Favorite Recipe: Crawfish Timbale on a Bed of Exotic Greens with Hearts of Palm from Antoine’s Restaurant
Ingredients:
1 ½ gallon of hot fish stock
24 oz. of unflavored gelatin
(whip together and cool slightly)
32 oz. mayonnaise
Juice of two lemons
5 lbs. chopped crawfish tails
Salt and pepper, to taste
4 bunches of green onions, finely chopped
1 medium white onion, finely chopped
2 bell peppers, finely chopped
1 bunch parsley, finely chopped
Preparation:
In a large bowl, put mayonnaise, juice, chopped mixture crawfish tails, salt, pepper and mix well. Then pour gelatin fish stock, a little at a time while stirring. Check for seasoning. Spoon the timbale into ramekins, and refrigerate over night. To serve, unmold onto a bed of exotic greens. Add hearts of palm on the side. Serves 40. |
|
|
How-to Idea: Tent box invitations/place cards
– Put together white cake boxes. Leave the box open with the side flaps and top flap erect. Fold side flaps and the top flap towards the middle slightly and tape the sides together with transparent tape.
– Draw tent patterns on the front, sides and back with markers. Cut a piece of fabric the size of the roof and glue it to the top of the box.
– Fill the box with tissue paper, cookies and treats.
– Add a card with the party details on it or use as place cards with each guests name on a mini palm tree taped to each box. |
