TigerKat
DIS Legend
- Joined
- Apr 29, 2006
- Messages
- 39,771
The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 2
- Thread starter Zandy595
- Start date
- Status
shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
Okay, here is the recipe for the Crab Puff Pastries I made for Easter. I hope I've got everything in there, I can cook it, but I'm not very good at writing recipes! Let me know if there are any goofs in it. (I'm guessing on the seafood seasoning that Old Bay would be fine. I have a huge tub of a mix DH bought years ago from a local seafood market.)
This is a variation of a recipe given to me by the BeadPirate for Goat Cheese Crepes with Crawfish Sauce. I had made that a while back with Crab instead of the Crawfish & it was great! Thanks Lori! You want to post the Crepe Recipe?
Now, here's the recipe. Do y'all like my fancy french name?
Bateau de Crabe or Crab Boats!
1 package Pepperidge Farm Puff Pastry Sheets
1/3 lb Crab Meat
1 package Goat Cheese
2/3 package Philly Cream Cheese
1 yellow onion diced
2 tbsp chopped green onion
1 tbsp diced garlic
2 tbsp butter
Cajun Seasoning
Powdered Seafood Seasoning (Old Bay)
Fresh Ground Black Pepper
Salt
Paprika
Thaw Pastry Sheets. Take out cheese to soften.
Unfold pastry sheet on lightly floured surface. Roll into 18x 9 rectangle. Cut into large squares approximately 12 per sheet. Press squares into 3 inch muffin pan cups allowing corners to lay over edge of cups to form an open petal shape. Use every other cup to keep pastry cups from touching. Bake in 400 degree oven for about 12 minutes until golden. Allow pastry cups to cool in muffin tins, until the cups hold their shape. Continue forming and baking cups until all are baked.
Chop onions and garlic. Saute onions and garlic in butter until soft. Check Crab Meat for shells. Add Crab Meat to the sautéed onions and garlic, mix well. Season Crab Meat mixture generously with Cajun and Seafood Seasonings, Salt and Pepper.
In Kitchen Aid Bowl (or with hand held mixer) blend goat cheese and cream cheese until very soft. Add Crab Meat Mixture to cheese and mix well by hand. If Crab and Cheese mixture is too stiff add more melted butter until mixture blends together easily. Taste for seasoning.
Fill each boat with a heaping tablespoon of cheese & crab mixture. Sprinkle with paprika. Warm Crab Boats in oven immediately before serving, approximately 5 minutes.
The pre-made Pastry Shells could also be used instead of forming the boats from pastry sheets. The presentation wouldnt be quite as impressive but would definitely be easier and save lots of time!
This is a variation of a recipe given to me by the BeadPirate for Goat Cheese Crepes with Crawfish Sauce. I had made that a while back with Crab instead of the Crawfish & it was great! Thanks Lori! You want to post the Crepe Recipe?
Now, here's the recipe. Do y'all like my fancy french name?
Bateau de Crabe or Crab Boats!
1 package Pepperidge Farm Puff Pastry Sheets
1/3 lb Crab Meat
1 package Goat Cheese
2/3 package Philly Cream Cheese
1 yellow onion diced
2 tbsp chopped green onion
1 tbsp diced garlic
2 tbsp butter
Cajun Seasoning
Powdered Seafood Seasoning (Old Bay)
Fresh Ground Black Pepper
Salt
Paprika
Thaw Pastry Sheets. Take out cheese to soften.
Unfold pastry sheet on lightly floured surface. Roll into 18x 9 rectangle. Cut into large squares approximately 12 per sheet. Press squares into 3 inch muffin pan cups allowing corners to lay over edge of cups to form an open petal shape. Use every other cup to keep pastry cups from touching. Bake in 400 degree oven for about 12 minutes until golden. Allow pastry cups to cool in muffin tins, until the cups hold their shape. Continue forming and baking cups until all are baked.
Chop onions and garlic. Saute onions and garlic in butter until soft. Check Crab Meat for shells. Add Crab Meat to the sautéed onions and garlic, mix well. Season Crab Meat mixture generously with Cajun and Seafood Seasonings, Salt and Pepper.
In Kitchen Aid Bowl (or with hand held mixer) blend goat cheese and cream cheese until very soft. Add Crab Meat Mixture to cheese and mix well by hand. If Crab and Cheese mixture is too stiff add more melted butter until mixture blends together easily. Taste for seasoning.
Fill each boat with a heaping tablespoon of cheese & crab mixture. Sprinkle with paprika. Warm Crab Boats in oven immediately before serving, approximately 5 minutes.
