Mardi Gras Bunco

[Melman]

I'm hosting our Bunco group this month, and I'm planning to do a Mardi Gras theme. The main reason I picked this theme was because I have tons of decorations and beads (oh, the life of having been a band parent and having planned so many parties! :D)

Anyway, now that I picked the theme, I haven't been able to come up with what food I want to serve. I've seen suggestions for those Zatarain mixes, jambalaya, and other obviously Cajun-type foods. I'm really not wanting to go with a "meal" though. I'd love to come up with ideas for appetizers. Most of the ideas I've seen so far lean toward shrimp and crab. Since I'll be footing the bill for the whole evening, I'd rather keep this a little closer to affordable. I'll likely go with one something that features shrimp, but I'd like to come up with other options to go with it.

Anyone heard of New Orleans-type appetizers?? I looked at FoodTV, AllRecipes, and just a general search on the internet. I haven't seen anything that just grabbed my attention yet.

For dessert, I'm leaning toward a) making my own King Cake based on one the recommendations in the recent King Cake thread, b) buying a King Cake at the local Publix, or c) making a different kind of King Cake I found in my searching last night. This one has nuts, cinnamon, etc. rolled up inside the cake and then it's shaped into a circle. No creamy filling in this one. I've never heard of a King Cake like this, but it sounded really good.

Suggestions??? Thanks so much!!!!

[Linda2]

Melman,
How about some gumbo? I'm originally from the New Orleans area. You may want to check out the following link:

http://www.mampapaul.com/Merchant/merchant.mv

I used the gumbo with okra mix 2 nights ago and it's so good--can't wait to have some leftovers tonight! I use both boneless chicken and Hillshire's beef sausage. BTW, my mother who has lived in south Louisiana all of her life used to make her own gumbo from "scratch", but has used these gumbo products for many years! It's just too easy and too delicious! Don't forget to buy a bottle of gumbo file'. I use gumbo file' to thicken the gumbo.

Also, Mam Papaul's has a really good Mardi Gras King Cake Mix with Praline Filling.

I have ordered from this website many times!

Linda

[Linda2]

Oops - should have mentioned in my previous post that you can serve small "appetizer-size" bowls of gumbo.

[april985]

What about mini muffalatas or shrimp/crawfish/oyster poboys that are cut to smaller hand size portions? You could also do pralines as an addition to the king cake to set out. And Im not sure of a recipe, but crawfish pistolettes are also good.

[Melman]

Thanks for that link!! I looked at several of the mixes. Since you just made the one with okra, do you know how much it makes? There's not a lot of details about the mixes on that site. There will be 12 people at Bunco. The King Cake with Praline looks YUMMY!!

Hmmm....that made me remember another option too. Pralines are big in New Orleans. I *COULD* make a praline cheesecake. I have an awesome recipe. Hmmm....one more option based on a tried-and-true recipe! :D

[Beth]

The King Cake you said you found with the nuts and cinnamon filling sounds similar to the one I posted. The ones I had from bakeries before had a fruit filling -- DH says it was blueberry (a co. he does business with sends them out to his office each year), but we really liked the pecan and cinnamon filling. I think I'm going to make the same cake this year, but maybe add a little orange and/or lemon like the other one that was posted on the King Cake thread.

Does your bunco group tend to just snack, eat then play (or visa versa), or nibble and eat before or during a break? If there is an eating time, you could do a gumbo, red beans and rice or Cajun bean soup (which can have chicken, sausage and shrimp added and be very hearty without the expense of a ton of shrimp). I went looking through some of my books for some ideas -- I have one I didn't find, so may be back.

Mini-muffelatas would be good on small round French rolls with cold cuts and the olive spread. If you tend to snack or eat finger foods, boiled shrimp, pickled shrimp or barbequed shrimp are all good. To consider some other options, you can do roasted pecans (just buttery and salty or with red pepper or cajun spices -- even a sweet/hot version), garlic butter popcorn (melted butter with garlic and parsley), marinated mushrooms.

