Rolling into Summer
Spring (which was cooler than most this year) has given way to summer. Crawfish season is about over but I had my fill of everything crawfish—boiled, etouffee, pies, salad and fried crawfish po-boys!
Now the garden vegetables—our great Creole tomatoes, eggplant, bell peppers, squash, zucchini and cucumbers—are at their peak. I can’t get enough of those vegetables, which can be prepared in so many ways.
Just so you’ll know, I’ll be teaching at a kitchen studio in Charleston, S.C. The name of the school is The Cajun Kitchen, so log on to see what’s going on www.thecajunkitchen.tv
A friend just stopped by to present me with four soft-shell crabs, which I will soak in buttermilk, then dredge them in flour and deep-fry until crispy. They’ll be great served on a bed of shrimp and ham jambalaya and drizzled with what I call Creollaise Sauce (a combination of bearnaise sauce and Creole mustard).
What’s going on in your kitchen?
