Recipezaar: Mardi Gras/Carnival recipes

St Vincent Rum Punch

Wed, 17 Oct 2007 01:32:31 -0400

This is a classic rum punch recipe that follows the 1 of sour, 2 of sweet, 3 of strong and 4 of weak formula. The way it is served makes it uniquely St Vincent, or maybe it's just that my parents had a fridge that made crushed ice! For whatever reason, this punch makes me think of St Vincent. I told my Caribbean friends that I made a mean rum punch and I don't think they believed me. After tasting it they all decided that we had to use this recipe at our next steelpan performance. (check out my website link for band news.) This makes a very strong drink that gets progressively weaker. See the note at the bottom of the recipe. -- posted by RonaNZ

Cajun Trail Mix

Wed, 07 Nov 2007 01:58:47 -0500

Adjust the cayenne pepper amount to how spicy you would like it. -- posted by Kitty Kat Cook

Muffuletta Panini

Mon, 12 Nov 2007 23:49:39 -0500

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade. -- posted by gumboboy

Sugar Plum Martini

Fri, 30 Nov 2007 18:25:57 -0500

This is a gorgeous purple color, even more so in person than my photo. You can get the same color using regular vodka if the grape isn't available in your store. From Three Olives Vodka. -- posted by ~Jen~

Italian Love Cake

Wed, 19 Dec 2007 20:56:35 -0500

Creamy, chocolately, completely decadent, and sinfully easy, this is my favorite cake of all time! -- posted by everything zen

Shrimp and Black-Eyed Pea Etouffe

Fri, 28 Dec 2007 19:59:16 -0500

Great recipe from the Chicago Tribune that I plan on serving for my annual Mardi Gras party. If Spanish chorizo isn't available, try smoked sausage labeled "hot" or any flavorful sausage. Also serve this on New Years Day, as black-eyed peas guarantee good luck! -- posted by EmilyStrikesAgain

Champagne Punch

Thu, 03 Jan 2008 01:35:13 -0500

I made this for New Years eve this year, and it was a big hit, I think I will make it more often than just once a year from now on! We serve it out of one of those big refrigerator pour spout containers. Cook time is chill time. -- posted by Candace Michelle

Individual Mochaccino Bread Puddings

Tue, 08 Jan 2008 19:31:11 -0500

Baked in coffee cups, this fun and tasty mocha-flavored bread pudding is a simple affair but by no means plain. Adapted from Cook's Illustrated. -- posted by SusieQusie

Frozen Mardi Gras Cake

Wed, 09 Jan 2008 23:12:25 -0500

Wow! It's Mardi Gras time! Celebrate with this fabulous cake! This makes a beautiful dessert for any occasion. Time does not include times for freezing. -- posted by FLUFFSTER

Islander's Cake

Wed, 09 Jan 2008 23:13:15 -0500

This is so good and so easy. Great for any occasion. This recipe calls for a Bundt pan, but I would imagine that you could use a regular cake pan, but you'd have to adjust the baking time. -- posted by FLUFFSTER

Nude Beach

Sun, 13 Jan 2008 00:43:46 -0500

Keep your clothes on! Relax! It is a drink! lol -- posted by mama's kitchen

Orange Blossom

Tue, 29 Jan 2008 01:39:40 -0500

I like drink recipes that don't contain too many ingredients. This one has a nice citrus flavor and is easy to make. -- posted by moonpoodle

Chicken, Shrimp and Sausage Jambalaya

Tue, 29 Jan 2008 16:34:18 -0500

A yummy cajun classic,spice it up or keep it mild by adding or deleting the hot sauce or use hot sausage instead of mild. -- posted by dtgadgetgirl

Creole "style" Chicken & Sausage Jambalaya

Tue, 29 Jan 2008 20:11:05 -0500

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious! -- posted by Heirloom

Cajun Cabbage and Beef

Tue, 29 Jan 2008 21:06:46 -0500

My DH and I were at a friend's house several years ago and this was a dish she made. My DH loves this during cold weather as it is a real comfort food with some french bread. -- posted by Britt O's sweetie pie

Spicy Grilled Shrimp Rolls With Creole Spicy Paste

Fri, 01 Feb 2008 00:56:35 -0500

Recipe by Grace Parisi, from: Grilling Guide/Speedy Rubs, Pastes, & Sauces. This recipe originally appeared in June, 2006. This looks awesome! Can't wait to have the right company to try it! -- posted by Manami

Mardi Gras Chicken and Sausage Gumbo

Tue, 05 Feb 2008 23:21:46 -0500

My husband is allergic to seafood, so I took several gumbo recipes and came up with this one. I serve this with white rice and warm French bread for dipping. -- posted by Kim D.

