Cajun Cauliflower in Garlic Sauce
(original recipe at http://www.recipezaar.com/Prudhommes-Cajun-Cauliflower-in-Garlic-Sauce-85029
I modified it a little bit to my own specifications.)
Whenever I cook I tend to use 2-3 times as much garlic as the recipe calls for, and it always turns out well. This recipe was no exception.
Ingredients:
2-3 cups cauliflower florets
1.5 TBSP salted butter
2-3 large cloves fresh garlic, minced
1 TBSP Tabasco sauce (It was pretty hot, so you might want to use less if you don't like really spicy food)
1/4 cup chopped fresh cilantro
1 tsp cajun seasoning
Okay, so the recipe called for "blanching" the cauliflower. I had no idea what the fuck blanching was, so I followed the directions here: http://www.ehow.com/how_13887_blanch-vegetables.html . Basically, you prepare boiling water, and ice water. You put the cauliflower in the bowling water, and boil until "tender but firm." Then, you put it in the ice water, and let it sit there a bit until it's cold. It's really easy and doesn't take long... maybe 5 minutes of boiling the cauliflower?
Heat up a fry pan and put the butter in. When it starts bubbling, add the garlic, and saute for about 30 seconds, before adding the cauliflower. Cook the cauliflower until brown, then remove the pan from heat and add the Tabasco, cilantro and cajun seasoning. I just kind of eye balled all of these ingredients, and approximated the amounts above. Obviously, if you like your food less spicy, don't use so much goddamned Tobasco. You can add a little more flavor but throwing in a couple pinches of salt of season all. I personally like it hot (and so does Iceman), so I threw in a fuck ton of Tobasco.
The dish was a total success. Delicious.
That was course 2. Now, let's go back to course 1: Hurricanes. And no, I don't mean the 40. A hurricane is a drink made out of vodka, light rum, 151, gin, amaretto, triple sec, grenadine, pineapple juice, and grapefruit juice. We used a recipe from http://www.drinksmixer.com/cat/3226/ and modified it a bit. That drink was just too damn big. We basically halfed it and did a few other things.
I measured all of the shots in a 1/2 shot glass. So a measurement of "1" means 1/2 shot and a measurement of 1/2 = 1/4 shot. Got it? Good. If you want to make them with a full shot glass, fine, but, let me warn you, you'll be hammered. The Slurricane is pretty strong and doesn't even taste that boozy.
3/4 vodka
3/4 gin
3/4 light rum
1 Triple sec
1 amaretto
1/2 Bacardi 151
1/2 grenadine
pineapple juice
grapefruit juice
Tobasco sauce
Oh, and we added a few drops of Tabasco, as a special touch.
I made this in a 16 oz glass. Fill 1/2-3/4 with ice. Pour in all your shots, then fill with pineapple and grapefruit juice. I, personally, like to put a bit more pineapple than grapefruit, but that's just my preference. Anyway, it's a pretty good drink, and will get you pretty hammered.
I can honestly say I don't think I've ever gotten so drunk from one single drink that was so delicious.
Okay, and onto course 3: Cajun seasoned catfish filet from Whole Foods.
Now, this was just a prepackaged, preseasoned fish from Whole Foods, but let me tell you, any time I've gotten one of these--any fish, in any flavor--it's been delicious, and this was no exception.
We baked the catfish at 400 degrees for 20-25 minutes and it came out pretty much perfect. Crispy and flaky and... whatever, it was pretty good. I'd recommend it.
So that was our Cajun extravaganza. I was going to take a picture of the cooked fish but it was so delicious that by the time we remembered to photograph it, we had already eaten the whole thing!
Happy trails.
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