Crawfish Bread

Crawfish Bread is an easy seafood alternative to traditional bruschetta.

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Crawfish Bread
(Adapted from recipe courtesy of Louisiana Cookin’)

Makes 16 to 20 pieces

2 Tbsp unsalted butter
1 cup white onion, chopped
1 cup red pepper, seeded, stemmed and chopped
2 garlic cloves minced
4 Roma tomatoes, seeded and chopped
1 pound crawfish tails with liquid
2 cups shredded cheddar cheese
1 cup freshly grated Parmesan
2 tsp Kosher salt
1 tsp freshly ground black pepper
1 tsp Creole seasoning
2 baguettes, halved lengthwise

Preheat oven to 350F.

In a large skillet, melt butter over medium heat. Add onion and cook until translucent, 4 to 6 minutes. Add pepper and cook until softened, 3 to 5 minutes more. Add garlic , and cook until fragrant, about 1 minute. Remove from heat and transfer to a large bowl.

In the same bowl, add tomatoes, crawfish, cheeses, salt, Creole seasoning, and pepper; combine well. Divide onion mixture between the bread halves. Bake in oven on a foil-lined, rimmed baking sheet until cheeses are melted, 8 to 10 minutes. Slice into portions and serve immediately.

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Shrimp Po-Boys with Asian Slaw

Shrimp Po-Boys with Asian Slaw is all about the preparation.

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Most of this delicious dish can be made well ahead of time. During the last 30 minutes, marinate the shrimp while the oven is preheating and finish the meal off in style.

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Shrimp Po-Boys with Asian Slaw

(Adapted from recipe courtesy of Louisiana Cookin’, 2014)

Serves 2

For the Shrimp
1/2 cup minced cilantro stems and leaves
1/2 jalapeno pepper, stemmed, seeded and finely chopped
2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp fresh lime juice
1 Tbsp lower-sodium soy sauce
1 1/2 tsp sugar
1/2 tsp Kosher salt
1 pound large shrimp peeled and deveined
1 cup mayonnaise
1 Tbsp Sriracha
2 tsp Creole mustard
1 tsp Kosher salt
2 (8-inch) loves French bread, split and toasted

For the Asian Slaw
1/4 cup rice wine vinegar
1/4 cup vegetable oil
1 1/2 tsp sugar
1 Tbsp Sriracha
1 tsp Kosher salt
1 bag (12-16 oz.) slaw mix
1/2 medium red pepper, sliced into thin strips
1/2 jalapeno pepper, stemmed, seeded and thinly sliced
1/3 cup chopped green onion, white and green parts
4 radishes, thinly sliced
1/2 cup chopped cilantro

To make the Asian Slaw: In a large bowl whisk together the vinegar, oil, sugar, Sriracha, and salt. Add the slaw mix, bell pepper, jalapeno, green onion, radish and cilantro; toss until evenly coated. Refrigerate until serving.

To make the Spicy Mayonnaise: In a small bowl combine the mayonnaise, Sriracha, mustard and 1/2 teaspoon of salt. Whisk until combined. Refrigerate until serving.

To make the Shrimp: Preheat oven to 400F. In a large zip-top plastic bag, combine the cilantro, sesame oil, vinegar, lime juice, jalapeno, soy sauce, sugar and 1/2 teaspoon of Kosher salt. Add the shrimp and toss to coat. Refrigerate for 30 minutes. Place the marinated shrimp on a foil-lined, rimmed baking sheet and place them in the oven. Bake for 4 minutes. Remove the shrimp turn each of them over and bake for another two minutes.

To serve: Spread the Spicy Mayonnaise on the cut side of the top and bottom of each toasted French bread loaf. Place the shrimp on the bottom half; top with the Asian Slaw and the top piece of bread and serve immediately.

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Baked Eggs with Prosciutto in Hash Brown Cups

Baked Eggs with Prosciutto in Hash Brown Cups is an all-in-one breakfast treat when served with toast or a bagel and some fresh fruit. The hash brown baskets can be made ahead. If they are made ahead and refrigerated, reheat them for about 10 minutes at 375F before adding the prosciutto and egg.

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Baked Eggs with Prosciutto in Hash Brown Cups
(Adapted from recipe courtesy of EatingWell.com, March/April 2014)

Serves 8 – 10

Cooking spray
6 cups frozen shredded hash browns, fully thawed
6 Tbsp extra-virgin olive oil
1 tsp dried rosemary leaves
1 tsp smoked paprika
Freshly ground black pepper
Kosher salt
8 thin slices prosciutto, halved crosswise
16 large eggs
3 Tbsp chopped fresh chives or basil leaves

Preheat oven to 375F. Generously coat two 8 to 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over a sink, squeeze and wring the towel to remove as much of the liquid from the potatoes as possible. Transfer to a large bowl in two portions, stir in half of the oil and seasonings with each batch. Season the entire batch generously with salt and pepper. Divide the mixture into 16 among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides to form cups. Generously coat the cups with cooking spray.

Bake the hash brown nests until golden on the bottom and edges, about 35 minutes.

Lay 1 piece of prosciutto in each hash brown nest, letting it overhang the edges. One at a time, crack an egg in to each nest. It is OK if some of the egg white spills over.

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired consistency, 10 to 15 minutes for medium set or 15 to 18 minutes for a hard set. Let stand for a few minutes before serving. Run a butter knife around each nest to loosen it from the pan. Use a fork to lift the nests out. Garnish with chopped herbs and serve immediately.

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