I
first met Chef Peter Sclafani when he opened Ruffino’s on the River in River
Ranch. The New Orleans-born chef had just participated in an oyster
familiarization tour where he joined others offshore learning about harvesting
oysters after the devastating hurricanes and the BP oil spill. He exuded excitement
about Louisiana seafood, one reason why he’s a member of the Louisiana Seafood
Promotion and Marketing Board.
Sclafani’s
new cookbook, “Seasons of Louisiana,” also celebrates Louisiana’s seafood and
again his enthusiam jumps off the pages. We’re a state where the four seasons
might mean crab, crawfish, hunting and oysters, and his lovely cookbook
reflects just that. Chapters include shrimp season, crawfish season, crab
season, oyster season, fishing and hunting, Creole tomato season, tailgating
and holidays. Concluding the book is a lagniappe section full of his sauces,
dressing and seasonings.
Easy–to-follow
recipes run the gamut, with some thinking outside the box, such as the crawfish
mac and cheese, redfish beignets and shrimp corn dogs. All are beautifully
presented with color photos and chef’s notes.
Sclafani
claims everything tastes better with crab, and I agree. Here’s a very easy recipe
for marinated crab claws with a tasty vinaigrette. Sclafani suggests also
serving this dish warm substituting crab for shrimp with the cookbook’s shrimp
scampi recipe.
Marinated Crab Claws
“Seasons of Louisiana”
by Peter Sclafani
2 pounds crab fingers
1/4 cup balsamic vinegar
1/4 cup lemon juice
1 cup extra virgin olive oil
1/4 cup red onions, peeled and chopped
1/4 cup celery, chopped
1/4 cup green onions, sliced
1/4 cup fresh Italian parsley, chopped
2 teaspoons dried tarragon
2 teaspoons dried oregano
1 teaspoon fresh ground black pepper
1 1/2 teaspoons
sea salt
1 1/2 teaspoons sugar
Directions:
Combine all ingredients and mix well. Let stand for at least 1 hour.
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