As part of my instruction at Crawfish College in Breaux Bridge, Louisiana, I had the good fortune of meeting chef Dustie Latiolais of the hugely popular restaurant Crawfish Town USA (2815 Grand Point Highway, Breaux Bridge, LA 70517, 337-667-6148, www.crawfishtownusa.com). He showed my class how to prepare a classic crawfish étouffée at home. The key elements are the so-called “Cajun Trinity” of chopped onion, celery, and green pepper, and (of course) the crawfish. Latiolais thickens his with a red roux, which includes paprika as well as flour kneaded into the butter. The idea is to make a strongly flavored stock which is thickened with a roux so that it envelops the crawfish tails nicely.

CRAWFISH ÉTOUFFÉE

Ingredients

6 ounces (1 1/2 sticks) butter
1/2 cup chopped yellow onion
3 tablespoons chopped celery
1 tablespoon chopped green pepper
1 1/2 cups seafood stock (can be saved from boiling shrimp or lobster)
2 tablespoons soft butter
2 tablespoons white flour
1 tablespoon paprika
6 ounces crawfish tails

Directions

1. In heavy-bottomed saucepan melt 6 ounces butter over medium heat. Add onion, celery, and green pepper and cook until onion softens and begins to become translucent. Be careful not to brown butter.

2. Add seafood stock and bring to a simmer.

3. In small bowl combine soft butter, flour, and paprika. Knead together until uniform. This is your red roux.

4. Whisk roux into simmering stock, stirring vigorously to keep from lumping. Continue stirring until mixture begins to thicken (about 5 minutes).

5. Reduce heat and stir in crawfish tails. Heat until tails are hot. Serve over rice.

When I attended Crawfish College and the Breaux Bridge Crawfish Festival, the first thing I had to learn about crawfish was how to get at those tails so I didn’t go hungry. Fortunately, there’s a time-honored technique that also yields a nice clean tail without the animal’s alimentary tract.

Start by grasping the crawfish with both hands – one on the tail, the other on the main body (as above). Now twist to separate the two sections. This brings you to the existential choice: To suck the heads or to throw them away and move on to the tails. Even some Cajuns think sucking the heads is disgusting. Others enjoy inhaling the briny essence of crawfish. Still others suggest that it depends on how much beer you’ve been drinking.

The separated tail will be dabbed with a murky yellow-green mess traditionally called “crawfish fat.” (See the image above on the left.) In fact, it is the liver and has an intense crawfish flavor. It is universally enjoyed. All fans of crawfish agree that when peeling the tails, you need to pinch at the base. As you draw the tail out of the shell, the pressure will capture the digestive tract and pull it out separately from the meat so it can be discarded. (See image on right)

Although the directions sound complicated, they become second nature when you sit down to a special crawfish eating table (below), with a deep well in the middle for boiled crawfish and a funnel to toss down the shells to the garbage can strategically situated below. The whole business goes much faster when accompanied by the spicy Saison d’écrévisses ale from the local Bayou Teche brewery.

Cindy Harris from Houston, Texas (above) opted for Giant Shrimp on a Stick from the same vendor selling Gator on a Stick (“tender and delicious”). In fairness, I tried the alligator on a stick and found it more tender than most alligator I’ve tried. And, no, it doesn’t taste like chicken. It tastes like alligator.

Food on a stick always does well at outdoor gatherings where few people can get a place to sit. In addition to the shrimp and gator, one vendor had the venerable corn dog (hot dog on a stick dipped in cornmeal batter and deep fried). More popular than all the meat on wooden sticks were the original meat on a stick: both frog’s legs (deep fried) and turkey legs (grilled over charcoal).

Having sampled many of the offerings, I will venture the opinion that the best tasting and probably healthiest options were some of the classics: crawfish etouffée on rice, jambalya, and seafood gumbo. (As the T-shirt says, “All creatures great and small taste better in gumbo.”) But this being the Crawfish Festival, my vote goes to the plates of boiled crawfish. (Watch for a future post on the technique for peeling boiled crawfish.)

As the bands began to tune up for the one-of-a-kind Breaux Bridge Crawfish Festival, I had the pleasure of meeting Helen and Pete Rago (below) of Covington, Louisiana. They have been coming to the festival longer than anyone can count (Pete admits to being 88, Helen is forever young). No one can even come close to matching their costumes. To honor them this year (they have been Grand Marshals at least once), they were presented with the original painting from which the 2013 festival poster was made. Rock on, Helen and Pete.

He spent a half day on the Atchafalaya showing some of us in Crawfish College just how deepwater wild fishing is done. Meche fishes a much larger trap than the pond fishermen. His traps stretch 4-5 feet long, which allows the crawfish to crawl to the surface for a sip of air now and then while the trap rests on the bottom.

