Ode to a Three-Minute Egg

When my parents were newlyweds, my Dad decided to make some hard boiled eggs.  As he waited for the pot to boil, he also decided to surprise my Mom by making a few three-minute eggs for their lunch.

A few minutes later, my Mom walked into the kitchen to find my Dad holding a large slotted spoon and frantically using it to pick up and put back egg after egg.  His glasses were fogged up.  He was cursing.

My Mom asked, "Pete, what are you doing?!"

My Dad answered, "I'm making some hard boiled eggs and some three-minute eggs.  I marked the three-minute eggs with a pencil, and now it's been three minutes, but I can't find the eggs I marked!"

My Mom, ever so nicely, said, "Honey, just take out any two eggs."

Dad, "What if they're the wrong ones?"

Mom, "None of them are 'wrong ones.'  Right now they're ALL three-minute eggs!"

My Dad, poor Dad, just stood there, staring blankly at his new wife, and felt like a complete fool.

By the way, this was one of my Mom's favorite stories to tell!

Quick and Easy: Cajun Crackers

It was like pulling teeth to get this recipe from my husband's aunt.  I guess she wanted to world to believe that she slaved for days to make these crackers!  Thanks to Carolyn for doing the teeth pulling and then sharing the recipe with the rest of the family.

This is one of those party foods that everyone requests the recipe for.  They are always amazed at the simplicity of these crackers.  They really do taste like they are more work than they actually are.

Cajun Crackers

1 box saltine crackers
1 cup cooking oil (I use canola, or equal parts canola and olive oil)
2 tsp cayenne pepper*
1 package dry Hidden Valley Ranch dressing mix

Whisk together oil, cayenne pepper, and Ranch dressing mix.  In large bowl (with attachable lid), empty one sleeve of saltines.  Drizzle 1/4 of the oil mixture over crackers.  Continue with remaining crackers and oil mixture.  Secure lid on bowl, then gently shake and turn the bowl to coat crackers.  Once crackers are coated, remove from bowl and store in airtight container.

 

I have also made these crackers using goldfish crackers and oyster crackers. 

*If you like things extra hot, up the cayenne to 1 Tbs.  Likewise, if you prefer things a little milder, decrease to 1 tsp.

Cajun Boil

This is a great recipe to make for a crowd.  It is so simple.  The only thing that takes any time is waiting for that huge pot of water to start boiling!

You can, of course, change the amount of each ingredient to suit your personal taste.  When I made this, I used two pounds of potatoes, which was way too much for us.  You can make it with just shrimp, or just crab, or add mussels, clams, oysters, blue crab, etc.  Whatever sounds good to you.  Also, if you like things spicy, I think using a nice andouille sausage would be great in this.  Or maybe a sprinkling of cayenne pepper over the finished product!

I serve this with a nice, crusty bread, lemon wedges, some clarified butter, and homemade cocktail sauce.  Make sure you have plenty of paper towels on hand as well as a place for people to put the shrimp and crab shells. 

Cajun Boil   

2 pounds snow crab legs
1 pound uncooked shrimp
1 pound smoked sausage, cut into 2 inch pieces
1 pound small red potatoes
3 ears of sweet corn on the cob, cleaned and halved
1 box shrimp and crab boil (Zatarain's makes a good one)

In a large stock pot (12 quart), bring 8 quarts of water to a boil.  Add shrimp boil and potatoes to boiling water.  Boil for 15 minutes.  Add corn and sausage.  Boil for an additional 10 minutes or until potatoes are tender.

Using a large slotted spoon, remove potatoes, sausage, and corn from water.  Add shrimp and crab legs to water and boil for 5 minutes.  Remove from water.

Place all ingredients on a large serving platter.  Or, to make it more fun, cover a table with butcher paper, dump everything in center of table, and let everyone dig in!

Cocktail Sauce
This recipe comes from Emeril Lagasse

1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

Mix all ingredients together and whisk well to combine.

I use Simply Heinz ketchup and Vita brand horseradish because these brands do not contain high fructose corn syrup.