Two for Tuesday :: Fat Tuesday

 

Happy Fat Tuesday!  Do yall know why it’s called “Fat Tuesday”…if not, here is your education for today!

 

Fat Tuesday :: is Mardi Gras, the festival New Orleans, Louisiana, is famous for. “Gras” is French for fat and “Mardi” is French for Tuesday.  The annual festivities start on January 6, the Twelfth Night Feast of the Epiphany, when the three kings are supposed to have visited the Christ Child.  It always occurs on the day before Ash Wednesday and the parades will continue until Lent (hints why everyone over indulges before Lent) begins at the stroke of midnight on Tuesday. It is scheduled to occur 46 days before Easter. Since the actual date Easter occurs on changes yearly, Mardi Gras can happen on any Tuesday between February 3 and March 9.

 

Cajun Jambalaya

 


Ingredients ::

12 medium shrimp, peeled, deveined and chopped

4 ounces chicken, diced

1 tablespoon Creole seasoning

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

 

Directions ::

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

 

King Cake ::



 

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 lemon 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

 

Directions ::

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 coffeecan 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 ::

 

Ingredients ::

1 1/2 cups pineapple juice

1 cup orange juice

1 cup pomegranate juice, preferably a filtered (not cloudy) brand

1/2 cup grenadine

1/2 cup simple syrup

1/4 cup plus 2 tablespoons lemon juice

1/4 cup plus 2 tablespoons lime juice

1 1/2 cups light rum

1/4 cup Triple Sec

2 tablespoons dark rum

Orange slices, for garnish

Lemon slices, for garnish

Maraschino cherries, for garnish

 

Directions  ::


In a large pitcher combine the pineapple juice, orange juice, pomegranate juice, grenadine, simple syrup, lemon juice and lime juice and stir well to combine. Add the light rum, Triple Sec and dark rum and stir well. Serve in 16-ounce glasses over lots of ice and garnish each glass with 1 orange slice, 1 lemon slice, and 1 maraschino cherry.

 

Laissez les bons temps rouler!

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