Bacon buns

Check this one out, it sounds really good.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32194,00.html

 

Don't have a recipe but boy does that sound wonderful!

 

I had actually never heard of Bacon Buns before and so I looked them up.

I love Emeril’s cooking so if he thinks these things are good then I'm sure I would love them. I’m going to have to give this recipe a try but I’ll make a whole wheat version.

By the way if you haven’t tried Emeril’s recipe for Crawfish Etouffee you’ve got to do yourself a favor and give it a try. My mother is full blooded Cajun and this is better than her recipe.

Crawfish Etouffee
Recipe courtesy Emeril Lagasse, 2003

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.