Thursday, May 14, 2009
King Crab Ravioli
I am on a roll with my pasta! Craving seafood I sent out for 2 pounds of succulent King Crab and turned every bit of the crab into stuffing and sauce. I boiled down the shells for stock and made a delicate lobster-type sauce with a little tomato and sherry. The pasta was as sheer as a dainty hankerchief and was perfectly tender, again.
My big push, this week, is to make the perfect loaf of Italian bread for po-boys. A friend wants to learn how to make gumbo and po-boys. While it's easy to find all the ingredients for gumbo-it's a bit of a challenge to find just the right New Orleans-style Italian loaf for po-boys. Larry has requested an Oyster Po-Boy (one of my favorites) and for good measure we will make a Soft-Shell Crab Po-boy with lots of Louisiana Hot Sauce.
Ron asked that he act as my guinnea pig tonight on the bread experiment and asked that his po-boy be dressed as a BLT. I started to ask him to stop by the store for green tomatoes to put the sandwich over the top! But that's another day!