I also found a recipe for aubergine pate that sounds interesting, hellfire biscuits that could be used for mini sandwiches with ham or turkey slices, a creole chicken salad, a pickled corn and okra salad, spinach and hot pepper pecan salad. Bananas Foster can be done fairly simply -- or take a cue from that and make a banana bread with cinnamon in it and spread slices with cream cheese softened with a splash of rum. The praline cheesecake sounds wonderful too -- of course!

Let me know if you need more info on something. It's too many to type them all.

[Jazzmatazz49]

The mini-muffs sound like a great idea. New Orleans claims to have invented the muffaletta, and I don't know about that, but they are so goooooood! If you were to go to a parade in New Orleans, you would probably eat some kind of po-boy or muffaletta, or Popeye's fried chicken along the way. Another New Orleans treat is stuffed artichokes. I just boil the artichoke, then put some kind of crabmeant-breadcrumb filling in between the leaves and heat well. People can pull off the leaves and fight over the hearts!

[Melman]

Wow! Terrific suggestions! I think I have a plan beginning to take shape.

Beth, my Bunco group has actually done both snacking throughout the evening as well as having a meal and then beginning to play the game. I can really do whatever works the best....aka: whatever sounds like I can pull it off! :D

I think I'm leaning toward shrimp (Alton Brown's recipe that is oh-so-good!!!), the mini-muffalettas, the cinnamon/sugar King Cake, and still filling in the blanks for the rest of the menu.

My biggest problem is that I'm really not that familiar with Mardi Gras type food. I've been to New Orleans ONCE and that was basically less than a 24-hour visit on the way home from a band trip with my son. I didn't get the full effect at all. I have to be honest, I've never had gumbo, jambalaya, muffalettas or most of the other things that I know are so obviously MARDI GRAS. I'm not usually nervous making something the first time to serve to guests, but when I'm not even sure *I* like the stuff I'm making, that makes me very nervous. I'm trying to pick items that are as close to fool-proof as possible.(Hmmm..the next time I have Bunco, maybe I'll pick the food first and then the decorations!!!!! :D :D)

By the way, I have one other obstacle besides nervousness. TIME. The Bunco group will be at my house on a Thursday night. I don't get home from work and from class until nearly 9:00 Wednesday night. In other words, I have to be able to make anything that can be made ahead on Tuesday night...or it has to be something I can really put together quickly on Thursday night. I never make things simple.

But this is a challenge!! :D I do have some questions though.

What's olive spread?? Is that something that can be bought or is there a recipe?? Oh, and I've seen descriptions of muffalettas but is there some combination of meat and cheese that anyone particularly recommends??

The roasted pecans and marinated mushrooms both sound good. Beth, could you post those recipes?

Thanks so much to everyone with suggestions so far! Please keep the ideas coming. :D

[Beth]

Here are some to start you on:

Hot Pepper Pecans (for snacking, use in salads, sauces or garnish)

1 lb shelled pecans or other nuts
2 T vegetable oil
1 T cajun spice mix (see below)
1/4 tsp or more cayenne
1/4 tsp black pepper
1/4 tsp white pepper
2 tsp salt

Preheat oven to 375. Toss the pecans in the oil to coat thoroughly, Mix the spices and salt together and add to the pecans, tossing thoroughly to evenly distribute spices.

Spread the nuts on a shallow baking pan and roast about 15 minutes. Cool before serving. Can be stored in a jar or covered bowl for 2 weeks.


Cajun Spice Mix

1/2 cup paprika
1/4 cup black pepper
1 1/2 T or more cayenne
2 T garlic powder
2 T onion powder

Combine spices thoroughly and store in a closed jar.


Cajun Marinade or Basting Sauce
(make some Cajun wings you can heat up that night)

12 oz bottle or can beer
1/2 cup veg oil
6 cloves garlic
1 T dry mustard
1/4 cup Worcestershire sauce
2 T Cajun Spice Mix
1 tsp or more Tabasco or other hot sauce
juice of 1 lemon
1 1/2 tsp salt
1/2 tsp black pepper

Combine all ingredients in a bowl or jar. Use to marinade seafood, chicken, pork or beef in the sauce before grilling and to baste food on the grill or in the oven.