Hidden Treasure Chocolate Cake

Thu, 07 Feb 2008 18:42:05 -0500

Yum! Chocolate. Impresses your guests. And even yourself :) Bon Apetit -- posted by Jon Chef Blizardry

Shrimp Etouffee

Thu, 07 Feb 2008 22:20:44 -0500

I first had this dish in New Orleans. Many years later I finally came up with this recipe. If you like things spicier add more cayenne pepper or hot sauce to your liking. This is a large recipe as I make it with my students so it needs to feed a crowd. This could also be made with other seafood or chicken. Serve over hot rice. -- posted by Chef ladyinblue3

Cajun Seafood Gumbo

Thu, 07 Feb 2008 22:27:27 -0500

This is a fairly simple gumbo recipe, and could be spiced up to individual tastes with spicier sausage, or the additional cayenne. -- posted by iewe

Bon Ton Cafe (New Orleans) Bread Pudding

Fri, 08 Feb 2008 16:13:18 -0500

This is a recipe I got back in the 80's from the Bossier City (Louisiana)Police Dept cookbook. I have made it for years and everyone always loves it and request the recipe. It is a delicious old fashion bread pudding. The recipe notes that it was a favorite among the police chiefs at their convention in New Orleans. -- posted by Britt O's sweetie pie

Creole Cocktail

Fri, 08 Feb 2008 19:09:16 -0500

From "The Art of the Cocktail". -- posted by BecR

Mussels Mariniere

Tue, 19 Feb 2008 17:06:29 -0500

Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670. -- posted by Celticevergreen

Spiced Amaretto

Mon, 25 Feb 2008 19:02:46 -0500

I love Amaretto or other liqueurs for dessert. This could go either way, before or after dinner. I usually don't like the taste of most hard liquors, but the spiced rum with the amaretto was incredibly delicious! The addition of club soda makes it a nice before dinner drink, and, alternatively, the cream makes it a luscious dessert drink. (And I admit to using fat free half and half and it was great.) Thanks to Boomette's Disacolada for the inspiration! -- posted by DeeCooks

Awesome Mexicorn Dip

Fri, 29 Feb 2008 22:59:35 -0500

This is, without a doubt, THE most requested recipe ever! Took it to a small bridge tournament and was asked for the recipe by more than 30 people! The presentation is beautiful and the taste is outstanding. -- posted by Chef 007GrannyK

Muffuletta

Tue, 04 Mar 2008 01:11:54 -0500

New Orleans Fried Sandwich, My husband had this sandwich when visiting New Orleans. He found recipes, but was never able to duplicate. This recipe is a combination of 2 recipes that we have. He has told me this is almost the same as the New Orleans Sandwich. -- posted by Chef #552231

Beakers Blue

Fri, 21 Mar 2008 18:05:32 -0400

This cocktail gets its color from the Blue Curcao. From the Webtender. -- posted by cookiedog

Blue Cosmopolitan

Fri, 21 Mar 2008 18:14:42 -0400

Pretty & Potent! This one begs to be sipped on. -- posted by cookiedog

Blue Whip

Fri, 21 Mar 2008 18:16:20 -0400

Pretty blue cocktail with a smooth orange taste. -- posted by cookiedog

Atlas

Tue, 25 Mar 2008 00:14:26 -0400

A drink with Blue Curcao -- posted by cookiedog

Rum Jello Shots

Sun, 30 Mar 2008 23:06:33 -0400

who doesn't like jello shots? -- posted by Court13

Taste of Louisiana Spiced Bread Braid

Thu, 03 Apr 2008 16:00:19 -0400

This is a Cajun bread spiced with tomato, spices, garlic, heat form hot peppers. I read and was told you can not mix fresh garlic into the bread dough because the garlic will kill the yeast. I have and never had a problem. Just look at the picture of my bread. Be sure to place the garlic in separate corners from the yeast. -- posted by ~Rita~

Cherry Screwdriver

Thu, 17 Apr 2008 00:50:58 -0400

A twist on the screwdriver! Cherry Vodka and orange juice. -- posted by cookiedog

Shivering Russian

Thu, 17 Apr 2008 01:58:12 -0400

Vanilla vodka and creme de banana from Three Olives Vodka. -- posted by cookiedog

Emeril's Layered Margaritas - Strawberry and Mango

Tue, 22 Apr 2008 01:15:17 -0400

I love mango margaritas, and strawberry margaritas and you get them both with this one. Don't worry if the layers don't come out just right, it will still be pretty and taste great. And once you've had your first, you won't even care! -- posted by cookiedog

