Friday, April 24, 2015


My Lovely Wife came home late the other evening from a work sponsored crawfish boil. With her came a couple of pounds of crawfish - "They were going to throw it all away" she noted. Certainly this bounty could not have been thrown away, thus, I decreed that the following night's dinner would be Crawfish Étouffée. So here's the recipe I used:

¾ cup of butter (1.5 sticks of butter)
½ large onion, diced
½ cup of flour
2 ribs of celery
1 clove of garlic, crushed
½ large bell pepper, diced
3 green onions
½ bunch of parsley
3 canned tomatoes, diced
1-2 lbs crawfish tails
2-2.5 cups of crawfish stock
1 bay leaf
1 basil leaf
Fat from the crawfish
Creole Seasoning (i.e. Tony's)

1. Sauté onions in ¼ cup of butter (½ stick). Once fully translucent place aside with other vegetables.
2. In a large skillet with a lid, over medium-low heat, use the remaining ½ cup (1 stick) of butter and the flour to make a medium to dark roux. I like to make it slightly darker than peanut butter.
3. Once the roux reaches the desired color add in the veggies, and sauté 1:30-3:00 before slowly adding the stock. Make sure to continue stirring constantly until the roux, vegetables, and stock are fully mixed.
4. Cover and allow to simmer for 15 minutes, stirring occasionally.
5. Add to the mixture, the crawfish tails, the remaining crawfish fat, a liberal shaking of the creole seasoning, and a dash or 2 of tabasco. Re-cover and simmer (stirring occasionally) for another 10-15 minutes.

6. Serve with rice.

Friday, April 17, 2015

Pimento Cheese

Butcher, the wonderful little sandwich shop and butcher associated with Cochon, makes some absolutely killer Pimento Cheese. I happened to run across the recipe online, so I made a couple of minor tweaks and served the dish a few times to a generally good reception. The recipie is as follows:

1 lb Sharp cheddar cheese, grated
1 lb White cheddar cheese, grated
2 cups Pimento, squeezed + finely chopped
1 cup Blue Plate Mayo
4-5 oz Dill Relish
1/2 cup Chive
1 Tablespoons Brandy
1 Tablespoon Extra Virgin Olive Oil
Salt + Pepper to taste
1.5 Tablespoons Tabasco Sauce


Combine ingredients 3 to 10, then add the cheese.

I like this stuff as a spread witch crackers, but it is also great on a chilidog.

Friday, April 10, 2015

Ouefs Côté de Fleuve

I made eggs benedict the other night, with intentions beyond my normal replacing of the canadian bacon in traditional eggs benedict with andouille adding a Colbert Sauce a la' Antoine's Oysters Foch. The sauce I ended up adding wasn't Colbert Sauce though. With the help of my friendCollin a better sauce was derived. The sauce we added is prepared as follows:
  • enough andouille for your eggs
  • 1/3 cup Sherry
  • 2/3 cup tomato sauce
  • oregano
  • Creole Seasoning (i.e. Tony's)
  • Cayene
  • 1/4 cup Hollandaise Sauce


  1. Heat the andouille in slices (sliced on a boase) in a fry pan.
  2. Once all of the andouille has been cooked, a fiar amount of detritus/dregs shold remain in the pan.
  3. Deglaze this "rubbish" with the 1/3 of a cup of sherry.
  4. Once this mixture begins to cook downs, add the 2/3 of a cup of tomato sauce and the seasonings/spices.
  5. Cook while occasionally stirring until it reduces by 1/3 to 1/2
  6. If so desired (to make it more like a traditional Colbert Sauce) let cool then mix into the Hollandaise

Friday, April 3, 2015

Hollandaise Sauce

  • Eggs
  • Lemons
  • Butter

  1. Separate 1 to 2 egg yokes per serving.
  2. On a double boiler, whisk egg yokes completely then squeeze half a lemon per yoke in while continuously whisking until COMPLETELY incorporated.
  3. Continue whisking, and VERY SLOWLY poor in clarified butter. Poor the butter in in small increments, whisking it in until completely incorporated in the interim. Continue this until the consistency of thick pudding is reached.

I didn't quite make enough sauce that time!