Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I went to a 'Fat Tuesday Potluck' last week, and one young lady brought Shrimp Etouffee, which I had never had. Instead of rice, she served it over grits, and I was in Heaven.
Here is Chef John's recipe, thoughtfully adapted to frozen shrimp because it's all that many of us can procure:
http://www.youtube.com/watch?v=Vx1yprdgs80
We're coming up on Asparagus Time, and I'm looking for new ways to use it. We can get it nearly all year now, but find the nice big ones in Summer. We usually put it on a baking sheet, drizzle with olive oil, salt and pepper, and roast it. But if you have favorite recipes, please share.
-JT
This month: Shrimp, New Orleans, and Asparagus! Please post your favorite recipes.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Good looking pizza.
My aunt used to make ones similar to that. She loaded up even more on the toppings. One slice was a meal.
I’d put her classic pizzas against anyone’s.
One of staples down here. And also crawfish etoufee.
What’s on that pizza? Looks like cherry tomatoes....
What does ‘etouffee’ actually mean?
No sauce, LMPS mozz, bacon, cherry tomatoes and red onion. 64% hydration, 72/96 hour cold ferment, ~5.5 minute home electric oven bake.
Love shrimp!
I like crab, not crazy about lobster. Scallops are good; but I think Shrimp is my favorite.
(I don’t have a lot of experience with oysters, except in chowder. My father used to like oysters raw, with hot sauce and a cold beer.)
I saw this article recently - it’s in-depth, historical & very interesting
The Chef Restoring Appalachia’s World-Class Food Culture
https://www.atlasobscura.com/articles/what-is-appalachian-food
Here’s a very brief excerpt of some of the food mentioned that is being brought back:
The farm-to-table revolution was exploding, and interest in Southern cuisine was high. Milton parlayed the attention to feature foods he’d grown up with in southwest Virginia.
For example, a stack of fried green tomatoes might bring a medley of mountain heirlooms breaded with Bloody Butcher cornbread instead of flour and a topping of strawberry-rhubarb relish. A collard greens dish might include heritage varieties such as Champion and Alabama Blue, and be paired with leather britches made from Pink Tip Greasy Beans, cubes of grilled Candy Roaster Melon Squash, and bacon crumbles from a West Virginia Tamworth pig.
The response was cult-like. Area food critics crowned Milton one of the city’s top chefs.
One way I like it is wrapped in phyllo leaves, like just one sheet per spear. Drizzle with oil or butter and seasonings, Bake til golden brown.
For the asparagus, I’ve been roasting it with the addition of granulated garlic and/or paprika as well.
Oh, I forgot - snail. That’s not a ‘shellfish’, but it gives me the opportunity to post one of my favorite movie scenes:
https://www.youtube.com/watch?v=DQ6ZZubYPIk
I just asked the husband if he uses garlic, and he said just salt and pepper - but that sounds good, especially the paprika!
Asparagus, ham, & gruyere frittata (or scrambled eggs). Yum.:). Cream of asparagus soup is probably my favorite asparagus dish.
Good; some would add a slice of prosciutto.
(I think I’d go with puff pastry - the ‘bacon’ of bread-y things.)
Mussel are big here in PNW. Not a fan but shrimp, lobster, dungeness crab, clams (geoduck yuck), scallops .... I am a seafood fan for sure!! I’ll have to share my crab & shrimp enchilada recipe.....yum yum yum!
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