The pre-made Pastry Shells could also be used instead of forming the boats from pastry sheets. The presentation wouldnt be quite as impressive but would definitely be easier and save lots of time!
shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
Here's what I did last night with my leftovers from the Crawfish Boil. This recipe was courtesy of another DISer ilovejack02! She said it's a Chef John Folse recipe. It was Jenny's suggestion to make this with the Crawfish, Potatoes & Mushrooms I had! Talk about great!!!!! My hubby couldn't eat enough! We will have it for dinner tonight too!
What I did was to use just the peeled crawfish (not the fish or shrimp). I peeled and sliced the potatoes, sliced the mushrooms and we also had carrots in the boil, so I used those too! I think the next time I make this I will add another cheese or make a Cheesy Bechamel Sauce to pour over it instead of the cream. That would be killer! For my local gals, be forewarned that using the Crawfish Boil Fixins makes this really spicy but sooo good!
Casserole of Seafood and Potato Florentine
PREP TIME: 1 Hour
SERVES: 10
INGREDIENTS:
* 1 pound catfish, cut into bite-sized pieces
* ½ pound small shrimp (70-90 count), peeled and deveined
* 1 pound crawfish tails, drained
* 3 medium potatoes, peeled and boiled just until fork tender
* 1 bag baby spinach leaves, rinsed and stems removed
* ¼ cup olive oil
* ¾ cup diced onions
* ½ cup diced celery
* ¼ cup diced red bell pepper
* 1 tbsp minced garlic
* 1 cup heavy cream
* 1 cup fresh grated Parmesan cheese
* 1 cup seasoned Italian breadcrumbs
* salt and pepper to taste
* Zatarain's Creole seasoning
* Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 350 degrees F. In a mixing bowl, combine fish, shrimp and crawfish, season lightly with Zatarain's Creole seasoning and Louisiana Gold Pepper Sauce and mix well. Spray a 2½-quart casserole dish with vegetable spray. Sliced the cooked potatoes very thinly. Layer sliced potatoes in the bottom of the baking dish. Season with salt and pepper. In a medium skillet, heat olive oil over medium heat. Sauté onion, celery, bell pepper and garlic and cook until tender, about 2-3 minutes. Add spinach and toss until wilted, about 1-2 minutes. Season to taste with salt and pepper. Cover the potatoes with the spinach mixture. Gently pour cream over the potatoes and spinach mixture. Sprinkle with half of the Parmesan cheese and half of the breadcrumbs. Spread the seafood mixture evenly over the cheese and breadcrumbs. In a small bowl, combine remaining cheese and breadcrumbs and sprinkle evenly over the seafood. Bake for 50-60 minutes or until golden brown and the center of the dish reaches 160 degrees. You MUST allow the casserole to sit for 15 minutes so that the sauce is absorbed completely.
What I did was to use just the peeled crawfish (not the fish or shrimp). I peeled and sliced the potatoes, sliced the mushrooms and we also had carrots in the boil, so I used those too! I think the next time I make this I will add another cheese or make a Cheesy Bechamel Sauce to pour over it instead of the cream. That would be killer! For my local gals, be forewarned that using the Crawfish Boil Fixins makes this really spicy but sooo good!
Casserole of Seafood and Potato Florentine
PREP TIME: 1 Hour
SERVES: 10
INGREDIENTS:
* 1 pound catfish, cut into bite-sized pieces
* ½ pound small shrimp (70-90 count), peeled and deveined
* 1 pound crawfish tails, drained
* 3 medium potatoes, peeled and boiled just until fork tender
* 1 bag baby spinach leaves, rinsed and stems removed
* ¼ cup olive oil
* ¾ cup diced onions
* ½ cup diced celery
* ¼ cup diced red bell pepper
* 1 tbsp minced garlic
* 1 cup heavy cream
* 1 cup fresh grated Parmesan cheese
* 1 cup seasoned Italian breadcrumbs
* salt and pepper to taste
* Zatarain's Creole seasoning
* Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 350 degrees F. In a mixing bowl, combine fish, shrimp and crawfish, season lightly with Zatarain's Creole seasoning and Louisiana Gold Pepper Sauce and mix well. Spray a 2½-quart casserole dish with vegetable spray. Sliced the cooked potatoes very thinly. Layer sliced potatoes in the bottom of the baking dish. Season with salt and pepper. In a medium skillet, heat olive oil over medium heat. Sauté onion, celery, bell pepper and garlic and cook until tender, about 2-3 minutes. Add spinach and toss until wilted, about 1-2 minutes. Season to taste with salt and pepper. Cover the potatoes with the spinach mixture. Gently pour cream over the potatoes and spinach mixture. Sprinkle with half of the Parmesan cheese and half of the breadcrumbs. Spread the seafood mixture evenly over the cheese and breadcrumbs. In a small bowl, combine remaining cheese and breadcrumbs and sprinkle evenly over the seafood. Bake for 50-60 minutes or until golden brown and the center of the dish reaches 160 degrees. You MUST allow the casserole to sit for 15 minutes so that the sauce is absorbed completely.
