Saving that recipe!
Mike: assuming you meant the crawfish recipe I posted, let me give you a little more info. I made the "Essence" spice mixture he referenced. His recipe calls for 2 tsp of it. I added that, and there was not enough flavor or heat. So I doubled it (4 tsp). Still not enough. So I trebled it (6 tsp). This was, for me, almost perfect, but perhaps a shade too much heat. (Given where you live and what you have posted, it may not even be enough for you!)
For 3 of us, I only made 8 oz of pasta, but the full amount of protein/cream. This was just fine!
I had that once when visiting my family in Hungary. Folks, it may not look overly appetizing, but the taste is to DIE for!!!! I am not much of a seafood eater, but I had 3 helpings of this. My cousin cooked it in a large kettle set over an open fire. I do remember him saying that he used catfish (believe it or not, they have rather large catfish) pulled right out of the Lake Balaton that morning.I had the Hungarian fish soup tonight , it is called the " Halászlé " . This is a spicy Hungarian paprika based soup . It was exceptional with my Muscat wine made from California juice bucket .
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