Last Friday was my birthday and it's official I am now an old lady. My cousin Nelda would say "Not true, you have been an old lady for a while now." But what does she know, right. Anyway my day was great. I received lots of calls and cards from all of my friends at @flyfrontier.com and my family around the country.
Last week I said I would down load one of my favorite recipes for the holidays. Turns out I have lots of favorite recipes but this one I think everyone will enjoy. Also there will be an excerpt from the first chapter of the new book, working title Enemies Within The Realm. I am still hoping @Oprah.com will put me on her books to read list. Oh well, maybe next year.
Excerpt from the first chapter of Enemies Within The Realm
"Why don't you take a seat son?"
His father was stalling.
"No thank you Dad. I think I'll stand. And if you wouldn't mind, I'd appreciate it if you would just get on with it. I know it's been hard having me here without a guardian. It has not allowed you the opportunity to patrol as you would like with the other centurions. But keep in mind I will be going to summer session soon and you can get back to your life without the inconvenience of my presence. When the summer is over I can stay with Rudy or Peter if you want to go out more."
Theroux knew he sounded a bit like a baby. When his father had been his age he was already away from his family training to become a centurion. He was just not ready to leave home yet. He still needed the stability his family and friends offered. He wanted to stay in Boulder with all of them not be sent off like so much baggage.
Cornelius looked at his son and said the first thing that came to mind.
"What the hell are you talking about boy? Who said anything about sending you away? I know you are looking forward to summer session, to finally be on your own, but is life here with your mother and myself so unbearable that you would leave us to live with others?"
Theroux looked accusingly at his parents.
"Don't try to spin this father, it is beneath you. I heard you and mother talking about sending me away. I just beat you to the punch. I can feel your emotions. You are nervous about what my reaction to your "news" will be."
"Hey look boy, do not take that tone with me."
Magdalena looked from her son to her mate. The conversation had somehow gone totally wrong. Now she had two very angry males glaring at one another for no reason. It seemed she was not the only one in her home having hormonal swings.
"Both of you shut the hell up." Taking a breath and glaring at both of the males she loved to distraction, she dared them to say a word.
"Theroux, baby, your father and I were having a conversation that you only heard a very small portion of."
CRAWFISH AND STOCK:
5 pounds boiled crawfish
4 quarts water
STUFFED CRAWFISH HEADS:
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt;
1 teaspoon cayenne
10 to 12 ounces crawfish tails plus about 1 1/4 pounds peeled uncooked crawfish tails, chopped
2 tablespoons chopped garlic
1/2 cup water
1 1/2 cups dried fine bread crumbs
2 tablespoons chopped parsley
100 crawfish heads
Flour, for dredging
1 cup vegetable oil
1 cup flour
3 cups chopped onions
1 1/2 cups chopped bell peppers
1 1/2 cups chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
2 pounds peeled crawfish tails (uncooked)
3 quarts crawfish stock
100 stuffed crawfish heads
1/4 cup chopped green onions
1/4 cup parsley
Remove the tails and peel, preserving the meat and peelings. Clean the head section, using your index finger to remove cartilage and membranes. Pinch off the claws and reserve. Rinse the cleaned heads (you should have about 100) in cool water and soak in cool water for 15 minutes. Drain and pat dry. Set aside. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered,
for 45 minutes. Drain. You should have about 3 quarts of stock. Let stock cool.
Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, and cayenne and sauté for 6 to 7 minutes, or until the vegetables are soft and golden. Add the crawfish tails11/19/12 Crawfish Bisque : Soups : Recipes | emerils.com
www.emerils.com/recipe/2746/Crawfish-Bisque cayenne and sauté for 6 to 7 minutes, or until the vegetables are soft and golden. Add the crawfish tails and the garlic. Cook, stirring occasionally, for 8 to 9 minutes, or until slightly golden. Add the water and simmer for 2 minutes. Remove from the heat and put the mixture into a mixing bowl. Add the bread crumbs and parsley and mix well. Let cool.
Preheat the oven to 350ºF. Stuff each head with about 2 tablespoons of the stuffing. The amount will vary depending on the size of the heads. Reserve any remaining stuffing mixture. Dredge the heads in flour and place on a baking sheet. Bake for 30 minutes. Combine the oil and flour in large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add the onions, bell peppers, celery, salt, and cayenne. Cook, stirring often, 6 to 7 minutes, or until the vegetables are soft. Add the crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour 15 minutes. Add the reserved stuffing mix, stuffed crawfish heads, and cook, stirring occasionally, for 15 minutes. Add the green onions and parsley.
Serve in deep soup bowls. Remove the stuffing from the heads with your fork.
Yield: 10 to 12 main-course servings
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Posted by wljames
at 10:19 AM EST
Updated: Monday, 19 November 2012 10:34 AM EST