Favor ...

[dank_bass]

my friend is a reporter who is doing a story on Jazzfest and he'd like as many of you as possible to do the following:
"describe crawfish monica in five words"

Positive and Negative repsonses welcome

[RitaZero]

"My belly aches for Monica!"

"Look forward to it MOST!"

"First stop at Jazz Fest."

Sorry, I couldn't keep it to 5 words......because all the above is sooooooo true!

[jukejointer]

better than that Lewinsky girl

[csoul]

Aw, man. This is gonna' get interesting.......

[jhjpotter]

Ultimate morning hunger hangover cure!!

Great with (insert: Liuzzas Bloody Marys, Ms. Lena's Beer, Ice Cold Beer, Cold Cold Beer, Huge Ass Beer, yet another Beer, all fest food)

One bowl is never Enough

[AtPontchartrain]

The Dish Mudbugs Volunteer For

[Lit]

Crawfish, pasta, spicy vodka sauce.

[festivalgirl]

Warm creamy crawfish happiness, yum!

[swag]

You're sure there's no cheese?

[ibjamn]

I'd rather have a Cuban (sandwich)

[festivalgirl]

You're sure there's no cheese?

Just butter & half and half acting like cheese! But then again, cheese is just old butter fat & half and half! ;)


1 lb. crawfish tails, boiled and peeled;
1 stick butter
1 pint Half-and-Half (Look, relax. Just don't eat this every day.)
8 - 10 cloves garlic, chopped
2 whole onions, chopped
LA Crawfish Co. Creole Seasoning
1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)

[Michelino]

1)Crawfish Cream over pre-cooked Rotini.

2)Newbies think it is Exotic.

3)Soft-Shell Crab tastes better.

4)Cochon de Lait was preferred. (http://www.nojazzfest.com/chat/showthread.php?t=622)

5) I get a bowl anyway.

(See The Food War Threads (http://www.nojazzfest.com/chat/showpost.php?p=15030&postcount=67))

[ibjamn]

Just butter & half and half acting like cheese! But then again, cheese is just old butter fat & half and half! ;)


1 lb. crawfish tails, boiled and peeled;
1 stick butter
1 pint Half-and-Half (Look, relax. Just don't eat this every day.)
8 - 10 cloves garlic, chopped
2 whole onions, chopped
LA Crawfish Co. Creole Seasoning
1 lb. cooked fresh pasta (Rotelli is preferred, use your favorite shape.)

I use 2 sticks of butter, 2 # crawfish tails, heavy cream, garlic, green onions & shallots & Tony Chachere's to 1# rotini.

[festivalgirl]

I use 2 sticks of butter, 2 # crawfish tails, heavy cream, garlic, green onions & shallots & Tony Chachere's to 1# rotini.

Mmmmmmm, works for me!! :D You can never have too much butter & cream.

[denideadhead]

I use 2 sticks of butter, 2 # crawfish tails, heavy cream, garlic, green onions & shallots & Tony Chachere's to 1# rotini.
Ah the secret I was looking for ;)

[almarco]

Now I am going to start trouble ...what no olives in crawfish monica?

[Michelino]

Now I am going to start trouble ...what no olives in crawfish monica?

With anchovies that's Crawfish Puttanesca which does actually translate to Crawfish "Lewinsky Style".

[frangooch]

needs more spice.

[linza22]

my friend is a reporter who is doing a story on Jazzfest and he'd like as many of you as possible to do the following:
"describe crawfish monica in five words"

Positive and Negative repsonses welcome

creamy squiggly macaroni mudbug bodies

[Corona]

I use 2 sticks of butter, 2 # crawfish tails, heavy cream, garlic, green onions & shallots & Tony Chachere's to 1# rotini.
Loved it before but:
"Ibjamn's is much better!"

[ibjamn]

Loved it before but:
"Ibjamn's is much better!"


awwww, go on.....(you know the drill.) ;)

[swag]

Just butter & half and half acting like cheese! But then again, cheese is just old butter fat & half and half! ;)




I knew that. The question was just my 5 words.

[NYMAMA]

creamy crawfishy bowl of heaven:D

[rosetree]

Loved it before but:
"Ibjamn's is much better!"

