Boiled Crawfish and Shrimp - 2012 Blogger Get Together Part 2 of 3

The crawfish have been dropped in their Jacuzzi, you can't even believe how good it smells!

With the flame going and the water boiling, it almost sounds like a jet taking off.

The turquoise color the of fire is so pretty.

These two are helping A.J.load the vegetables in the basket so he can drop them in the water.  After this, they will be on the jet ski the remainder of the day.

Okay, this is a secret...Chris brought a truckload of props and is setting up to take some really gorgeous pictures.  I'm sure you've seen them by now on his blog.

This is how men cook, just sayin'.

The smell of crawfish boiling always draws them in!

Dave, Alexis and Chris

Our host, Larry, welcoming everyone and then we remembered the many brave souls who have given their life for our country.

Looks like everyone is ready!

You definitely need to fill up your glass before sitting down to a bountiful helping of boiled Cajun seafood!

Kaitlin gets credit for this food porn shot.  I was so busy showing everyone how to suck heads and pinch tails, I didn't get a chance to take a picture.

Stayed tuned because tomorrow I'll show you that we did have class...Mixology class!

  

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Real Cajun Boiled Crawfish & Shrimp - 2012 Blogger Get Togerther Part 1 of 3

Sunday was our 3rd annual Blogger Get Together on beautiful Lake Tellico.  Larry and Bev from Big Dude's Eclectic Ramblings were gracious enough to host this event again.  They always have a beautiful set up for all of us.  This event was the perfect way to kick-off summer!

My husband, A.J. was the chef this year and he completely "Wow-ed" us all with his boiled crawfish and shrimp.  So c'mon I'll take you around so you can see what was happening Sunday on the Lake.

These are the live mud bugs getting all clean and spiffed up so we can pinch their little tails off and eat 'em.

Only real rednecks Cajuns need a paddle to keep their vittles from trying to get away.

Our youngest homegirl, Kaitlin, was in charge of not letting them get away.

Looks like she caught another escapee!

A.J. has the water just about ready, so the live crawfish are moved to the basket.  After we squeezed about a dozen lemons into the seasoned water.  We put the lemons in with the live crawfish.  You can never have too much flavor.

He used one jar of crab boil to season the water, plus the lemons.

Chris from Nibble Me This and Dave from My Year on the Grill, cut up all the veggies.  The onions celery and garlic, add flavor to the water and they also soak up some of the seasoning and are delicious to eat.  We always keep these events balanced and healthy with fresh veggies!

We also included #1 red creamer potatoes, put everything in the basket.  We are just about ready to drop these in the boil.

There's chef A.J. now.  Looks like he's doing a quality check.

Here's Dave from My Year on the Grill.  Is he telling us about the big crawfish that almost got him?

On the left is Dave from Big Daddy Dave, in the middle is Penny from Lake Lure Cottage Kitchen and on the right is Laurie, Big Daddy Dave's wife.

Dave from My Year on the Grill, Sam from My Carolina Kitchen and Sam's BIL, Stuart...everyone is keeping an eye on that crazy Cajun!

Chris from Nibble Me This, he's happy because the prep work is done!

Larry from Big Dude's Eclectic Ramblings, he needs to cheer up!

Stay tuned for the final product, our educational program and a boat ride at dusk!



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Lobster Pasta with Bacon and Shrimp

So Saturday morning, I'm cleaning house, minding my own business and I see Giada DiLaurantis' show and her theme is "Surf-n-Turf".  No biggie, as I Windex my end tables as she prepares this amazing pasta dish.  As she's cooking, I'm thinking, "WOW, I can do this SOOOOOOOOOO much better."  Because I am not a cocky person, really, I'm not but I do have an imagination. 

So what are you waiting for?  Let's rattle those pots and pans; because yes, darlin', you work very hard and are so worthy to spend a couple of extra bucks on yourself and your special someone and make this pasta dish right now!
Lines up these special helpers:
3 tablespoons Zatarain's Pro Boil or Old Bay Crab Boil or Emeril's Essence

Two 4-ounce lobster tails

1 pound whole wheat penne pasta

1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)

4 cloves garlic, minced

One 14 1/2-ounce can diced tomatoes

3/4 cup Lobster stock from your boil

3/4 cup heavy cream

1 cup chopped fresh basil

Freshly ground pepper and Kosher salt

1 pound medium to large shrimp, peeled and deveined

Add crab boil to a large pot of water and bring a boil.

 

Add the lobster tails and cook until they turn pink and to curl, about 7 minutes.

 

 Using tongs, remove the lobster tails and set aside until cool enough to handle, VERY IMPORTANT - reserve water.

 

Remove 3/4 cup stock and set aside.

 

 

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes.

Remove the bacon and drain on paper towels.  While bacon is cooking, bring the reserved pot of water used for the lobster tails to a boil and a d the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 minutes. Drain and reserve.

In the same skillet, add the garlic and saute for  about 30 seconds. Add the tomatoes (and juices), reserved seafood stock and simmer for about 3 minutes.

Add cream, basil, 2 teaspoons salt and pepper to taste. Bring to a low boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to low and simmer until slightly thickened, about 5 minutes.

 

Using kitchen or poultry scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat.

Chop the meat into 3/4-inch chunks. Set aside.

Add the shrimp and cook, stirring occasionally, until just cooked through and pink, about 3 minutes.

Add the lobster, fresh basil and bacon. Simmer until warmed through, 1 to 2 minutes.

Add cooked pasta and toss to thoroughly coat.  Season to taste with salt and pepper

Ok, tell me you love me.

