Posted 10:41 pm Wednesday, February 06, 2013
Send to Kindle
Celebrate Mardi Gras with Bold Flavor
Bright, colorful, bold and brilliant — this not only describes Mardi Gras décor and colors but the traditional food of this indulgent New Orleans celebration.
From king cake to bread pudding, crawfish, boudin, and dirty rice — the dishes have big flavor, lots of spice and bold seasoning.
The heat levels in these recipes vary from subtle to swift kick. And just like the savory, the sweet swings from heavy to slight. Choose from traditional stick-to-your-ribs bread pudding combined with a rum-infused caramel-banana sauce or the perfect little bite of sweet, crunchy air in tiny meringue kisses. Whatever your preference — kicked up or dialed down — take advantage of some classic Mardi Gras fare.
From king cake to bread pudding, crawfish, boudin, and dirty rice — the dishes have big flavor, lots of spice and bold seasoning.
The heat levels in these recipes vary from subtle to swift kick. And just like the savory, the sweet swings from heavy to slight. Choose from traditional stick-to-your-ribs bread pudding combined with a rum-infused caramel-banana sauce or the perfect little bite of sweet, crunchy air in tiny meringue kisses. Whatever your preference — kicked up or dialed down — take advantage of some classic Mardi Gras fare.
Pat O' Brien's Hurricane
INGREDIENTS
1 ounce vodka
1/4 ounce grenadine
1 ounce gin
1 ounce light rum
1/2 ounce Bacardi 151 rum
1 ounce amaretto almond liqueur
1 ounce triple sec
grapefruit juice
pineapple juice
DIRECTIONS
Fill a tall glass 3/4 full with ice. Pour all the alcohols in first, and then follow with equal parts of grapefruit and pineapple juice.
Recipe from Pat O'Brien's, New Orleans
1 ounce vodka
1/4 ounce grenadine
1 ounce gin
1 ounce light rum
1/2 ounce Bacardi 151 rum
1 ounce amaretto almond liqueur
1 ounce triple sec
grapefruit juice
pineapple juice
DIRECTIONS
Fill a tall glass 3/4 full with ice. Pour all the alcohols in first, and then follow with equal parts of grapefruit and pineapple juice.
Recipe from Pat O'Brien's, New Orleans
Creamy Crawfish Tarts is an easy recipe execute for an upcoming Mardi Gras party.
Creamy Crawfish Tarts
INGREDIENTS
1 box mini phyllo shells
1/2 pound cooked crawfish tails
1/4 cup mayonnaise
1 tablespoon fresh parsley
Salt and pepper
DIRECTIONS
Place the shells on a baking sheet and bake in preheated 350 degree oven for 3 to 5 minutes for added crispness. Allow to cool. In a small bowl combine crawfish tails, mayonnaise and parsley. Add salt and pepper to taste. Spoon into phyllo shells. Serve immediately.
Recipe by Christine Gardner
1 box mini phyllo shells
1/2 pound cooked crawfish tails
1/4 cup mayonnaise
1 tablespoon fresh parsley
Salt and pepper
DIRECTIONS
Place the shells on a baking sheet and bake in preheated 350 degree oven for 3 to 5 minutes for added crispness. Allow to cool. In a small bowl combine crawfish tails, mayonnaise and parsley. Add salt and pepper to taste. Spoon into phyllo shells. Serve immediately.
Recipe by Christine Gardner
Shrimp & Cajun Slaw Salad with Spicy Mustard Vinaigrette
INGREDIENTS
For the vinaigrette:
1/3 cup red wine vinegar
2 tablespoons mustard
2 teaspoons Louisiana hot sauce
2/3 cup vegetable oil
1/4 teaspoon each salt and black pepper
For the slaw:
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons grapeseed or canola oil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons Louisiana hot sauce, to taste
1 package of coleslaw shredded cabbage
1 cup shredded red cabbage
1/2 bell pepper, minced
1/4 cup parsley, minced
For the salad:
1 pound medium shrimp, peeled
1 tablespoon dry Cajun seasoning
2 tablespoons lemon juice
2 tablespoons grapeseed or canola oil
8 whole romaine leaves
DIRECTIONS
Place all of the vinaigrette ingredients in a jar. Cover and shake until combined. For the slaw, place the first seven ingredients in a large bowl and whisk until combined. Add the remaining ingredients to the bowl and using tongs toss until completely coated. Place the slaw and the vinaigrette in the refrigerator to chill. Place the shrimp in a bowl and add the Cajun seasoning and lemon juice. Marinate for a few minutes. Heat oil in a sauté pan over high heat. When pan is very hot add the shrimp and cook until shrimp turn pink and curl. Allow seasoning to form a crust on the shrimp. To assemble the salad place two romaine leaves on each plate. Top with slaw and the shrimp. Drizzle with the vinaigrette. Makes four main-course salads.