I second that devotion!!!!!:D ;)

[chrisjoseph]

a bowl of pure ecstasy.

[ncfunk]

Rich, creamy crawfish-laden goodness

Bring back two different sizes! -- actually, that one works with lots of different fest foods

[rosetree]

Yum, yum, yum, yum, yummmmmmmmm! ;)

[Belle]

needs more spice.

I use Chrystal for spice. Hell I use it on lots of stuff.

That said my add:

Creamy, satisfying, bland, needs flavor. JMTC and will run for cover now!! Me and Frangooch!

[Belle]

Loved it before but:
"Ibjamn's is much better!"

She knows how to mix it up.

[linza22]

man, i am starving! this bag of pretzels did nothing for me!

[Jordan]

Mac and cheese for adults
creamy pasta that needs BACON

[tangledupinblue]

Ambrosial
Snappy
Tantalizing
Mouthwatering
Heavenly

HANGOVER CURE TOO! Goes great along side a cold one....

[RitaZero]

Ambrosial
Snappy
Tantalizing
Mouthwatering
Heavenly

HANGOVER CURE TOO! Goes great along side a cold one....


Oh my, I don't think I can wait 53 days...........

[mightyradgumbo]

Not just for jazzfest anymore

It needs more tails, man

Good for the slurge protection

[Zydekitten]

- Zesty, creamy, pasta-y, crawfishy ecstasy!

and . . . .
http://i117.photobucket.com/albums/o67/Zydekitten/Food/No_olives.jpg

[swag]

"Creamy olive free seafood pasta"

[Zydekitten]

Yum! I like those five words, Swagster!!! :D ;)

[Michelino]

Overrated, overcooked but still tasty.

[festivalgirl]

I knew that. The question was just my 5 words.

Well .... I could blame the cold medicine for my "Doh" ..... but I guess it was just a bimbo moment for me. :o

[breambob]

Underseasoned pastagloop with inferior crustaceans.

- I liked the shrimp and pasta salad mo betta. But it had olives ;)

[Corona]

She knows how to mix it up.
big time! I thought I died and went to heaven when I ate Ibjamn's. Not that CM at the fest isn't good. It is but when you're making it for that quantity of people it's not the same. The CM people were at the Halloween Ball on the West Bank and it was fresh and crazy yummy....spicy too.....must be the quantity issues.

[ohio]

I'd rather have olive cookies

http://www.foodbeam.com/wp-content/uploads/2007/11/sables-olive.jpg

[Blitzzzzz]

Just not Prajean's PQA Gumbo!:cool:

[Michelino]

I'd rather have olive cookies

http://www.foodbeam.com/wp-content/uploads/2007/11/sables-olive.jpg

SWEET!!! Thanks for that link. (http://www.foodbeam.com/2007/11/07/comme-chez-pierre-herme-sables-aux-olives-noires/)

Sablés aux olives noires

makes 60 biscuits

one egg
400g high-quality salted butter, at room temperature
150ml fruity olive oil
220g icing sugar
500g flour
100g potato starch
140g black olives

Boil the egg until hard: ten minutes or so. Once cooked, discard the shell and white and keep the yolk aside.
With a sharp knife, roughly cut the olives.

Mix the butter, olive oil, sugar and grated cooked egg yolk. Quickly fold in the flour and starch, and mix until the dough comes together.
Roll the dough between two sheets of baking paper, until 6mm thick and chill overnight.
The next day, preheat the oven to 160°C. Use a 55mm round cookie-cutter to form small disks of dough. Arrange disks into a muffin tin (you’ll have to bake it in several batches, unless you have a 60-bun muffin tin).
Bake in the preheated oven for 18-20 minutes. Allow to cool and unmould.
These sablés keep well in an airtight tin for 6 weeks.