TheBeadPirate
Button Maker Magician & Blinkie toting Sherpa
- Joined
- Aug 20, 2006
- Messages
- 3,075
I'll post it tomorrow, I've gotta find it in the recipe box! I can't wait till Quarter Fest this weekend so I can get them and not have to cook! But I figured out that DH won't be home till Sat am. How am I going to stay away from all that great food on Friday?!?
I told Rick I'd wait to go until he got home! DOH!!!!!
shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
I'll post it tomorrow, I've gotta find it in the recipe box! I can't wait till Quarter Fest this weekend so I can get them and not have to cook! But I figured out that DH won't be home till Sat am. How am I going to stay away from all that great food on Friday?!?
Oh Boy! I'm going to check out the website & see what rests. are going to be there! I sure hope we get better weather for the weekend!
Ugh, lol I shouldn't try to read posts while still on medication.....I thought it read David Letterman..........I was sooo confused.............I am going back to sleep.
/
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
Lauren, Your dinner sounds wonderful! Let us know how it comes out. What are you stuffing the roast with? Glad your son is coming home!!!
Hope everyone has a nice evening!
I made a paste of parley, garlic, olive oil and salt and pepper. I have never done this so let's hope its good. DF probably won't like it...he likes very basic things but I cook how I want to...most of the time what he likes...
Your recipes sound great too...he doesn't like seafood either...
lucas
°o°
- Joined
- Jul 29, 2005
- Messages
- 24,125
Ugh, lol I shouldn't try to read posts while still on medication.....I thought it read David Letterman..........I was sooo confused.............I am going back to sleep.
Dave Lieberman is a cute little guy on the Food Network. I watch him on Sunday mornings.
Tarheel Tink
Cosmos mariner-destination unknown
- Joined
- Aug 21, 1999
- Messages
- 1,766
Cruise coming up in 4 weeks- my friend and I are on a diet together for it. Trust me; it isn't for bathing suits! We are going to Alaska again and we are doing a helicopter/glacier/dog sledding thing. With helicopters come weight limits and if over a certain number you pay another $500.00!!! Is that an incentive or what! As I eat my paltry portions of healthy food I keep thinking "it's all for the poor huskies! They will be grateful there is less of my bodacious butt."
I know this is the dinner thread, but please let me snivel a bit!
Breakfast- coffee, chocolate organic milk, 1/2 whole wheat small bagel with light cream cheese and jalapenos.
snack- diet Snapple peach tea, banana and 100 calorie pack of cookies (hey, I was snapping!)
Late lunch was a cup of BBQ salmon on some baby romaine with some baby carrots and grape tomatoes, 2 crackers and a cup of edamame with water.
Dinner may well be DH's arm if he gets close enough!
I know this is the dinner thread, but please let me snivel a bit!
Breakfast- coffee, chocolate organic milk, 1/2 whole wheat small bagel with light cream cheese and jalapenos.
snack- diet Snapple peach tea, banana and 100 calorie pack of cookies (hey, I was snapping!)
Late lunch was a cup of BBQ salmon on some baby romaine with some baby carrots and grape tomatoes, 2 crackers and a cup of edamame with water.
Dinner may well be DH's arm if he gets close enough!
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,495
You picked a great game to watch!
Nancyg56
DIS Legend
- Joined
- Aug 17, 2005
- Messages
- 29,495
Cruise coming up in 4 weeks- my friend and I are on a diet together for it. Trust me; it isn't for bathing suits! We are going to Alaska again and we are doing a helicopter/glacier/dog sledding thing. With helicopters come weight limits and if over a certain number you pay another $500.00!!! Is that an incentive or what! As I eat my paltry portions of healthy food I keep thinking "it's all for the poor huskies! They will be grateful there is less of my bodacious butt."
I know this is the dinner thread, but please let me snivel a bit!
Breakfast- coffee, chocolate organic milk, 1/2 whole wheat small bagel with light cream cheese and jalapenos.
snack- diet Snapple peach tea, banana and 100 calorie pack of cookies (hey, I was snapping!)
Late lunch was a cup of BBQ salmon on some baby romaine with some baby carrots and grape tomatoes, 2 crackers and a cup of edamame with water.
Dinner may well be DH's arm if he gets close enough!
My sister went on an Alaskan cruise and if it is even 1/2 as wonderful as she described you are going to have so much fun!
oh yeah....I don't think your DH needs two arms anyway
Tarheel Tink Hopefully the helicopter and dog sled things are early on. I've seen pictures of the Buffet lines on those ships I would certainly not be a happy camper not be able to eat my way from end to end.
