Ingredients:
Large pot
Propane burner
Long table with newspaper
10 gallons of water
6 lemons, halved
3 oranges, halved
8 heads of garlic, halved
6 onions, halved
30 new potatoes
2 packages Zatarain crab boil
2 cups Creole seasoning (see recipe)
1 cups salt
50 lbs. live crawfish
5 lbs. andouille sausage
10 ears of corn, halved

Bring water to a boil with all ingredients through salt and boil for 5 minutes. Add sausage and crawfish; bring water back up to boil. When water just starts to boil, add corn. Turn off flame and cover. Let sit 20 minutes, then taste one crawfish tail. The longer the crawfish sits in the water, the more flavor it will have, but at a point the crawfish meat will turn mushy and soft. The best crawfish sit the longest but are still firm. Pull all ingredients out of water and spread along the table.

Creole Seasoning
6 Tablespoons paprika
2 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon white pepper
1 Tablespoon red pepper (cayenne)
1 Tablespoon dried thyme
1 Tablespoon dried onion powder
1 Tablespoon garlic powder
1 Tablespoon oregano

Mix well and store in an air-tight container. Mix will last about one month.

By Chef John Gurnee

Is your freezer loaded with duck breasts? Here’s a quick and tasty recipe for a crispy pile of goodness everyone will enjoy.

Soak the birds overnight in milk to draw out some of the gamey flavor, as well as tenderize the meat (thanks to lactic acid in the milk). Using just enough milk to cover, put the skinless breasts in a plastic container or sealed plastic bag in the fridge overnight.

Ingredients:
2 cups flour
2 cups milk or buttermilk
1 Tablespoons paprika
1 Teaspoon mace
1 Tablespoon black pepper
1 Tablespoon salt
1 Teaspoon allspice
2 cups vegetable oil

1. Remove the duck breasts from the milk and pat dry.
2. Mix together the flour and spices in a shallow dish. Pour the milk or buttermilk into a bowl.
3. Dredge the duck breasts in the flour mixture; dip in milk. Repeat procedure with remaining duck breasts, flour mixture and milk.
4. Dredge the breast in the seasoned flour a final time to ensure a nice coating.
5. Heat oil in a heavy skillet or Fryalator to approximately 350 degrees. Carefully add duck to oil; cook 1½ minutes. Turn duck over; cook 1½ minutes. Remove duck from oil and place on a paper towel to drain. Season with a sprinkle of salt.

Slice the duck breasts or serve them whole with your favorite condiments. I enjoy a souped-up, spicy ketchup.

Mmm spicy ketchup...
1 cup balsamic vinegar, reduced by half
1 cup ketchup
1/4 cup brown sugar
1 Tablespoon your favorite hot sauce

1. Reduce balsamic vinegar in a 2 quart saucepan by half over medium high heat.
2. Reduce heat to low and add the remaining ingredients. Simmer for 2 minutes on low, stirring regularly.
3. Serve Spicy Ketchup alongside warm crispy Chicken Fried Duck Breasts

Blackberry Lemoncello Drop

RECIPE

The mix of Italian Limoncello Liqueur and fresh lemon juice in this cocktail complements the wild blackberries rather than being overpowered by the straight sugar traditionally used in a lemon drop.

Ingredients:
2 ounces Tito's Handmade Vodka
¾ ounce Limoncello Liqueur (such as Limonce Limoncello)
4-5 large wild blackberries
Juice of ¼ lemon
Lemon slice

Place first four ingredients in shaker and muddle berries, crushing as much as possible. Add ice to the shaker and shake vigorously to thoroughly chill the cocktail. Strain through a fine mesh sieve into a sugar rimmed cocktail glass. Garnish with lemon slice.

BARBECUED BUFFALO SPARE RIBS WITH MOLASSES CIDER BARBECUE SAUCE

Serves 4
Prep and Cook Time: 5 hours

Ingredients:
8 buffalo ribs (3-4 pounds)
2 tablespoons olive oil
Coarse salt and fresh cracked pepper
24 garlic cloves
1 large yellow onion, halved and sliced
½ cup apple cider

Molasses Cider Barbecue Sauce, recipe follows:

1. Preheat gas grill or oven to 275 degrees. Set up grill for indirect cooking.
2. Rinse ribs under cold water to assure that all bone dust has been removed. Towel dry thoroughly. Separate 8 ribs into two groups of 4 similarly sized ribs.
3. Rub oil into meat and liberally salt and pepper on both sides. Double wrap ribs in aluminum foil (4 per pack), dividing garlic, onions and cider evenly between the two packs.
4. Place ribs on grill away from burner, preferably on the second rack. If using the oven, place on middle rack. Cook ribs for 4 hours or until meat is tender and nearly falling off the bone.
5. Remove ribs from packs and baste with Molasses Cider Barbecue Sauce.
6. Turn grill to medium high and grill ribs for 10 minutes to caramelize sauce, basting with additional sauce.

To Serve: Remove from grill and serve with a tangy slaw and cornbread.

MOLASSES CIDER BARBECUE SAUCE

Ingredients:
¾ cup dark molasses
½ cup brown sugar
1 cup apple cider vinegar
½ cup apple cider
1 teaspoon ketchup
½ teaspoon garlic powder
⅛ teaspoon onion powder
⅛-¼ crushed red chili flake
½ teaspoon fresh cracked black pepper
Salt to taste

Combine all ingredients except salt in a medium saucepan over high heat. Bring to boil and then reduce heat to medium and simmer. Reduce to 1 ½ cups and season with salt to taste. Can be made 1 week in advance.