(Recipe doesn't mention it, but I'll bet the olives meant here are the nicoises. )

[rosetree]

big time! I thought I died and went to heaven when I ate Ibjamn's. Not that CM at the fest isn't good. too....

flashback.....mm,mmmm, mmmmmmmmm ;)

http://i134.photobucket.com/albums/q98/rosetreeglass/JennsMonica.jpg

[PaulC]

laughed more than once readin' this thread...

couldn't help but givin' some thought to chowin' down on some of that there "gloop" more than twice....

now for those five words....

location, location, location, goooood too...



c'mon,.. be honest.... there ya' are,.. at the big stage... great set just finished,.. enjoyin' some real good company,.. cold beer in hand,.. tequila workin' it's magic,.. not really lookin' to go anywhere....

suddenly,.. hunger hits,.. not willin' to to go forward left (it's packed,.. and maybe a lil' too hot),.. the thought of goin' back around the stage ain't doin' it for ya' ('specially since they done did crush all those dreams a chance at those orgasmic garlicky oysta's).... and let's face it,.. jamma jamma just doesn't fit the mood.... monica bay-bee,.. you are it!!!!!!!!!!!...

a quick zig zag routine,.. fall in love but a few times ;) ,.. and before ya' know it,.. there ya' are,.. food in hand,.. and it hits the spot niiiiiice......... and if you're not in real hurry to get back,.. the folks back at the camp might even get some :rolleyes: ...............

[Michelino]

Spider Sammitch Blows it AWAY (http://www.nola.com/photos/t-p/index.ssf?softshell_ptw)

http://i72.photobucket.com/albums/i193/Michelino/ThreadHeads/SSOFT.jpg (http://www.nola.com/photos/t-p/index.ssf?softshell_ptw)

[rosetree]

Spider Sammitch Blows it AWAY (http://www.nola.com/photos/t-p/index.ssf?softshell_ptw)

maybe back in the day......Ah Mich, the SSPB used to be so much better. Actually, the Monica used to better then too! ;)

[Michelino]

Actually, the Monica used to better then too! ;)

Ya mean they knew what al dente means twenty years ago?

[rosetree]

Ya mean they knew what al dente means twenty years ago?

Lots more tails!!!! :D

[Staxsun]

Ya mean they knew what al dente means twenty years ago?

Didn't Al Dente used to play in the Catskills?

[denideadhead]

big time! I thought I died and went to heaven when I ate Ibjamn's. Not that CM at the fest isn't good. It is but when you're making it for that quantity of people it's not the same. The CM people were at the Halloween Ball on the West Bank and it was fresh and crazy yummy....spicy too.....must be the quantity issues.
And thanks for sharing sweetie :) it was yummy!!

[ohio]

flashback.....mm,mmmm, mmmmmmmmm ;)

http://i134.photobucket.com/albums/q98/rosetreeglass/JennsMonica.jpg
sorry, but that looks kind of disgusting. greasy even. I think the sauce broke...

[Michelino]

Lots more tails!!!! :D

The first time I had something like CM, years before I went to fest, it was made by K-Paul. He called it something like Pasta Mardi Gras...and it had oysters, shrimp, crab as well as the bug tails. I loved it and made it for years thereafter. But the pasta was always cooked right.

My problem with that dish is that I have never believed in pre-cooked pasta. Back when I worked in the business, I learned that the problem extended to most main stream American Italian restaurants where they pre-cooked the life out of most macaroni. So the insider trick was always to ask for cappellini because no one precooked it - it was never in a tub waiting to be refreshed in hot water but always was cooked to order because it was asked for so infrequently.

You just can't cook pasta and cream for three thousand people, I mean you can but it will never be close to as good as when it is cooked for two or three or four. Dishes like carbonara, Alfredo or most of the cream and butter sauces on pasta are best made when the guests are already sitting at the table. These are dishes that go downhill fast.

I'm not really a snob, it's how I was raised, we had pasta piselli, pasta fagioli or pasta con something two or three times a week when times were lean....if perchance, it was NOT al dente...ya just didn't want be there. So I view a serving of soft crumbly pasta like I would if I ordered a toasted club sandwich and got it on real soggy bread. I guess it could still taste OK.

But the Softshell Crab Po Boy, now that is proper fest food and you can hit a home run when serving it by the gross...although I know that pan sauteed version is still the grand slam..so to speak.

[ohio]

(Recipe doesn't mention it, but I'll bet the olives meant here are the nicoises. )
Looks like it to me too. I plan to try them!

