Ernest’s Marinade for Crab claws

Ernest’s Marinade for Crab Claws, RRR 2, pg 168

Ingredients:

  • 1 cup chopped green onions, tops and bottoms
  • 1 cup chopped celery, leaves and stalk
  • 4 pods garlic, chopped
  • 1 cup chopped parsley
  • 2 cups Spanish olive oil
  • 2 cups tarragon vinegar
  • Juice of 6 lemons
  • 2 tablespoons salt
  • 1 tablespoon pepper

Instructions:

Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving. This marinade is also excellent for boiled shrimp.

This is a great appetizer for the holidays coming up! Here are some more pictures below.

The Perfect Tailgate

With LSU football season coming up, I thought a tailgate post would be perfect! I have selected three items that would be great to bring to a tailgate! Geaux tigers!


Bill’s Fuzzy “Neighbors”

Ingredients:

  • 6 ounces of orange juice concentrate
  • 7 ounces peach schnapps
  • One blender of crushed ice

Instructions:

  • Whirl all ingredients together in a blender and serve!
  • This made such a great drink! So tasty! I would double or triple this recipe for a larger party.


    Artichoke Dip

    Ingredients:

    • One 15 oz can of Progresso seasoned bread crumbs
    • 4 14 oz cans of artichoke hearts
    • 2 cups olive oil
    • Juice of 4 lemons (Realemon May be used)
    • 2 cups of grated Romano cheese
    • 4 pods of garlic, puréed
    • Red pepper to taste
  • Instructions:
  • Combine the bread crumbs, water from artichokes, lemon juice and olive oil. Put the artichokes hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in a buttered 4 quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with Melba rounds. Delicious!
  • Yield: 4 quarts
  • This makes a TON of dip- I had two full pans of dip! This would be great for a larger party!


    Lastly, I selected On the Border Meatballs

    Ingredients:

    • 1 1/2 pounds of round, well-trimmed and ground beef
    • 1 1/2 cups bread crumbs
    • 1/3 cup minced onion
    • 1/3 cup of skim/low fat milk
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped parsley
    • 1 teaspoon pepper
    • 2 egg whites of 1/4 cup of egg substitute
    • 1 tablespoon corn oil
    • 12 ounces light Velveeta cheese
    • One 4 ounce can green chilies, reserve liquid
    • One 1 1/2 ounce package of taco seasoning mix
    • 1 cup of water

    Instructions:

    • In a bowl, mix the ground meat, bread crumbs, onion, milk, garlic powder, parsley, pepper and egg. Shape into 1 inch meatballs and cook in a nonstick skillet in oil until browned. Set the meatballs aside to drain on paper towels. Spoon off the fat and wipe the skillet clean. In the same skillet over low heat, mix the cheese, green Chile’s with liquid, taco seasoning mix and one cup of water until cheese melts. Return the meatballs to the skillet. Cover and simmer until heated through. Serve hot with toothpicks. The sauce can be used as a dip when the meatballs are gone.
    • Yield: 112 meatballs


    Magnolia Mound Punch

    One of my friends was married at Magnolia Mound Plantation a few years ago. It was a beautiful day in late Spring with their nearest and dearest mingling under the oak trees as the Spanish moss swayed in the Mississippi River breeze. This punch is a perfect tribute to that day and the love my sweet friend shares with her husband. I like to load it up with some Ponchatoula strawberries fresh from the Red Stick farmer’s market to make it a truly local treat.

    It also makes an insanely beautiful cocktail for the holidays. These photos were featured in our Junior League newsletter, thanks to the lovely Kaela from Kaela Rodehorst Photography.

    Magnolia Mound Punch RRR Blog 1

    Magnolia Mound Punch (RRR II, Page 26)

    • 1 bottle pre-chilled strawberry wine such as St. Martin’s (not strawberry flavored wine)
    • One 32-ounce bottle pre-chilled ginger ale
    • Fresh Strawberries

    Mix first two ingredients. Strawberries may be floated in the punch as decoration. Makes 12 to 14 four-ounce servings.

    Magnolia Mound Punch RRR Blog

    Couldn’t be easier!

     

     

    River Road Recipes Potato Chip Cookies

    Potato Chip Cookies

    This sweet and salty treat is found in River Road Recipes II: A Second Helping on page 210. Check out our original post here!

    River Road Recipes Potato Chip Cookies

    Photo by Aimee Broussard.

    Prep Time: 15 minutes

    Cook Time: 8 to 12 minutes

    Level of Difficulty: Medium

    Servings: 9-10 dozen

    KITCHEN TOOLS:

    • Measuring cups and spoons
    • Wooden spoon
    • Mixing bowl
    • Electric mixer (optional)
    • Cookie sheet

    INGREDIENTS:

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    • 2 cups (4 sticks) butter (note: best with butter, but margarine and butter flavoring may be used)
    • 1 cup sugar
    • 3 cups flour
    • 2 teaspoons vanilla
    • 1 1/2 cups crushed potato chips (such as Lay’s Original)
    • Powdered sugar (to taste)

    INSTRUCTIONS:

    1. Gather kitchen tools and ingredients. Preheat your oven to 350°. Using an electric mixer or by hand (phew!) beat the butter until light and fluffy. This will take a long time! (Note: Try setting your butter out on the counter to soften for about 30 minutes to make the process easier. Do not try to speed the process up by microwaving the butter, however. If the butter is too soft, your cookies will not hold their shape upon cooking.)
    2. Add sugar to the butter and beat well.
    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    3. Add vanilla and flour gradually and mix.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    4. Crush potato chips with your hands and add them, mixing well.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    5. Drop batter from teaspoon onto cookie sheets.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    6. Bake at 350° until slightly brown. The cookie baking time will vary dependent on oven type (conduction versus convection) and climate but will typically take between 8-12 minutes. Monitor carefully at 9 minutes. 

