Today kicks off Easter weekend and for many families in Louisiana that means Crawfish Boils.
WWLTV’s Chef Kevin Belton shared his Easter cooking tips for the perfect boil.
“I start with the potatoes. I throw in with the potatoes, I’ll take a couple of big onions...cut off the top and bottom take off that outer peel and dump those in with the potatoes and let those boil,” said Chef Kev. “Once I get that cooked… take those out...then I go in and with like the sausage, if you want mushrooms, throw those in...get it back up to a boil...throw your crawfish in and let them boil for seven minutes.”
Chef Kev says once that boils for seven minutes, he shuts off the fire and adds frozen corn on the cob.
“And I use frozen corn on the cob because a lot of people drop ice in but frozen corn will drop that temperature just as well...and the corn will have time to cook and let them sit there and soak for 15 to 20 minutes,” said Chef Kev.
With the price of crawfish sitting at a premium price per pound, some families will opt for grilling this weekend. Chef Kevin has tips for the perfect grilling technique.
“The best thing for grilling is two things….one is buy a thermometer,” says Chef Kev. “That is the best three dollars you can ever spend that way you won’t get your meet over cooked and dried out.
Related
“The other thing is, I like to have a hot side and a warm side on my grill,” Chef Kev explained. “So if I’m searing steaks...or chicken...I put it on the hot side first then move it to the warm side away from the direct heat and let it cook that way so that the chicken does over cook and the skin won’t burn.
Chef Kev says when it comes to BBQ sauce, he suggests adding the sauce to the chicken towards the end of the cook time so that the sugars in the sauce doesn’t burn.