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Mardi Gras Brunch

post #1 of 14
Thread Starter 

Menu: King Cake with three fillings, one in each section of braid....(1) choc raspberry (2) caramelized honey, pecans, salt (3) cinnamon rum raisin

 

Crawfish with tomato-cream sauce, spiced crawfish, poached farm eggs

 

Oysters Rockerfeller, spinach & bacon local

 

Red beans and rice with hock, andouille, & sausage, beans and pork local

 

Green salad, local mix

 

wilted bok choi, farmer brought them

 

citrus supremes

 

sweet potatoes with bourbon barrel sorghum...local potatoes

 

cheeses & pickled oranges, tomato jelly, 2of the 4 cheeses local

 

shrimp remoulade, scallions local

 

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cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 14
Thread Starter 

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cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 14
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cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 14
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cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 14

Can I come next time? (I do wash dishes)biggrin.gif

Great job.  You got my vote for Mardi Gras party.

Hot sauce, Crystal?? 

post #6 of 14

While I appreciate the vegies of the green salad-- I like veggies and seek them out on such spreads-- the green salad just seems out of place, kind of an afterthought.

 

Why not wilted spinach or a preserved vegetable platter? Somehow I want something with more ties to terroir would be the way to say it I think.

 

But then I've never been to La.  so maybe the green salad fits in better than I understand. Hey, we just got 10" of snow last night so local greens would have to be hothouse produced.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 14

Nice Job Girl !     Did you put a baby in the cake????

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 14

I notice you listed the King Cake first.

 

A girl after my own heart, recognizing the basic truism that life is uncertain, so eat dessert first!

 

 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 14
Thread Starter 

-Phatch, local spinach in the rockerfeller oysters.....oodles of spinach, the bok choi was grown by a farmer guest....not NO nor mardi gras per se but a nice addition, green salad is very NO....so many rich dishes at Mardi Gras that a green salad is pretty derigeur...just had lemon juice & evo dressing ...really great lettuces and endive, the citrus supremes are typical of NO too....grapefruit, blood orange, cara caras, navels.... I'd say minus the bok choi this would have been served in Louisiana easily.

 

no baby, red bean instead

 

The crawfish dish was a hoot to make,  sauteed shallots, stringed celery, little bit of red bell pepper, added thyme, bay leaf, turkish oregano, tony chacere, chipotle...then had some cocktail sauce that had separated and jelled....added that and some 40% cream.....then at the end put in the spicey boiled crawfish & fat....just to warm.  No name for the dish, but it was very nice.....

 

cooking with all your senses.....
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cooking with all your senses.....
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post #10 of 14
Thread Starter 

oh yeah, Crystal or Tabasco either one....I'd love to make my own next year.

 

cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 14

Mouthwatering and very nice plates, shroomgirl!

 

 

But who or what on earth is "tony chacere"?

Quote; "...added thyme, bay leaf, turkish oregano, tony chacere, chipotle... "

post #12 of 14

Just a minor spelling error, Chris. What she meant was Tony Chachere's ( pronounced Saa Sheree).

 

Chachere's is a line of commercial Louisiana spice mixes that's been around since Lazarus was a corporal. The most well known is their Creole Seasoning, whose ingredients are listed as salt, red pepper and other spices, garlic. As a creole flavoring those "other spices" likely include thyme, basil, possibly oregano, paprika, and both black and white pepper.

 

Emeril Lagasse's much touted "Essence" is a similar blend. Here's his ingredent list and proportions:

 

Emeril's Essence

 

2 1/2 tbls paprika

2 tbls salt

2 tbls garlic powder

1 tbls black pepper

1 tbls onion powder

1 tbls cayenne

1 tbls dried oregano

1 tbls dried thyme.

 

Just as with Herbs de Provence, every Creole and Cajun cook has his/her own favored blend. Most of them are lighter on the salt than either Emeril's or Tony Chachere's, because the cook would salt as needed. Here's a typical "home" mix:

 

Creole Seasoning

 

2 tsp sweet paprika

1 tsp dried thyme

1 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp white pepper

1/4 tsp cayenne pepper

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #13 of 14
Thread Starter 

Much like hot sauce (tabasco or Crystal) being in any good Louisiana kitchen, Tony Chachere or a season mix is standard....everyone doctors it in their own way.

cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 14

This gets my vote.  Nice poached eggs.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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