I'm alone tonight for dinner I've no idea what I want.
The cheesecake was a big hit with my family. I thought it needed help. I'm very critical of my own cooking.
I would certainly not be a happy camper not be able to eat my way from end to end. I'm alone tonight for dinner I've no idea what I want.
The cheesecake was a big hit with my family. I thought it needed help. I'm very critical of my own cooking.
shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
Cruise coming up in 4 weeks
I know this is the dinner thread, but please let me snivel a bit!
Late lunch was a cup of BBQ salmon on some baby romaine with some baby carrots and grape tomatoes, 2 crackers and a cup of edamame with water.
Dinner may well be DH's arm if he gets close enough!
It will be worth it for an Alaskan Cruise! Your lunch actually sounds very good to me!Lucas, I want to know how that soup comes out!
Lauren, Your roast sounds really good!!! When you're the cook, you pick the food!!
Have a nice evening, Y'all!
FormrCastMbr
DIS Veteran
- Joined
- Jun 14, 2006
- Messages
- 6,598
I keep thinking "it's all for the poor huskies! They will be grateful there is less of my bodacious butt."
Dinner may well be DH's arm if he gets close enough!
Love it! Your trip sounds amazing!
LindsayDunn228
<font color=teal>Quite a hunk of man, isn't he???<
- Joined
- Dec 21, 2004
- Messages
- 10,787
Tonight I am making black bean chili and cornbread. It's supposed to be chilly and rainy here so it's a good day to make it
WFD at your house?
WFD at your house?
Tarheel Tink
Cosmos mariner-destination unknown
- Joined
- Aug 21, 1999
- Messages
- 1,766
Nancyg56- Alaska cruises are incredible and thrilling. We've been twice before- once on Royal Caribbean and then on Carnival. This time we are on the Diamond Princess starting in Vancouver and will be seeing Glacier Bay again along with College Fjord, Ketchikan, Juneau and Skagway.
Hersey- You nailed it on the head- the excursion is the 5th day!!! 24 hour room service, buffets galore, afternoon teas! What is a girl to do!! The answer is BUFFER ZONE. Trying to lose enough to gain back and still not pay the over fee.
shovan- dinner turned out to be apple slices with caramel dipper. DH still has both arms but I did nearly bite his head off (another story)!
Hersey- You nailed it on the head- the excursion is the 5th day!!! 24 hour room service, buffets galore, afternoon teas! What is a girl to do!! The answer is BUFFER ZONE. Trying to lose enough to gain back and still not pay the over fee.
shovan- dinner turned out to be apple slices with caramel dipper. DH still has both arms but I did nearly bite his head off (another story)!
Tarheel Tink- Can't wait to hear about your cruise when you return, dh and I keep talking about doing an Alaskan one!
Lucas-Oh now I know who you are talking about,I have seen his show b4 just never paid attention to his name, but at a quick glance at the post (ahem under the influence of narcotic cough syrup) I read it as david letterman, lol.
Hmm seeing how I feel pretty beat after pushing a bit to hard this week, and ds has karate from 5-6:30 and dh won't be home until late, supper is going to be easy, a salad, and homemade chicken noodle soup I will throw together in the crock pot. It is easy and yummy....perfect. Plus it is only going to be in the 30's today, so it will be a cozy meal. Right now it is 25 out.
Lucas-Oh now I know who you are talking about,I have seen his show b4 just never paid attention to his name, but at a quick glance at the post (ahem under the influence of narcotic cough syrup) I read it as david letterman, lol.
Hmm seeing how I feel pretty beat after pushing a bit to hard this week, and ds has karate from 5-6:30 and dh won't be home until late, supper is going to be easy, a salad, and homemade chicken noodle soup I will throw together in the crock pot. It is easy and yummy....perfect. Plus it is only going to be in the 30's today, so it will be a cozy meal. Right now it is 25 out.
- Status
-
Monsters, Inc. Exclusive New Disney x Loungefly Accessories
-
Disney World President Jeff Vahle Congratulates Universal on Epic Universe
-
New Limited-Time Seasonal Side at Polite Pig Disney Springs
-
NEW Vault Collection Brings Vintage Fun to Disneyland 70
-
Disneyland Paris: New Disney Music Festival Foodie Guide
-
Disney Shares First Look at New Villains Show at Hollywood Studios
-
See the New Zootopia 2 Teaser Trailer Disney Just Dropped!
Save Up to 30% on Rooms at Walt Disney World!
Save up to 30% on rooms at select Disney Resorts Collection hotels when you stay 5 consecutive nights or longer in late summer and early fall. Plus, enjoy other savings for shorter stays.This offer is valid for stays most nights from August 1 to October 11, 2025.
CLICK HERE
