Crawfish Fettuccine. New Music From SQRD.

Spring and crawfish go together in the south. Fortunately, frozen crawfish tails are becoming readily available everywhere so everyone can join in on the crayfish/crawdad/mudbug/yabbie fun.

Get your crawfish fix with this super creamy and cheesy pasta dish. Crawfish Fettuccine has a hint of spice and is packed with the meaty little crustaceans. I have a love-hate relationship with Velveeta, but it really works magic in this dish.

Crawfish Fettuccine


1 1/2 cups butter
3 medium onions, finely chopped
2 medium bell peppers, finely chopped
1/4 cup flour
4 Tbs dried parsley
3 lbs crawfish tails
1 pint half and half cream
1 lb Velveeta cheese, cut into small pieces
2 tsp jalapeño relish
2 cloves garlic, minced
Salt, crushed red pepper, black pepper to taste
1 lb fettuccine, cooked
Parmesan cheese


1. In a Dutch oven, sauté onion and bell pepper in butter. Add flour and cook about 15 minutes stirring frequently.

2. Add crawfish and parsley and cook, covered, 15 minutes, stirring frequently.

3. Add cream, Velveeta, garlic, and jalapeño relish. Season with salt. crushed red pepper and black pepper.

4. Cook, covered, over low heat for 30 minutes. Add cooked fettuccine and mix well.

5. Transfer mixture to a large baking dish. Sprinkle with Parmesan.

6. Bake 20 minutes at 350℉.

Serves 18 (Reduce quantities by 2/3 to serve 6)

Recipe from

Let’s leap into the week with some electro-pop. ‘Together’ is new from Swedish artist SQRD. Why I chose to pair it with crawfish is as much a mystery as what SQRD stands for.

Check out SQRD on Facebook. You can buy the music here.


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Irish Iced Coffee. Listening To Picture This.

Happy St. Patrick’s Day!

Change up the classic hot Irish coffee with this refreshing iced version. Coffee gets amped with some espresso and whiskey. Ice it up and serve with whipped cream. Much better than green beer. Sláinte!

Irish Iced Coffee


2 ounces Irish whiskey
1 teaspoon ground espresso
2 teaspoons demerara sugar
3 ounces cold brew coffee (recipe here—but I just used some chilled leftover coffee)
Whipped cream and some demerara sugar (for serving)


1. Combine whiskey and espresso in a small bowl. Let stand 15 minutes then strain whiskey through a coffee filter into a cocktail shaker.

2. Meanwhile, stir sugar and 2 teaspoons of hot water in a small bowl until sugar is dissolved.

3. Add demerara syrup and cold brew to cocktail shaker. Fill with ice and shake for 30 seconds.

4. Strain into a Collins glass filled with ice and top with whipped cream. Sprinkle with demerara sugar if you like.

Serves 1

Recipe from Bon Appétit

The uplifting ‘Take My Hand’ is the stuff Irish Fridays are made of. It’s fun stuff from Irish duo Picture This.

“I’m standing there freezing
But my clothes look so good on you”

Check out Picture This on the band’s Website where you can learn of upcoming tour dates in North America, Ireland and the UK and buy their music.

Cheers again!

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Recipe Ideas For St. Patrick’s Day

Friday is St. Patrick’s day. That leaves plenty of time to make some fun recipes to celebrate.

You can green up the cookie monster like that guy above. (Perfect for Red Sox fans, too). Check out how to here. Just use green sanding sugar.

Check out this post for inspiration to make Baileys Brownies. (That post also has links to recipes for Irish Coffee, Homemade Irish Corned Beef And Vegetables With Horseradish Cream & Guinness Mustard, Irish Boeuf Bourguignon, Mini Caramel Irish Cream Cheesecakes, and Guinness Floats With Whiskey And Baileys Ice Cream.)

And Guinness Chocolate Cupcakes With Whiskey Ganache And Bailey’s Cream Cheese Icing.

And Irish Cream Liqueur.

And Guinness Chocolate Cake With Cream Cheese Icing.

And Baileys Irish Cream Ice Cream Pie.

And who can resist a Full Irish Breakfast Fry-Up?

Or Poutine With Guinness Gravy?

And Irish Nachos.

Yesterday I shared a recipe for The Ultimate Irish Soda Bread.

A Beef And Lamb Shepherd’s Pie laced with Guinness is another dinner idea.

And lastly, you can’t go wrong with a Lamb, Black Pudding And Mustard Hotpot.

While you are deciding on what to make, turn up the volume and take in some traditional music by Aidan Connolly.

Check out Aidan Connolly on Bandcamp where you can buy his music.


Posted in Beef, Beverages, Bread, Breakfast, Brownies, Cake, Cupcakes, Dessert, Ice Cream, Lamb, Main Courses, Short And Sweet, Starters | Tagged | 2 Comments

The Ultimate Irish Soda Bread. New Music From Little Person.

The Ultimate.

Here we go again.

How can one not try a recipe that purports to be The Ultimate, The Best, World Famous, Awesome….etc?

I’m happy to say that this recipe for The Ultimate Irish Soda Bread is really, really good. It’s the classic brown bread that you would expect to be served as part of a rustic pub lunch in Ireland.

Note that the dough is a bit difficult to knead because it is so sticky. Resist the temptation to add much more flour since it will result in a more dense loaf. The finished product is well worth the icky-stickiness.

