HONEY/GARLIC RIB-EYES - CROWLEY RICE MUSEUM

 
6 RIB-EYES(CUT 1/2” THICK)

1/2 CUP HONEY

1/4 CUP CAJUN POWER 

GARLIC SAUCE

1 TSP. CAJUN/CREOLE 

SEASONING




MIX THE HONEY, GARLIC SAUCE AND CAJUN/CREOLE SEASONING TOGETHER

WITH A WHISK. COOK RIB-EYES ON A FLAMING HOT PIT FOR 2 1/2 MINUTES PER SIDE,

THEN BASTE WITH HONEY SAUCE AND COOK FOR 1 1/2 MINUTE PER SIDE.



GRANDPA HOWARD’S CRAWFISH RICE  

    
1 LB. LOUISIANA CRAWFISH

1 CAN QUARTERED ARTICHOKE(USE 1/2 OF LIQUID IN CAN)

1 STICK BUTTER(CHUNKED)

4 CUPS COOKED LOUISIANA RICE

1 1/2 TSP. CAJUN/CREOLE SEASONING

1 BUNCH GREEN ONION(CHOPPED)




MIX ALL INGREDIENTS TOGETHER. PLACE IN FOIL BAG OR PAN AND PLACE

ON PIT FOR 20-25 MINUTES, TURNING OR STIRRING SEVERAL TIMES.

***COVER OR SEAL TIGHTLY TO ALLOW TO STEAM



MELON SALAD W/RASBERRY SAUCE 

  

2 CUPS WATERMELON (CHOPPED)

2 CUPS CANTALOUPE (CHOPPED)

1 LARGE PURPLE ONION(CHOPPED)

1 TSP. CAJUN/CREOLE SEASONING

1/2 CUP RASPBERRY VINAIGRETTE(STORE BOUGHT)




MIX INGREDIENTS TOGETHER AND PLACE IN 

REFRIDGERATOR FOR 1 HOUR