September 30th, 2009 4 Comments
an attempt to use the leftover crawfish I defrosted for yesterday’s
mirlitons I found a quick crawfish pasta recipe that looked delicious.
It wasn’t the healthiest of recipes but every now and then I figure
that is ok as long as we practice portion control.
As I prepared
tonight’s meal I couldn’t help but think about the first time Forrest
met my entire family. It was a Friday during Lent and as tradition has
it we were going to feast on boiled crawfish for dinner. Most New
Orleanians are Catholic and during Lent you are supposed to abstain
from eating meat on Fridays which gives us the perfect excuse to
indulge in this local favorite. It was after Hurricane Katrina and my
parents were in the process of rebuilding their home. They were at the
stage of construction where all that existed was the structure and the
freshly drywalled interior. Otherwise the house was completely empty.
Despite its premature state, they were further along than any of my
other family member’s rebuilding efforts so therefore they were set to
host the meal. My parent’s home is located on Lake Pontchartrain
providing for beautiful scenery. I can remember the night like it was
yesterday. My Daddy opened all of the windows to let the cool breeze
flow through the un-air conditioned house. He set up two saw horses
with plywood placed on top for a makeshift table. We all stood around
the table and talked and ate and drank and laughed – it was great fun.
As people finished eating they retired to upside down paint buckets for
seating. It was all very rustic and not at all how you imagine your
first introduction of your family to your future husband. No tables, no
chairs and no electricity is not exactly your ideal set up for a dinner
gathering. Although it was very primitive I could not have asked for a
better scenario. We were together as a family to eat and enjoy each
other in spite of everything going on in our lives at the time. I think
Forrest learned a lot about my family that night. We made do with what
we had and we had a blast! He recalls it fondly from time to time so I
am certain it left a lasting impression on his mind.
Crawfish and Cream over Pasta
Recipe Courtesy Emeril Lagasse
1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, (recipe in link)
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan Cook
the pasta in a large pot of boiling salted water until al dente, about
8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to
the pot and toss with the olive oil and reserved cooking liquid. Cover
to keep warm.
In a large saute pan or skillet, melt the butter over
medium-high heat. Add the onions and cook, stirring, until soft, about
5 minutes. Add the garlic, Essence, salt, and cayenne, and cook,
stirring, for 1 minute.
the white wine and cook over high heat until nearly all evaporated. Add
the cream lemon juice and cook, stirring occasionally,
until slightly reduced. Add the crawfish tails and cook, stirring, to warm through.
Add the onions and parsley and cook for 1 minute.
the cooked pasta and toss to coat with the sauce. Cook until the pasta
is warmed through, about 1 minute. Remove from the heat and add 1/2 cup
of the cheese.
Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
pasta dish was super fast and super delicious. I think it would be
great with shrimp as well. It had just enough spice to tickle your
taste buds without being overpowering.
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