Even on the Gulf Coast, it's getting cold enough that Davoid Holloway suggests three hearty recipes.
Crawfish farmers in Louisiana say the 2024 crop is down dramatically due to a prolonged drought last year. Buyers are seeing limited availability and prices more than double the usual.This time it came with a vengeance, which just made me realize once more why, exactly, I choose to live here along the upper Gulf coast.
I don’t like cold weather. The older I get, the less I like it, too. I guess that makes me sort of the opposite of a Snowbird.Granted, summers here in the humid Subtropics can be a bit brutal, and they most certainly are not for everybody. And we have to dodge the odd hurricane from time-to-time and in the meat of summer the humidity is so thick you can swim in it. But all it takes is one good cold snap that lasts longer than a day to make me realize that I’m more geared for warm weather than cold.In addition to being rib-sticking and hearty, winter dishes can be adapted to make in big batches so that an intrepid home chef can cook on Sunday and eat on the one-pot meal several days during the week. Another good thing about this time of year is the start of one of my favorite times of the year: crawfish season. I noticed just the other day that these delicious seasonal visitors are beginning to show up in the market. I plan to take advantage of that fact with a hearty soup that will also help cut the chill in a very tasty fashion. This one is fromIn a Dutch oven, sauté’ vegetables in butter until tender. Add crawfish and cook 2 minutes. Add all other ingredients except half-and-half and simmer for 5 minutes. Add half-and-half and heat through, but do not boil. Another good thing about this time of year is its proximity to another popular season in these parts: deer season. Hunting season is drawing to a close and there is an abundance of fresh venison in some home freezers and refrigerators just waiting to be put to good use. Venison is naturally very lean, and that makes it perfect for soups and stews that take a long time to cook over low heat. This version is fromOn a personal note, it calls for an optional dose of browing sauce at the end of cooking. I would not skip this step; browning sauce is one of my favorite tools for improving not only the flavor, but also the final appearance of soups and stews. Oh, and as for side dishes, a chunk of buttered cornbread is all that is necessary to make this the perfect wintertime meal. Then again, cornbread goes with everything, right?In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5 to 7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1½ to 2 hours. Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes.Finally, for a taste of something a little more international, how about a tasty taco soup? This recipe was given to me a long time ago by a good friend of my wife. She often served it for parties and social gatherings and I fell in love with it the first time I tried it.1 can diced tomatoes 1 package original Hidden Valley Ranch dressing Brown ground beef and onions in a large pan with olive oil if needed; drain off fat.
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