Happy Mardi Gras, y’all!
I wish I was down in Louisiana to celebrate one of my favorite holidays. I’m desperately missing all my friends and family during this fun time. I’m happy to share that I was able to visit Louisiana for my birthday in the beginning of February. And boy, did I eat some good food! I also got to spend some much needed quality time with the business namesake, Murphy. He was really excited to see me. And he still doesn’t believe me when I tell him he’s famous.
I’ve got some recipes to share with y’all, and a few announcements about what’s coming up for Merfs Condiments this spring!
For starters, there are two important events coming up for Merfs:
- Denver Handmade Homemade Market, Feb 21 from 12-6p at the Denver Art Society on 7th and Santa Fe. All sorts of crafty goodies and deliciousness. Y’all come get you some! For more information check out their website.
- Mile High Local Food Summit, March 2-3 starting at 12pm at Johnson and Wales University. Yours truly is an exhibitor, and if you’re a foodie interested in anything Denver food related, you should come check it out. There will be all sorts of cool folks and seminars and other good things. For more information check out the Facebook event.
Now for the recipes. I’ve been making some pretty tasty stuff lately. I made a lunch feast last Monday for a friend of mine and it consisted of a venison sausage patty, sundried tomato hummus, sweet potato hash, and spinach tossed with olive oil and vinegar.
What’s relevant to Merfs Condiments? Well, I used Merfs’ Hand Grenade Sriracha in the sundried tomato hummus. So here’s the recipe:
All the delicious.
Sundried Tomato Hummus
1/2 cup sundried tomatoes
1 16 oz can pinto beans, drained
2 tbsp tahini
2 tbsp Hand Grenade Sriracha
1 tbsp lemon juice
1 clove garlic
1/2 cup olive oil
salt and pepper to taste
Combine all ingredients except olive oil in food processor and pure for 1 minute. While processor is running, slowly add olive oil. Add salt and pepper to taste and voila!
Sundried tomato hummus is good on just about anything you can imagine. I ate it in the dish mentioned above, on an egg sandwich, with pita chips and carrots, and by the spoon.
Yesterday I made a Louisiana classic and a favorite dish of mine.
1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb crawfish tails, peeled
2 bay leaves
1 tbsp flour
1 cup water
1 tsp salt
1/4 tsp cayenne
2 tbsp Hand Grenade Sriracha
2 tbsp parsley, chopped
3 tbsp green onions, chopped
1. In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
2. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
3. Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
4. Add sriracha, parsley, and green onions and cook an additional 2 minutes.
5. Remove the bay leaves and serve over rice.
Merfs’ is available in more places than ever now! Enjoy Hand Grenade Sriracha at Beatrice and Woodsley and Two-Fisted Mario’s. Check out Electric Lime and Peaches & Scream at Fork and Spoon. Keep checking back for more information!
Until next time. Y’all come back now, y’hear?