The landscape where Meche fishes is phenomenally beautiful and productive swamp within the basin. It could be even more productive, he points out, if the powers that be would use the basin for the purpose created by the Army Corps of Engineers – as flood relief. On Thursday morning, there was more than a 20-foot differential between the height of the Mississippi where it can be let into the basin (33, almost 34 feet) and the height of the basin water itself (under 13 and a half feet). To Meche it makes no sense for people all up and down the Mississippi and Ohio rivers to deal with flood water when the river could be lowered by bleeding out some of the water into the Atchafalaya. Another 5-6 feet would restore the basin to its natural heights readily visible as water lines on the embankments.

More water would mean a smoother flow and better oxygenation in the basin. It would, in effect, cover up the channeling effects of the spoil banks left behind by oil and gas exploration and pipeline construction. It would also mean bigger and more crawfish. Of course, it would also make the whole basin into an undisputable navigable waterway. That could call into legal question a number of land claims currently providing outside investors with lucrative oil and gas royalties that would otherwise revert to the state. This is all according to some legal views. And litigation runs by Napoleonic code in Louisiana.

Still, Jody and his nephew Casey Bodoin, running a sister boat, quickly gather two big sacks of crawfish — around 70 pounds. They will make a mighty fine boil come evening. The Breaux Bridge Crawfish Festival is about to begin and on the eve of the festivities, all the volunteers who make it happen have a party and picnic on the fairgrounds. We students of Crawfish College are privileged to join, and our crawfish from the trip with Jody Meche are part of the feast. Here Byron Blanchard dumps the just boiled crawfish into a cooler as his son sprinkles them with “swamp dust” – a spice blend that includes salt, paprika, and just a bit of cayenne pepper.

Incidentally, Mike, shown here, is also the 2013 Breaux Bridge Crawfish Festival king. Crawfish from his pond have also won the festival’s crawfish races for the last dozen years or so. From every haul, Mike selects a few fast movers for training, which is why he has crawfish crawling around on his rubber gloves, as shown below.

Crawfishing is deceptively simple. A crawfish trap is a funnel-shaped wire mesh basket into which the fisherman throws bait – in this case half a small fish. Like lobsters, crawfish are scavengers and they will crawl into the trap to feed on the bait, only to find they can’t crawl out. On Clay’s pond the traps are set on twin posts. The fisherman places a trap on a blank post, then hauls the trap on the adjacent post and dumps the crawfish either into buckets or a sorting table. Here’s a photo of Robbie holding up a trap with a few dozen crawfish inside.

It’s a monotonous task, but the crawfish pile up quickly. On the sorting table they are cleaned of debris (including the fish bones from the bait) and scooted into sacks that end up weighing 35-40 pounds. The sacks are then covered with wet burlap to keep the crawfish cool through evaporation.

Once they are delivered to a processor, that operation will wash the crawfish with clean fresh water before boiling them for a carefully controlled time and then chilling the cooked crustaceans. Here at CJ Seafood, they then peel the chilled crawfish and package the tail meat in vacuum bags for sale. Like the fishing, peeling is monotonous, but the crawfish peelers who do it work swiftly. For what it’s worth, the staff at CJ Seafood pack about 16,000 pounds (that’s eight tons) of crawfish meat a day.

The photo above, taken last night at Pont Breaux’s Cajun Restaurant (325 Mills Ave., Breaux Bridge, LA, 337-332-4648, www.pontbreauxscajunrestaurant.com), might explain the appeal. When crawfish are in season (March into June), people eat a lot of them – and then dance the calories away to the accordion, fiddle, and guitar of a Cajun band.

Randy LeBlanc, the gentleman holding a platter of boiled crawfish, owns Pont Breaux’s, and he is an aficionado of all matter Cajun, most notably music and food. The restaurant has a live band every night and also prepares some other terrific seafood. My favorite (non-crawfish) dish might be the shrimp and oyster brochette, which consists of a good-sized prawn and a fat oyster wrapped in a piece of bacon and deep-fried. It’s served with a stuffed potato, jambalaya, and bread.

The all-you-can eat crawfish boil is exactly what it sounds like. I watched one old boy (a disk jockey at the Cajun-Zydeco-Swamp Music radio station KBON, 101.1FM) devour three entire platters of boiled crawfish. Most folks, like those shown here, had enough to handle just eating one.

All in all, lots of crawfish and Cajun music made a perfect overture to Crawfish College. You have to eat ‘em before you study ‘em.

