Mardi Gras Recipes

Crawfish Etouffee
Nothing has more creole flavor than a traditional crawfish etouffee. Try this recipe from Epicurious.








Ingredients:

• 2 pounds peeled crawfish tails
• 1 stick (8 tablespoons) butter
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 1/2 cup chopped celery
• 1 tablespoon cornstarch
• 1 cup water
• Salt and cayenne pepper, to taste
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh parsley

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

King Cake
A king cake is a fabulous Mardi Gras tradition -- just make sure you don't get the baby! Here's a recipe from the Food Network.








Ingredients:

• 1/2 cup warm water (105 to 115 degrees)
• 2 packages dry yeast
• 2 teaspoons sugar
• 4 to 5 cups flour
• 1/2 cup sugar
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemond rind
• 1/2 cup warm milk (105 to 115 degrees)
• 1/2 cup melted unsalted butter, cooled
• 5 egg yolks
• 1/2 cup finely chopped candied citron
• 1 pecan half, uncooked dried bean or King Cake Baby

Glaze:

• 2 cups sifted powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• Purple, green and gold sugar crystals

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the baby.

Hurricane A hurricane cocktail is the most delicious (and potent!) way to celebrate like you're on Bourbon Street. We recommend this recipe by CHOW.








Ingredients:

• 1 1/2 ounces dark rum
• 1 1/2 ounces light rum
• 2 ounces passion fruit juice
• 1 ounce fresh lime juice
• 1 ounce unsweetened pineapple juice
• 1 teaspoon grenadine
• 1 teaspoon superfine sugar or Simple Syrup
• Orange slice and maraschino cherry

Shake the two rums, the three juices, and the grenadine and sugar with ice; then strain into a chilled hurricane glass filled with ice. Garnish with an orange slice and a maraschino cherry.