Thread: just wanted to share tonight's dinner with you guys..

Reet Roaf.....going in the oven..

Originally Posted by CrescentCityRazors

Attachment 316019
Pan seared red snapper filet topped with crawfish braised in an onion and remoulade based cornmeal and flour roux, with fresh asparagus braised in sherry. Not shown: sour buttermilk and chipotle cornbread muffins. (still in the oven.)

Looks delicious.

Unfortunately for me, the asparagus and the crawfish are triggers for a gout attack and I’d be looking for my colchicine tablets.

They look like big crawfish so I cooked them like big crawfish. In a spoon-dissolving inferno of triple strength crawfish boil, boiled 5 minutes and steeped for 20 more. They came out delicious. You never ate a lobster like these in Boston.

One of the dishes that can be served for breakfast, lunch or a fast, informal dinner:

Semolina porridge
With cinnamon, sugar, raisins and butter.

Lean beef burger, half pound, seasoned with Slap Ya Mama, quick seared and braised in tawny port til medium-well, on ciabatta roll grilled in butter with Clausen pickle plank, Creole tomato, and sweet onion sliced thin. Accompanied by an 8.4% ABV homebrewed ale. By the time we finished these, our plates were filled with juice. The port or sherry braising makes them crazy juicy even at well done. The flavors are much more developed once you go past medium, and the braised finish keeps them juicy.

Originally Posted by CrescentCityRazors

They look like big crawfish so I cooked them like big crawfish. In a spoon-dissolving inferno of triple strength crawfish boil, boiled 5 minutes and steeped for 20 more. They came out delicious. You never ate a lobster like these in Boston.

Don’t want my lobsters cooked with all that seasoning.....there’s nothing to hide...lol

Originally Posted by CrescentCityRazors

Lean beef burger, half pound, seasoned with Slap Ya Mama, quick seared and braised in tawny port til medium-well, on ciabatta roll grilled in butter with Clausen pickle plank, Creole tomato, and sweet onion sliced thin. Accompanied by an 8.4% ABV homebrewed ale. By the time we finished these, our plates were filled with juice. The port or sherry braising makes them crazy juicy even at well done. The flavors are much more developed once you go past medium, and the braised finish keeps them juicy.

Only eat Clausen pickles here...they are the best !

Originally Posted by nessmuck

Don’t want my lobsters cooked with all that seasoning.....there’s nothing to hide...lol

https://youtu.be/rFX6l8FOQXQ?t=140

3:22

Ive always preferred crab over lobster and shrimp over crawfish. That being said,I can eat crawfish as good as any man and the idea of Lobster done up as such intrigues me. Suckin the heads of those baby's has got to be an experience indeed. It would seem as if it might be very rich.I also like the idea of two worlds colliding. Cajun spice meets the butter bath hmmmmmmm...............I'm game! And now I'm thinking Lobster Etoufee maybe or even Cajun Lobster roll ?! New horizons in a most delicious sort of way.

Originally Posted by Otto

One of the dishes that can be served for breakfast, lunch or a fast, informal dinner:

Semolina porridge
With cinnamon, sugar, raisins and butter.

Where I come from we call that Cream O wheat which I love but puts me in a blood sugar tailspin. Sigh..............looks so good.