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For those of you who are going to be boiling live crawfish for Memorial Day please, please, please, purge them first. Back in Louisiana purging crawfish was a common thing. Since I have been in Texas I realize that many people just boil the crawfish without giving them a good bath. When giving them a bath I submerge live crawfish in salt and water for 45 min in a cooler. Then I drain, rinse and cook. Purging aids in removing mud and debris from the exterior of the crawfish. Crawfish are sometimes in muddy water and getting rid of any dirt will allow for a better tasting crawfish. Another thing worth noting is that any cooked crawfish with a straight tail was dead prior to cooking and should not be consumed. My theory is that you don't know how long the crawfish was dead before it was cooked. I am definitely a country boy, but I believe in quality food and good sound preparation practices. Keep it clean and spice it up with a little Mo' Spice. 
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Happy Monday! There is only a week left until Memorial Day. I know everyone is preparing for their weekend celebrations and many of you will put meat on the grill. This year we will have to do things a little different due to my wife recently being diagnosed with food allergies and our oldest son being a vegan. I have been experimenting with different foods along with different herbs and spices so that no one feels left out at dinner time. This year I will put more vegetables on the grill such as corn, carrots, whole mushrooms, asparagus, and bell peppers. I will make sure that the vegetables get seasoned just like the grilled meat and it makes a great addition to a garden salad. The other change will be using more mild spices and herbs for my wife's sensitive stomach. I use less salt and more herbs such as rosemary, thyme, paprika, parsley, and cayenne pepper. The great thing about cooking is that you don't have to cook things the same way each time. The dietary restrictions of my family have helped me be more aware of ingredients when I am creating new spice blends. Life doesn't have to be bland, spice it up with a little Mo' Spice.  |
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