Archive | January, 2015

Red Curry Crawfish and Tahini Miso Salad

Red Curry Crawfish

Red Curry Crawfish

As winter progresses, my thoughts turn to crawfish. The vigil. Waiting for the word. Oh, Jennifer! When will Hawk’s Crawfish re-open? As of January 8th, still no date on the horizon. Some years we have to wait until March. But it’s worth it. Like waiting for Ruston peaches or Ponchatoula strawberries — better to wait for the best and enjoy them for as long as they last.

In the meantime, thankfully, we have frozen crawfish tails. Not like that’s a hardship. So as always in the winter, I’m looking for ways to add sunshine and warmth to the dishes I prepare. And I thought Thai red curry would pair nicely with the crawfish, which it did. Carrots, asparagus and orange are particularly delicious with crawdads, though they’re not often used in crawfish dishes. This one-pot meal comes together quickly. And it delivers the goods: crawfish, heat, crisp veg and a sauce you’ll want to spoon up.

To accompany the dish, I’ve added an exotic salad dressing to the menu. When I lived in Boston, back in the day, my roommate, Sandy, and I were devotees of a restaurant that served a uniquely flavored dressing. We never knew what was in it, but I finally figured out it was miso and tahini. I realize that miso is not paleo, and I include it because it’s fermented. It’s one of the ways that ancestral cooks used a long, slow process to tame difficult-to-digest foods like soybeans, making them digestible and nutritious. If you’d rather not go there, no prob. Chacun son goût. I salute your taste and your preferences.

I hope you may have noticed a difference in my photos. Harris gave me a (tiny mind is blown) Canon dSLR for Christmas. It is intimidating. And a blast. I realize now why people take hundreds of shots to get one really outstanding photo. I’m seeing things I didn’t see before. And starting to get a feel for telling a visual story. It will be a long and interesting quest. And I’m so enjoying this new adventure.

Harris and I went to Lafayette to see Diane Schuur last Friday night. What a great show! Diane is one of Harris’s favorite jazz singers. She was fabulous. And witty. At one point she mentioned wanting to go to Tippytoe, Louisiana. A woman sitting nearby called out that it was Thibodaux. I think I like Tippytoe. Should be a song in there somewhere. Her second set included the UL Jazz Ensemble — a group Harris played in when he was a student at UL, so that was a treat, too. What an honor for these musicians to play with such a legendary talent!

Over supper on Saturday night, Harris and I played with my new iPad (Thank you, Alli and Michael!) and listened to a bunch of tunes on Spotify prompted by our night out. This week’s playlist reflects the artists and songs Harris pointed me toward in my exploration of jazz. I’m so happy that he’s patient and enthusiastic about jazz. It’s not an easy path to understanding and appreciating this complex music, but I’m learning! I hope you enjoy the tunes as well. Hands down, Harris’s ideal in jazz singing is Ella Fitzgerald. And when Ella was coming up, she idolized the Boswell Sisters from New Orleans, so I’ve opened the playlist with one of their songs. Stay warm and be merry!

Red Curry Crawfish
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Red Curry Crawfish
Thai red curry crawfish takes this seafood recipe out of the bayou and into exotic climes. The warm spices, creamy coconut milk, carrots and asparagus meld beautifully with Louisiana's iconic shellfish star. Vive la différence!
Red Curry Crawfish
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Thai red curry crawfish takes this seafood recipe out of the bayou and into exotic climes. The warm spices, creamy coconut milk, carrots and asparagus meld beautifully with Louisiana's iconic shellfish star. Vive la différence!
Servings Prep Time Cook Time
4servings 20minutes 20 minutes
Servings Prep Time
4servings 20minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a 12-inch skillet, melt coconut oil over medium heat. Add orange zest and sauté for 1 minute.
  2. Add the sliced leek or onion and sauté until translucent and tender, about 3 minutes for leek and about 6 minutes for onion.
  3. Add the ginger and garlic and sauté for 30 seconds until fragrant. Add curry paste, stirring until combined. Add coconut milk, cayenne, fish sauce, orange juice and honey and stir again until combined.
  4. Add carrots, cover and cook until crisp tender, about 5 minutes.
  5. Add asparagus and crawfish. Cover and cook until vegetables are tender, about 10 minutes.
  6. Add lime juice and cilantro, stirring to combine. Taste for seasoning, adding salt and pepper if desired. Also taste for honey, lime juice, fish sauce, cayenne and/or red curry paste, adding more of whatever suits your palate.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe
miso tahini recipe salad dressing or sauce
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Tahini Miso Dressing
Sometimes you'd like a change from vinaigrettes or mayo dressings, and this is it: sesame seed and umami-rich miso combine with lemon juice and a soupçon of honey for a tahini recipe you'll love. Awaken greens and salad fixin's!
Tahini Miso Dressing
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Sometimes you'd like a change from vinaigrettes or mayo dressings, and this is it: sesame seed and umami-rich miso combine with lemon juice and a soupçon of honey for a tahini recipe you'll love. Awaken greens and salad fixin's!
Servings Prep Time
6servings 5minutes
Servings Prep Time
6servings 5minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Mix all ingredients and toss with salad. Refrigerate leftovers.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

 

0

Powered by WordPress. Designed by WooThemes

UA-50778616-1