Crawfish Raoul Oysters

Crawfish Raoul Oysters
Native Southerners are familiar with the many crawfish and cream sauce recipes–crawfish Julie, crawfish Diane, crawfish Monica. They’re all similar but unique with slight differences in the seasoning and ingredient amounts. We created our very own version into an oyster topping. We named it after Kyle and Mike’s maternal grandfather, Raoul Lozano, who they were very close to as children. He passed away about 15 years ago. Raoul loved to hold family and friend gatherings at his and his wife Gloria’s home in Gretna, LA. And even more, paw-paw Raoul loved to cook. This recipe is for him, and for y’all, that combine two of the most loved and treasured seafood delectables produced from the rich and bountiful waters along the Gulf Coast–oysters and crawfish! Don’t these just get your mouth watering?! You can do these on the grill or in the oven. If on the grill, build fire or set flame to medium heat. If you’re finishing them off in the oven then you’ll use the broil setting.
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Ingredients
  1. 2 Tbsp butter (the real stuff y’all, not margarine)
  2. 2 Tbsp flour
  3. 1/2 c vidalia onion (it’s the sweeter kind)
  4. 4 garlic cloves (minced)
  5. 8 ounces crawfish tails
  6. 1 pint of already shucked oysters from your local seafood market
  7. dash of Worcestershire sauce (we call it whisker sauce in our house because who the hell can really pronounce this correctly?)
  8. 2 ounces of vodka–you betcha!
  9. 1 tsp pepper
  10. 1/2 tsp salt
  11. 1/2 tsp red pepper flakes
  12. 1 C whole milk
  13. 1/4 C chopped green onions for garnish.
Instructions
  1. Melt the butter in a pan over medium heat, sauté the onion and garlic until translucent, and add the flour to make a roux.
  2. Add the crawfish tails and cook for 2 minutes. Then add the dash of whisker sauce.
  3. Stir in the vodka and allow sauce to come to a soft boil. Then carefully with a long-neck lighter set fire to the sauce to burn off the vodka.
  4. Next, add the S+P, red pepper flakes, and whole milk. Let thicken, usually 6-8 minutes. Place the oysters in Loftin Ceramic Oyster Shells and spoon about a 1/4 C topping over each. Broil at 5-7 mins or grill for 8 mins until bubbly and slightly golden.
Notes
  1. COPYRIGHT 2011–’14 LOFTIN OYSTERS, LLC
  2. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Homemade Grilled Peach Ice Cream

Homemade Grilled Peach Ice Cream
Three of my favorite things about summer: peaches, ice cream and grilling outdoors.
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Ingredients
  1. 2 cups whole milk
  2. 1 ¾ cups sugar
  3. ½ teaspoon kosher salt
  4. 2 cups half and half
  5. 1 tablespoon vanilla extract
  6. 4 cups whipping cream
  7. 8 – 10 fresh peaches
Instructions
  1. Preheat charcoal grill to medium high-heat.
  2. Cut peaches in half and remove pit.
  3. Place peaches cut side down on grill grate and cook until soft and slightly charred, 5 – 10 minutes
  4. Remove and set aside to cool
  5. Scald milk until bubbles form around edge of pan. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate a minimum of 30 minutes, preferably 2 hours or longer.
  6. Peel peaches and cut into small pieces – yield should be approx. 4 cups. Place in bowl, cover and refrigerate.
  7. Add peaches to chilled ice cream mixture (include any accumulated juices)
  8. Freeze according to directions for your ice cream maker.
Notes
  1. Yield: 4 quarts
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cedar-Planked Cherry Tomatoes

Cedar-Planked Cherry Tomatoes
Experience amazing flavor with these cedar-planked cherry tomatoes.
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Ingredients
  1. 1 Cedar grilling plank
  2. 2 pints (.9 L) cherry tomatoes
  3. 1 clove garlic, peeled and thinly sliced
  4. 3 tbsp (45 ml) fresh herbs, chopped (we like thyme, chives and basil)
  5. 2 tbsp (30 ml) olive oil
  6. 2 tbsp (30 ml) balsamic vinegar
  7. Salt and pepper
  8. Toasted baguette
  9. Herbed ricotta or goat cheese
Instructions
  1. Soak the cedar plank in water for 1 hour, keeping it immersed. Toss the tomatoes with the remaining ingredients.
  2. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C
  3. Place the plank on the cooking grid, heat for about two minutes; carefully flip the plank over and add the tomatoes. Close the dome and grill for about 15 minutes.
  4. Serve with toasted bread and an herbed cheese.
Notes
  1. ©Copyright 2017 Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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