I’ve never been crazy about asparagus; until I discovered that the cooking method makes all the difference in the taste. Just barely blanched and still a little crunchy, asparagus is delightful. When overcooked; who can eat it? The recipe for “Red Potato and Asparagus Salad” is a great way to serve both these vegetables. In fact, it is one of my favorite recipes using asparagus. So simple, too. It is springtime in Louisiana, the flowers are bursting open. And I discovered a delightful surprise close by — a Bald Eagle and nest — another sign of spring. Some photos are at the end of the blog.
Here’s a recipe that combines crawfish with seasonings and diced eggplant. The stuffing is piled back into eggplant shells and baked. For eggplant lovers, this is a great dish. If you don’t have crawfish available, then substitute shrimp. This is one if my favorite seafood dishes which I’m naming, “Crawfish-Stuffed Eggplant Pirogues.” It can be served either as a main dish or side dish, just double the crawfish for a main dish.
Spring is crawfish season in Louisiana. I have several scrumptious crawfish recipes to share this year. “Cajun Fried Crawfish Tails” is not the most common way to serve this mudbug but it is a delicious dish. The fried crawfish are small, crispy and they “pop” with spicy Cajun seasonings. They remind me of fried popcorn shrimp. The “secret ingredient” in my recipe is Tabasco Sauce. It adds just the right touch of “hot” to this dish. Serve the fried crawfish as an appetizer or as part of a salad or at any special occasion where you want something really different to share.
I asked a friend with Irish roots for a recipe which she associated with her family’s Irish heritage. She replied by mailing me several recipes for Irish Soda Bread. This is a quick bread and is leavened with baking powder, soda and buttermilk. It is shaped into a round loaf and often contains raisins or currants. When made properly it is tender and sweet. I found a pretty little casserole dish for baking the loaf and I’m baking it in honor of Saint Patrick’s Day.
My winter garden is rapidly coming to an end as warmer weather and longer daylight hours of spring arrive. My Chinese cabbage grew very well this winter, I am pleased to say. I’m going to make one of my favorite salads — Ramen Chinese Cabbage Salad — with the last cuttings. This salad is easy to make and is very healthy, too. How nice to have a healthy vegetable which also tastes great. The salad has plenty of crunch which includes the “surprise” ingredient of dry ramen noodles.