Recipes for a Mardis Gras Themed Party

Mufuletta Dip

Ingredients

  • 6 oz. pitted green olives
  • 1/2 cup roasted red pepper
  • 1/2 cup giardiniera
  • 8 oz. cream cheese softened
  • 1 tsp garlic powder
  • 1 cup salami cut into small cubes
  • 4 oz. provolone cheese cut into small cubes
  • 1 Tbsp. grated mozzarella cheese
  • 1 tsp. fresh parsley finely minced for garnish

Directions

1.Preheat the oven to 350 degrees F.

2.Place the olives, roasted red pepper, and drained giardiniera (discard pickles if there are any) in a food processor fitted with a steel blade and process until everything is coarsely chopped.

3.Place this mixture in a bowl along with the softened cream cheese, salami, and provolone cheese and mix well to combine.

4.Pour this mixture in an oven-safe dish that has been sprayed with non-stick cooking spray and top with the mozzarella cheese.

5.Bake for 25-30 minutes or until the cheese is melted and bubbling.

 

Holy Trinity Rice

Ingredients

  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 2 cups long-grain white rice
  • 4 cups low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Directions

  1. Heat a dutch oven over medium high heat. Melt the butter, then add the onion, celery and bell pepper to the skillet and cook, stirring, until the vegetables are soft and they begin to brown, about 3 minutes.
  2. Add the garlic, thyme, 1 teaspoon salt and ½ teaspoon pepper to the skillet, then stir in the rice. Add the chicken broth and bring to a boil.
  3. Reduce the heat to low, cover and simmer 15 minutes. Remove from the heat and let sit, covered, 5 minutes. Add parsley and fluff with a fork.

Cajun Gumbo

Ingredients

  • ½ cup vegetable oil
  • ⅓ cup flour
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 zucchini, sliced
  • 3 carrots, sliced
  • 1 1/2 cups okra, sliced
  • 1 Quart chicken stock (or more if needed)
  • 1 28-oz. can diced tomatoes
  • 1 tsp thyme
  • 1 tsp file powder
  • 1/2 tsp salt
  • dash black pepper, to taste
  • dash tabasco sauce, to taste
  • 2 Andouille Sausages, diced
  • 1 Rotisserie Chicken, meat removed and diced
  • 3 cups rice, pre-cooked

Directions 

  1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
  2. Add onion, bell pepper, celery and sausage, and cook 5 minutes, or until vegetables are softened. Add zucchini and cook 1 minute more. Stir in all remaining ingredients and 4 cups stock (except shrimp and crab). Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Add the shrimp and crab and cook until just cooked, about 5 minutes. Serve over rice.

Beignets

Ingredients

  • 1 cup warm milk (about 105 to 115 degrees F)
  • 1 package dry yeast
  • ¼ cup sugar
  • 2 medium eggs
  • 2 teaspoons vanilla
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • 3 ½ cups (or more) all-purpose flour
  • Oil for frying
  • Powdered sugar

Directions

Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in sugar, eggs, vanilla and melted butter. Add flour and stir to form moist sticky dough.

 

Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.

Heat oil in deep fryer to 350ºF.

Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.

Working in batches, fry dough rectangles in hot oil until golden brown, about 1 ½ minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.

Generously sprinkle with powdered sugar.

Café au Lait Sauce

Ingredients

  • 1 ½ strong coffee or coffee concentrate
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • ⅓ cup granulated sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract

Directions

  1. Heat the coffee in a small saucepan over medium-high heat until it comes to a boil. Cook at a low boil until it is reduced to ¼ cup, about 20 minutes. Set aside to cool. (If using coffee concentrate, omit this step.)
  2. Heat the cream and milk in a 2-quart saucepan over a medium heat. Meanwhile, in a medium-sized mixing bowl, combine the sugar and the egg yolks and beat until well-blended and pale yellow in color. Once the cream and milk come to a simmer, remove from the heat and pour about ½ cup of the cream and milk mixture over the eggs and whisk to blend. Return the saucepan to the stove, and add the egg-cream mixture. Cook, stirring well with a wooden spoon, being sure to reach into the corners of the pan. Continue to cook, stirring, until the anglaise begins to thicken and coats the back of the spoon, about 5 minutes. Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve. Add the vanilla and the reduced coffee to the anglaise and stir to combine. Serve warm, at room temperature or chilled, with the beignets.

 

Ingredient List

Pantry

  • 1 tsp file powder
  • dash tabasco sauce, to taste
  • 1 pound shrimp, peeled and deveined
  • ½ pound fresh crab meat
  • 1 package dry yeast
  • 2 medium eggs
  • 2 teaspoons vanilla
  • ¼ cup butter, melted
  • Powdered sugar
  • 3 tablespoons butter
  • 1 tsp garlic powder

Produce

  • 1 Tbsp. Parsley
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 2 zucchini, sliced
  • 3 carrots, sliced
  • 1 1/2 cups okra, sliced

Grocery

  • 1/2 cup giardiniera
  • 2 cups long-grain white rice
  • 4 cups low-sodium chicken broth
  • 1/2 cup roasted red pepper
  • 1 28-oz. can diced tomatoes

Seafood

  • 1 Pound Frozen Seafood Mix, defrosted

Meat

  • 2 Andouille Sausages, diced

Dairy

  • 8 oz. cream cheese softened
  • 1 cup warm milk (about 105 to 115 degrees F)

Specialty

  • 1 cup salami cut into small cubes
  • 4 oz. provolone cheese cut into small cubes
  • 1 Tbsp. grated mozzarella cheese
  • 6 oz. pitted green olives

Bakery

  • Baguette, or boule