Cooking Contestsposted by The Vidiot @ 5:49 PM Permalink What does it take to win them? I haven't a clue. Apparently, since I've entered the same one twice now and not even gotten a door prize. Last year, maybe I could understand, I did something simple, a blueberry risotto. It wasn't too fancy, but it was well made. But the ones that won had all sorts of weird ingredients so I thought, "OK, if I do it again, I'll make something weird." So this time, I did New Orleans Crawfish Étoufee´ Risotto (Obviously, it's a risotto competition.) And the one that won was, well, I THINK, a little bland. I mean BLAND. I guess you could say the flavor was subtle, but if it's so subtle you have to guess? It's too subtle. Another one that won had rhubarb in it. I mean, RHUBARB? Whateverrr.
Mine was delicious. Mr. Vidiot went around and tried everyone else's and was like, "Your's is so much better. Oh my god, so much better." But when it came time for voting, I think one of the judges was anti-meat or something. And even the people's choice one was all for the bland. It's like the 20-somethings taste buds are all in their ass or something. Either Mr. Vidiot and I have way too exotic taste buds or everyone else is dead in the mouth.
Anyway, I'm going to share the recipe here for you so you can be the judge.
New Orleans Crawfish Étoufeé Risotto
1 stick of butter
1/2 cup chopped green bell pepper (some jalapeno peppers if you so desire)
2 cups chopped onion
1 cup chopped celery
1 link of andouille sausage, chopped
2 tablespoons chopped garlic
3 bay leaves
2 cups aborio rice
2 cups of chicken stock mixed with 3 cups of water
1/2 cup white wine
1 pound of crawfish or shrimp, (if you can't get crawfish.)
1/2 cup chopped green onions
2 tablespoons fresh parsley
Salt and pepper to taste, (Tony's Cajun spices if you have it.)
Serve with Tabasco sauce.
Heat stock and water to a boil
Melt butter and saute peppers, onions, andouille and celery until onion is soft.
Add garlic and bay leaves and cook for one minute.
Add rice with 2 cups of stock and water mix. Stir and let absorb. Put shrimp or crawfish into remaining stock.
When rice is thick and pulling away from bottom, add white wine. Let absorb. Add stock with shrimp or crawfish in increments until all absorbed. Stir constantly.
Ideal consistency is a little al dente, not mushy. Should be a little soupy. If you need to add more water, do so.
Right before serving, mix in green onions and parsley.
I'm telling you, it's like cocaine. A little won't sell you, but a lot will addict you.
Update: Ooops, nearly forgot, you should add about a tablespoon of tomato paste or a few tablespoons of tomato sauce to give a pinkish color. Not important for flavor however.
You know, I just read the entire post over and it sounds a little like I'm all sour grapes over it. I'm not. It's just that I can't quite figure out what the criteria was and it's exasperating. I believe I know what good food is. I was raised by fabulous cooks. Mr. Vidiot grew up in New Orleans of all places and that's like food mecca. We can't be totally wrong, can we?
Then again, maybe we just have no idea what good food is and everyone else does. But it doesn't matter. I slapped 20 much needed pounds on that boy after I met him. I must be doing something right.