[ohio]

The first time I had something like CM, years before I went to fest, it was made by K-Paul. He called it something like Pasta Mardi Gras...and it had oysters, shrimp, crab as well as the bug tails. I loved it and made it for years thereafter. But the pasta was always cooked right.

My problem with that dish is that I have never believed in pre-cooked pasta. Back when I worked in the business, I learned that the problem extended to most main stream American Italian restaurants where they pre-cooked the life out of most macaroni. So the insider trick was always to ask for cappellini because no one precooked it - it was never in a tub waiting to be refreshed in hot water but always was cooked to order because it was asked for so infrequently.

You just can't cook pasta and cream for three thousand people, I mean you can but it will never be close to as good as when it is cooked for two or three or four. Dishes like carbonara, Alfredo or most of the cream and butter sauces on pasta are best made when the guests are already sitting at the table. These are dishes that go downhill fast.

I'm not really a snob, it's how I was raised, we had pasta piselli, pasta fagioli or pasta con something two or three times a week when times were lean....if perchance, it was NOT al dente...ya just didn't want be there. So I view a serving of soft crumbly pasta like I would if I ordered a toasted club sandwich and got it on real soggy bread. I guess it could still taste OK.

But the Softshell Crab Po Boy, now that is proper fest food and you can hit a home run when serving it by the gross...although I know that pan sauteed version is still the grand slam..so to speak.
Mich, ya gotta try the softshell craw po-boy too, slightly lighter in flavor than the crab, but super-scrumsciosa! I ate one most every day last year.

[Michelino]

Looks like it to me too. I plan to try them!

My sister in-law is a great baker...also known for making an incredible aritichoke torta...she likes olives and I am e-mailing this one to her and we shall see!!

[Zydekitten]

I'd rather have olive cookies

http://www.foodbeam.com/wp-content/uploads/2007/11/sables-olive.jpg
Sheesh, Bry - are you TRYING to make me hurl??!?

http://i117.photobucket.com/albums/o67/Zydekitten/sick.gif

[ohio]

payback for the greasy gooey pasta!

[Michelino]

payback for the greasy gooey pasta!

In one of those photos the food look like somebody already ate it once. And it ain't the cookies I'm talking about.

[Zydekitten]

In one of those photos the food look like somebody already ate it once. And it ain't the cookies I'm talking about.
Yeah, you always say that - CM hater! :p

As for me, my all-time fave is the cochon de lait sammy!! That trumps everything else there. :D

http://static.flickr.com/44/145304183_e9a2164695.jpg

[Blumie]

Back to the CM 5-word prose:

Too heavy for hot weather.

[KateMW]

Back to the CM 5-word prose:

Too heavy for hot weather.
What is that??

[KateMW]

What is that??
No...not you. Sorry.

[KateMW]

Yeah, you always say that - CM hater! :p

As for me, my all-time fave is the cochon de lait sammy!! That trumps everything else there. :D

http://static.flickr.com/44/145304183_e9a2164695.jpg
What is THAT??

[KateMW]

What is THAT??
Ok, the more I look at it, I'm thinking pulled pork, slaw, creole mustard?

[Zydekitten]

:D That's the manna of the Gods - the Cochon de Lait po-boy sandwich from Walkers BBQ/Love at First Bite Catering at Jazzfest with remoulade sauce! Yum, yum - gimme some!!

From About.com's top Five Jazzfest Foods:

"Cochon de lait literally translated is milk fed pig. It's actually roasted pork. The whole pig is slow roasted on an open pit. It's fork-tender, juicy and seasoned perfectly. Then, it's put on French bread to make one of the best sandwiches you'll ever eat. Look for it at the Love at First Bite booth."

