MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)
What could be better than a Hurricane on a Monday night? Why two Hurricanes!Zydeco and a string of beads around your neck. We won’t mention how the beads are obtained, huh?
In preparation for Mardi Gras tomorrow, here is a recipe for Pat O’Brien’s famous Hurricane. New Orleans is one of my favorite places. It has all the mystery and pleasures one could desire. A delicious etoufee, a hurricane in your hand, some rockin’
Anyway, Happy Lundi Gras (fat Monday) to ya’ll. Yes we even celebrate fat Monday. Especially me today. Two things fall on this day this year. My birthday and my yearly tradition of attending the jambalaya cookoff at Fitzgerald’s in Berwyn. This will be my 8th year. I did the competition one year and got 2nd place. The winner had the most excellent jambalaya eva! It had a smoky taste. So I asked her what her secret was (cause I had a secret myself – what Goddess doesn’t?) Her secret was to grill the chicken first. mmmmmm yummy!
Lundi Gras Celebration: http://www.fitzgeraldsnightclub.com/
Hurricane Cocktail Recipe
1 ounce lemon juice
4 ounces dark rum
4 ounces passion fruit syrup
Orange and/or lime slice
1 maraschine cherry
In a shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes.
Strain into a tall hurrican glass.Garnish with an orange and/or lime slices and a maraschino cherry. Makes 1 serving.
Here is me playing the washboard at Fitz’s. It’s always a great time!
Crawfish Po‘ boy
1 cup Prepared or homemade mayonnaise
1 tablespoon Minced celery
1 tablespoon Minced shallots
1/2 teaspoon Minced garlic
2 tablespoons Chopped green onions
3 tablespoons Ketchup
3 tablespoons Creole mustard
1 teaspoon Louisiana hot sauce
Salt; to taste
Freshly ground pepper
1/2 pound Crawfish tails
1/2 cup Masa
1/2 cup Cornmeal
2 tablespoons Creole seasoning
Oil; for frying
Salt; to taste
Freshly-ground black pepper; to taste
2 large Individual French bread loaves
1/2 cup Chiffonade of lettuce
6 slices Tomatoes
Preheat the fryer.
For the remoulade: In a mixing bowl, combine all the ingredients and mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.
For the crawfish: Season the crawfish with half the Creole seasoning. In a mixing bowl, mix the masa and cornmeal together. Season with the remaining Creole seasoning.
Toss the crawfish in the masa/cornmeal mixture, covering the crawfish completely. Shake off excess coating and place directly into the fryer. Fry the crawfish until golden brown, about 3 to 4 minutes, stirring constantly.
Remove from the fryer and drain on a paper-lined plate. Season with Creole seasoning.
To assemble, slice the bread in half, spread the remoulade on both sides of the bread. Place 1/2 of the fried crawfish on the remoulade. Top with the chiffonade of lettuce and sliced tomatoes.
LET THE GOOD TIMES ROLL!
Laugh, Learn, and Liven up your Taste Buds!