Archive for 'Mardi Gras'

Ginger Martini

Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce

Ingredients For the tenderloin and pastry: * 2 1/2 tablespoons unsalted butter * 2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin * 1/2 teaspoon plus a pinch salt * 3/4 teaspoon freshly ground black pepper * 3 tablespoons vegetable oil * 1 1/2 cups diced onions * 1/2 cup diced celery […]

Neelys Hurricane from New Orleans

Ingredients Ice cubes 2 ounces light rum 2 ounces dark rum 2 ounces passion fruit juice 2 ounces pineapple juice 1/2 lime, juiced 1 tablespoon grenadine 1 orange, sliced into wheels, for garnish Directions Fill the hurricane glasses with ice. Mix the rums,passion fruitjuice, pineapple juice, lime juice, and grenadine in an ice filled shaker. Strain […]

Bananas Foster

Bananas Foster

Ingredients * 6 tablespoons unsalted butter * 1 cup light brown sugar, packed * 6 ripe bananas, peeled, sliced lengthwise and halved * 1/4 cup banana liqueur * 1/2 cup dark rum * 1/2 teaspoon ground cinnamon * 1 pint vanilla ice cream Directions Melt the butter in a large skillet over medium-low heat. Add […]

Cheesy Creole Grits

Cheesy Creole Grits

Ingredients 3 cups water 1 cup milk 1 tablespoon Creole seasoning 1 teaspoon salt 1 cup quick cooking grits 2 tablespoons butter 1 cup shredded Cheddar Directions In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat […]

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 […]


Copyright © 2017 Now Being Served.