The food is pretty spectacular as well, leaning toward contemporary fine European cuisine. While we made a point of eating a lot of Turkish meze and drinking Turkish wine, we also ordered some dishes that wouldn’t have been out of place at an upscale restaurant in Paris. Among them were the bone marrow appetizer and the whole sea bream cooked en papillote. Both are shown here. We also tried a Turkish classic: the Ulus 29 version of a doner kebab, which has been on the menu since the restaurant opened. People dress up to dine here and often stay until the wee hours at the lounge to drink and dance.

Ciya Sofrasi (Caferağa Mh., Güneşli Bahçe Sk No:43, Kadiköy, tel +90 216-330-3190, ciya.com.tr) is one of the most celebrated of Istanbul’s lokantasi, or high-class buffet restaurants. It’s on the Asian side of town in Kadiköy, about a 20-minute ferry ride from the fish restaurants under the Galata Bridge. The chef here is Musa Dagdeviren, and he’s gotten a lot of well-deserved press. Once you find the right street, you simply have to keep walking through the fresh market until you reach Ciya.

Like most lokantasi, you need to look at the various hot offerings and point, indicate how many servings, and take the order slip that the cook will give you. Then you load up your plate with the cold offerings (priced by weight), take a seat, and give your order slip to the waiter. In minutes your meal will suddenly appear.

There is a printed menu available in English, German, and Turkish, but it bears only a slight relation to what’s being served on any given day, so the waitstaff is reluctant to offer it. We ordered extensively – meatballs stewed in beef-onion broth, red lentil soup, chard leaves stuffed with bulgur, steamed bulgur with chopped tomatoes, a vegetable-lamb stew, and some local beer and soda. The grand total was about $46.

It was a bit of a challenge to adapt, since we can’t pop into the grocery store for red pepper paste or sour pomegranate condiment. Moreover, colloquial kitchen measurements differ between Turkey and the U.S. and the breads have different textures. But with a little experimentation, we figured it out. One unusual aspect of Elif’s recipe is that she uses a little bit of soft cheese. Using chevre provides a nice tang and smooths out the consistency.

While we’d normally reach for the food processor to make a spread, we elected to use hand tools for this one to keep a certain amount of texture. It’s worth the trouble to grind with a mortar and pestle, chop with a knife, and grate to produce soft bread crumbs.

MUHAMARRA

Ingredients

3/4 cup walnut halves
2 roasted red peppers, skin and membranes removed
2 cloves garlic, crushed
1 English muffin, coarsely grated
2 tablespoons chevre
1 teaspoon ground cumin
1 tablespoon crushed Aleppo pepper
3 tablespoons pomegranate molasses
1/3 cup olive oil

Directions

1. Using mortar and pestle, crush walnut pieces to texture of coarse meal.

2. On chopping board, finely mince red peppers. Add to walnuts and blend well.

3. Add garlic, grated muffin, chevre, cumin, and Aleppo pepper. Mix well. Stir in pomegranate molasses, then olive oil.

Serve at room temperature with triangles of pita bread or as a dressing for meat or fish. We like it as a spread for sandwiches made with sliced roast chicken. Store leftovers in the refrigerator.

But our second guide proved a more modern young Turk. Yusuf Kilig works in Istanbul, far from his family’s village in the south, and shares a flat with roommates. He knows his way around the kitchen, and the supermarket aisles as well. Yusuf had also worked for a few months at Walt Disney World in Orlando, and remembered vividly the foods he couldn’t find at the local Publix. So off we went to Migros, where we discovered that vivid packaging helped ameliorate our inability to read Turkish.

Because he grew up in an olive oil producing region, Yusuf is particularly knowledgeable (or at least opinionated) about which oils are best. He recommends the Kirangic Çökeltme extra-virgin oil as Turkey’s finest. And he has strong feelings about the best Turkish coffee (Kurukahveci Mehmet Efendi).

Although he cooks a lot of simple meals from scratch, Yusuf is a big proponent of dried soups and spice mixes for dips. The classic red lentil soup of Turkey (ezogelin çorbasi) is widely available as a dried mix in pouches, and the spices to make a tomato dip (domates çeşnisi) or a yogurt dip (yoğurt çeşnisi) speed the process of getting an assortment of mezes on the table. They’re often found together with the vast array of dried soup mixes, many of them made by the Turkish branch of the Swiss firm Knorr. One of our favorites proved to be manti soup – a yogurt broth with tiny pieces of pasta wrapping bits of ground lamb and mint. Yusuf, though, is partial to tarhana soup – an ancient dish made from a mixture of yogurt, cracked wheat, and vegetables that have been fermented together, then dried. Cooks all over Turkey rehydrate it and chop some red peppers on top to make soup.

“It’s what your mother makes for you when you’re sick,” says Yusuf.