Wednesday, March 9, 2011
Crawfish Etouffee and Celebrating One Full Year of Blogging!
On Sunday evening my dear husband cooked this Crawfish Etouffee in celebration of my blog's ONE YEAR ANNIVERSARY!
(Not really...he did make it...but not necessarily to congratulate me on all the hard work and dedication I have put into these virtual pages over the last 12 months. Sigh.)
SO I ...tagged the dinner... "Happy 1st Birthday, Design Wine and Dine!"
Right off the bat let me tell you... I did not type up this recipe, but you can find it on page 32 of John Besh's, "My New Orleans, The Cookbook."
Talk about a beautiful book we have thoroughly enjoyed using and reading! Thanks again to Pam's Midwest Kitchen Korner for the fabulous giveaway a few months back! JUST LOOK AT THIS COOKBOOK!!!!!
We did supplement these crawfish we found (using their bodies for stock and their tails for some of the "meat") with beautiful shrimp...
Curious. Not afraid. (Teenager years should be awesome...GULP!)
Here is my husband in ACTION!
This photo also serves as a TEST to see if "someone" really does in fact read my blog...on its Birthday no less!
While the husband cooked...I poured the Prosecco and tortured him with crawfish!
The little guys were popping up EVERYWHERE! (Do you see him?)
That wine is mine! (I think...no I know... I feel like this most days...)
Here you're looking at the roux, what Besh describes as, "the quintessential base of this classic dish."
It's simply flour and oil you whisk over medium-high heat for about 15 minutes until...
It gets this dark! (below)
Because it's all about, "building flavor!"
I think this post perfectly depicts why I love food blogging...
This Crawfish Etouffee was such a special meal...and now...by documenting and sharing it here...one I will never forget!
So to anyone who is reading or who has ever read my blog...thanks for a great year...and I hope you (like me) ...are still hungry!
(I have decided to take a bit of a break for a few days/week. Technical/personal reasons....be back soon!)