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Grilled Corn on the Cob with Whipped Barbecue Butter

Ah, the wonderful smells of spring and summer...the abundance of fresh fruit and vegetables, does it get any better?  Of course it does!  The aroma of those fresh finds from the Farmer's Market doing their thing on the grill.  It doesn't end there, oh no,  jazz up your bounty and then spoil your self silly enjoying the wonderful tastes with those you love and/or enjoying being around.I found this Bobby Flay recipe some time back and it's a staple during the summer months when fresh corn is plentiful.

Whipped Barbecue Butter:

2 tablespoons Canola oil

1/2 of a small red onion, chopped

2 cloves garlic, chopped

1 tablespoon Ancho chili powder

2 teaspoons Spanish paprika

1 teaspoon toasted cumin seeds

1/2 teaspoon cayenne powder

1/2 cup water

1-1/2 sticks unsalted butter, room temperature

1 teaspoon Worcestershire sauce

Kosher salt and freshly ground pepper

In a saute pan, heat the oil over high heat until rippling and almost smoking. Add the onion and saute until soft, 1 to 2 minutes, then add in the garlic and cook for 30 more seconds. Sprinkle in the Ancho powder, paprika, cumin seeds and cayenne.  Stir to thoroughly combine and cook for 1 minute. Add the 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Remove from heat and let cool slightly.

Place the butter in a the bowl of a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to marry. Bring to room temperature before serving and spread the butter over the corn while hot.

Grilled Corn:

4 ears corn
Kosher Salt

Heat the grill to medium.

Pull the outer husks down the ear to the base or completely off. Strip away the silk from each ear of corn by hand. If keeping the husks, (which I can't seem to do without ripping them to shreds my family prefers no husks) fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender or to desired doneness. A.J. we like ours a tad bit on the charred side.

Now, go forth and grill some produce!

 

Life Happens...It's All Good

I received quite a few emails yesterday and today about my absence from blogging.  Ya'll are too much, I love it!  

Well kids, life happens and some things just need to be put on the back burner for a little while.  Sorry to say blogging was it for me.

As most of you know my mother passed away in the beginning of February.  After arriving back home from New Orleans from her funeral, A.J. and I were left with the task to cleaning out her condo plus all the little tasks such as address changes, cancelling utilities, insurance policies, credit cards, etc...  This took up every weekend through the first weekend of April.

We had a difficult time hauling boxes back and forth from her condo to a mini storage we rented and then to our house because A.J.'s truck was rear-ended and knocked into a gully.  He cut his head and hurt his shoulder and is still going through physical therapy.

A couple of days before A.J.'s little fender-bender, my youngest homegirl, Kaitlin, tore her ACL playing soccer and she had surgery during Spring Break.  She's doing great, sassy as ever!  Working hard to get back on that soccer field.  

Our next stop, Senior Prom.  Our eldest homegirl, Lauren, and her boyfriend at World's Fair Park in Knox Vegas...and don't you know it's all about the dress!  A.J. and I and our neighbors, who have two children the same ages as ours, had to go out to dinner that night and celebrate (drink excessively) and cry (drink excessively) because you know what?  These kiddos grew up way too fast.

This past Monday was bittersweet...Lauren went and graduated from high school on us.

Our niece and her husband drove up to share this celebration with us. We had a blast spending time with them this weekend.  It meant so much to all of us for them to be here. 

So what do you think; is Kaitlin happy for her sister or is she making plans to knock down a wall to make her room bigger?

So kiddos whether you make plans or not, life happens, but it's all good!

See you Sunday at the 3rd Annual East Tennessee Blogger Get Together at Larry's.  I'll be the one eating boil crawfish Cher!

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Strawberry Kutchen

I found this recipe at Mary's blog, One Perfect Bite I want to say, about two years ago.  I know, slap me for not trying this sooner and blogging about it.  I wanted to slap me.  Mary made a Raspberry Kuchen and I used strawberries since that's what i had on hand.

Mary said this used to be called a "Poor Man's Cheese Cake" but it is officially called a Kuchen.  the Kuchen has a soft , cake-like, custard body and contains fruit.  I would love to try this with blueberries and blackberries.

This dessert is a winner on so many levels, the main one being it is very low-fat and it is not overly sweet.  The Kuchen can be made with fresh or frozen berries, but since it's the beginning of summer, use fresh berries, baby!

Here's the Cast of Characters:

BASE:

1 cup all-purpose flour

1/2 cup sugar

1/8 teaspoon salt

1 teaspoon baking powder

1/4 cup butter, melted

2 egg whites

1 teaspoon vanilla

2 cups fresh or frozen berries (I used fresh strawberries)

FILLING:

1-1/2 cups plain low-fat or non-fat yogurt

2 tablespoons all-purpose flour

1/2 cup sugar

2 slightly beaten egg yolks

1 slightly beaten whole egg

1-1/2 teaspoons lemon zest

1 teaspoon vanilla

Preheat the oven to 350 degrees F.

Lightly grease the bottom and sides of a 9-inch springfoam pan.  If using frozen berries, thaw them to room temperature and drain.  In a food processor bowl or medium bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder.

Add melted butter, 2 egg whites and first teaspoon of vanilla.  Cover and process until mixed.

Spread on the bottom of the springfoam pan.

Sprinkle with berries and set aside.

For filling, place yogurt in a large mixing bowl, sprinkle with 2 tablespoons of flour.

Add remaining sugar, egg yolks, lemon zest and remaining vanilla.  Mix until smooth.

Pour over berries.

Bake for about 55 minutes or until center appears set when shaken slightly.  Cool for 15 minutes and remove sides of pan.

Cover and chill until ready to serve, up to 24-hours.

Berries and a low-fat dessert, it's going to be a great summer!