If you have not yet treated yourself to Bryan’s Barbecue, you owe it to yourself to do so next time you find yourself in Cave Creek, Az. Aside from being great food, Bryan is also an ideal local business owner who is heavily involved in the community. He supports local Bull Rider and friend of Arizona Crawfish Company, Wacey Barta and also locally owned Wickenburg radio station Real Country 96.3 KSWQ...which just happens to be the first music station preset in Arizona Crawfish Company's Ford Trucks. P.S. Make sure you check his website for hours; as owner operator he does shut down and take a well earned vacation in the summer.
...think we can fit any more shameless, unsponsored shout-outs in this blog post??? What can we say, we love supporting the locals...here's the recipe:
Crawfish & Andouille Macaroni
Salad
with Whole-Grain Mustard Vinaigrette
Serving Size: 8
For Macaroni:
Ingredients:
3 quarts water
6 bottles of beer (12 ounces
each)
1 tablespoon salt
1 box (16 ounces) elbow macaroni
1 tablespoon or so of olive oil
Directions:
Bring water, beer and salt to a boil. Add pasts and cook,
stirring occasionally, until cooked. Let cool. Once cooled, coat with a drizzle
of olive oil to prevent sticking.
For Vinaigrette:
Ingredients:
½ cup cider vinegar
5 tablespoons whole-grain
mustard
4 teaspoons kosher salt
½ teaspoon clack pepper
½ teaspoon cayenne pepper
2 cups canola oil
Directions:
Whisk together vinegar, mustard,
salt and both peppers in a medium bowl. While still whisking slowly drizzle in
oil.
For Salad:
Ingredients:
12 ounces crawfish meat
12 ounces andouille sausage,
grilled and sliced
4 ounces red onion, diced
1 ounce chopped Italian parsley
Directions:
In a large bowl, combine crawfish
meat, sausage, onions and parsley. Add cooled drained pasts with vinaigrette.
Toss well and let chill before serving.
Source:. Publication: Wednesday July 3rd
addition of Arizona Republic, Food & Drink section. Chef: Bryan Dooley of
Bryan’s Black Mountain Barbecue.
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