The Ultimate Irish Soda Bread


225g/8oz/2 cups flour
225g/8 oz/2 cups wholemeal or whole wheat flour
2 tsp baking soda
1 tsp salt
25g /1 oz butter, softened
500 ml buttermilk


1. Preheat oven to 200℃/400℉. Butter and flour a large baking sheet.

2. In a large bowl combine all of the dry ingredients. Cut the butter into pieces then rub it in until the flour is crumbly.

3. Add the buttermilk to form a sticky dough. Place on a floured surface and lightly knead. Be careful not to knead for too long in order to keep the dough light in texture.

4. Shape the dough into a round shape about 8 inches/20cm in diameter. Cut a deep cross into the surface of the dough with a sharp knife. Sprinkle the loaf with a little flour.

5. Bake for 30 mins until golden on top. The bread should also be golden on the bottom and sound hollow when tapped.

6. Transfer loaf to a wire rack. (For a soft top lightly wrap with a clean tea towel as the loaf cools.) The bread is best eaten while still warm, but is still really good cooled. Wrap well and the loaf will keep for a few days.

Recipe from Angela Nilsen in BBC Goodfood Magazine

Let’s go for the ultimate chill tune in this new one from NYC based twin duo Little Person. Retro and light, it gets a pop star.

Check out Little Person on the band’s Website where you can buy their music.


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Baked Cheesy Corn Dip. Listening To Isaac & Joel.

Baked Cheesy Corn Dip is so easy and very addictive. Cheddar is what gets the dip cheesy while mayo and sour cream lend an irresistible creaminess.

Baked Cheesy Corn Dip


4 ears corn, kernels stripped
1 1/4 cups shredded Cheddar
1/4 cup mayonnaise
1/4 cup sour cream
Kosher salt
Black pepper
Tortilla chips, to serve


1. Preheat oven to 375℉.

2. In a medium bowl, stir together corn kernels, 1 cup cheddar, mayonnaise and sour cream. Season with salt and pepper.

3. Transfer mixture to a small baking dish and sprinkle with remaining 1/4 cup cheddar.

4. Bake until browned and bubbly, about 10 minutes. Serve hot with tortilla chips.

Recipe from Delish

The dip will make you smile as will this joyous tune from Isaac & Joel. The harmonies are gorgeous and the beat so uplifting.

Check out Isaac & Joel on Facebook. You can buy their music on Bandcamp.


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Salami, Garlic Greens And Taleggio Pizza. New Music From Wild Arrows.

Q: When is a car not a car?
A: When it turns into a garage.

Shake up your pizza with this decidedly different combination of toppings. Sautéed kale gets its bitter tinge softened with creamy mascarpone and fruity taleggio cheese. Slices of salami add a hearty touch.

Salami, Garlic Greens And Taleggio Pizza


150g ciabatta bread mix (I used some purchased pizza dough)
olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
75g kale, thick stalks discarded
Flour for dusting
2 Tbs mascarpone
100g taleggio, sliced
90g salami slices


1. Prepare the ciabatta bread mix following package instructions, adding 1/2 tablespoon olive oil and ½ teaspoon salt. Cover and leave in a warm place for 20 minutes.

2. In a large skillet, cook the onion and garlic gently in 1 tablespoon of oil. Roughly chop the kale, then stir into the onion with a splash of water. Cook until the kale is wilted and the water has evaporated. Season to taste with salt and pepper.

3. Heat oven to 220℃/450℉.

4. Roll the dough out on a floured surface. Lift onto a baking sheet dusted with a little flour.

5. Spread the mascarpone over the dough. Spoon over the kale mixture then scatter with the taleggio. Finally, top with the salami.

6. Bake for 15-20 minutes, or until the pizza base is crisp.

Slightly adapted from Olive Magazine

“Dark Me” is new from NYC-based band Wild Arrows. It’s certainly dark, which I love, and delivers a fantastic dose of retro synth-pop.

Check out Wild Arrows on Facebook. You can buy their music on Bandcamp where you can also learn about 2 upcoming shows in NYC.


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Daniel Boulud’s Madeleines. Listening To Declaire.

Anyone else? I am so giraffed out. :)

It’s been awhile since I made some Madeleines. I came across this recipe from renowned chef Daniel Boulud and thought I’d give it a try. Julia Child’s recipe was always my go-to (Check them out in this post along with some exotic rosewater ones.) The basics of the two recipes are pretty similar, but the ingredient ratios in Mr. Boulud’s Madeleines made for richer, buttery ones. I loved the hint of honey, too.

Daniel Boulud’s Madeleines


1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
2 large eggs
⅓ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons unsalted butter, melted, warm
Confectioners’ sugar
Special Equipment: one 12-cake Madeleine pan


1. Whisk baking powder, salt, and flour in a small bowl.

2. Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth.

3. Whisk dry ingredients into egg mixture until just incorporated, then whisk in melted butter until smooth.

4. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

5. Preheat oven to 400°F. Lightly coat Madeleine pan with nonstick vegetable oil spray and dust with flour, tapping out excess.

6. Pipe batter into each mold, filling two-thirds full (there might be a little batter left over).

7. Bake Madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 8−10 minutes.

8. Use a butter knife to gently ease Madeleines out of pan. Dust with confectioners’ sugar and serve warm.

Note: Batter can be made 1 day ahead. Keep chilled.

Makes 12

Recipe from Daniel Boulud

I’m sure Paris-based duo Declaire would enjoy some Madeleines to go along with their sweet electro-pop.

Check out Declaire on Facebook where you can keep tuned on where to buy their music.


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