    7. Sprinkle cookies with powdered sugar and enjoy!

    Potato Chip Cookies- River Road Recipes Blog

    Photo by Aimee Broussard.

    Iced Spiced Tea

    This refreshing drink is found in River Road Recipes II on page 23.

    Prep Time:  5 minutes

    Cook Time: 5-10 minutes, plus at least 2 hours refrigeration time

    Level of Difficulty: Easy

    Servings: 1/2 gallon

    KITCHEN TOOLS:

    • Measuring cups
    • Colander
    • Large pot
    • Pitcher
    • Citrus squeezer
    • Cutting knife and cutting board
    • Stirring spoon

    INGREDIENTS:

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    • 4 Community tea bags
    • 1 quart (4 cups) boiling water
    • 1 stick cinnamon
    • 1/2 teaspoon whole cloves
    • 1 cup sugar
    • Juice of 3 lemons
    • 1 quart (4 cups) cold water
    • Fresh mint (optional)

    INSTRUCTIONS:

    1. Gather kitchen tools and ingredients. Add water to pot and bring to a boil. Cut lemons in half.
    2. Once water is boiling, add the tea bags, cinnamon, and cloves and remove from the heat. Let steep for 3 to 8 minutes.
    3. Using the colander, strain the tea. Add the sugar and quart of cold water. Squeeze the lemons into the tea (make sure to remove any lemon seeds that may slip through the squeezer). Stir.
    4. Refrigerate until cool and serve over ice. Garnish with lemons or fresh mint!

    After the Crawfish Boil: What to Do with Your Leftover Crawfish Tails

    While other states may have more traditional seasons, we in Louisiana do not mark the passage of time with the usual spring/summer/fall/winter monikers. Instead, we observe Crawfish Season, Crab Season, Shrimp Season, and Oyster Season. As this year’s crawfish season draws to a close, we have a few helpful tips on how to extend the joy a few months longer.

    Crawfish season typically spans March to June, and you will doubtless attend multiple crawfish boils during this time (to achieve the perfect crawfish boil, check out RRR IV, p. 211). While I personally aim to ensure  no boiled crawfish gets left behind uneaten, even the best of us will occasionally boil more than we can consume in a single afternoon. If refrigerated fairly quickly (within 2 hours of cooking or so), boiled crawfish can last around 3 days. Your best bet, however, is freezing the leftover tail meat.

    Start by peeling the leftover crawfish tails, de-veining them, and removing the orange “mustard.” The mustard is high in fat and will spoil within two months, even if frozen. After peeling and cleaning, rinse the tail meat with water and lemon juice to prevent discoloration. Place the cleaned tail meat in a vacuum sealed or airtight, heavy-duty freezer bag and label the bag with the date. Your crawfish tails will keep up to six months!

    When that crawfish craving hits you later in the year, thaw your frozen crawfish tails and use them in a wide variety of recipes. Some of my favorite classics include Crawfish Bisque (see RRR I p. 240) and Crawfish Étouffée (reprinted below, or see RRR II p. 129). If you’re looking for something a little more exotic, check out the Acadian Sushi Rolls in RRR IV, p. 40.

    Crawfish Etouffee

    Photo: Lauren De Witt

     

     

     

     

     

     

     

     

     

     

    Crawfish Étouffée, RRR II, p. 129

    • 1/4 pound butter (1 stick)
    • 2 large onions, chopped
    • 2 stalks celery, chopped
    • 2 cloves garlic, minced
    • 1 medium bell pepper, chopped
    • Salt to taste
    • Red and black pepper to taste
    • Tabasco sauce to taste
    • 1-2 pounds crawfish tails and fat
    • 4 tablespoons flour
    • 2 cups water
    • 4 chicken bouillon cubes, or equivalent
    • Green onion tops, chopped (optional)
    • Parsley, chopped (optional)

    Melt the butter in a heavy large skillet. Sauté the vegetables in butter for 30 minutes. Add seasonings to taste and then the crawfish tails and fat. Sauté for a minute and then stir in flour. Continue sautéing for 3 minutes, then add water, chicken bouillon, and optional green onions and parsley. Simmer for 10 to 15 minutes, then serve over rice. Serves 4 to 6.

    Note: Crawfish Étouffée also freezes well. Freeze it in family size or individual portions and thaw it later for a quick weeknight meal!

    Black Olive Dip

    While most of us consider Memorial Day weekend the start of summer, the true first day of summer isn’t until June 20th. Although it’s still technically spring, temperatures in south Louisiana are already creeping into the low 90s. With the rise in temperatures and the kids out of school, pool parties, beach trips, and barbecues begin to dominate the social scene. This quick and easy Black Olive Dip recipe works well for any summer occasion and is guaranteed to keep guests coming back for more!

    Black Olive Dip

    Photo: Jessica McVea

    Black Olive Dip (RRR II, page 12)

    • 1 soft, ripe avocado
    • 1 tablespoon minced onions
    • 2 tablespoons mayonnaise
    • 2 tablespoons lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon Tabasco sauce
    • One 8-ounce package cream cheese, softened
    • 1/2 cup chopped ripe olives

    Peel the avocado and mash. Stir in the onion, mayonnaise, lemon juice, salt, and Tabasco sauce. Beat the cream cheese until it is light and fluffy and blend well. Stir in the black olives. Chill and serve with your favorite tortilla or pita chips! (Helpful hint: leftover dip can be used as a delicious sandwich filling, as well!)