January 13, 2023
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I bought a good tortilla press and the first batch I made was absolutely perfect-- beginner's luck, I guess. My next few batches failed miserably, so much so I had to send someone on an emergency trip to the grocery for flour tortillas the last time I attempted them. So I read a lot of blogs, watched a few You Tube videos, and gave them another try earlier this week; success, finally! Cooked for 45 seconds on 1 side, 90 seconds on the second side, one more flip, and they puffed up like magic. I was as excited as a little kid on Christmas morning. I love mastering a new technique! Which is a nice segue to this week's recipes; the techniques for frying the crawfish tails and the eggplant both produce winners. I prepare and fry slices of green tomato just like I do the eggplant, minus the salting and pressing. The hint of hot vinegar gives both of them a nice, slightly tart, tingle. The Shrimp Étouffée is a classic, just be sure you don't scorch your roux or over-cook your shrimp. Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. Laissez les bon temps rouler!
Susan Ford, Publisher and Editorial Director P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today! |
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