Sweet and Sticky Mango Basted Chipolata Sausages

Fri, 25 Apr 2008 19:56:55 -0400

You will not believe how simple this is to make or how much people love it! I have used this many, many times on buffets, drinks gatherings, or just as nibbles when the footie boys invade my house-and there are NEVER any leftovers!! The quantities are not exact-so adjust the amount of chutney as you see fit. The cooking time can also vary-sometimes I cook these long and slow, other times I whack the heat up a bit to speed it along-depends how long you can wait for them! -- posted by Noo

Mackenzie's St Patty's Day Shake

Thu, 29 May 2008 01:18:09 -0400

a homemade concoction of items on hand that have become a tradition for St. Patrick's Day celebrations and special hot holiday drink. similar to Mickey D's Shamrock shakes but a lot more kick! -- posted by Chef IMACK606

St. Vincent Rum Punch

Wed, 09 Jul 2008 19:10:25 -0400

I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort. -- posted by Green Cuisine

Paula Deen's Spiked Cranberry Lemonade

Tue, 12 Aug 2008 00:57:28 -0400

My best friend made this recipe for a summer picnic and it went down too smoothly! A great alcoholic punch for any warm weathered gathering. This recipe is courtesy of Paula Deen's magazine, issue May/June 2008. -- posted by TheDancingCook

Flirtini

Sun, 07 Sep 2008 23:41:51 -0400

This is a Super-licious drink!! The flavors blend so well together, and the result is awesome! Great for pool parties, football get-togethers, or just to relax with after a long hard day. You almost forget that it has alcohol in it; it's great also without the alcohol! You most definitely can use other flavors of vodka and create your own cocktail, but try it as is first! lol Note: Please don't drink and drive) I got this online by someone named Starfairy! -- posted by FLUFFSTER

Baja Blue Jello Shots

Fri, 03 Oct 2008 19:33:36 -0400

SO good. The beautiful color of blue for the sea, tropical in taste and sure to please. Made these up for my neice's Bachelorette party. Number of servings depends on the size of your cups; I used 2 oz cups, so mine made about 20. Sugar free versions of jello work just fine as well! -- posted by JanuaryBride

French Chocolate Cake for Historic Recipe Buffs

Tue, 14 Oct 2008 01:35:30 -0400

We found this recipe torn from an old Sunday insert called "The American Weekly," dated August 31, 1952. (Online, I learned that this Sunday newspaper supplement was published by Hearst from 1896 to 1963, when it became "Pictorial Living" until its demise in 1966). The 5"x6" scrap had somehow gotten stuffed in between the floor joists of our attic. Our house was built in 1951 and we are the 4th owners, so the recipe may have been lost by any of the previous occupants. Beneath the recipe is partial information for ordering something that ends with, "[.]arty Cakes Fancy-Plain." The address is incomplete, but the recipe (or collection) cost 5 cents each. On the reverse of the recipe is an ad for the "new" James Cagney movie, "What Price Glory." On the same side as the recipe are 2 little notations, perhaps upcoming features, the first about Norman Rockwell (including "the story of the two old cronies and the mongrel dog who posed for" his four newest paintings); the second is headlined, "When Love Needs a Doctor," and advertises "Sound advice from an eminent psychiatrist that should bring comfort and hope to thousands of husbands and wives who are confused by the marriage relationship." The answer, of course, is to feed each other chocolate cake ;) This recipe doesn't seem much different from modern recipes, except that it calls for pastry flour "sifted 4 times" with salt. In the 1970s, my Home Ec teachers taught that flour no longer needs to be sifted because it is treated to make it flow more readlily and be less susceptible for forming lumps. Current cooking shows do sometimes recommend sifting certain ingredients together to distribute them evenly, so it's probably a good idea to sift the flour and salt at least once. Bon apetit! -- posted by Kimberly Annette

Christmas Fairy Crowns

Sun, 26 Oct 2008 17:01:40 -0400

This recipe is from "The Little Book of Christmas Cooking". It is full of these great little recipes designed for kids to do with adults, with easy step by step instructions. - Keep the cookies in an airtight container and eat them within three days. If you don't have self-rising flour you can use this recipe Recipe #273841 to make your own. I never buy it, but make it in small batches for what I need each time. -- posted by Jess4Freedom

Edible " Masks "

Tue, 28 Oct 2008 17:22:14 -0400

Source: Hershey's website NOTE: For these "Masks" use candy decorations, such as ROLO Caramels in Milk Chocolate, HERSHEY'S KISSES Brand Milk Chocolates, small (1-1/2 inch) YORK Peppermint Patties, KIT KAT Crisp Wafers in Chocolate, REESE'S PIECES Candies, and TWIZZLERS PULL-N-PEEL Candy -- posted by Mom2Rose

