Mardi Gras Party at Ramekins
Creole cooking is a true global blend, combining kitchen traditions of French, Spanish, Portuguese, Italian, Greek, Asian, Indian, Native American, and African cuisines. The spicy hybrid that’s Creole is a religion unto itself, and the holy trinity known as mirepoix is its core sacrament. But in New Orleans, nothin’ happens before cocktails are served, so you’ll start with a delicious brandy milk punch. From there to beignets to remoulade and next, jambalaya. By the time the bread pudding’s done, you’ll have religion.
Learn how to make:
● Brandy Milk Punch garnished with Nutmeg
● Rock Shrimp Beignets with Creole Mayonnaise
● Galatoire's Shrimp Remoulade
● Smoked Andouille Sausage Jambalaya
● Mardi Gras Salad: Colorful Cabbages, Oranges and Pecans, Tossed in Poppy Seed Dressing
● New Orleans-Style Bread Pudding with Whiskey-Butter Sauce
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