Wake Forest 27587 Magazine

Spring 2018

The quarterly 27587 MAGAZINE is a must-read, in-you-hands publication that strives to give a deeper identity to rapidly growing Wake Forest, N.C. It highlights in-depth stories, targeting higher-income households.

Issue link: https://27587magazine.epubxp.com/i/958716

Contents of this Issue


Page 65 of 84

Wake Forest 27587 Magazine | Spring 2018 65 The Recipe Crawfish Cakes 1 lb. crawfish tails, domestic 1 bell pepper, diced small ½ red onion, diced small 1 large shallot, minced 2 cloves garlic, minced 1 jalapeno, seeded and minced 1 bunch cilantro, chopped ½ tsp ground cumin ½ tsp coriander ¼ tsp Coleman's dry mustard; 1 cup Duke's mayonnaise 1 cup Panko breadcrumbs 1 egg white, beaten 4 T olive oil Salt and pepper to taste. Sauté bell pepper, onion, shallot, jalapeno and garlic in 2 tablespoons of olive oil over medium heat until soft. Set aside to cool. In mixing bowl, combine crawfish tails, mayonnaise, breadcrumbs and egg white. Mix all ingredients thoroughly and let rest in cooler for at least 4 hours. When ready to cook, portion into individual cakes. Sauté in remaining olive oil on medium heat, turning until heated through. Chipotle Mayonnaise: 1 C Duke's mayonnaise 1 bunch cilantro 2 cloves garlic 2 chipotle peppers in adobo Juice of ½ lime. Combine all ingredients in food processor. Blend until smooth. Lemon Grits 1 C stone ground yellow grits 2 C whole milk 2 C heavy cream 1 stick unsalted butter 1 T lemon zest. Salt to taste. Bring milk, cream, and butter to a boil. Whisk in grits and lemon zest. Lower heat to simmer, stir often. Cook for 45 minutes. The crawfish batter, once mixed thoroughly, is molded into cakes. The finished creation, ready to serve.

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