Please get in touch to offer comments, send us your recipes and join our mailing list.
Welcome to Thyme Flies, a place to find southern, and Cajun and Creole recipes as well as plain old home cooking.
It's also a place to spend a little thyme.
Lily, my former Chalmette mother-in-law, loved
to cook and also loved to entertain.Here is an appetizer she liked to serve, and one I enjoyed eating.
Lily’s Crab Balls
Ingredients
·14 oz. crabmeat
·2 cups bread crumbs, dry
·2 tablespoons lemon juice, fresh
·2 tablespoons onion, finely minced
·1 tablespoon mustard, dry
·½ cup white wine, dry
·1 lb. bacon
Directions remove shell and cartilage from crab meat. In medium bowl,
combine crabmeat, bread crumbs, lemon juice, minced onion, mustard, and enough wine to moisten the mixture. Mix thoroughly
and shape into quarter-sized balls. Wrap crabmeat balls in a half slice of bacon, covering crab mixture completely. Secure
with toothpicks. Place in oven and broil for about 15 minutes, turning frequently, until bacon is crispy on all sides.
Here is a San Francisco-style burrito with
a Cajun twist. It has my comfort food guarantee.
Ingredients ·4 catfish filets ·8 large flour tortillas,
steamed ·rice, cooked ·red beans, cooked ·Cajun spice ·1 cup butter ·Avocado, chopped ·Tomato, chopped ·Lettuce, shredded ·Tabasco Sauce, to taste
Directions
Heat a cast iron skillet
at least ten minutes, the hotter the better. Dip catfish in butter, coating both sides liberally. Sprinkle Cajun spice evenly
on both sides of fish.Cook quickly over high heat until the underside forms a crust, and then flip the
filet, letting it cook and form a crust. This doesn’t take long so be careful not to burn the filets. Slice each filet
down the middle, into eight pieces.
Drain your ingredients. You don’t want a soggy burrito. Build your burrito by adding ingredients to a large flour
tortilla in this order: rice, beans, lettuce, avocado, and tomato. Add blackened catfish last, along with Tabasco Sauce to
taste, and then roll that puppy up. Wrap the burrito in foil to give it structure. Serve on a festive plate along with chips
and salsa on the side. Enjoy.
I grew up eating my Mother's home cooking. I didn't know that we were poor, but we were - moneywise, that is.
We never missed a meal, and, as I look back, I now see that everyone was a culinary masterpiece. That's what we're after
here - the realization that simpler is sometimes (if not always) best.
Please check out Eric Wilder's book Murder Etouffee for the best Cajun and Creole recipes, and so much more!
