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La Belle Cuisine
Mardi Gras 2013 - 12 February!
Mardi Gras food a hot topic
for New Orleanians
By Judy Walker, The Times-Picayune
"Mardi Gras food is a big subject come Carnival time. Learn more
about natives' favorites from this article, which was originally
published in The Times-Picayune on January 31, 2008"
"These first three recipes are from Maureen Detweiler,
noted local cook and food historian."
Mardi Gras Chili
2 pounds ground chuck
2 cups chopped onion
2 tablespoons minced garlic
3 cups bottled salsa
1/2 cup good dark chili powder
Creole seasoning salt to taste
Brown the meat in large skillet. Add onions and stir until onions begin to brown. Add garlic and stir 2 minutes. Transfer mixture to large saucepan. Add salsa, chili powder and seasoned salt. Cover and simmer for 1 hour.
Note: Recipe may be doubled, tripled or multiplied as needed, but meat,
etc., should be browned in small batches before placing in large saucepan.
(a.k.a. Cheddar Pecan Rounds)
Makes about 100
1 cup melted butter
1 cup pecan pieces
1 tablespoon Creole seasoning salt
[such as Tony Chachere's]
1 teaspoon cayenne
16 ounces extra-sharp cheddar, grated
2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
Mix butter, pecans, seasoning salt and cayenne in a large bowl. Add
cheese and stir until well mixed. Add flour and baking powder a little
at a time until all is incorporated.
Form round wafers by placing 1/2 tablespoon of the mixture on foil-
covered cookie sheets and flattening slightly. Bake for 20 to 25
Cool slightly before removing from foil. Freezes well.
Mardi Gras Milk Punch (for one)
2 ounces bourbon whiskey
4 ounces half-and-half
1 teaspoon sugar, or to taste
1/2 teaspoon vanilla
1 small scoop vanilla ice cream
Place all ingredients except ice cream and nutmeg in a bar tumbler.
to dissolve sugar; add ice cream and sprinkle nutmeg on top.
Mardi Gras Milk Punch (for a crowd)
Makes 16 servings
1 quart bourbon whiskey
2 quarts half and half
5 tablespoons sugar
3 tablespoons vanilla extract
1 quart vanilla ice cream
Put bourbon, half and half, sugar and vanilla in a punch bowl. Stir
dissolve sugar. Float scoops of ice cream on punch and top
Chiqui Collier's Cajun Potato Salad
3 pounds small red bliss potatoes, well scrubbed
1/2 teaspoon liquid crab boil (optional)
4 hard-cooked eggs, chopped
1/2 cup chopped celery hearts
1/2 bunch green onions, thinly sliced
1/4 cup minced flat-leaf parsley
2 heaping tablespoons Hellman's mayonnaise
1/2 recipe green garlic mayonnaise (below)
1 pound boiled, peeled shrimp (optional)
Salt and lemon-pepper
Cook potatoes in salted boiling water with the liquid crab boil until
tender. Drain and cool. Cut potatoes in half or smaller if desired.
Combine all ingredients in a large bowl. Mix thoroughly. Taste and
correct seasoning. Cover well and chill for at least 2 hours.
Green Garlic Mayonnaise
3 cloves garlic
1/2 bunch green onions and tops
1/2 cup flat-leaf parsley
1 very fresh egg
Juice of 1 lemon
2 teaspoons ketchup
1 cup olive oil
1/2 teaspoon kosher salt
With food processor running, drop in garlic, one clove at a time. Add
green onions and parsley; process. Add egg, lemon juice and ketchup.
Blend well. With machine running, slowly drizzle in olive oil; add salt.
Place sauce in a bowl; cover with plastic wrap and chill at least an hour
or more. Use half of recipe in salad, above.
Featured Archive Recipes:
Chili for a Crowd,
Deep South Cheese Straws
Pepper Cheese Straws
Mardi Gras Potato Salad
More Lagniappe Recipes!
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