|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Mardi Gras Revellers Greet a Float from the Zulu Parade
Buy This at Allposters.com
La Belle Cuisine
Mardi Gras 2013 - 12 February!
Mardi Gras food a hot topic
for New Orleanians
By Judy Walker, The Times-Picayune
"Mardi Gras food is a big subject come Carnival time. Learn more
about natives' favorites from this article, which was originally
published in The Times-Picayune on January 31, 2008"
"These first three recipes are from Maureen Detweiler,
noted local cook and food historian."
Mardi Gras Chili
2 pounds ground chuck
2 cups chopped onion
2 tablespoons minced garlic
3 cups bottled salsa
1/2 cup good dark chili powder
Creole seasoning salt to taste
Brown the meat in large skillet. Add onions and stir until onions begin to brown. Add garlic and stir 2 minutes. Transfer mixture to large saucepan. Add salsa, chili powder and seasoned salt. Cover and simmer for 1 hour.
Note: Recipe may be doubled, tripled or multiplied as needed, but meat,
etc., should be browned in small batches before placing in large saucepan.
Cheese Straws
(a.k.a. Cheddar Pecan Rounds)
Makes about 100
1 cup melted butter
1 cup pecan pieces
1 tablespoon Creole seasoning salt
[such as Tony Chachere's]
1 teaspoon cayenne
16 ounces extra-sharp cheddar, grated
2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
Mix butter, pecans, seasoning salt and cayenne in a large bowl. Add
cheese and stir until well mixed. Add flour and baking powder a little
at a time until all is incorporated.
Form round wafers by placing 1/2 tablespoon of the mixture on foil-
covered cookie sheets and flattening slightly. Bake for 20 to 25
minutes.
Cool slightly before removing from foil. Freezes well.
Mardi Gras Milk Punch (for one)
2 ounces bourbon whiskey
4 ounces half-and-half
1 teaspoon sugar, or to taste
1/2 teaspoon vanilla
1 small scoop vanilla ice cream
Grated nutmeg
Place all ingredients except ice cream and nutmeg in a bar tumbler.
Stir
to dissolve sugar; add ice cream and sprinkle nutmeg on top.
Mardi Gras Milk Punch (for a crowd)
Makes 16 servings
1 quart bourbon whiskey
2 quarts half and half
5 tablespoons sugar
3 tablespoons vanilla extract
1 quart vanilla ice cream
Grated nutmeg
Put bourbon, half and half, sugar and vanilla in a punch bowl. Stir
to
dissolve sugar. Float scoops of ice cream on punch and top
with nutmeg.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Chiqui Collier's Cajun Potato Salad
3 pounds small red bliss potatoes, well scrubbed
1/2 teaspoon liquid crab boil (optional)
Kosher salt
4 hard-cooked eggs, chopped
1/2 cup chopped celery hearts
1/2 bunch green onions, thinly sliced
1/4 cup minced flat-leaf parsley
2 heaping tablespoons Hellman's mayonnaise
1/2 recipe green garlic mayonnaise (below)
1 pound boiled, peeled shrimp (optional)
Salt and lemon-pepper
Cook potatoes in salted boiling water with the liquid crab boil until
tender. Drain and cool. Cut potatoes in half or smaller if desired.
Combine all ingredients in a large bowl. Mix thoroughly. Taste and
correct seasoning. Cover well and chill for at least 2 hours.
Green Garlic Mayonnaise
3 cloves garlic
1/2 bunch green onions and tops
1/2 cup flat-leaf parsley
1 very fresh egg
Juice of 1 lemon
2 teaspoons ketchup
1 cup olive oil
1/2 teaspoon kosher salt
With food processor running, drop in garlic, one clove at a time. Add
green onions and parsley; process. Add egg, lemon juice and ketchup.
Blend well. With machine running, slowly drizzle in olive oil; add salt.
Place sauce in a bowl; cover with plastic wrap and chill at least an hour
or more. Use half of recipe in salad, above.
Featured Archive Recipes:
Chili for a Crowd,
Two-Bean
Chili, Prize-Winning!
Deep South Cheese Straws
Pepper Cheese Straws
Cajun Lemonade
Festive
February Libations
Mardi Gras Potato Salad
More Lagniappe Recipes!
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
