Mardi Gras Brunch

Discussion in 'Food & Cooking' started by shroomgirl, Mar 8, 2011.

  1. shroomgirl

    shroomgirl

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    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

    [​IMG]
     
  2. shroomgirl

    shroomgirl

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    [​IMG]
     
  3. shroomgirl

    shroomgirl

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    [​IMG]
     
  4. shroomgirl

    shroomgirl

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    [​IMG][​IMG]
     
  5. chutney

    chutney

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    Can I come next time? (I do wash dishes)/img/vbsmilies/smilies/biggrin.gif

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

    Hot sauce, Crystal?? 
     
  6. phatch

    phatch Moderator Staff Member

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    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.
     
    Last edited: Mar 8, 2011
  7. chefedb

    chefedb

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

    kyheirloomer

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    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!
     
  9. shroomgirl

    shroomgirl

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    -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.....
     
  10. shroomgirl

    shroomgirl

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

    chrisbelgium

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    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...  "
     
    Last edited: Mar 9, 2011
  12. kyheirloomer

    kyheirloomer

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    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
     
    Last edited: Mar 9, 2011
  13. shroomgirl

    shroomgirl

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    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.
     
  14. koukouvagia

    koukouvagia

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    This gets my vote.  Nice poached eggs.