Mardi Gras Brunch

7,375
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Joined Aug 11, 2000
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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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?? 
 

phatch

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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.
 
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6,367
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Joined Feb 1, 2007
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!
 
7,375
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Joined Aug 11, 2000
-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.....
 
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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...  "
 
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6,367
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Joined Feb 1, 2007
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
 
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Joined Aug 11, 2000
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.
 
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