Recipe by Christine Gardner
For the vinaigrette:
1/3 cup red wine vinegar
2 tablespoons mustard
2 teaspoons Louisiana hot sauce
2/3 cup vegetable oil
1/4 teaspoon each salt and black pepper
For the slaw:
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons grapeseed or canola oil
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 tablespoons Louisiana hot sauce, to taste
1 package of coleslaw shredded cabbage
1 cup shredded red cabbage
1/2 bell pepper, minced
1/4 cup parsley, minced
For the salad:
1 pound medium shrimp, peeled
1 tablespoon dry Cajun seasoning
2 tablespoons lemon juice
2 tablespoons grapeseed or canola oil
8 whole romaine leaves
DIRECTIONS
Place all of the vinaigrette ingredients in a jar. Cover and shake until combined. For the slaw, place the first seven ingredients in a large bowl and whisk until combined. Add the remaining ingredients to the bowl and using tongs toss until completely coated. Place the slaw and the vinaigrette in the refrigerator to chill. Place the shrimp in a bowl and add the Cajun seasoning and lemon juice. Marinate for a few minutes. Heat oil in a sauté pan over high heat. When pan is very hot add the shrimp and cook until shrimp turn pink and curl. Allow seasoning to form a crust on the shrimp. To assemble the salad place two romaine leaves on each plate. Top with slaw and the shrimp. Drizzle with the vinaigrette. Makes four main-course salads.
Recipe by Christine Gardner
Mardi Gras Meringue Kisses
INGREDIENTS
6 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 cups superfine sugar
food coloring
DIRECTIONS
Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil.
With an electric hand mixer beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 teaspoon at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry. Carefully separate into three equal portions. One portion will be yellow, another green and another purple. Add the food coloring to the batters and beat each one for another minute. Spoon the mixture into a large pastry bag fitted with a 1/2-inch star tip and pipe out kisses, leaving 1-inch spaces. Repeat with the other colors. Reduce oven temperature to 200 degrees and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool dry place.
6 egg whites
Pinch of salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 cups superfine sugar
food coloring
DIRECTIONS
Preheat oven to 225 degrees. Line 2 large baking sheets with aluminum foil.
With an electric hand mixer beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Add the sugar 1 teaspoon at a time, beating about 30 seconds between additions. When all the sugar has been added, beat an additional 6 minutes. Egg whites should be very stiff, glossy, and extremely smooth, but not dry. Carefully separate into three equal portions. One portion will be yellow, another green and another purple. Add the food coloring to the batters and beat each one for another minute. Spoon the mixture into a large pastry bag fitted with a 1/2-inch star tip and pipe out kisses, leaving 1-inch spaces. Repeat with the other colors. Reduce oven temperature to 200 degrees and bake for 1 1/2 to 2 hours, until the meringues are dry to the touch and can be lifted from the foil. Cool completely before storing in a cool dry place.
The bananas foster bread pudding is adapted from Dickie Brennana Steakhouse in New Orleans. Below, Mardi Gras Meringue Kisses are baked from 1 1/2 to 2 hours until they are dry to the touch.
Bananas Foster Bread Pudding
INGREDIENTS
For the pudding:
1 loaf of stale French bread
1 cup heavy cream
1/3 cup whole milk
1/3 cup granulated sugar
1 cup light brown sugar
3 egg yolks
1 banana, mashed
1/4 cup dark rum
1/4 teaspoon cinnamon
1 tablespoon pure vanilla extract
For the Bananas Foster sauce:
1 cup butter
1 cup dark brown sugar
1/2 teaspoon cinnamon
2/3 cup dark rum
2/3 cup banana liqueur
2 bananas, sliced
DIRECTIONS
To make the pudding, combine everything but the bread in a large bowl and blend well with an electric mixer. Cut the bread into large cubes and place in an 8 x 8 baking pan. Pour liquid into pan and press the bread with your hands so that the liquid is absorbed and the bread becomes very soggy. Let soak for 15 minutes. Cover pan with foil and bake at 350 degrees for one hour. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool. To make the sauce, melt butter in a saucepot. Add the brown sugar and cinnamon and mix well. Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur. Add bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon. To serve, cut bread pudding into two inch squares. Top warm bread pudding with Foster sauce.
Recipe adapted from Dickie Brennans Steakhouse, New Orleans
For the pudding:
1 loaf of stale French bread
1 cup heavy cream
1/3 cup whole milk
1/3 cup granulated sugar
1 cup light brown sugar
3 egg yolks
1 banana, mashed
1/4 cup dark rum
1/4 teaspoon cinnamon
1 tablespoon pure vanilla extract
For the Bananas Foster sauce:
1 cup butter
1 cup dark brown sugar
1/2 teaspoon cinnamon
2/3 cup dark rum
2/3 cup banana liqueur
2 bananas, sliced
DIRECTIONS
To make the pudding, combine everything but the bread in a large bowl and blend well with an electric mixer. Cut the bread into large cubes and place in an 8 x 8 baking pan. Pour liquid into pan and press the bread with your hands so that the liquid is absorbed and the bread becomes very soggy. Let soak for 15 minutes. Cover pan with foil and bake at 350 degrees for one hour. Remove foil and bake for an additional 20 minutes, or until golden brown. Set aside to cool. To make the sauce, melt butter in a saucepot. Add the brown sugar and cinnamon and mix well. Add the rum and ignite. Allow the flames to subside. Then, stir in the banana liqueur. Add bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon. To serve, cut bread pudding into two inch squares. Top warm bread pudding with Foster sauce.
Recipe adapted from Dickie Brennans Steakhouse, New Orleans
