu and Sesame Stir-Fry

1 tablespoon canola oil

1 block tofu, cut in 1-inch cubes

1 large garlic clove, minced

1 teaspoon grated or minced fresh ginger

1/4 teaspoon red chili flakes

1 6-ounce bag baby spinach, rinsed

2 tablespoons toasted sesame seeds

2 Tablespoons water

1 teaspoon sesame oil

1 1/2 Tablespoons Soy Sauce

1 teaspoon cornstarch

Dash of sugar

Dash of black or white pepper

Pinch of salt

Mix sesame oil, soy, water, sugar, pepper, cornstarch in small bowl.

1. Heat the canola oil and garlic over medium-high heat in a large nonstick skillet or wok, and add the tofu.  Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.

2. Pour soy mixture over it, turn heat to low, cover and cook for 1 minute.

Ingredients:

4 hibiscus tea bags (found in health food and some specialty stores) or 4 -6 tablespoons loose edible fresh hibiscus flowers (found in health food and some specialty stores)
4 -6 sprigs washed bruised fresh mint leaves or 4 mint-flavored herbal tea bags
1 gallon water

Directions:

1
Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
2
If you have used the hibiscus buds and fresh mint, strain before storage and serving.
3
Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.

Wow, this is wunna-ful! Apples + Adobo, and PORK! Thanks!

Ingredients

Instructions

If you like the meaning of symbols, symbology and the history of symbols thru the ages, this is the book for you:):)

Ghislaine Korb said:

Jailed for rock-n-roll!!!!i tell u its gonna come from us this time!

Sure thing :)

Jailed for rock-n-roll!!!!i tell u its gonna come from us this time!

Hi there:). I sent you a PM:):)!!!
ROCK ON AND POWER AGAINST THE SYSTEM BY WOMEN :)

do we need to say more? Yes!congrats to our sisters!i t's still  like the sixties when it comes to the woman/man issue.Revolution,eh?!

Miso and Garlic Mashed Potatoes

Ingredients

1 bulb garlic, unpeeled
Drizzle of truffle or olive oil
2 pounds Yukon Gold potatoes, rinsed and quartered
Salt and pepper to taste
3/4 to 1 cup plain milk or soy milk (unsweetened)

4 tablespoons butter
2 tablespoons miso
Chives or green onions, finely chopped (for garnish)

Method

Heat oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.

Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

Heat milk or soy milk and salt and pepper in a small saucepan over medium-low heat. Mix in miso and whisk to combine. Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.

Quinoa and Black Beans

Ingredients

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

It’s most often treated like a grain (in fact, it’s a seed), but, unlike grains or rice, it’s a complete protein, making it a smart choice for any meal.

The Basic Quinoa Recipe

This light and wholesome grain may be prepared quickly and easily with this basic method.

2 cups water 1 cup quinoa
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).

You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.

To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.

Revised Microwave Instructions: Submitted by Donovan, we have tried this method and highly recommend it. 1 cup Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.

For an energy saving method, combine 1-cup water to each ½ cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered for 15 minutes.

For additional flavor, substitute chicken broth or vegetable stock for the water in any of the methods listed above.

According to Laughing Squid, Coors Light Iced T is a new caffeine-free iced tea-flavored beer that will be launching in Canada next month:

Article

Eggplant, mmmm, meaty but not meat, perfect. Music? Cambodian Rocks comp.

no,i havent-but i will check it out definetly!!!i just made some eggplant puree(mash) w/olive oil and garlic..real tasty!but....how about music,eh?-haha i love food.Comes second after r-n-r!!!

dave said:

This is super, Ghislaine! I was just thinking about this yesterday, thanks!

Have you seen the movie The Scent Of Green Papaya?

Here's an easy Eggs Benedict recipe

Ingredients

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

Directions

In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.

Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.

Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Sounds Delicious!!! :)

[Hey, I spotted this and thought maybe you could use it]

Môlho de Acaraj (Chile-Shrimp Sauce)
This Brazilian sauce is traditionally served over black-eyed pea
fritters (acaraj, called accra in the West Indies), but can also be
spread over other bland foods such as potatoes. It has an intense shrimp
flavor and high heat. It is traditionally made with dende, palm oil, but
I have substituted one with less saturated fat. Variation: Add 1
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.

Makes
3/4 cup

6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed

Methods/steps

With a mortar and pestle, crush together the shrimps, onion, chiles, and
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.