Shrimp a la Creole
Cajun (Dark) Roux
This is the basis for many Cajun recipes, such as gumbo and étouffée. Cooking the flour until it is very dark adds a wonderful, complex flavor when it is used in a dish.
Patience and constant stirring are a necessity! Don’t let it burn! You want it to have a rich, caramel flavor. You don’t want it to have a charcoal flavor.
You can double, triple, quadruple the recipe if you need. The basic idea is 1:1 ratio of flour to oil. Sometimes I add in a bit more flour. You can store the roux in the fridge or the freezer to use in the future. The oil will help it keep (it will smell rancid if it’s gone bad).
Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto
I’m sorry you can’t have any of this herbes Provençales goat cheese and ham pizza. It smells ridiculous. FYI.
Went to another crawfish boil today. No big whoop. There’s just like, always a crawfish boil going on here.
(via Mexican Egg Skillet » Pennies on a Platter)
Brunch @ Almond.
Waiter: What can I get for you?
Me: Can I get the pancakes?
Waiter: Of course, and you sir-
Me: Wait, and an order of eggs, sunny-side up.
Me: … With a side of bacon.
Waiter: Will that be all?
Me: Yes, thank you…
Finished it all. #beast
Coconut Shrimp and Crabcakes. Yum!
Our timing was off, so we weren’t able to eat until 9:00. But it was worth the wait.
Andy’s new meatball recipe. Twas divine.