Archive for 'Fat Tuesday'

Corn and Crawfish Chowder

Corn, Crawfish and Andouille Chowder

Ingredients * 6 ounces andouille sausage, cut into 1/4-inch dice * 1/4 cup olive or vegetable oil, divided * 1 cup finely chopped onions * 1/2 cup finely chopped carrots * 1/2 cup finely chopped celery * 1 1/2 tablespoons minced garlic * 3/4 cup finely chopped red bell peppers * 3 cups fresh corn […]

Ginger Martini

Ginger Martini

Ingredients * 3/4 cup sugar * 1 1/2 cups water * 1 large hand ginger, peeled and cut into 1/2-inch coins/chunks * Bar sugar * Freshly grated nutmeg * 2 ounces good quality tequila or reposado (recommended: Cabo Wabo) * 1 lime, juiced, plus lime wedges for garnish Directions Bring sugar and water up to […]

Red Beans and Rice

Red Beans & Rice Recipe

1 Tbsp Unsalted Butter 2 Tbsp Creole Seasoning 1 Cup Onion, chopped 1/2 Cup Bell Pepper, chopped 1/4 Cup Celery, Chopped 1 Cup Andouille Sausage, Cubed 1 Cup Tasso, Cubed 1/2 lb. Small Red Beans (soaked overnight or for at least a few hours) 1 Tbsp Fresh Garlic, Minced 3 1/2 Cups Chicken Stock (You […]

Muffuletta Olive Salad

Muffuletta Olive Salad Recipe

This Olive Salad Recipe makes enough for one Muffuletta and a few Bruschetta (recipe follows): 1 1/2 Cups Green Olives, Pitted 1/2 Cup Calamatta Olives (or Black) Pitted 1 Cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini) 1 Tbsp. Capers 3 each Fresh Garlic cloves, thinly sliced 1/8 Cup Celery, thinly sliced 1 Tbsp. Italian Parsley, […]

Beignets at Cafe Du Mond

New Orleans Style Beignet Recipe

From Nola Cuisine 1 Envelope Active Dry Yeast 3/4 Cup Water (110 degrees F) 1/4 Cup Granulated Sugar 1/2 tsp Salt 1 Beaten Egg 1/2 Cup Evaporated Milk 3 1/2 – 3 3/4 Cups A.P. Flour 1/8 Cup Shortening Vegetable Oil for Frying Powdered Sugar in a shaker or sifter Combine the Yeast, Water, and […]

King Cake

King Cake Recipe

For the Brioche: 1 Envelope Active Dry Yeast 2 Tbsp Warm Water (115 degree F) 1 tsp Iodized Salt 2 Tbsp Granulated Sugar 1/4 Cup Milk 2 tsp Orange Zest, minced 2 Cups All Purpose Flour, sifted 1 tsp Cinnamon 2 Eggs, beaten 1 1/4 sticks cold Unslated Butter, cut into very small dice 1 […]

Muffuletta Sandwich

Muffuletta

1 10″ round loaf Italian bread with Sesame seeds My Recipe 1 Recipe Olive Salad 1/4 lb Genoa Salami (Oldani is the best) 1/4 lb Hot Capicola (this is my spin, you can use regular Ham.) 1/4 lb Mortadella (I use San Danielle) 1/8 lb Sliced Mozzarella 1/8 lb Provolone Assembly: Cut the bread in […]

Shrimp / Crawfish Etouffe'

Shrimp / Crawfish Etouffee Recipe

The smell of Etouffee, be it Crawfish (**NEW**my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word Etouffee (Ay-2-FAY) translates roughly to smothered , stewed, or braised. To me it simply translates to happy taste buds. I always […]

Creole Mustard

Creole Mustard Recipe

1/2 Cup Distilled White Vinegar 1/2 tsp Crushed Red Pepper 2 Cloves Garlic, chopped 1/2 Cup Brown Mustard Seeds, crushed 1 Tbsp Freshly Grated Horseradish Pinch Cayenne Pepper Pinch Ground Allspice 1 tsp Kosher Salt 1 tsp Granulated Sugar 1 tsp Steen’s 100% Pure Cane Syrup 4 Tbsp Coleman’s Mustard powder 1 small canning jar […]

Ideas for Fat Tuesday

# Fat Tuesday is the English translation for the term Mardi Gras. The term Mardi Gras refers to the period between the Epiphany and Shrove Tuesday, or Fat Tuesday. Carnival season ends the last day before Lent, which is Fat Tuesday. Fat Tuesday is based on the idea that it is the last night one […]

Fat TuesdayCake Ideas

1. Fat Tuesday, or Mardi Gras, is a part of the Carnival festival that precedes the Christian season of Lent. The celebration is held annually the day before Ash Wednesday. Fat Tuesday cakes, or King cakes, have been a Fat Tuesday custom since the Middle Ages, when they were known as Twelfth Night cakes. Typically […]

Fat TuesdayParty Ideas

Mardi Gras literally means “Fat Tuesday” in French and Fat Tuesday is the last day of the weeklong Mardi Gras celebration. Mardi Gras is the Tuesday before Ash Wednesday and marks the beginning of Lent. Its origins lie in a week of decadence and indulgence before the sacrifices of Lent, when followers of Judeo-Christian religions […]

Mudslide

How to Make a Fat Tuesday Mudslide

Things You’ll Need: * 1 1/2 ounces vodka * 1 1/2 ounces coffee liqueur * 1 tablespoon cocoa powder * 2 scoops vanilla ice milk * Blender 1.Place your blender on the counter and remove the lid. Pour 1 1/2 ounces of vodka into the blender. Add 1 1/2 ounces of coffee liqueur. 2.Add 1 […]

Austin Leslie

Austin Leslie’s Fried Chicken with Persillade Recipe

1 ¼ Cups Peanut Oil for frying 1 3-3 ½ lb Fryer cut up (see above) Salt and Black Pepper 1 Egg, lightly beaten 1 cup Evaporated Milk 1 cup Water ½ Cup flour Garnish: 4 Tbl fresh minced garlic 4 Tbl fresh minced parsley Dill Pickle Slices Heat oil in a cast iron skillet […]

Andouille Sausage

Andouille Sausage Recipe

5# Pork (I prefer a Boston Butt) Trimmed of tough connective tissue and cut into 2 inch cubes. Combine the following in a bowl: 2 tsp of Cayenne or to taste (Remember, if you make it too hot, every dish you make with it will be too hot! Start off with a little, you can […]

Praline Bacon

Praline Bacon Recipe

1 lb. Good quality thick cut Bacon 4 Tbsp Steen’s Cane Syrup 3/4 Cup Brown Sugar 3/4 Cup Pecans, toasted and chopped Preheat the oven to 400 degrees F. Place a wire rack on a sheet tray. Combine the Pecans and brown sugar. Lay the bacon side by side on the rack, place in the […]


Copyright © 2017 Now Being Served.