February 2019 Class - Mardi Gras
Mardi Gras (when translated from French means Fat Tuesday) is the celebration the day before Ash Wednesday which kick off of Lenten season. It seems everyone has a little Cajun in their soul, and likes to celebrate Mardi Gras by getting a little crazy and indulging in great food, drink, and fun! This menu is a perfect for such a celebration. All three dishes have a great make-ahead components that make them ideal for entertaining and cutting loose. But are recipes that are classic dishes that you can serve any time of the year for any celebrations
So what are we cooking?
Crabby Crab Cakes
These crab cakes are filled with beautiful lump crab meat, with just a little bit of breadcrumbs and an egg to just lightly blind them together. They are then sautéed and the best part can be made ahead then reheated just before serving. We are pairing them with a homemade remoulade sauce, a spicy traditional French dipping sauce that will make you want to dip everything in it and that is sure to kick-start your party!
Shrimp Gumbo
This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of file and voile a gumbo that is sure to warm your stomach and your heart.
Chocolate Bread Pudding
There is no better way to end your celebration than this densely chocolatey, gooey pudding. Serve it warm dusted with confectioners sugar it’s an absolutely a chocolate lover’s delight. As my children will attest to, if there is any leftover it makes for an excellent breakfast the next day! 😜
As they say in New Orleans, “laissez le bon temps rouler.” Let the good times roll!
Here’s to celebrating all season long.
Happy cooking
Nancy
