Wednesday, May 25, 2011

Crawfish Enchiladas and Raisin-Studded Apple Bread Pudding - WTF and WOW Recipes Wednesday

Crawfish Enchilidas (
1 pound boiled crawfish tails (seasoned)
2 Pablano Peppers
1 white onion
Green onions
4 cloves of Garlic
1 can of white queso cheese dip
Shredded cheese (Mexican blend)
1 jar of pace (medium) enchilada sauce with green chilis
10 large wheat tortillas
Sour cream
Cajun seasoning

Dice onion.  Roast Pablano Peppers over an open flame and peal off skins.  Season crawfish tails (if not already seasoned – use Cajun seasoning or cayenne pepper, garlic powder, salt and pepper).  Chop green onion. 

In a sauté pan or fry pan, sauté chopped white onion until soft.  Add chopped green peppers, then add chopped garlic and sauté.  In a large mixing bowl, mix crawfish, onion and pepper sauté mixture and queso cheese.  Fold all ingredients together until mixed thoroughly.  In a small saucepan, heat the enchilada sauce, then coat the bottom of casserole pan with sauce.  Heat tortillas; then in each tortilla fill the middle with crawfish mixture, then place seam down in the casserole pan.  After the dish is full, pour remaining enchilada sauce over enchilidas and then cover with shredded cheese.  Place in oven at 300 degrees and bake until cheese is melted (10-15 minutes).  Garnish with green onions and sour cream.

Raisin-Studded Apple Bread Pudding (

1 pound bakery white or challah bread, crusts removed, cut into 1-inch cubes
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
1/4 cup sliced almonds

Preheat the oven to 350°F. Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.
Generously butter either a 9×13-inch deep baking dish or six 8-ounce ramekins. If using ramekins, set them on the baking sheet.
In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.
In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl.
Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes. Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding(s) rest for at least 15 minutes before serving.

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