Ohhh! Where's the Mylanta

[Geron]

Crawfish Etouffee for supper tonight --- Heartburn, but it was worth it!!

[Guy]

Dear Geron,


You forgot to mention it was heart healthy Crawfish Etouffee.

[Geron]

Dear Geron,


You forgot to mention it was heart healthy Crawfish Etouffee.

oh yes, of course it was

My "phone nurse" lets me get away with one meal a week "off diet" meal.

Yeah! "phone nurse " After the insurance company spends $80,000 on you they like to "keep in touch".

We inherited a couple of displaced Cajun Chefs from the coastal disaster. They cook periodically at Billy Bob's restaurant. They do a decent job. The Etouffee is very good.

g

[Dean in Eureka, CA]

Geron,
Do you still get to use sourguhm???

[Geron]

Geron,
Do you still get to use sourguhm???

Every chance I get. It's the biscuits made with Lard that'll get you. I make'm (biscuits) with Olive Oil or Canola Oil and they're not too bad. Don't have any sorghum right now, but still one of my favorites!

We have Cracker Barrel stores in our area. One can normally get Sorghum served with hot biscuits in most of there stores. Umm Ummm!

Did you ever decide whether you liked it (sorghum) or not -- I can't remember? It kinda has a "niche" taste.

g

[Dean in Eureka, CA]

Oh Yaa!!!
It's pretty potent stuff though...
Had to learn to use it more sparingly than syrup, but truth be told...
Lot's of melted butter makes it mild.
I too am out, will need to have the ups truck bring me another jug, before summer.
My kids liked it too, but their tastes seem to change as much as the weather around here these days...
"Oh that's right... It's Tuesday, you won't like sourguhm until Saturday"

[Geron]

Oh Yaa!!!
It's pretty potent stuff though...
Had to learn to use it more sparingly than syrup, but truth be told...
Lot's of melted butter makes it mild.
I too am out, will need to have the ups truck bring me another jug, before summer.
My kids liked it too, but their tastes seem to change as much as the weather around here these days...
"Oh that's right... It's Tuesday, you won't like sourguhm until Saturday"

I take the butter (Promise Margarine) and stir it un-melted into the sorghum. Mixes in smoothly. Then apply the mixture to the biscuit or when the biscuits run out eat it straight .

At Hinton Rural Life Center in Hayesville, NC the cooks would heat the sorghum and put in a pinch of baking soda. The Sorghum would foam up like when you make peanut brittle. I think it made it "go further."

g

[Laredo]

Sorghum syrup, heated until it bubbles ... fry up your hushpuppies.
Now dip 'em in that bubbling sorghum (be CAREFUL or you'll burn your mouth and your fingers and everything in sight) and set 'em aside 'til they quit dripping. Eat like donuts.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm, boy.

Oh, yeah -- Hushpuppies:

2 cups stone ground corn meal
1/2 cup all purpose flour
1 tsp baking powder
1/2 cup buttermilk
1 beaten egg
pinch salt
2 tbsp minced seeded jalepeno
2 tbsp minced red onion

Beat the buttermilk into the egg; sift in the meal and flour; fold in the vegetables; stir in the salt and baking powder

Drop by tablespoonsful into frying oil (about 2'' deep). Don't put too many in at once. Let them come to the top and "pop" one end with the spoon to turn them over to brown the 2nd side. Lift out of oil with a (big!) fork and drain oil back into pan.