Sensational Strawberry Summer Trifle

Wed, 19 Nov 2008 14:49:51 -0500

This is great for you guys that have a summer Christmas here in the Southern hemisphere, or anyone else anywhere on the globe! We use to make the traditional trifle with jelly each year, but after I made this one year, we stuck with it! The recipe was originally from the BBC Good Food magazine, but I've made my own variation... -- posted by babettesfeast

French Merguez Sausages - Culinary Communion

Mon, 01 Dec 2008 01:07:40 -0500

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Cranberry Cornucopia Sangria

Tue, 09 Dec 2008 23:06:32 -0500

Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well. -- posted by Jess4Freedom

Orange Mango Margarita

Tue, 06 Jan 2009 18:55:25 -0500

I made this up to use some things hanging out in my fridge. It's strong but fresh and fruity. Easily multiplied for more than one serving. -- posted by flower7

Easy and Simple Taco Dip

Tue, 13 Jan 2009 20:19:15 -0500

This is great to bring to parties. Serve with tortilla chips or (like my husband does) eat it with a fork.. its always a crowd pleaser and simple to make. -- posted by sarah---

Gumbo Cookoff Winner - Chicken and Sausage Gumbo

Tue, 20 Jan 2009 15:19:30 -0500

I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St. Louis). I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously. You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days. -- posted by St. Louie Suzie

Best Shrimp Creole Ever

Tue, 20 Jan 2009 18:09:22 -0500

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will. -- posted by Chef #1135408

New Orleans Banana Split

Sat, 31 Jan 2009 12:54:58 -0500

I was searching for a Mardi Gras dessert and I think that this will be it! It sounds fantastic! -- posted by mydesigirl

Hot Artichoke Dip

Sun, 01 Feb 2009 12:49:19 -0500

This recipe came with my Double Dipper Crockpot unit. -- posted by Charlotte J

Hearty Beef Dip

Sun, 01 Feb 2009 12:56:43 -0500

This recipe came with my Double Dipper Crockpot. Do not buy the jarred dried beef, is it will ruin the recipe with all the salt it contains. Go to the Deli counter at the store and buy some. -- posted by Charlotte J

Fiesta Dip

Sun, 01 Feb 2009 13:02:33 -0500

This recipe came with my Double Dipper Crockpot unit. -- posted by Charlotte J

Gridiron Crab Dip

Mon, 02 Feb 2009 10:48:37 -0500

Found on the crockpot site. I'm going to try it using my Double Dipper unit. -- posted by Charlotte J

German Crullers With Lemon Frosting

Mon, 09 Feb 2009 18:19:27 -0500

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented. -- posted by Mom2Rose

Cajun Meat Loaf With a Cool Tomato Salsa

Tue, 10 Feb 2009 01:31:44 -0500

A great balanced meatloaf with cajun spices! Adapted from Great Good Food cookbook by Julee Rosso! -- posted by Sharon123

Chicken and Andouille Gumbo

Thu, 12 Feb 2009 17:53:49 -0500

A Classic Gumbo Recipe from Southern Living magazine -- posted by Cheri 911

Jerk Chicken Wings

Fri, 20 Feb 2009 17:57:02 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference. -- posted by JackieOhNo!

Chickpea Fritters With Hot Pepper Mayonnaise

Fri, 20 Feb 2009 17:57:07 -0500

From "Carribbean Carnival", Good Food Magazine, February 1987. These fritters can be served hot or at room temperature. -- posted by JackieOhNo!

Marinated Red Snapper

Fri, 20 Feb 2009 17:57:13 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate. -- posted by JackieOhNo!

Caribbean-Style Rice Pilaf

Fri, 20 Feb 2009 17:57:19 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Hot Lime and Mango Chutney

Fri, 20 Feb 2009 17:57:33 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill. -- posted by JackieOhNo!

Fresh Pineapple With Rum Sauce

Fri, 20 Feb 2009 17:57:42 -0500

From "Caribbean Carnival", Good Food Magazine, February 1987. -- posted by JackieOhNo!

Sweet 'n Spicy Louisiana Pork Roast

Sat, 28 Feb 2009 01:47:45 -0500

Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting! -- posted by JackieOhNo!

Cajun Shrimp With Lemon Mustard Dip

Sat, 28 Feb 2009 01:48:02 -0500

The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce. -- posted by JackieOhNo!

