Fried Asparagus With Crab And Crawfish In Creole Honey Butter Food

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

CRAWFISH ETOUFFEE, FRIED CATFISH, RICE, GRILLED ASPARAGUS AND CORNBREAD

Steps:

• For the crawfish etouffee: First, you make a roux. In a Dutch oven, add the butter over medium-high heat and melt. Add the flour and whisk until combined and there are no lumps in the flour. Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes. Make sure to stir continuously and do not allow the mixture to burn. If you notice little black specks, discard the roux and start over.
• Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir. Cook for 5 minutes, then add the seafood stock and bring to a simmer. Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper. Stir and continue to simmer for another 10 minutes. Add the crawfish tails and simmer for another 10 minutes.
• Taste for seasoning and adjust if necessary. Remove the bay leaves before serving.
• For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt. Add the rice and return to a boil with a lid. Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes. Reserve for serving.
• For the cornbread: Put a 10- to 12-inch cast-iron skillet in the oven and preheat to 425 degrees F.
• In a mixing bowl, combine the cornmeal, sugar, baking powder, salt and baking soda. In another mixing bowl, combine the buttermilk, creamed corn and eggs and whisk until the eggs are broken apart. Add the dry ingredients to the wet ingredients and whisk until everything is incorporated.
• Carefully remove the cast-iron skillet from the oven. Coat the inside with the canola oil, then pour the cornbread batter into the skillet. Place the skillet back in the oven and bake until the top is golden brown and the inside is cooked all the way through, about 20 minutes. Flip the cornbread upside-down onto a cutting board. Reserve for serving.
• For the fried catfish: In a shallow pan or baking dish, combine the cornmeal, cayenne, paprika, chili powder, salt and pepper and stir to evenly spread the spices throughout the cornmeal. Hit each side of each catfish fillet with a few drops of a Louisiana-style hot sauce and spread it around. Dredge the fillets in the cornmeal mixture, generously coating both sides with it.
• In a deep fryer with oil set to 375 degrees F (or a cast iron skillet with oil heated to 375 degrees F), fry the catfish in batches until golden brown, 4 to 5 minutes. Drain on a pan lined with paper towels.
• For the grilled asparagus: Prepare a grill or grill pan for medium heat.
• Cut the white woody ends off of the asparagus and discard. Put the asparagus in a shallow dish, drizzle with olive oil and toss with some salt and pepper. Grill for 3 to 5 minutes, then flip the asparagus to grill the other side for another 3 to 5 minutes. Transfer to a serving plate and toss with the lemon juice.

CRAB AND ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

CRAB & ASPARAGUS PAPPARDELLE

Steps:

• Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
• Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.

FRIED ASPARAGUS WITH CRAB AND CRAWFISH IN CREOLE HONEY BUTTER

Steps:

• For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
• Add next five ingredients and simmer until reduced by half.
• Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
• Season to taste and keep warm until served.
• For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
• Heat the oil in a heavy bottomed pan to 325°F.
• Dip the asparagus pieces in batter and fry until golden.
• Remove and drain on paper towels.
• To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

CREOLE CRAB AND CRAWFISH CAKES

Steps:

• In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
• Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
• Yield: 1 3/4 cups of sauce

EMERIL'S TAILGATING CRAWFISH BOIL

Steps:

• In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
• Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
• To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

EMERIL'S TAILGATING CRAWFISH BOIL

Steps:

• In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil.
• Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to steep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
• To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish. Top with crab and sprinkle with cheese; set aside. In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Whisk in milk, mustard, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in lemon juice. Pour over asparagus. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 minutes or until heated through.

EASIEST ASPARAGUS RECIPE

Steps:

• Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
• Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.

SHRIMP AND CRAWFISH CREOLE

Steps:

• In med. sauce pot sauté onions, bell pepper, garlic, celery and butter.
• Add shrimp and crawfish, cover and cook over med.
• heat until shrimp and crawfish are cooked down and pink.
• Add tomato paste and sauce, cook about 30-40 minute over low-med heat.
• Add parsley and green onions.
• Cook another 5 minute.
• serve over hot rice.

PORK PAN FRIED PORK MEDALLIONS WITH CREOLE HONEY MUSTARD SAUCE

Steps:

• 1. Make the sauce:
• 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
• 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
• 4. Take them out and put on a platter. Keep them warm while you cook the others.
• 5. To Serve:.
• 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.

AIR FRYER HONEY-SRIRACHA ASPARAGUS

Steps:

• Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
• Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
• Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

ASPARAGUS CRAB CASSEROLE

Steps:

• In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. , Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired.

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

FRIED ASPARAGUS

Steps:

• In a large bowl, combine the first seven ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter.
• In a electric skillet, heat 1 1/2in. of oil to 375°. Fry asparagus in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.

CRAWFISH WITH ASPARAGUS AND MORELS

Steps:

• Melt butter in a large nonstick skillet. Add shallots and saute until soft, about 3 minutes. Add morels and asparagus tips and saute until tender, about 5 minutes. Add crawfish and cook for 2 minutes. Stir in lemon juice, salt and pepper.
• Steam asparagus spears until crisp-tender, about 4 minutes. Lay 2 spears on each of 4 plates a few inches apart, parallel to each other. Lay 2 more stalks down, perpendicular to the first. Continue building in this manner until you have used 8 stalks per plate. Spoon the crawfish mixture in and around the asparagus. Serve immediately.

WARM ASPARAGUS-CRAB SPREAD

Steps:

• In a large skillet, saute the red pepper, onions and jalapenos in oil until tender. Add the asparagus, crab, mayonnaise and cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with cashews. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.