Ok quick question. I am cooking Crawfish Fettuccine Alfredo, and too late, I realized that I have no Romano cheese, which it what the recipe calls for. I'm thinking that Parmigian might be a ok substitution. Anybody??????
Sure I will.
I found a basic recipe and just winged it from there.
These measurements are guesses, at best, I rarely measure anything.
minced onion, I used green onions, maybe a half cup
minced garlic, a bunch, I love garlic. I put in my press
butter ???? maybe a tablespoon
tbsp olive oil, two or three tablespoons
(1 pint) heavy cream
mushrooms, sliced, maybe a double handful
parsley, I used dried
celery, minced, one stalk
Parmigiano-Reggiano, about a cup full
creole seasoning, I used Tony Chachere's
12 oz. package of cooked crawfish
put the butter and olive oil in a large saucepan with the celery, onions, garlic, mushrooms, parsley, and the seasoning and sauteed until the mushrooms and veggies are done.
pour in the cream and simmer for a couple of minutes, add the grated cheese, and stir until it's melted, it didn't look thick enough at first so I added more cheese, add the tails and let it heat up again. Done.
It's pretty good, but still needs ...something? Maybe bell pepper, shallots instead of onion?
I'll keep tinkering with it until I get it like I want it.
Thank you Orianb. Perhaps you might consider sun dried tomatoes, and fresh cracked black pepper. When I went to a cooking school in Tuscany I was taught that a good squeeze of fresh lemon (on almost everything) at the end really enhances flavours too.
Although there is a truth to the "no cheese on fish dishes" in Italian cooking, it depends on the type of fish used, and the region of Italy too. Certain "meaty" fish such as swordfish, crawfish, lobster and salmon take to cheese very well.
I love that I can buy great seafood here in N.C. and I will try this recipe! Again - merci!
I did think about both of those things, I have some sun dried tomatoes, but I was out of white peppercorns which I prefer to use in light colored sauces. I don't like the black specks. I haven't bought pre-ground pepper in 25 years. The Julie sauce IS pinkish, so maybe it has some tomato in it, but that could come from paprika. I shall keep experimenting.
The difference between Parmesan and Romano is sharpness, which is essentially how long the cheese has been aged. (I suspect they just slap a Romano label on the Parmesan if they can't sell it soon enough.)
So you're probably fine, unless you like things really sharp.
If the person you're cooking this for has a very discerning palette, try slipping them an extra glass of wine or two beforehand, and you'll be golden.
What I am trying to do is replicate a sauce called Crawfish Julie, it is made by a company in Mandeville LA. called Dr.Gumbo. They will not divulge the recipe. After tasting this, I'm not sure that the Julie sauce even has cheese in it.
This was close, but still not quite there. The quest continues.