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Iron Chefs Askville give me your best recipe with the ingredient : crawfish Asked by malebimbo 42 months ago Similar questions: Iron Chefs Askville Food & Drink > Cooking.

Crawfish Etouffee You're asking an actual Cajun from south Louisiana who has cooked crawfish and eaten crawfish in almost any manner you can come up with. Crawfish is not normally put into a gumbo or jambalaya. I have been cooking this for 30 years!

I have personally cooked this dish which is one of my favorites: Crawfish Etouffee 1 pound of peeled crawfish with fat. 1/2 cup of flour 1 block of butter 1 nice onion (diced) 1 bell pepper (diced) 3 toes of garlic (minced) 2 T of parsley 4 green onions 1 large bay leaf salt pepper couple of pinches of red pepper 1-2 cups of water Start out by melting the block of butter in a large saucepan (with lid to put on later). Once melted put in flour and continue mixing for several minutes over a medium heat stirring constantly.

You are now making what is known as a roux. This is a slow process and by stirring continuously it will blend as it becomes darker. You want this to become a dark medium brown.

The darker the better because it will lighten up after the ingredients and water are added. After you get it to this nice dark color put in the onions and bell pepper and continue to stir and blend into the roux until the onions and bell pepper are greatly softened. This is a good time to put in some salt, pepper and a tiny bit of red pepper.

You don't have stir as often as the roux, the roux you can't leave but this you can stir every minute or so. Once these items are softened put the garlic in and stir in for one minute. At this point put in the packet of crawfish and stir until blended for a minute or two.

I don't know where you're getting your crawfish from but there are two ways to do this. One is by having your own crawfish boil, like a crab boil and using some of the left over already seasoned crawfish for this dish. Another way is to order them in packets straight from Louisiana and they have the fat mixed in already.

This is where the flavor comes from. At this point put in a cup of water and another 1/2 if needed. Add in the bay leaf, a little more salt and pepper and another tiny pinch of red pepper.

This should cook for about 10 minutes or so with the lid on. There should be a little more water coming out of the crawfish if they are not precooked, much like shrimp. Wait to see how much water will come out of the crawfish with the 1-1/2 cups of water that you added before you add more water.

I would wait about 15 minutes or so and lower the heat to before the medium mark. After it heats back up to cooking well for 10 minutes or so and it looks too thick (the roux), then I would add another half cup of water. This base gets thinner as it cooks and the water from the crawfish comes out at the end.

After cooking this mixture for about 15 minutes at a steady but little lower than medium heat, I would then put in the parsley and green onions and cook five more minutes. Taste it at this point to see if it needs more salt, pepper or red pepper. This is how you cook crawfish etouffee and it is incredible.

Best Wishes! This dish is eaten over white rice and often served with potato salad as a side dish and garlic bread or a green salad.

I have taken what most people think of as Cajun food and taken it in a whole different direction. I’ve given Crawfish an Asian twist in my recipe. After all that’s what Iron Chefs do, come up with unexpected and unusual recipes with the ’secret’ ingredient.

Thai Crawfish with Sesame Noodles 1 lb crayfish, shelled & deveined 8 oz bottle Newman’s Own Light Asian salad dressing 2 tbsps chunky peanut butter 1 tbsp soy sauce 1 tbsp honey 1 tsp grated fresh ginger ½ tsp crushed red pepper 8 oz angel hair pasta 2 tbsps sesame oil 2 tbsps veg oil 1 medium carrot, shredded 1 cup chopped spring onions 2 tbsps chopped corriander 1/4 cup chopped peanuts In a medium bowl mix the crawfish with ½ cup of salad dressing. Cover and refrigerate for 1 hour. In a small bowl whisk the peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining salad dressing then set aside.

Prepare pasta and drain. In a large saucepan over a high gas heat the oil until very hot. Cook the carrot for 1 min.

Drain off the salad oil from the crawfish and add the crayfish and spring onions to the carrot and cook, stirring constantly, for about 3 mins. In a large bowl toss the pasta with the peanut butter mixture, crawfish mixture Garnish with chopped corriander and chopped peanuts. Makes 4 servings.

Sources: My personal recipe file and google images *Carla*'s Recommendations One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook Amazon List Price: $35.00 Used from: $4.93 Average Customer Rating: 4.0 out of 5 (based on 5 reviews) Iron Chef: The Official Book Amazon List Price: $14.00 Used from: $0.07 Average Customer Rating: 4.0 out of 5 (based on 53 reviews) .

1 I don't have the slightest idea how to make it and wouldn't even want to try, but Gumbo and Jambalaya are perfect dishes for crawfish.

I don't have the slightest idea how to make it and wouldn't even want to try, but Gumbo and Jambalaya are perfect dishes for crawfish.

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