Squirrel X's Culinary Miscellany!
crawdad pie
Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Crawdad Pie
Ingredients:
4 tablespoons butter
1 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery chopped
1 and 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, fresh ground
1/2 cup tomatoes, chopped, seeded, and peeled
1 pound crawdad tails
2 tablespoons parsley, chopped
2 tablespoons all-purpose flour
1 cup water
pastry for a 9" pie shell
Instructions:
1) Preheat oven to 400�.
2) In a large skillet, melt butter over medium-high heat.
3) Add the onions, green pepper, celery, salt, cayenne pepper,
and black pepper.
4) Saut� for eight to ten minutes, 'til vegetables are softened..
5) Add tomatoes and cook for five to seven minutes,
stirrin' occasionally.
6) Add the crawdad tails and parsley, then cook for four to five minutes, stirrin' occasionally.
7) Dissolve the flour in the water, then add it to the contents of the skillet.
8) Stir continuously for two to three minutes 'til the mixture is thickened.
9) Remove from heat and cool for half an hour to forty-five minutes.
10) Prepare the crust and line the bottom of a 9" pie pan,
crimpin' around the edges.
11) Pour the crawdad mixture into the crust.
12) Put the pie pan on top of a bakin' sheet and bake for approximately forty-five minutes, 'til the edges of the crust are golden brown.
13) Cool for three to five mnutes prior to servin'.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
� Squirrel X / 2002, 2003, 2004, 2005, 2006Click here to read how this site is protected by copyright laws.