Monday, April 21, 2008

More Crawfish

It was an eclectic Saturday. It started out with me planting bare root roses. My wife and I are trying to reconstitute our rose garden. These happened to be hybrid teas. I prefer the antique mainly because they are hardy in the Louisiana climate and can get by with little care when I am doing my road warrior thing.

We then painted the upstairs hall. We had ordered some book cases to hold our growing library and had to paint the walls before they were delivered.

Finally, after baths and clean up, we went over to brother-in-laws house. He was having a crawfish boil for the group that he rides motorcycles with. When we arrived, the boil was in full on progress and there was a row of at least 20 examples of American iron parked in the drive. He really put on a feed. About 300 lbs of crawfish, a big pot of jambalaya and a couple of sacks of oysters for both eating raw and grilled. The crawfish were spiced just right. They gave you a slight tingling on the lips but were not too hot.

Bro-in-law has been riding with this group for several years and it is a mixed bunch of people. White, black, old, young, veterans (Vietnam era) and miscellaneous hangers on. The great equalizer is their love of 2 wheeled transportation. My wife and I are also Godparents to their daughter. If you are not from Louisiana, you might think that is no big deal, but down here, the job is taken seriously. Therefore, we are very close to our god daughter. She had been knowing these bikers since she was a little girl. She is now almost 15. It was interesting to see her sitting in the middle of a group of big ol' rough biker guys and carrying on a conversation. And they in turn treated her like a porcelain doll. I pity the fool who brings harm to her. Not only will her Dad and I exact revenge, but about 20 bikers have her six as well.

Quick Grilled Oysters

Shuck some oysters. Separate the meat from the shell but leave it on the half shell.
Melt a stick of butter. Add some bouillon or chicken or fish stock. Add chopped garlic, saute and reduce the mixture. Put a teaspoon of the mixture in the shell with the oyster. Top with a 50/50 mix of Parmesan and Romano cheese. Place the shell on the grill, close the cover and cook until the cheese has browned.

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