This was by far my cat’s favorite eat local challenge dish… I think she stole five or six bites of crab when i wasn’t looking.
6 boiled blue crabs, cleaned with shells reserved (Being from Maryland, I am no stranger to picking crabs, so I bought mine whole from Rouses but you could definitely buy crab meat or use shrimp instead)
6 ears white or sweet corn, shucked and stalks reserved
3 tbsp butter
4 green onions, diced, and greens reserved for garnish
2 bell peppers, diced
2 tomatoes, chopped
5 small red potatoes, finely diced
1 cup half and half
3 tbsp lemon juice
Fresh herbs (I used thyme and oregano)
For the crab Stock: Boil the crab shells (minus the lungs) with 8 cups of water the corn stalks for 20 minutes or until your apartment smells like the Westwego fish market. Strain the crab and corn from the stock.
For the Soup: Add butter to a large soup pot on medium heat. Once the butter is melted, add the white parts of the onions, bell peppers, and fresh herbs to the pot and cook until soft. Add the potatoes, tomatoes, half of the corn kernels, and crab stock and simmer for 20-25 minutes, or until the potatoes are tender. Blend the soup with a hand blender and return to the stove. Add cream and reserved corn kernel’s and simmer for 5 minutes. Add crab, lemon, and green onion tops and continue to cook until the crab is heated through. Season with salt and white pepper.
Shrimp Remoulade is one of my favorite dishes. I received green tomatoes in my Inglewood Farms CSA box last week, and since I was having a few friends over for dinner, I decided to fry them up and serve them with shrimp remoulade. In order to stretch the 2 lbs of shell on shrimp I had, I added boiled eggs and potatoes into the remoulade sauce and had plenty of leftovers.
For the boiled shrimp:
4 tbsp kosher salt
4 bay leaves
3 lbs jumbo shrimp with heads and shells still on
For the Remoulade sauce:
1 cup mayonnaise or goat yogurt ( I used a ratio of 1:3)
¼ cup Dijon mustard
1/3 cup chopped homemade pickles
¼ red onion, minced
1 green onion, minced
1 tablespoon cane vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce
6 boiled Eggs, chopped
5 small potatoes chopped
1. For the boiled shrimp, put the salt, lemon, and bay leaves, into a large pot. Add 1 gallon cold water and boil over high heat for 10 minutes. Add the shrimp, turn off the heat, replace the lid, and let sit for 4 minutes. Drain the shrimp and plunge them into a large bowl of ice water to stop them from cooking. Drain the shrimp once they are cool. Peel the shrimp and devein them.
2. For the remoulade sauce, combine the mayonnaise, mustard, onions, vinegar, lemon juice, hot sauce, eggs, and hot sauce in a large bowl and stir well. Set aside.
4. Toss the shrimp in the remoulade sauce. Serve the shrimp with cornmeal battered, fried green tomatoes!
Adapted from My New Orleans: The Cookbook by John Besh / Andrews McMeel Publishing
Before last Monday, I had never made red beans and rice… I know, I know. I discovered that this is pretty much the perfect lazy locavore dish. Just as long as you remember to soak the beans the night before you want to make this, all it takes is 5 minutes of prep in the morning and by the time you get home from work. Voila! A healthy, hearty meal with tons of leftovers.
1 pound dried red beans
1 sweet onion, chopped
1 pound ham shank
2 creole tomatoes chopped
3 tbsp chopped fresh oregano
4 tbsp brown sugar
2 tbsp steens cane vinegar
Salt and pepper to taste
Hot cooked long-grain rice
Hot sauce and chopped green onions or pickled red onions
1. Soak the beans in a mixing bowl full of water overnight
2. Drain the beans
3. Combine beans, onion, ham, tomatoes, oregano, sugar, and 7 cups water in a 4-qt. slow cooker. Cover and cook on low for 8 hours.
4. Remove the lid from the pot. Add the cane vinegar and a dash of hot sauce and cook on high for an hour, or until the water is evaporated
5. Serve red beans with hot cooked rice, hot sauce, and chopped onions
6. I have another batch slow cooking today, with ground goat! Yum.
This past Thursday I picked up my first share of my Inglewood Farm CSA at La Divina on Magazine Street.
The box included:
I am loving this CSA as much as I do Hollygrove’s Box. The main difference is the quantity of each item- It’s much easier to create dishes when you have a pound of each ingredient instead of a small amount of lots of ingredients.
So far I have made red beans and lamb stew with the peppers, pickles with some of the green tomatoes, beet salad, and baba ganoush with the eggplants. I plan on giving the kale to one of my friends so she can make kale chips, sauteing the green beans, and frying up the rest of the tomatoes to go with shrimp remoulade. Yum!