[Michelino]

Yeah, you always say that - CM hater! :p

As for me, my all-time fave is the cochon de lait sammy!! That trumps everything else there. :D

http://static.flickr.com/44/145304183_e9a2164695.jpg


Np hate...just teasing. Watch...CM was included in the last food Countdown thingie by the Soft Shell Boys. (http://www.nojazzfest.com/chat/showpost.php?p=128882)

And back before the sudden, unexpected offensive began against the muffaletta and the Mediterranean Miracle Fruit that makes it so good... in a simpler time of food detente, I even suggested The Great Food Reconciliation Combo Plate of Jazz Fest 2007 (http://www.nojazzfest.com/chat/showthread.php?p=22303&highlight=monica#post22303)

[Zydekitten]

Np hate...just teasing. Watch...CM was included in the last food Countdown thingie by the Soft Shell Boys. (http://www.nojazzfest.com/chat/showpost.php?p=128882)

And back before the sudden, unexpected offensive began against the muffaletta and the Mediterranean Miracle Fruit that makes it so good... in a simpler time of food detente, I even suggested The Great Food Reconciliation Combo Plate of Jazz Fest 2007 (http://www.nojazzfest.com/chat/showthread.php?p=22303&highlight=monica#post22303)
LOL!!!

Well, I could accept The Great Food Reconcilation Combo Plate of Jazzfest 2007, although I would make mine with 1/2 Softshell Crab and 1/2 Cochon de Lait po-boy (it just wouldn't be as good as a salad - gots to have me dat bread). I would even like it with a oliveless muffaletta (it's not the innocent sandwich, just the nasty bitter bits on them that I don't like) . . . there can be food peace for our time! :D

[ohio]

In one of those photos the food look like somebody already ate it once. And it ain't the cookies I'm talking about.
Xactly...

[ohio]

:D That's the manna of the Gods - the Cochon de Lait po-boy sandwich from Walkers BBQ/Love at First Bite Catering at Jazzfest with remoulade sauce! Yum, yum - gimme some!!

From About.com's top Five Jazzfest Foods:

"Cochon de lait literally translated is milk fed pig. It's actually roasted pork. The whole pig is slow roasted on an open pit. It's fork-tender, juicy and seasoned perfectly. Then, it's put on French bread to make one of the best sandwiches you'll ever eat. Look for it at the Love at First Bite booth."has always been and prolly always will be the all time favorite for me.

[nolanatalie]

Breakfast of Champions.

Or simply, drooool . . . . (insert pix of Homer Simpson). Sorry, but that pix looks heavenly to me, can't wait til Fest!!!

[Blitzzzzz]

Ya know, as much as I love the PQA gumbo and the cochon sammy, my favorite breakfast at the Fairgrounds is the BBQ oyster, spinach and blue cheese salad. The perfect way to ease into your Fairgrounds Feed!:cool:

[Corona]

flashback.....mm,mmmm, mmmmmmmmm ;)

http://i134.photobucket.com/albums/q98/rosetreeglass/JennsMonica.jpg
oh crap....who drools over CM at 6:51 a.m.???!!!! I could eat that right now! Yum! For the record...that's Ibjamn's CM!

[Corona]

And thanks for sharing sweetie :) it was yummy!!
:) That's right we shared that bowl...it was SO good huh? Hot, spicy, fresh and creamy. Yum!

[Corona]

Yeah, you always say that - CM hater! :p

As for me, my all-time fave is the cochon de lait sammy!! That trumps everything else there. :D

http://static.flickr.com/44/145304183_e9a2164695.jpg
oh jeez.....now I'm seriously drooling...that is by FAR my favorite dish at fest!!!
What a great pic!

[swag]

Ya know, as much as I love the PQA gumbo and the cochon sammy, my favorite breakfast at the Fairgrounds is the BBQ oyster, spinach and blue cheese salad. The perfect way to ease into your Fairgrounds Feed!:cool:

You realize that was from the Redfish booth, and hasn't been available for a couple of years now? The replacement, the Fried Oyster Spinach Salad from Vucinovich's Restaurant, isn't bad, but it just isn't the same.

[mendelj2]

That pic does look a bit gross, but CM for me is:

1. melt in your mouth delicious

2. tasty intro to N'orleans food

3. perfect for eating in other food lines (oops I went over.)

[ibjamn]

sorry, but that looks kind of disgusting. greasy even. I think the sauce broke...

That is MY crawfish monica. The sauce DID NOT break and it WAS NOT greasy!

