Whatcha Got Cooking?
In this section, Cool Springs’ staff members make recommendations for kitchen concoctions you can try at home. Some recipes contain wine or spirits. Some are just paired with wine or spirits. In all cases, we promise palate-pleasing dishes that will (hopefully) inspire you to share it with others. Let us know what you think...
Delicious and rich, serve this dish with some crusty French bread or cornbread. A nice, light white wine like Hughes Picpoul de Pinet from the Mediterranean coast of France ($9.99 at Cool Springs Wines & Spirits) would be a perfect match.
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounces) cans condensed cream of potato soup
1 (10.75 ounces) can condensed cream of mushroom soup
1 (15.25 ounces) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.