I had so many pics from my party I decided it merited two posts! (Go To Part 1) Here are photos and recipes from the food and beverage part of the party. More after the jump!
The Bar: Pat O’Brien’s
It was only appropriate to name the drink area for New Orleans’ iconic Bourbon Street bar. With a wooden plaque from Michaels, some green paint and stickers, I created a Pat O’s sign to identify the bar area. I served green and purple jello shots and mixed hurricanes.
The recipes for hurricanesI found online looked too complex for me (I do about a 3 ingredient max for cocktails) so I set out searching for hurricane mix. Bacardi makes a pre-mixed hurricane cocktail, but I was disappointed to find out that it is blue! Everyone knows hurricanes are red; I’m just saying. Get with the picture Bacardi. It took several frustrated liquor store clerks (“Why can you just buy the blue?! Ughh, women!”) before I found a red solution made by Finest Call. It was easier for our group to make a pitcher than individual drinks so here’s the not-so-scientific recipe me and my friend Karen came up with:
Pitcher of Hurricanes
1/2 bottle Finest Call Premium Hurricane Mix
6 cups Water
3/4 bottle of rum
The original recipe called for 4 oz hurricane mix, 4 oz water and 1.5 oz rum. This recipe sucked; it was way too sweet and syrupy. Our version didn’t taste like alcohol at all and was not too sweet but it was strong!
WARNING: Don’t drink more than two or you’ll end up looking like this.
Watching Part 1 of the Top Chef finale in New Orleansinspired me to attempt to create a Cajun fare for my party. I’m no Emeril, but a few things I tried turned out pretty well.
Smoked Sausage Medallions << QUICK & EASY!
1 lb. Smoked Sausage
These medallions are a quick, easy and tasty appetizer! Simply purchase a package of smoked sausage and cut into ¼ thick medallions. Cook over medium heat in a skillet until the medallions are well browned. Add a dash of cayenne pepper to add a spicy kick! Serve with toothpicks.
Microwave Crawfish Au Gratin Dip
Makes: 6 servings
2 tbsp butter
1 bunch green onions- scallions chopped
2 tbsp flour
1/2 cup whipping cream
1/4 cup white wine
1 tsp salt
1 tsp cayenne pepper
1/4 tsp Tabasco or to taste
1/4 tsp garlic powder
6 ounces sharp cheddar cheese
3 ounces Swiss cheese grated
1 pound crawfish tails
Saute onions and butter in a 2 quart casserole in the microwave on high for 3 minutes. Add flour, cream and wine, salt, pepper, Tabasco, and garlic. Cook on High 1 1/2 – 2 minutes. Stir cheese into hot mixture until melted. Add crawfish. Cover with wax paper and cook on high 6 – 10 minutes, stirring every 3 minutes, until crawfish are done. Serve with melba toast or ritz crackers.
TIP: The dip is best served hot. I had to microwave it several times during the evening. It would work best served in a chafing dish that would keep it hot.
I can’t take credit for this one. I happily purchased it from Albertsons! But no Mardi gras party is complete without one!
Red Beans and Rice
There are 1.5 billion recipes for RB&R out there. Unfortunately mine turned out really crappy. I’m not even going to post the recipe it was so bad!
See more photos of this party: