When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories. These days, there are so many top-notch sites that I’ve cancelled all of my subscriptions except for a precious few, and instead immerse myself in my favorite blogs (yes, it’s a looooong list!), new websites (have you seen Gilt Taste?!) and online food magazines (check out Sweet Paul!)
The newest online food mag is maché, co-created by Ananda Spadt and Heather Winkel of Quite Like It Design and bloggers Adam & Joanne of Inspired Taste! This Crawfish Boil is an excerpt from the magazine, with links to free downloadable invitations. While you’ll have to wait until the weather cools down to order live crawfish* I hope you’ll enjoy seeing what mache has to offer!
*I buy my crawfish from Louisiana Crawfish Company, as of today 7/22, they are still shipping for another week before they shut down for the summer. They’ll start shipping again in early December. When you order, I would call them and request extra chill bags in the box – I’ve had a shipment where there wasn’t enough chill packs and half of the crawfish didn’t make it. Here’s my advice: Have the crawfish delivered the day BEFORE you need them (and of course store them in a cooler), that way, if the crawfish don’t arrive in good shape, call the company ASAP and have them send you another shipment to arrive the next day. Or have a contingency plan in your back pocket — maybe a Cajun shrimp boil? $89 for 15 pounds of live crawfish – that price includes overnight shipping, so it’s a great deal! Nope, not a paid mention, I just love that family-run business! And I love crawfish!
maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bi-monthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads (all of which can be seen in this backyard crawfish boil featured in the first issue!). maché delivers anytime, anywhere, at machemag.com. Take a look at the first issue or subscribe for free at machemag.com/subscribe.
Spicy sides, messy hands and laughter make a crawfish boil the perfect outdoor gathering.
Give your guests a taste of the fun to come by sending these free downloadable invitations. Ask each person to bring their favorite Cajun dish from this suggested menu: St. Charles cocktail, peach iced tea, crawfish, cajun corn, mixed fruit and bread pudding. Visit maché‘s free downloads page for a printable guide to eating crawfish as well!
Once you get guests out of their comfort zones, sit back and enjoy the laughter.
To see the rest of this party (including a recipe for the St. Charles cocktail!) and more, visit www.machemag.com.
Crawfish boil photos by Matt Miller.
maché magazine – Summer 2011 Issue
You don't have to live in Louisiana to enjoy a good, old-fashioned crawfish boil. We ordered a 40 lb container of crawfish from the Louisiana Crawfish Company and had it shipped to the Midwest. Peak crawfish season is from February to June.
Ingredients:40 lbs crawfish
20 lbs potatoes
20 ears of Corn
2 whole garlic bulbs
6 lemons, halved
¼ cup Sriracha
1 bag Louisiana Crawfish Company Crawfish Boil Cajun Seasoning
1. Using a 10-gallon pot, fill with water 3/4 full, add crawfish boil seasoning and bring to boil.
2. Add 5 lbs of potatoes, 5 ears of corn, garlic, lemons and 2 tbs Sriracha sauce.
3. Cook 1 minute per pound of potatoes. Control heat to prevent boil over.
4. Add 10 lbs of crawfish and boil for another 2-3 minutes. Turn off the heat.
5. Let crawfish soak, covered, for 15-20 minutes.
6. At this point, if you are using a basket, remove the basket and let the liquid drain off, back into the boil pot.
7. Dump the contents of the basket onto the serving table and sprinkle with 2 tbs of Cajun seasoning.
8. Repeat the process, starting with adding potatoes and corn. Each batch will get progressively spicier, so be careful.