Big Billy was a Texan, transplanted from Arkansas by way of Oklahoma. He had a big booming voice that somehow even overwhelmed his six foot four, four hundred pound body. Big Billy wasn’t ashamed of his weight and he had a razor tongue that could lacerate most mere mortals in seconds, if they ever dared not treating him like the super intelligent person that he was. Kathy was Big Billy’s better half. More intelligent than even Big Billy, she was the keel that kept his boat positioned on the straight-and-narrow.
Once, at a Superbowl party in Oklahoma City, Kathy fell in love with an abandoned blonde cocker spaniel with the regal name of Stacy’s Blueberry English Muffin. One of the young dog’s elderly owner’s had recently died, the other no longer capable of caring for the pedigreed cocker.
Muffin was on her way to the pound but Kathy begged Big Billy to let her adopt the friendly dog. He agreed, but only after obtaining her promise to “do anything he asked of her” for a month. Hmmmm! I have no clue what wild and depraved acts Kathy had to ultimately perform, but Muffin turned out to be one of the world’s best dogs, a real princess that even Big Billy eventually bowed down to
Muffin and Big Billy are both gone, but Kathy now lives in Austin along with her new husband Ross andtwo kitties Lefty and Blacky (named after some crazy country-western song, I think) that she and Big Billy had adopted. Since Kathy is allergic to cats, she built them their own air-conditioned palace behind her house on Lake Travis. Ah, the lives of the very rich!
Anyway, here is one of the many wonderful dishes Big Billy and Kathy used to cook up. It’s a Louisiana/Texas specialty that I think you will like.
Big Billy’s Crawfish Quesadillas
• 8 ten inch flour tortillas
• 1 lb. peeled crawfish tails, lightly rinsed and drained
• 1 medium onion, chopped
• 1 Tbsp. butter
• 1/2 cup green onions, chopped
• 1 cup Monterey Jack cheese
Butter a non-stick skillet and sauté onion on medium heat until tender. Add green onions and crawfish and sauté about 10 minutes. Spritz a large skillet with cooking spray and place on medium heat. Place tortilla in skillet and spread with 1/2 cup crawfish and cheese, and top with another tortilla. Cook 1 minute on each side and then cut into 8 wedges. Serve quesadillas as an appetizer along with Texas hot sauce and sour cream.