How To make Sauteed Crawfish In Tomatoes w/Dill/Honey

Frog Legs / Rayne | A Taste of Louisiana with Chef John Folse & Company (2010)

Chef Folse presents three recipes as alternatives to the fried frog leg - Stuffed Frog Legs, Frog Legs Provencale and Picayune Frog a la Creole.

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from January 6, 2011, Chef John Folse visits Rayne, Louisiana, which is known as the “Frog Capital of the World.” He meets with Rayne Police Captain Tony Olinger and frog farmer Dozier Lester, who discuss the history of the Louisiana frog export industry. In the studio kitchen, he cooks Crabmeat Stuffed Frog Legs and continues to talk with Olinger about how Rayne got its designation. Next, Chef Folse visits Grand View Lodge in Creole, Louisiana, and prepares Frog Legs Provencale with Blair Zuschlag, the son of Grand View’s owner, and Rick Tramonto, a visiting chef from Chicago. Back in the studio kitchen, Chef Folse and Tramonto cook Picayune Frogs a la Creole. Chef Folse also continues to talk with Lester about raising frogs. Bubba Frey and the Mowata House Band entertain the audience with live music throughout the show.

Seafood Salad Recipe | Not Yo' Mamas Seafood Salad Recipe

My Easy Seafood Salad Recipe is definitely a 10/10. Not because I created it, but because the combination of ingredients that contribute to the flavors are out of this world delicious. Scroll below for the full recipe.

Join this channel to get access to perks:


Subscribe to my channel and press the bell button to get notifications every time I post new recipes

Social Media Links
Tammy's YouTube Channels
Cooking With Tammy:
Cooking With Tammy:
TikTok:
Holy Mukbang:
Holy Mukbang:
TikTok:
ASMR With Tam:
ASMR With Tam:

The BEST Seafood Salad Recipe
1 pound medium shrimp (precook in oil, butter, Old Bay, Cedarwood Seafood Seasoning to taste.)
16 oz crab meat
mayo adjust accordingly
1/4 cup Mexican Crema
1 or 1/2 cup onion
1/2 cup celery
salt
pepper
Old Bay
Cedarwood Smoked Seafood or Cedar Plank Salmon Seasoning

Instructions
Combine all ingredients.

The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace

The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.

Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video

Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.

Recipe:

4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth

yield: 1 cup demi glace

Notes:

-Make sure your beef stock is full of gelatin. That will make for a thick sauce

-Roast your meat and vegetables well to add flavor and color to final sauce

-Skim your sauce as much as possible

Lemon Aioli Recipe - Perfect Dipping Sauce For Seafood!

Homemade lemon aioli is a perfect dipping sauce for fried shrimp and other seafood dishes! Join Eric from Simply Elegant Home Cooking as he shows you how to easily put together this restaurant quality dipping sauce in under 5 minutes! Some aioli recipes call for the use of store bought mayonnaise, however it is best to create your own emulsion using an egg yolk and oil. While this version of lemon aioli pairs perfect with seafood, this is more of a technique than a recipe and you can use the same method and swap out the lemon for whatever other flavors you want to highlight to customize the pairing with your cooking. Be sure to subscribe as my next video will pair this sauce with a DELICIOUS seafood dish!

Ingredients:
-3/8 cup vegetable oil
-3/8 cup olive oil
-1 egg yolk (Eric prefers to use organic free range eggs!)
-Juice from 1 lemon
-2 medium cloves of garlic
-Salt and pepper to taste

Directions:
-Juice 1 medium lemon.
-Peel 2 medium cloves of garlic and give a rough chop
-Separate the yolk of one egg and discard the egg white.
-Place the egg yolk, lemon juice, garlic, salt, and pepper into a food processor. Blitz a few times until the large pieces of garlic are broken up.
-Combine the olive oil and vegetable oil into 1 cup.
-With the food processor blade running, SLOWLY add the oil. Do not add the oil too fast or the sauce will not emulsify.
-After adding the oil, taste the aioli for seasoning and consistency. If the sauce is not thick enough, turn the blade back on and slowly add a small amount more oil until your desired consistency has been achieved.
-Serve and enjoy with your favorite seafood dish or really any dish!

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi Is So Quick And Easy! A Garlic Buttery Scampi Sauce With A Hint Of White Wine & Lemon In Less Than 10 Minutes!
RECIPE HERE:

Blackened salmon alla vodka - hold the vodka

#shorts

Blackened salmon alla vodka, hold the vodka.

Save this video for an easy weeknight meal your family will LOVE!

The full recipe details are available in my
e-cookbook Feel Good Comfort

Would you try this recipe? Let me know in the comments below ????????

#asiliglamcooks #blackenedsalmon #slamonpasta #creamysalmon #cajunsalmon #creolesalmon