This week we stayed in for appetizers and drinks as we are "saving ourselves" for our big night in New Orleans the next day! I surprised JT as I was able to get tickets for the Saints pre-season game against Texas Saturday night! He will be traveling most of fall this year and I thought this may be our only opportunity to see the Saints play...not to mention that the pre-season availability and affordability was much more manageable! I have never been in the Superdome so JT is very excited for me! The French Quarter and Dome is sure to be electric since this will be their first game home. I will be sure to post pictures and my experience (if I can remember....lol) but here are the dishes we tried Friday night:
I bought a mixture of artichoke hearts, olives, mushrooms, roasted red peppers, fresh mozzarella cheese, Genoa salami and placed on a platter. Drizzled with olive oil and balsamic vinegar with sprinkle of Italian seasoning. Some dishes are so simple but have a high impact! This platter would be great for tailgating too!
Crawfish and Corn Egg Rolls
I got this recipe from a local TV show and decided to try them out! This recipe is an excellent creative way to use your leftover crawfish from a boil! You can make these ahead of time and keep refrigerated for up to 24 hrs.
I have to admit I was intimidated with the egg roll concept but this was so easy I will be stuffing everything in an egg roll......lol!
You will need:
1 pd package of Louisiana Crawfish tail, drain the liquid from the packaging (or leftover tails from a boil, just do not use anything from China! Read the package because they package their tails to look and sound like its from Louisiana but it is not!)
Package of egg roll wraps (find them in your produce section)
1 8oz container of Philadelphia Garden Vegetable cream cheese
2 ears of fresh corn, cut kernels off the cob
1 1/2 c. of frozen seasoning blend (pre-chopped onion, celery, bell peppers)
1 tbsp of butter
Sprinkle of Cajun seasoning, to taste. ( if you use leftover tails from a boil do not season the dish)
Remoulade dipping sauce or your favorite sauce
Saute the seasoning blend and corn in butter till the seasoning blend is wilted and the corn is cooked but still has a slight crunch.....should be around 10 mins.
Add the crawfish tails and saute together for another 5-8 minutes
If your tails are not seasoned, add salt, pepper and your favorite Cajun seasoning to taste. You can make these egg rolls mild or as hot as you like! I went on the mild side and had a spicier sauce on the side for dipping.
Combine your crawfish mixture and 1/2 container of cream cheese in a bowl. Mix gently till the cream cheese melts and coats the crawfish mixture.
Place one egg roll wrapper on plate (be sure to separate to just one wrapper, they will be on the thinner side and are stuck together). Place the wrapper with a corner facing you so you are looking at it like a diamond shape on the plate.
Fill the wrapper in the middle with mixture....about 2-3 tbsp
Wet the edges of the wrapper with your finger with water
Fold the left and right point inward and then fold the point closest to you inward, now roll the wrapper tightly to the end. Make sure the final point is wet to hold on the roll. Once you do one, you are good to go!
Heat your oil in a pan that will allow you to brown the rolls in about 2 inches of oil. I used my cast iron skillet. You want your oil to heat to around 350 degrees. To tell that the oil is hot enough just put a tiny piece of wrapper in the oil, if it immediately starts to "roll" in the oil then you are good. If you have a cooking thermometer than use it!
Place rolls in oil, and cook both sides till golden brown. DO NOT walk away from the rolls....have metal spatula or tongs available to turn. Place rolls on paper towel to drain.
Serve with your favorite dipping sauce, I bought Louisiana Fish Fry brand Remoulade Sauce...it has a little kick! A good ranch dressing or cocktail sauce would be good too!
Use your favorite dishes, garnish and enjoy!