Sept 11, 2011. For Me, it’s Time for Comfort Food.

macncheese

I don’t need to remind you that we just passed the 10th Anniversary of the terror attacks on the USA of Sept 11.

This was a man-made disaster, not a natural disaster.

Eventually fires get put out, waters recede, tress grow back and the spirit of ground zero will be rebuilt as a testament that NYC is powerful and resilient.

I remember 9-11 like it was yesterday. The weather, the mood, what the first cloud looked like as I stared up into the sky looking for planes and smoke …I even recalled  what I ate each day for 2 weeks after…..or should I say..what I gorged myself on to numb the pain.

“You can’t forget but you need to move on”,…… they say. It’s about as easy as rubbing your stomach and patting your head while riding a unicycle reciting Shakespeare in Russian and tying a cherry stem into a knot with your tongue.

For me, I was obsessed with the media from the moment I got in my car to the moment I entered the house..I needed to be informed. No, I needed to be inundated.

I ate to numb the fear and pain. I was in a comfort food state of mind and anything with carbs fit the bill.

Back then I was more interested in just scowering the cabinets and thowing something in the microwave for a quick fix. This time I was better prepared.

Yeah, it was still a comfort food frenzy, however it was calculated and well thought out.

I wanted something homey, comforting, filling and rich. Hell, I didn’t care about the calorie count and I didn’t care about the fat….I just knew that I wanted something relatively easy and really tasty.

I was going simple but all out…and then it hit me. Mac and Cheese…but no ordinary mac and cheese.

Crawfish mac and cheese.

That’s right, crawfish mac and cheese. Mom’s mac was good but anyone can boil water and open up that blue box of ancient crap and cheese.

So here’s the quick run down on what’s included.

1 Lb Pasta. Mini Shells

1 lb Crawfish. (Frozen and Thawed)

For the Bechamel Sauce

Ingredients:

  • 6 tablespoons butter
  • 1 tablespoon onion powder
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Cook the Pasta.

Cook the pasta. Ok, I’m not going to even go there..Read the back of the container..not the box. Always..I repeat..always use fresh pasta.

Ok, if it is an emergency you can use a decent box like Barilla, but please, look for fresh store or home made pasta.

Heat crawfish 

I like a good quality frozen crawfish. They are clean frozen nuggets of sweet goodness and much cheaper than lobster.

If you haven’t tried it this way..it’s a must. Don’t go out of your way by buying the live and fresh ones, boiling them then cooling..nah…do it this way.

It’s cheaper….easier and less stressful.

So, simply defrost the crawfish, heat up your skillet and let these babies simmer for about 10 min on low  heat.

Keep in mind that you only need to defrost them…do not over heat them as they will become chewy and rubbery.

Make the secret sauce

Mix the butter, onion powder, flour in the pan for about 20 seconds until gummy. Whisk in half and half, salt and pepper. Now add cheese and fold until smooth, melted and creamy. Turn off heat.

Add the Pasta to the Cheesy Heavenly Mixture.

Now pay attention..this is difficult.

Add the pasta and fold in gently until it is covered in cheese.

Add the Crawfish

 

Simply stir in the crawfish just like you did the pasta. I think you can handle it? Good..keep reading.

Add Mixture to Ramekins

Place mac and cheese in the ramekins in a pre-heated  oven for 25 min.

I promise you that you will love this and at a fraction of the cost that it would be to make lobster mac and cheese.

 

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