Bayou Beans & Rice

Sat, 28 Feb 2009 02:08:31 -0500

Smoky sausage and Cajun seasoning add loads of flavor to rice and kidney beans in this sassy side dish. -- posted by JackieOhNo!

Bourbon Street Punch

Sat, 28 Feb 2009 02:09:17 -0500

A nice change of pace and perfect for your King Day or Mardi Gras celebration! -- posted by JackieOhNo!

Bon Temps Milk Punch

Sat, 28 Feb 2009 02:17:25 -0500

Adapted from "Cooking Up a Storm," by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon. Found in the Tribune's Food & Drink Weekly Guide. -- posted by Buster's friend

Corn Salsa

Sun, 08 Mar 2009 01:25:32 -0500

good when you're looking for a little different taste, the seasoning is just estimates -- posted by Chef #358500

Heirloom Tomato Tart

Sun, 05 Apr 2009 02:22:19 -0400

From Giada. Haven't tried but looked beautiful and delicious. -- posted by Vicki in CT

Awesome Red Beans and Rice

Wed, 08 Apr 2009 17:11:45 -0400

This is a great, fool-proof recipe from someone who lived in Nawlins and wishes she still did. -- posted by lolablitz

Tropical Pineapple Salad

Fri, 24 Apr 2009 10:30:11 -0400

A Caribbean inspired fruit salad from British tv chef Gary Rhodes. Cooking time is actually the chilling time. -- posted by Sarah_Jayne

Pralines & Cream Dream

Mon, 18 May 2009 14:14:59 -0400

From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region. -- posted by NELady

Carpaccio Dijonnaise --- Kansas City Junior League Yum!

Tue, 23 Jun 2009 02:19:59 -0400

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

Upside-Down Tequila Sunrise

Fri, 24 Jul 2009 15:33:05 -0400

This is such a great cocktail! It's great on taste, easy to make and so pretty! This recipe only makes one drink so it might be wise to go for the pitcher-load! It's sure to be a winner at your house, or pool, or anywhere! BTW: Torani syrups are fantastic, non-alcohol and do so much to flavor your drinks, put in your coffee, in recipes, and include it in your desserts. They come in a ton of flavors, such as caramel, chocolate biscotti, white chocolate, and that's only a few. A lot of them are sugare free. Enjoy! Source: Hungry Girl -- posted by FLUFFSTER

Bread Pudding With Chocolate Chips and Warm Praline Sauce

Mon, 27 Jul 2009 18:14:49 -0400

From Ocotillo Restaurant, Big Bend National Park, Texas. Published in Bon Appetit, November 2007. -- posted by swissms

The Best 3 Ingredient Salsa Dip Around!

Tue, 01 Sep 2009 14:36:33 -0400

We love this dip. Whenever I need a dip, I always turn to this recipe. This is the only dip my family requests. I serve this with the tortilla scoops. -- posted by lovin2cook

Popeye's Cajun Rice - Copycat

Thu, 03 Sep 2009 12:04:21 -0400

Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. For a serious bayou experience, add more Cajun seasoning and red pepper flakes. -- posted by mailbelle

Popeye's Dirty Rice - Copycat

Thu, 03 Sep 2009 12:04:36 -0400

A combination of breakfast sausage and rice cooked in chicken broth. Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food. -- posted by mailbelle

Hub City Diner Corn and Crab Bisque

Sun, 11 Oct 2009 03:10:09 -0400

A zippy first course from the flavor center of the universe, Louisiana. Courtesy of Pat Mould, featured in The Louisiana New Garde television series. Cooking time is approximate. -- posted by Molly53

Artichokes and Hearts of Palm Salad With Citrus Vinaigrette

Mon, 12 Oct 2009 16:40:08 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time is marinating time. -- posted by Molly53

Prosciutto Di Parma Salad

Mon, 12 Oct 2009 16:41:46 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Michael Uddo of G & E Courtyard Grill, featured in The Louisiana New Garde television series. -- posted by Molly53

Pelican Club's Quail Salad

Mon, 12 Oct 2009 17:48:09 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Richard Hughes, featured in The Louisiana New Garde television series. -- posted by Molly53

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Potato Cake With Creamed Leeks and Escargot

Thu, 15 Oct 2009 16:16:17 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef John Neal of Peristyle, featured in The Louisiana New Garde television series. If you shudder at the thought of snails, please feel free to substitute morsels of meat or chicken for them. -- posted by Molly53

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Abita Saffron Crepes With Crab and Mushroom Filling

Wed, 21 Oct 2009 12:30:13 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes batter yields much more than two servings. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. -- posted by Molly53

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53