Portobella w/ Parmesan Polenta

Mushroom Caps...4ea
Oil...Enough
Garlic...1 Clove
Soy Sauce...2t
Lemon Juice...1T
Cornmeal...1C
Water...2C
Veggie Broth...2C
Salt...TT
Parmesan Cheese....1/2C
Pepper...TT
Chive...TT
Parsley...TT
Pine Nuts...TT

TT = To Taste
t = teaspoon
T = Tablespoon
C = Cup
ea = each

Brush caps with oil, season with garlic, soy and lemon juice.  Cook cormeal (polenta) with a 4 to 1 ratio.  Toast pine nuts.  Add four times the amount of liquid to desired amount of cornmeal, cook until done, fold in parmesan cheese.  Grill caps, slice on a bias, and garnish with chives, parlsey, and pine nuts.  Cheers.

Crawfish Boil Recipe for Success.

Here are a few tips on how I would do a crawfish boil.  There is no correct way to make it, as everyone has “the best” recipe.  But the main goal is to enjoy a few cold beverages with friends over a communal pot of crawfish.  And remember, it’s just a Cajun court bouillon.

Vegetables

New Potatoes, Cob Corn, Sausage, Garlic, Lemons, Mushrooms

Seasonings

Zatarans or Rex Crawfish Boil (Follow directions on the box for measurments)

Crawfish

Down here we figure ten pounds per guest, but for Georgia, probably three to five.

Bring water to boil, add seasonings, lemons, and garlic.  Let go for twenty minutes until well incorporated.  Add potatoes, the mushrooms, then sausage, then corn and cook.  By the time the corn is done, the potatoes should be finished.  Remove all the vegetables, bring back to boil.  Add crawfish, bring to rolling boil, and shut off.  Ice down the container, or if outside use a hose, not completely cold, but slow down the heat.  Start tasting crawfish for desired taste around 45 minutes, or before, whenever you think they’re ready.  Dump them on newspaper, serve vegetables with some butter, and wash it all down with conversation and a few cold Hi-Lifes.

Cheers.