Blog of the Week

I had a particularly delicious meal last night at my Dad's house, Crawdad Étouffée. It’s likely you have never heard of it and more likely you have never had it, even more likely if you have had it at a restaurant up here in the north it was not up to par; and that is a shame. It’s a Creole/Cajun dish that is very simple but incredibly amazing. It got me thinking about how good food can be, even with a minimum of ingredients and little prep time. Fortunately there are blogs out there dedicated to serving us simple, delicious dishes.



Two Fat Als has been seen on this blog before, but their blog deserves our full attention. Two Fat Als is a cooking and recipe blog written and photographed by two New York City graduate students, Alanna and Alex. The recipes are cost-effective, healthy and delicious, and designed for anyone who loves (or is learning to love!) food.

There really is no end to the foods they show us how to prepare. Every sort of dish can be had; hell they even make bread easy. The instructions are simple and direct, the pictures make your mouth water and the little anecdotal storied that accompany the recipes remind us they are two working stiffs (actually students) and not a couple of professional cooks in a studio kitchen. The weather this week is going to suck, so make the evenings enjoyable in your kitchen and make yourself an awesome meal.

Want to try your hand at Crawdad Étouffée?
3lbs crayfish (DiBruno Bros has frozen bags, perfect)
1 1/2 cup finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped bell pepper
1 1/2 cup rice
1 1/2 sticks butter
Tony Chachere's More Spice Blend seasoning (or any Creole seasoning)

Prepare rice.
Melt the butter in a sauté pan at medium-high heat.
Once the butter is melted add in the vegetables and sauté them for about two minutes.
Add in the crayfish and its juices.
Add Tony Chachere's seasoning to taste.
Sauté for another 5 minutes.

Serve Étouffée on a warm pile of white rice and enjoy!