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Mardi Gras like dinner ideas
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waif69
Feb 24, 2022, 7:20:03 AM2/24/22
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My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
bruce bowser
Feb 24, 2022, 8:07:47 AM2/24/22
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On Thursday, February 24, 2022 at 7:20:03 AM UTC-5, waif69 wrote:
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
Louisiana crayfish dishes are always good.
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
waif69
Feb 24, 2022, 10:53:33 AM2/24/22
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Bruce 11.0
Feb 24, 2022, 12:43:47 PM2/24/22
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On Thursday, February 24, 2022 at 6:20:03 AM UTC-6, waif69 wrote:
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
How is the ping in online computer games? lol, sorry
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
Michael Trew
Feb 24, 2022, 2:04:12 PM2/24/22
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On 2/24/2022 7:19, waif69 wrote:
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
I've never been there, but when I think of New Orleans/Mardi Gras, I
> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
think of Gumbo. Not a "fancy" dish, but that's an idea.
Bruce 14.0
Feb 24, 2022, 4:10:43 PM2/24/22
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jmcquown
Feb 24, 2022, 6:24:23 PM2/24/22
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doubt you can find fresh crawfish for a "boil" in the northern
mid-Atlantic region. If you can find frozen crawfish look for recipes
for crawfish au gratin or crawfish pie.
Jill
Quakko
Feb 24, 2022, 6:40:24 PM2/24/22
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On Thu, 24 Feb 2022 18:24:09 -0500, jmcquown <j_mc...@comcast.net>
wrote:
Ghe?? Uhm, I dont ghet it?!?
wrote:
Quako
Feb 24, 2022, 6:59:47 PM2/24/22
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:)))))))))))
jmcquown
Feb 24, 2022, 9:30:57 PM2/24/22
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Jill
Flying Fox
Feb 24, 2022, 9:46:05 PM2/24/22
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On Thu, 24 Feb 2022 21:30:47 -0500, jmcquown <j_mc...@comcast.net>
wrote:
Uhm, Yes. Ghe Ghe Ghe. This is my not frogger. Yes. Ghe Ghe Ghe :))))
wrote:
Michael Trew
Feb 25, 2022, 12:25:48 AM2/25/22
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Flying Fox
Feb 25, 2022, 1:36:42 AM2/25/22
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jmcquown
Feb 25, 2022, 11:48:17 AM2/25/22
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On 2/24/2022 11:00 AM, heyjoe wrote:
> waif69 wrote :
>
> Cocktails
> Hurricane
> Sazerac
>
> Side dish
> Cornbread
> Hush Puppies
>
> Alternate main dish/side dish
> Muffuletta
> Shrimp Po' Boys
> Boudin Balls
>
> Dessert
> Bananas Foster
>
It's gonna be hard to find boudin (the white boudin made with rice) in
the northern Mid-Atlantic region. I can't even find it in southern
South Carolina and I'm a heck of a lot closer to Louisiana than the OP.
Jill
> waif69 wrote :
>
>> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
>
> How about one or two of the following?
>> My sister is planning on holding a Mardi Gras like dinner this weekend. I don't want her to have all of the burden of cooking for this event. She hasn't finalized what she is cooking aside from Gumbo and King Cake, so I'm sure that leaves open what I should prepare. Does anyone have any suggestions for what I can make?
>
>
> Cocktails
> Hurricane
> Sazerac
>
> Side dish
> Cornbread
> Hush Puppies
>
> Alternate main dish/side dish
> Muffuletta
> Shrimp Po' Boys
> Boudin Balls
>
> Dessert
> Bananas Foster
>
It's gonna be hard to find boudin (the white boudin made with rice) in
the northern Mid-Atlantic region. I can't even find it in southern
South Carolina and I'm a heck of a lot closer to Louisiana than the OP.
Jill
jmcquown
Feb 25, 2022, 1:41:24 PM2/25/22
to
On 2/25/2022 12:39 PM, heyjoe wrote:
> jmcquown wrote :
> capabilities of any sausage maker.
> <https://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-3645158>
>
That's true.
The gumbopages still have archives about making it, too.
https://www.gumbopages.com/food/boudin.html
Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked
1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green parts
separate)
1 tablespoon garlic, finely minced
3 cups raw long grain rice
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and the rest of the stock ingredients in a saucepan, and
the pork liver in a separate saucepan. Cover with water (at least 4
quarts), then bring to a boil. Reduce heat, skim and simmer until
tender, about 1 hour, skimming as necessary. Remove the meat, discard
the vegetables and strain the stock. Continue to boil the stock until
it's reduced to about 2 quarts. Remove enough of the stock to have
enough liquid to make rice, and cook the rice in the pork stock. Reserve
the leftover pork stock, at least 1 pint.
