I got to watch TV! Not a glimpse of a show or a few minutes of a commercial but I actually got to sit down and watch like an hour of TV the other morning and I think it was meant to be because the second I flipped the channel to the Today show with Hoda and Kathie Lee I see in front of me none other than the chef for Brennan’s of Houston (satellite location of Commander’s in New Orleans) (I live in Houston- see how it was meant to be?) Add to that was the fact he was making crawfish shortcakes (I’m from Louisiana- cooking crawfish is second nature to us- again see how it was meant to be?) I was mesmerized as he began discussing the ingredients that went into this exotic crawfish dish, a little beer, some hot sauce, dashes of Worcestershire and garlic. Everything was looking and sounding great until I realized he wasn’t telling me how much of anything- not 1 cup or 2 tablespoons-nothing! Shame on him! I was left up to my own “cooking” intutiton to guess and “guess” is what I did!
I don’t use the name fearless for no reason. That night I set out to make crawfish shortcakes and although I have not tried Brennan’s version I can promise you mine is absolutely amazing! The idea behind the crawfish shortcakes is to sort of a re-creation of the dish called Shrimp and Grits but instead using crawfish and biscuits/shortcakes. I used a simple buttermilk shortcake/biscuit recipe but added in a little more salt and garlic powder and cut out the dough into nice size thick rounds. The crawfish got to bathe in a irresistible rich combination of toasted garlic, red pepper flakes, Shiner Dark Beer, Worcestershire, hot sauce, butter, cream and a touch of oregano and thyme.
My Little Helper!
Top the buttery toasty shortcakes with this rich dark sauce and crawfish and you will be swooning! In the words of Cajun Chef Ryan, “This will tantalize your taste buds and wow your friends.”
FUN NOTE: If you get a chance I would love for you to stop by the food blog Orgasmischef. Maureen, the author of Orgasmichef, did a wonderfully sweet feature on Kitchen Belleicious the other day and I would love to thank her with as many comment as possible! Click here to view the feature. I appreciate each and every one of you, especially during these last few weeks. If you have noticed I haven’t posted as much as I usual do because my son Connor who had RSV has continued to get sick (we are on our third sickness now) since the initial hospital visitation. I am just trying to keep my head above water so to speak and take care of my precious boy but still tend to the blog (my passion). I will be back soon with so many recipes it will have your head spinning! LOL!
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