any of you working on Mardi Gras parties? Next Tues is Fat Tuesday....
Mardi Gras Menus
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
Bourbon-Glazed Spare Ribs
Red Beans and Rice
Glazed Sweet Potatoes
Green Salad & Warm Baguettes
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:
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.