Hi Bistro Society. Ted here.Next week is our Mardi Gras themed supper club, 7PM at Anne and Ted's. Time to gear up.
Here are some recipe ideas, but you are of course welcome to bring whatever you deem appropriate. New Orleans, Cajun, Creole, etc.
Jambalaya, etouffe, red beans, gumbo, dishes with oysters, esp. Oysters Rockefeller.
A traditional Mardi Gras dessert is King Cake: http://en.wikipedia.org/wiki/King_cake
Anne and I will make shrimp with a special New Orleans style BBQ sauce.
New Orleanian Kathy Rodriguez, one of the founding members of Bistro, has suggestions for booze, which is very important during Mardi Gras:
Beer is the usual accompaniment. I don't know if we can get New Orleans beer here, but two faves are Abita and Dixie. Otherwise, whatever you think is suitable.
Cocktails recommended: Sazerac, Ramos Gin Fizz, Pimm's cup, Hurricane, pink squirrel, grasshopper, jello shots.
Anne and I will greet you all with the famous brandy milk punch.
Please let us know what you intend to bring.
"Laissez les bon temps rouler!"
"Let the Good Times Roll"
6 comments:
The Keilys are bringing gumbo! Yum!
Freddy and I are bringing Shrimp Beignets! yummmm! I can not wait. Not sure what our drink will be.
Mela's bringing black eyed peas, collard greens n andouille sausage w tazo and the holy trinity of cajun cuisine. If anyone feels inspired to make buttermilk biscuits, they would be incredible w the lil dish but I cannot be trusted baking. E Dog will be joining us late night apres work and I'll save him a plate and do my best not to eat it. XXO Mela
I will be making biscuits with my shrimp dish, so I gotcha covered Mela. Also, to all, we are changing our cocktail from the milk punch to a French 75. The milk punch is more of a morning after/brunch cocktail.
Can't wait for this! We are making a catfish stew and a chocolately birthday dessert (A turns 33 on Sunday) that may not be very mardi gras but will be delicious.
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