...included dearly-priced boiled crawfish, the first of the season. Crawfish are not yet plentiful because of our extended cold weather this winter.
With the crawfish we had boiled fresh artichoke. We pull the leaves off and dip them in a dressing of olive oil, red wine vinegar, black pepper, and a dash or two of Tabasco. When we get down to the heart and stem of the artichoke, we break them up and dip into the same dressing. Mmm-mmm good!
Looks really good. The dip for the artichokes sounds like a nice change from mayonaise.
ReplyDeleteAmelia, the box contained only two pounds of crawfish. I can put away five pounds. Later in the season....
ReplyDeleteNow I want artichokes.
ReplyDeleteI usually loathe veggies, but I love artichokes. Your dressing sounds wonderful. Sounds better than the balsamic vinegar I've usually had with them.
ReplyDeleteSince both GP and I are on medication for high blood pressure, I don't add salt, as I once did. I don't miss the salt, because I like the taste of artichoke all on its own.
ReplyDeleteOh my - that looks like an amazing meal. Yum. I am only so so on crawfish, but I think I could learn to love it in your company. Now artichokes, I love me some artichokes.
ReplyDeleteIt isn't fair! All I can do is see it, I can't even smell it!
ReplyDeleteAh Fran, good boiled crawfish are to die for - for me anyway.
ReplyDeleteCiss, my fingers still smell crawfish. The smell has to wear off. By tomorrow morning, the odor will be gone.
I agree with Mother Amelia, we really do need to invite you up here for lobster! At Round Pond lobster pound!
ReplyDeleteWade, I love Maine lobsters, but I've never eaten them in Maine. The Maine lobsters taste better if eaten in Maine, right.
ReplyDeleteHi Grandmere Mimi, I grow globe artichoke plants and last year they produced loads - they were still putting out the artichokes in December, when there was snow! I eat them steamed then just with melted butter. They are lovely.
ReplyDeleteOooo artichokes! I'll have to note down your dipping sauce -- I have always just used melted butter but thew olive oil etc sounds yummy. I find crawfish somewhat daunting, like Fran I probably need a native tutor -- I like the concept, it's just when I'm faced with them I chicken out. I recognize the crawfish and the corn, but what's that other item in the container? a potato or what?
ReplyDeleteaitchellsee, it's a potato. Corn and potatoes are sometimes added to the pot when the crawfish are boiled. They absorb the flavor of the Crawfish Boil and other seasonings, such as whole onions and whole cloves of garlic, and are quite tasty. You probably need a tutor to show you the proper way to eat crawfish for the first time.
ReplyDeleteCathy, So you grow artichokes! How lovely. I've tried artichokes with melted butter, but I prefer the dressing. Still, fresh artichokes are good any old way.
ReplyDeleteQuite apart from anything else, the plants are lovely, very stately, and have the added advantage of being so big that they shield me from the eyes of nosy fellow allotmenters, thus giving me some privacy.
ReplyDeleteArtichokes grow here, too, but although GP plants a vegetable garden, he's never tried to grow artichokes.
ReplyDeleteArtichokes like sandy soil. Grew some in Southern California. They are very attractive plants. Of course lobster taste better in Maine.
ReplyDeleteNot only are artichokes lovely plants, but I forgot to mention their best characteristic, which is that they require pretty much no attention, beyond quite a bit of watering when they're new ... after that they just do their thang, you don't have to fuss over them at all.
ReplyDeleteI like that in a plant.