That is probably the weirdest title ever, but I had the blues today.
You see, beyond caring for my guests, I also get very attached to them. With Mimi gone (she wrote a nice post today about her time here with me) and my dear friends Patti and Michael leaving tomorrow morning, I will be left all alone for the rest of the week. As you all know, and I’m sure you feel the same, cooking and eating is fun, but sharing the experience with friends or family makes the experience so much more enjoyable and meaningful… I have Carl’s and Christian’s visits to look forward to of course, but I was still feeling the blues this afternoon…
So I went on a long walk in the vineyard down by the river. This is where my grand mother and I used to walk together when I was a child. This is a place where I always feel safe and inspired. There are springs, meadows, dears (and baby dears) and butterflies and… Anyway. As I was walking, I noticed what was left of a crayfish on the side of the road. That made me remember my days living in New Orleans and crave a good crayfish boil… (leave it to me to find roadkill and be inspired to cook it). I ran to the fish market, found some live specimens, went home and got busy. My blues was gone!
French (European) crayfish tastes exactly the same as Louisiana crayfish. The only difference is that the American ones are easier to peal (their shell is much softer) and they are red once they are cooked when ours are kind of a dark orange.
My dad likes them boiled then chilled and dipped in mayo. I like them hot and spicaaaaaaaaaaaaay!
The French boil is very simple: just put salt and pepper, fresh bay leaves, lots of thyme, fennel, aniseed and garlic in your water. Let it boil and infuse for about 20 minutes. Add the crayfish, wait for the water to boil again (on high heat) and count 90 seconds. Then place the crayfish in a dish, cover them with a wet cloth and put them in the fridge. Eat later chilled with home made mayo.
The American boil is basically the same, but you’ll add crab boil, red potatoes, corn, lemons, oranges and even sausage. Yummmmmmmm!