FILLING
1/2 lb
Crawfish tails roughly chopped
1
tbs Olive oil
1/4 cup
Small-diced onions
1/4 cup
Small-diced red peppers
1
tbs Minced shallots
1
tsp Minced garlic
1/2 cup Cream
cheese softened
Salt to taste
Freshly-ground black pepper to taste
8 x Prepared crepes
10 x Chives, long
Oil for frying
SAUCE
1/2 lb
Small-diced Tasso
2
tbs Minced shallots
1
tbs Minced garlic
1 1/2 cup Heavy cream
Bayou Blast see * Note
2
tbs Chopped green onions
1
tsp Crystal or your favorite hot sauce
2
tbs Butter
Salt to taste
Freshly-ground black pepper to taste
2
tbs Grated Parmesan-Reggiano Cheese
2
tbs Brunoise red pepper
2 x Grilled whole green onions
Method:
Preheat the oven to 400 degrees.
For the purses: In a saute pan, heat the olive oil. When the pan is smoking hot,
add the onions, peppers, shallots and garlic. Season with salt and pepper. Saute
for 1 minute and remove from the heat. In a mixing bowl, combine the remaining
ingredients with the sauteed mixture. Mix until incorporated. Adjust the
seasoning. Divide the crawfish filling into 8 equal portions. Spoon each portion
in the center of the crepes. Gather the crepe at the top, forming a purse-like
shape. Tie each crepe with a long chive.
For the sauce: In a hot saute pan, render the tasso for 1 to 2 minutes. Add the
shallots and garlic and continue sauteing for 1 minute. Add the heavy cream and
season with salt, pepper, and Bayou Blast. Allow the sauce to reduce until
slightly thick, about 3 to 4 minutes. Add the green onions and Crystal hot
sauce. Finish the sauce with the butter. Reseason.
For the purses: Place the purses in the oven and bake for 8 to 10 minutes until
lightly golden. Remove from the oven. Spoon the sauce in the center of the
platter. Arrange the purses over the sauce. Garnish with the Parmesan Reggiano
cheese, red peppers and the grilled green onion.
This recipe yields 4 servings.
1845
Congress adopts joint resolution for annexation of Texas. Edgar Allan Poe
publishes The Raven and Other Poems.