Let the good times role! And the Mardi Gras madness begins this Tuesday, March 3rd. Fat Tuesday. I sure hate the sound of that. But I do love the fun of the fattening food and drink that goes with this celebration. So grab a mask and your whisk and get cook'n!
What a clever idea, and not that hard to create.
Hungry Happenings
Stuffed with crabmeat and shrimp. Yum!
Saveur
Notice the baby in the ice cube. The one that gets the baby pops for the next round! Recipe by Abigail Gullo, the head bar chef at SoBou in New Orleans,
Epicurious
Have you tried this yet? It is such a delicious recipe without a turtle to be found!
Epicurious
Served all over NOLA, this is a creamy drink that also works well with bourbon. Recipe from chef John Besh.
Liquor.com
Served with a side of garlic toast, this looks scrumptious.
Creole Contessa
Just shoot me. I think I have died and gone to heaven!
Bon Appetit
Straight from the king of creole cooking, Emeril Lagasse.
Emerils.com
Few things are better in my mind than fried shrimp.
The Galley Gourmet
Legend has it that the Grasshopper was created in New Orleans.
Create your own with homemade Creme de menthe.
Serious Eats
Just add crusty French bread.
My Recipes
This version of a New Orleans classic, has actually won a cocktail competition. Love the way it looks, and they say it isn't quite as sickeningly sweet as some of the street drinks are.
Urban Comfort
Easy to make and oh so 'Nawlins!
Southern Living
How fun is this?
Serious Eats
Martha Stewart
An eye opener at Brennans and all over New Orleans
Bar Notes
Serve with your favorite salsa.
Deep South Dish
Spiked with absinthe-infused apple.
Food And Wine
The starter broth is made with the crushed shells of Blue Crab.
Food And Wine
What a colorful dish! Just perfect to pair with any fried food.
The Runaway Spoon
They say it wouldn't be Carnival without one. Not especially the best looking recipe, but so very popular. Perhaps it is the plastic baby?
The Galley Gourmet
~ ~ ~ ~ ~
You May Also Like
