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Mardi Gras
Name That Dish!
Welcome to the Mardi Gras edition of Name That Dish. Below is a Creole specialty that can contain many ingredients including vegetables, seafood, and meat. Do you know what its called?
Noteworthy Nibbles — Feb. 24-Mar. 2, 2009
With Mardi Gras parades and festivals going on today across the country and a handful of restaurant weeks still going strong, this week's a great time to pay a visit to your favorite food events: If you live anywhere nearby, celebrate dungeness crab season in Northern California, as well as the beginning of Florida's strawberry season. And if you're attending the San Francisco Chronicle Wine Competition, perhaps I'll see you there!
Got any fine food events that you see left off this list?
Fast & Easy Dinner: Jambalaya
Tonight, invite your family to celebrate Mardi Gras with this classic Creole rice dish. Although jambalaya traditionally simmers on the stove for hours, this simple variation takes some help from the store, cutting down the cook time.
It's not short of flavor, though; hot sauce, shrimp, and kielbasa sausage provide depth and deliciousness.
Test Your Mardi Gras Food Facts!
Bring out the beads and hurricanes, because it's time to celebrate Mardi Gras! Although Mardi Gras (French for "Fat Tuesday") is based on Easter and can fall on any Tuesday between Feb. 3 and March 9, this year it happens to be today!
Off to Market Recap: Party Glasses
What with the Oscars, Mardi Gras, and St. Patrick's Day, I plan on doing a lot of entertaining in the next couple of weeks. From Champagne flutes, to tumblers, to pint glasses, each soirée requires a certain glass.
Happy Hour: Hurricane
Bring a little Mardi Gras spirit into your kitchen this weekend by mixing up a classic hurricane cocktail. Created at Pat O'Brien's bar in New Orleans, this drink is potent, yet incredibly tasty — almost like fruit punch.
Made with rum, pineapple juice, orange juice, lime juice, and passion fruit nectar, it's a tropical breath of fresh air, especially delicious in the dead of Winter.
'Wich of the Week: Hot Muffuletta
Mardi Gras puts me in the mood for muffulettas, but this year I wanted to move beyond the classic recipe for the New Orleans cold-cut monstrosity. Invented by Sicilian immigrants in the French Quarter around 1906 — the Central Grocery lays claim to the original — a muffuletta actually tastes better after a few hours. Served at room temperature, the signature olive salad soaks the roll, making the salami, ham, mortadella, and cheese deliciously moist and creamy.
Celebrate Mardi Gras With a Frozen Bananas Foster Bombe
Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration.
Off to Market: Party Glasses
Now that single's independence day Valentine's Day is finally over, we can focus on the more fabulous upcoming "holidays," like the Oscars, Mardi Gras, and St. Patrick's Day. I plan on doing a lot of entertaining in the next couple of weeks and each soiree will require the proper glasses.
Yum's February Must Haves
Finally, January is over and we can move on to more exciting times! February is a great month to plan a get-together because there is so much to celebrate: there's Valentine's Day, the Academy Awards, and Mardi Gras! To enjoy February to its fullest, I've rounded up five items you must have.
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