Cook the bacon until crisp, remove it and use it to snack on while
you're making the rest of the boudin. Add the onions, green onion
bottoms and garlic to the drippings and sauté for a few minutes until
the onions are translucent, then add the liver. Cook until the liver is
tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more
minutes, until much of the pork stock is reduced.
Put the pork, liver and vegetable mixture through a meat grinder with a
coarse disc, or grind it coarse in a food processor. Transfer the
mixture to a large bowl and mix in the green onions bottoms, parsley,
salt, peppers and cooked rice. Adjust seasonings. If it seems too dry,
add a little bit more pork stock. It should be moist, but not runny."
Chuck Taggert adds:
"If you want to try a "fancy" boudin presentation, try something that
Café des Amis in Breaux Bridge does for an appetizer: take two triangles
of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the
casing) on one; seal it over with the other pastry triangle, making sure
the edges don't leak. Brush the top with a little beaten egg and bake at
350°F until the pastry is puffed and golden brown. Drizzle with Steen's
Louisiana cane syrup, some pepper jelly and a little Creole mustard, and
garnish the plate with finely diced red, green and yellow bell peppers."
IME, that's a heck of a lot of work to go through just to have something
to serve at a Mardi Gras party.
> But you're right. That's why I listed it third. Personally, I'd go
> with Hurricanes and cornbread.
>
Oh, your list was fine! 'Hurricanes' (the cocktail) are a tad too sweet
for my taste. So is King Cake, for that matter.
Another idea is my recently posted Red Beans & Rice, or Jambalaya.
There's always Shrimp Etouffee. Given the OP's location it would be
frozen shelled shrimp but that's not an issue. Frozen shrimp is easier
to find than cray/crawfish. :)
The thing about Gumbo and some other dishes is is you have to know how
to make a really dark roux without burning it. Constant stirring is a must.
Jill
> jmcquown wrote :
>
>> It's gonna be hard to find boudin (the white boudin made with rice) in
>> the northern Mid-Atlantic region. I can't even find it in southern
>> South Carolina and I'm a heck of a lot closer to Louisiana than the OP.
>
> Doesn't look like boudin is hard to make. Well within the
>> It's gonna be hard to find boudin (the white boudin made with rice) in
>> the northern Mid-Atlantic region. I can't even find it in southern
>> South Carolina and I'm a heck of a lot closer to Louisiana than the OP.
>
> capabilities of any sausage maker.
> <https://www.foodnetwork.com/recipes/emeril-lagasse/boudin-sausage-3645158>
>
That's true.
The gumbopages still have archives about making it, too.
https://www.gumbopages.com/food/boudin.html
Pork and stock:
3 pounds boneless pork butt or shoulder, in large chunks
1 onion, cut into 8 pieces
3 ribs celery, chopped
2 bay leaves
Stems from one bunch parsley
1 teaspoon black peppercorns, cracked
1 pound pork liver, sliced about 1/2-inch thick
4 slices bacon
2 medium yellow onions, chopped
2 bunches green onions, chopped (keep white parts and green parts
separate)
1 tablespoon garlic, finely minced
3 cups raw long grain rice
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and the rest of the stock ingredients in a saucepan, and
the pork liver in a separate saucepan. Cover with water (at least 4
quarts), then bring to a boil. Reduce heat, skim and simmer until
tender, about 1 hour, skimming as necessary. Remove the meat, discard
the vegetables and strain the stock. Continue to boil the stock until
it's reduced to about 2 quarts. Remove enough of the stock to have
enough liquid to make rice, and cook the rice in the pork stock. Reserve
the leftover pork stock, at least 1 pint.
Cook the bacon until crisp, remove it and use it to snack on while
you're making the rest of the boudin. Add the onions, green onion
bottoms and garlic to the drippings and sauté for a few minutes until
the onions are translucent, then add the liver. Cook until the liver is
tender. Add about 1/2 cup of pork stock to the pan, and cook for 10 more
minutes, until much of the pork stock is reduced.
Put the pork, liver and vegetable mixture through a meat grinder with a
coarse disc, or grind it coarse in a food processor. Transfer the
mixture to a large bowl and mix in the green onions bottoms, parsley,
salt, peppers and cooked rice. Adjust seasonings. If it seems too dry,
add a little bit more pork stock. It should be moist, but not runny."
Chuck Taggert adds:
"If you want to try a "fancy" boudin presentation, try something that
Café des Amis in Breaux Bridge does for an appetizer: take two triangles
of puff pastry, and place about 1/3 to 1/2 cup boudin (outside the
casing) on one; seal it over with the other pastry triangle, making sure
the edges don't leak. Brush the top with a little beaten egg and bake at
350°F until the pastry is puffed and golden brown. Drizzle with Steen's
Louisiana cane syrup, some pepper jelly and a little Creole mustard, and
garnish the plate with finely diced red, green and yellow bell peppers."
IME, that's a heck of a lot of work to go through just to have something
to serve at a Mardi Gras party.