[rosetree]

For those of you who criticized the picture of Jenn's Monica, you wouldn't if you had "smell-a-puter"! :p
Jenn's Monica is the bestest that I have ever tasted, and I apologize publicly to her for not representing it better in my photo.
I think that I need another chance to get the picture right!;) :D

[Michelino]

For those of you who criticized the picture of Jenn's Monica, you wouldn't if you had "smell-a-puter"! :p
Jenn's Monica is the bestest that I have ever tasted, and I apologize publicly to her for not representing it better in my photo.
I think that I need another chance to get the picture right!;) :D

No..no..Let me take the pictures next time...I am one of the ones who need to apologize...so it should be my error to make up for. At the same, I think the board might need to see another picture of David's crawfish bread, so I could take one of those too. And if Jenn makes anything scrumptious with artichokes and or olives, I could take a few shots of some of that too. Desert photos are also nice.

[ibjamn]

No..no..Let me take the pictures next time...I am one of the ones who need to apologize...so it should be my error to make up for. At the same, I think the board might need to see another picture of David's crawfish bread, so I could take one of those too. And if Jenn makes anything scrumptious with artichokes and or olives, I could take a few shots of some of that too. Desert photos are also nice.

LOL, Mich!

[rosetree]

No..no..Let me take the pictures next time...I am one of the ones who need to apologize...so it should be my error to make up for. At the same, I think the board might need to see another picture of David's crawfish bread, so I could take one of those too. And if Jenn makes anything scrumptious with artichokes and or olives, I could take a few shots of some of that too. Desert photos are also nice.

Nice try Mich, but I need a second chance to redeem myself!;)
BTW, it is hard to get a good shot with the crawfish goodness steaming up the lens and trying not to drool in the pot!:D

[Corona]

sorry, but that looks kind of disgusting. greasy even. I think the sauce broke...
What the heck are you talking about bro? That's friggin heaven in a pot!!! Drooling again :)

[sophisticated sissy]

Looks like it to me too. I plan to try them!

You think they'd taste good if you dunked 'em in a martini?

[sophisticated sissy]

Mich, ya gotta try the softshell craw po-boy too, slightly lighter in flavor than the crab, but super-scrumsciosa! I ate one most every day last year.

So that's where they all went!;)
Save me one this year, Okay?:p

[nolanatalie]

That is MY crawfish monica. The sauce DID NOT break and it WAS NOT greasy!

WELL I think since Corona and I were the only ones who didn't insult Jenn's CM, we're the only ones who get any this fest -- haha, more for us!!!

I thought it looked heavenly delish personally

[nolanatalie]

No..no..Let me take the pictures next time...I am one of the ones who need to apologize...so it should be my error to make up for. At the same, I think the board might need to see another picture of David's crawfish bread, so I could take one of those too. And if Jenn makes anything scrumptious with artichokes and or olives, I could take a few shots of some of that too. Desert photos are also nice.

I think this means Corona and I get all the crawfish bread too ;)

[Blitzzzzz]

You realize that was from the Redfish booth, and hasn't been available for a couple of years now? The replacement, the Fried Oyster Spinach Salad from Vucinovich's Restaurant, isn't bad, but it just isn't the same.

I know, Swag, but like the old song says, "It's not love, but it's not bad.":cool:

[rosetree]

sorry, but that looks kind of disgusting. greasy even. I think the sauce broke...

No Monica for you!!!!;)

http://www.localseoguide.com/wp-content/uploads/2007/11/sein_soup_nazi.jpg

[rosetree]

WELL I think since Corona and I were the only ones who didn't insult Jenn's CM, we're the only ones who get any this fest -- haha, more for us!!!

I thought it looked heavenly delish personally

My, my, you are learning well, young Threadhead....;) :D

[Corona]

I think this means Corona and I get all the crawfish bread too ;)
I hear ya Nat baby.....and since you can't eat grown up food yet I think it all defaults to ME :)

[dank_bass]

I think this means Corona and I get all the crawfish bread too ;)

You dont even have teeth ... I'll take your share of the crawfish bread

[Muffaletta Diver]

You dont even have teeth ... I'll take your share of the crawfish bread

I think a lack of teeth disqualifies nolanatalie as a potential partner for Corona. See how early in life the discrimination begins?