Chestnuts - Yes, But Not Roasting on an Open Fire

Yesterday, I was fortunate enough to spot a couple of chestnut trees growing on an abandoned property on my way into work. I was not quite sure how to prepare them other than roasting them on an open fire, but since Jack Frost has not yet started to nip at the noses of those in the Southeast, an open fire was nowhere to be found. After some experimentation, it seems that the easiest way to prepare a chestnut is to simply cut an "X" in the outer hull and boil for about 15 minutes. After sampling them both raw and cooked and realizing that their taste was rather bland, I correctly surmised that chestnuts can be successfully combined into more complex dishes where they will add their own subtle flavor and texture. This is evidenced in the pictured Sambuca shrimp and shallots with chestnuts in a cayenne and chive cream sauce. The wife, however, stated (incorrectly, I might add) that the dish was wonderful, EXCEPT for the chestnuts...

Mud Bugs in the Tub

While similar in appearance, mud bugs are far cheaper to nosh upon than their distant ocean cousins; the lobsters. These freshwater dwelling delicacies compare quite favorably to any edible ocean critter with a taste very much like shrimp. The best thing about mud bugs is that they can be harvested by the bucketful from most bodies of water in the foothills area. Any lake, pond, river or stream is literally crawling with these crustaceans and they can be easily be caught by hand, net or trap. I typically use a minnow trap that I purchased from Ace Hardware but a homemade trap would work just as well. In the evening, I simply remove several fish heads from the Ziploc bag that I keep hidden in the back of the freezer (hidden because I really do not want to see a big bag of frozen fish heads every time I reach for the ice cream); bait the trap; and toss it into the creek in my back yard. Early the next morning I am rewarded with a nutritious and hearty breakfast. If I am not particularly hungry for mud bugs with my waffles, they can be kept alive and saved for later in the sink or bathtub. Do not put them outside, even in a covered container. They will be gone when you return as they seem to be a magnet for raccoons who also consider them a delicacy. To cook, simply bring a pot of water to a rolling boil and drop them in – just like a lobster. After boiling for about five minute they are ready to eat. Simply break off the tails and peel like a shrimp. The large front claws also contain some edible meat but sometimes are not worth the effort unless they are exceptionally large. One of my favorite mud bug meals is a creamy chipotle crawfish alfredo over elbow macaroni (I always choose elbow macaroni because, for some reason or another, it is always about $0.25 cheaper per pound than the "premium" shapes). Down in the bayou, the locals swear that the best way to savor the subtle flavor of the mud bug is to “suck the head”. While I do admit to trying this twice (after more than one beer), I will never do it again...