Posted on 03/12/2011 5:56:15 AM PST by libertarian27
“Have you ever sprinkled some J.O. over deviled eggs?”
Shoot. Out of mustard. Off to the store.
“... use gumbo file...”
So that is what it is?! I have seen it in stores and have always wondered. I am going to use all my Southern friends tips/guidance to improve the recipe. So far, no one has gotten upset. I went to dinner at some folks house and they served “Maryland crabs”. They were from New England and they BOILED THE CRABS and added Old Bay to the water. My head almost exploded! You don’t BOIL, you STEAM! As many of the Maryland/Virginia eastern shore folks will tell you, boiling crabs isn’t just a venial sin. It is a MORTAL sin. (LOL).
LMAO - I bet it is! (I’m tearing up now....:>)
There was a restaurant where my DH and I always ordered their crab stuffed mushrooms - heavenly...of course they closed up and I keep trying to hit their recipe - I get close but no Ci-gar...your recipe should get me closer still.
“They were from New England and they BOILED THE CRABS...”
Heathens.
“... off to the store”.
Whenever I make deviled eggs, I laugh at my husband and son! They seriously do their best “Cool Hand Luke” impressions. I never knew that those two could put so many eggs into a stomach!!
I don't have a recipe at hand, but I'll bet you could get a good one (or two, or five) from Brennan's or NOLA. I haven't checked out their websites, but they might even be right there.
The key is the amount of yeast to use for a batch, which I simply don't know. I do know that the good beignets come out like small doughnuts, cover 'em with powder sugar or dip 'em in syrup.
Trust me, if you make good fritters, you'll make good beignets!
Guess dey like de “chewy” crab. Boiling? Hoo boy, dat’s worse dan no garlic...
“Heathens”.
They also served baked beans as a side! Can you fathom that? Baked beans and boiled crabs... the only good thing is that they served cold beer. Without it, I wouldn’t have lasted!!
“.. dat’s worse dan no garlic..”
See, there are other people out there who ruin a good recipe!! LOL!!
“I laugh at my husband and son! They seriously do their best “Cool Hand Luke” impressions.”
Well, I guess I fit right in. I’m a guy, and when I go to Mom’s, the first things I grab are the deviled eggs.
“Baked beans and boiled crabs...”???
Bet it was hard to sleep that night.
“...there are other people out there who ruin a good recipe...”
There are. We were on our boat one with our in laws and planned on having crab. My daughter in law’s mom took the crab out of a cooler they were being kept in, put them in a pot, then poured the ice and water from the cooler on top of the crab (didn’t want to lose the “crab juices”). Needless to say, it took forever for the crab to cook, and it turned out pretty bad....
“I’m a guy.. the first thing I grab are the deviled eggs”.
I always had the opinion that MEN adored deviled eggs. Seriously! I think you have just proven my belief. I have the feeling your Mom makes tons of them like I do. They really are a comfort food.
I am beginning to truly believe that crabs are like guns. DON’T handle them unless you know what you are doing! Your daughter had already gotten married... I think I would have had a serious conversation with her about the family she was marrying into!! LOL
“Bet it was hard to sleep that night’.
Fortunately, I am a light weight and the 3 beers put me to sleep fast. That and the turkey sandwich I made when we got home.
No yeast, very interesting.
Thank you so much for the site! I want to make these for the family to try them. If I am able to do them well, I will make them for my son’s French teacher as a gift next year for Mardi Gras. She is a great French teacher and a nice lady!
Irish Bananas
Ingredients:
1/2 cup of butter, 1/2 cup packed of light brown sugar, 1/2 cup of whiskey, 4 large bananas - peeled & halved lengthwise.
Directions: Melt the butter in a skillet over medium heat. Stir in brown sugar and whiskey. Bring to a boil and cook until the sugar has dissolved. Add bananas to the skillet and simmer gently until bananas are tender and glazed with the syrup. Serve immediately with vanilla ice cream.
Prep time 5 minutes. Cook time 10 minutes.
ENJOY!!!!
Something Fishy Going On (Seafood Stew)
1 lb. Alaska cod, halibut, pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks
1-1/2 cups water
1/2 cup dry white wine*
1/8 tsp. thyme, crushed
1/4 lb. mushrooms, sliced
2 tbsp. chopped onion
1/3 cup butter or margarine
3 tbsp. flour
1-1/2 cups milk
1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary
1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary
2 tbsp. diced pimiento
Salt and pepper
2 tbsp. chopped parsley
Cover fish with mixture of water, wine and thyme in saucepan. Bring to boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Saute mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.
*One-half cup water or stock may be substituted.
Tip
If desired, stew may be diluted with milk or water.
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