Crawfish and Corn Chowder/Portebello Poboy - KCBD NewsChannel 11 Lubbock

Crawfish and Corn Chowder/Portebello Poboy

Recipes from the Women's Commission Cookbook, "What's Cooking – Signature Dishes from Southwest Louisiana" pages 83 and 93

Crawfish Corn Chowder

1 pound crawfish

1 large onion, chopped

1 medium bell pepper, chopped

1 Tablespoon garlic, chopped

1 stick butter

2 cans cream style corn

1 ½ pints whipping cream

1 cup green onions

1 Tablespoon fresh or dried parsley, chopped

1 can cream of potato soup

1 (4 oz.) can sliced mushrooms, drained

3 Medium red potatoes, peeled and cut into chunks

Tony Chachere's original Creole seasoning to taste

Salt and pepper to taste

½ cup milk, optional

Saute onions, bell pepper and garlic in butter until onions and bell pepper are wilted.  Add crawfish.  Set aside.  In a large pot, combine corn, cream, green onions, parsley, potato soup, mushrooms and potatoes; stir until blended.  Cook until potatoes are done.  Add crawfish mixture.  Season with Tony Chachere's, salt and pepper.  Add milk to thin if necessary.  Serves 10-12.

Beverly St. Mary, page 93

 

 

 

Portobello Sandwich with Roasted Garlic Basil Mayo

5 large portobello mushrooms

¾ stick butter

3 Tablespoons balsamic vinegar

Salt, pepper and granulated garlic

2 loaves of French bread

1/3 cup Parmesan cheese

Preheat oven to 400 degrees.  Stem Portobello mushrooms and cut into one inch slices.  Melt ½ stick butter in large skillet over medium high heat.  Add portobellos and toss to coat.  Drizzle balsamic vinegar over the mushrooms  and cook until tender, stirring often, about 5 minutes.  Sprinkle with salt pepper and granulated garlic.  (Can be made 2 hours ahead)  Let stand at room temperature.  Re-warm over low heat before assembling sandwiches.)  Preheat broiler.  Spread remaining softened butter over cut sides of bread.  Broil, buttered side up, until golden brown about 2 minutes, watching closely to prevent burning.  Spread desired amount of garlic basil mayonnaise over toasted, butter side of bread.  Arrange mushrooms in an even layer over bottom half of bread.  Sprinkle generously with Parmesan cheese.  Cover with top half of bread.  Cut into sandwiches and serve warm.  Optional to spread with softened butter, not broil, then spread with garlic basil mayonnaise, then mushrooms, the Parmesan, top with top half of bread.  Wrap in foil and hold until ready to bake in a 300 oven for 15 minutes.

Roasted Garlic Basil Mayonnaise

2 heads garlic, unpeeled

Olive oil for drizzling over garlic

Salt

1 cup mayonnaise

1/3 cup fresh basil leaves, finely minced

1 teaspoon balsamic vinegar

Preheat oven to 350 degrees.  Cut top off garlic head, generally drizzle with olive oil and sprinkle with salt.  Cover tightly with foil and roast for 30 minutes or until tender.  Cool, peel and mash garlic.  In a small bowl, mix mayonnaise, basil, vinegar, and mashed roasted garlic.  Cover and chill at least 2 hours to allow flavors to ripen.  Best if refrigerated overnight.  Can be made 2 days head.

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