Philadelphia EaglesVS. New Orleans Saints
Shoofly Pie
Ingredients:
Crust
½
c flour
1
stick of butter
¼
c cold water
salt
Crumbs
¼ c flour
¼ brown sugar
1 T butter
salt
Filling
½ c water
½ t baking soda
½ c molasses
1 egg
vanilla
Directions:
To begin,
we will start with the crust ingredients only. In a food processor, add the
flour, salt and butter. (Butter should be solid and cold, add just a pinch of
salt) Combine until it resembles crumbles. Slowly add the water until the dough
combines into a ball. Sprinkle with flour, wrap in plastic wrap and place into refrigerator.
Allow to chill for one hour.
When the
dough is ready, preheat oven to 425. Roll out dough enough to fit in an eight
inch pan, but does not need to fill the top like a fruit pie. Cut off top to
make it even, leaving a shallow-crust. Be sure to dock the pie, do this by
poking holes along the sides and bottom of crust. Place into heated oven, and
bake until lightly brown, about ten minutes. Reduce heat to 350.
To prepare
the crumbs, place all ingredients (pinch of salt) into the food processor, make
sure that the butter is hard. Combine until everything is combine and resembles
crumbles.
To prepare
the filling, place the water into a pot and bring to a boil. Meanwhile, place
the baking soda in a medium bowl. When water reaches a boil add to the baking
soda, it will fizz up. Add in the molasses and a splash of vanilla, whisk all
together. While whisking, add in the egg and beat until all is incorporated.
Place about half of the crumb mixture into the filling, stir well. Pour the
filling into the piecrust, and then sprinkle the remaining crumbs on top. Bake
for thirty minutes, the pie should look light and spongy to touch. Allow to
cool, and enjoy, you can also add whip cream, powdered sugar or cinnamon for
extra flavor. GO Eagles!
Ingredients:
1 lb. crawfish
1 orange
1 lemon
4 red potatoes
1 corn on the cob
1 artichoke
½ yellow onion
4 crimini mushrooms
¼ c fresh green beans
2 smoked sausages
4 cloves garlic
1 T crab boil seasoning
1 T bay leaves
½ T pepper
½ T salt
Directions:
To begin,
prepare a large pot with a strainer in the bottom. Fill so that water barely
covers the bottom of the strainer. Place on medium heat and allow to come to a
boil. Meanwhile, slice the orange and lemon into rings. Cut the potatoes, corn
and artichoke into fourths. When the water has begun to steam, add the orange,
lemon, potatoes, artichoke, corn, crab boil seasoning, salt, pepper and bay
leaves. Reduce heat to a simmer; cover pot and steam for twenty minutes.
Cut up the
onion into large chunks, remove the ends of the green beans and leave whole.
Slice the mushrooms into fourths as well. Add the vegetables to the pot, allowing
to boil for fifteen minutes. Add a cup of water to the pot, do so whenever
water level gets low. Slice up the sausage into ½ inch chunks, add to pot and
allow to cook for five minutes, in the pot. Rinse the crawfish under cold water;
add to the pot steaming for an additional five minutes.
Remove mixture
from pot and allow to drain. Traditionally served over newspaper, but you can
choose whatever method you feel comfortable. Recommend having hot sauce near
by! GO Steelers!
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