> But you're right. That's why I listed it third. Personally, I'd go
> with Hurricanes and cornbread.
>
Oh, your list was fine! 'Hurricanes' (the cocktail) are a tad too sweet
for my taste. So is King Cake, for that matter.
Another idea is my recently posted Red Beans & Rice, or Jambalaya.
There's always Shrimp Etouffee. Given the OP's location it would be
frozen shelled shrimp but that's not an issue. Frozen shrimp is easier
to find than cray/crawfish. :)
The thing about Gumbo and some other dishes is is you have to know how
to make a really dark roux without burning it. Constant stirring is a must.
Jill
Flying Canary
Feb 25, 2022, 2:43:49 PM2/25/22
to
Leonard Blaisdell
Feb 26, 2022, 7:09:11 PM2/26/22
to
andouille is hard to find. Or boil up a mess of frozen, shell-on medium
to large shrimp with Cajun seasoning for snacking.
Andouille and Polish sausage are different, but Up-North folks generally
won't know the difference ;)
leo
Flying Banana
Feb 26, 2022, 8:06:02 PM2/26/22
to
On 27 Feb 2022 00:09:01 GMT, Leonard Blaisdell
cshenk
Feb 26, 2022, 10:03:43 PM2/26/22
to
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with
meat, rice, and seasonings. Boudin sausage is normally stuffed with
pork and rice, but you can add shrimp, crawfish, or alligator meat.
By Christy Lane
Prep:
30 mins
Cook:
2 hrs
Additional:
1 hr
Total:
3 hrs 30 mins
Servings:
18
Yield:
4 1/2 pounds
Cajun Boudin
Ingredients
2 ½ pounds boneless pork shoulder, cubed
1 pound pork liver, cut into pieces
4 cups water
2 cups uncooked white rice
4 cups water
1 ¼ cups green onions, chopped
1 cup chopped onion
½ cup minced celery
1 red bell pepper, chopped
1 cup chopped fresh parsley
2 tablespoons finely chopped cilantro
1 teaspoon minced garlic
4 teaspoons salt
2 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
½ teaspoon red pepper flakes
4 feet 1 1/2 inch diameter hog casings
Directions
Step 1
Combine the pork shoulder, liver, and 4 cups of water in a large
saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer
until the pork cubes are tender, about 1 1/2 hours.
Step 2
Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat
to medium-low, cover, and simmer until the rice is tender and the
liquid has been absorbed, 20 to 25 minutes. Set aside.
Step 3
Once the pork is tender, remove from the saucepan with a slotted spoon
and allow to cool a bit. While the pork is cooling, stir the green
onion, chopped onion, celery, bell pepper, parsley, cilantro, and
garlic into the simmering pork broth. Season with salt, cayenne pepper,
black pepper, and red pepper flakes. Cook until the onion is tender.
Meanwhile, grind the meat using the coarse plate of a meat grinder.
Stir the ground meat into the vegetable mixture, and cook, stirring
frequently until the water has nearly evaporated, about 10 minutes.
Stir in the cooked rice, and set aside to cool.
Step 4
While the meat mixture is cooling, rinse the sausage casings inside and
out with plenty of warm water. Keep the casings in a bowl of warm water
until ready to stuff. Once the sausage mixture is cool enough to
handle, stuff into the prepared casings using a sausage stuffer. Prick
the sausage with a needle every 4 to 6 inches.
Step 5
Bring a large pot of salted water to a boil over high heat. Reduce the
heat to keep the water at a very gentle simmer. Add the sausage and
cook gently until the sausage is hot on the inside, firm to the touch,
and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts
Per Serving: 188 calories; protein 11.2g; carbohydrates 20g; fat 6.6g;
cholesterol 63.8mg; sodium 550.9mg.
© Copyright 2022 Allrecipes. All rights reserved.
Printed from https://www.allrecipes.com 02/19/2022
Flying Squirrel
Feb 26, 2022, 10:22:13 PM2/26/22
to
>1 pound pork liver, cut into pieces
>4 cups water
>2 cups uncooked white rice
>4 cups water
>1?¼ cups green onions, chopped
>4 cups water
>2 cups uncooked white rice
>4 cups water
>1 cup chopped onion
>½ cup minced celery
>1 red bell pepper, chopped
>1 cup chopped fresh parsley
>2 tablespoons finely chopped cilantro
>1 teaspoon minced garlic
>4 teaspoons salt
>2?½ teaspoons cayenne pepper
>½ cup minced celery
>1 red bell pepper, chopped
>1 cup chopped fresh parsley
>2 tablespoons finely chopped cilantro
>1 teaspoon minced garlic
>4 teaspoons salt
>1?½ teaspoons ground black pepper
:)))))))))))!!!!!!!!!
Michael Trew
Feb 27, 2022, 7:33:26 PM2/27/22
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