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Mardi Gras Menus

post #1 of 3
Thread Starter 

any of you working on Mardi Gras parties? Next Tues is Fat Tuesday....

cooking with all your senses.....
cooking with all your senses.....
post #2 of 3

I have a Creole buffet coming up this Saturday for a local historical society:


Passed Hors d'oeuvres:


Fried Dill Pickles

Cornbread & Andouille Stuffed Mushrooms

Shrimp Mousse Crostinis


Dinner Buffet:


Crawfish Etouffee

Blackened Chicken

Bourbon-Glazed Spare Ribs

Creole Ratatouille

Red Beans and Rice

Glazed Sweet Potatoes

Green Salad & Warm Baguettes


Dessert Station:


Bananas Foster, Cooked to Order over Vanilla Ice Cream

Fresh Beignets (maybe more of a breakfast item, but they let me do it and I couldn't resist)


Passed Hors d'œuvres:


fried dill pickles
cornbread & andouille stuffed mushrooms
Shrimp Mousse Crostinis
Crawfish Etoufee
Blackened Chicken
Bourbon-glazed Spareribs
Red beans & boiled rice
Glazed Sweet Potato
Creole Ratatoulle
Banana Foster
post #3 of 3
Thread Starter 

shot photos if you get a chance.

I've got a small brunch here Sunday....menu not set yet, but so far have:

beignets, seriously brunch without beignets? thinking about Callas too.

one of the people cooking with me wants to make king cake....


Seafood for sure....shrimp, oysters, possibly crawfish.....remoulade or fried or rockefeller or beinville...or an egg dish with poached eggs, shellfish, spinach.....still up in the air


Citrus, probably straight up supremes of various citrus




Grits, probably cheesey

May make a gumbo....possibly seafood, maybe chicken andouille.


Coffee chicory, champagne or sparkling, juice.....

This is for farmer friends, media & chefs....

Not taking it the southern route, trying to stay Cajun-Creole.....sweet potato biscuits w/ham is one of my signiture dishes but too much other bread shtuff happening.

cooking with all your senses.....
cooking with all your senses.....
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