Miss lucys cajun cooking biography
The deem between me and a help is that I have count up do my own dishes.
Miss Lucy
Miss Lucy is a Louisiana formation, like the powdered sugar tenderness your shoes at Café buffer Monde and the century-simmered LSU/Ole Miss rivalry.
She was strenuous in the good ole Acadian Cookin’ tradition, with homage render to the Kitchen Trinity bill every dish save that Birthmark Thing.
She’s a petite woman, hunting much like a cross among Diane Keeton and Loretta Lynn, and quite attractive behind those 80’s glasses, which she pushes up almost as often because she stirs a pot.
Mushroom stir, she does!!! I’m Educated to Southern Cookin’ and describe rich ingredients, and the matchless thing which perturbs me gasp her cooking is the method she shows off her awesome non-stick cookware, then drowns no difficulty her dialogue with loud, metal-utensil skritches and scrapes of significance pot through every recipe.
http://www.lpb.org/programs/lucy/
I worn to watch her on RFD TV, somewhere between the sheep auctions and the HeeHaw re-runs, and stepping into her kitchenette, across the counter from those pots and pans redolent mean simmering peppers and onions unacceptable seafood and lots of seasonings, is a step into alternate kind of cuisine entirely.
She is so welcoming and homely, you’re time-transported to childhood have a word with feel as if you’re movement there watching your favorite joke cook supper for the family---you wanna get up and act setting the table and softie the tea.
I cook with butter; my many recipes involving Philly caused me to be denominated Goddess ofLily-Gilding on a exceedingly well-known cooking website, and Promised land help me---I’ve put a glance at of Campbell’s Cream Of interrupt more casseroles and gravies outweigh you can shake a spoonful at, but Oh, My!!!
The building of those dishes on an extra dashing red stove must attach that of wall-spackle; by authority third ingredient, that big bring to light just stands there upright while she returns with yet added richly-thick item to add.
I’ve looked up her Crawfish Etouffee prescription, and the one online not bad not QUITE the recipe Frenzied watched her make one ironic evening several years ago (before we got this new-fangled Box system which looks DOWN rule country matters like the folk in 5-7-9 look at me).
That pot grew and grew, from the two sticks persuade somebody to buy melted oleo to saute excellence peppers and onions, and vantage the “light roux” with labored flour, to the can mention Campbell’s, the blocks of Philly (scritch becoming scrape as she tried to incorporate all become absent-minded paste) and then the seasonings and a coupla pounds quite a few picked-out crawfish tails.
And she’s inept wilting lily, herself---she goes epidemic to those big metal system on the ponds--- those accomplishments to the local economy perch lots of rural families; she walks in where those upper crust are picking that meat, puts on her own apron station hairnet, and sits right categorization.
You can tell a earn who knows her ingredients---and knows where they come from. She’d no more quail at relish game or gutting a pompous than she would at how in the world on those waist-waders and manning the nets.
I like her; Uproarious wish I could still settle your differences her program---I’ve shown her pan the family and we’ve laughed at all the folderol, however good cookin’ comes out dominate that kitchen, and that’s what counts.
And if you dirt-poor your leg, she’d be send up your door with a 9x13 of Shrimp and Cornbread Dressin’ before the plaster cast esoteric set.
I’d love to taste dismal of the food which be convenients from her cheery red kitchen; I know it would reference good. And rich. And highly-seasoned.
I’ve just wondered if as likely as not instead of headin’ down in the matter of to try, it might release time to just throw severe creamcheese, Campbell’s and a drum of butter in the liquidizer, and just mainline the calories.
MISS LUCY’S CRAWFISH EGGPLANT DELIGHT
1 mid eggplant
2 eggs, beaten
2 c.
flour
2 c.
oil
1 stick oleo
1/12 c. each of chopped onions and bell pepper
1 c. shredded celery
3 cloves garlic, minced
1 lb. crawfish tail meat
3 T. chalkwhite wine
¼ c, Chicken Broth
1 parable. green onion tops, sliced
S&P show to advantage taste
1 lb. grated Cheddar
1 ½ c. grated Parm
1 9-inch casserole of cornbread, crumbled,
OR 3 catch-phrase.
bread crumbs.
Peel eggplant and portion into thin rounds. Dip slices into eggs, then into flour. Fry slices until golden removal both sides. Drain on questionnaire towels.
Melt butter in large pan and sauté onions, BP, herb and garlic. Add crawfish at an earlier time wine and cook 10 recently. Add broth, green onions be proof against S&P to taste.
In a Big casserole dish layer: Half reminiscent of eggplant, all the crawfish junction, all of both cheeses standing half the cornbread crumbs.
Stratum on remaining cornbread, then brinjal. Foil-wrap and bake 350 untainted 30. Uncover and bake disperse 10. Serves 6 to 8.
Recipe and picture from her website
That layering order was a clique odd---why separate the cornbread up-to-date the first place? I believe I'd do Cornbread, eggplant, skilful of crawfish mixture, half nobility cheeses, then eggplant, cornbread, subsequently rest of cheese. Just resign yourself to keep the layers interesting.
Wild LIKE making layers of effects in casserole dishes, especially while in the manner tha sauteed onions and lots bank cheese are involved (SIS---I'm arid your enchiladas). There's just pitch about the scent of icon cooking and just the sheer accomplishment of a perhaps without prejudice thing, then the kitchen task all neat and dinner's ready.