Aubergine Pate (thought this was interesting and could be made the night before)

2 T olive oil
2 aubergines (eggplants)
6 cloves garlic, finely chopped
1/2 cup onion, finely chopped
1/2 red pepper, seeded and finely chopped
1/2 green pepper, seeded and finely chopped
1 tsp dried oregano
1 T Cajun Spice Mix
1/4 cup chopped parsley
1 1/2 tsp salt
1/4 tsp black pepper
1 c tomato puree
1/4 tsp Tabasco or other hot pepper sauce
1/2 cup olive oil (bet you can use less -- maybe replace some with stock)

Preheat oven to 450. bub 2 T oil on the eggplants, pierce in a few places with a sharp knife and roast in the oven until soft, about 320-40 min. Cool. Reduce oven temp to 350.

Peel the eggplants an chop coarsely in a food processor or by hand. Mix thouroughly with remaining ingredients except the oil. Heat the oil in a large frying pan over medium heat and saute mixture for 5 minutes, stirring often.

Turn mixture into a large souffle or casserole dish and bake for 30 min. Cool and serve with crackers or French bread.

Switching books now to get the mushrooms.

[Beth]

Marinated Mushrooms I

2/3 c tarragon vinegar
1/2 cup veg oil
2 medium cloves garlic, halved
1 T sugar
1 1/2 tsp salt
fresh ground pepper
1 T water
dash Tabasco sauce
1 medium onion, sliced in rings
2 pints fresh mushrooms

Put garlic on toothpicks (for easy removal) and combine first 8 ingredients. Add onions and mushrooms. Cover and refrugerate 8 hours, stirring several times. Two 6-8 oz cans of mushrooms can be substituted in a pinch.

Marinated Mushrooms II

2 pints fresh mushrooms
6 T olive oil
4 T red wine vinegar
1 tsp fresh ground black pepper
1 clove garlic
dash Tabasco
2 tsp sweet basil
2 tsp dried parsley
3 green onions, sliced

Put salt, pepper, vinegar, garlic, Tabasco and basil in large jar and shake until salt is dissolved. Add onions, olive oil, parsley and mushrooms. Shake well and let marinade at room temp 4 hours, the refrigerate and continue to marinate.

Roasted Pecans

1 qt pecan halves
1/2 stick (1/4 cup) butter

Place pecans and butter in a heavy pan. Cook in 300 degree oven until pecans begin to brown, Stir occassionally to keep from burning. Pour out onto waxed paper and add salt and pepper to taste. (Add reed ground pepper or Cajun Spice with asalt and papper if desired) Cool and store in airtight container.

You can make or buy the olive spread for muffelatas -- sometimes called muffelata spread, sometimes called olive salad...I am sure I have a recipe or two for it, but it's not in these two books. I will look further and see if I can post something for you. That's another thing that could be made ahead, get some deli meats and rolls (or make those peppered biscuits) and each person can make their own sandwich -- a time saver. Serve a tossed salad with some spiced pecans and a vinagrette (maybe one with some mustard for tang with the sweet/hot). You can make this easy for a weeknight. Red Beans and Rice can be made ahead too.

Be back when I find another recipe for you.

[Beth]

Found 3 in a Southern Living book:

Muffy Salad Mix

1 1/2 cups pimento stuffed olives, drained
1 cup ripe olives, drained
1 cup coarsely chopped celery
1 cup mixed pickled garden vegetables, drained
6 cloves garlic
1 to 1 1/2 tsp dried basil
1 to 1 1/2 tsp dried oregano
1/3 cup olive oil
1/3 cup white dry wine or white wine vinegar

Process all ingredients in food processor about 20 seconds or until finely chopped. Cover and chill. Store in refrigerator up to one week.

This is from a recipe that uses an 8 inch round of Italian bread, spread with mustard, topped with 1/2 cup shredded cheddar, mozzarella and provolone one side of bread, 2-3 ounces each ham, Genoa salami, bologna, turkey on both halves of bread. Bake at 350 for 15 min to heat. SPread about 1 cup olive salad on bottom half -- cover and cut into quarters -- serves 4.


Doodles Salad Mix

3 (10 oz each) jars pimento stuffed olives, drained and coarsely chopped
3 stalks celery, chopped
2 carrots, scraped and grated
2 cloves garlic, finely chopped
1 4 0z jar diced pimentos, drained
3 T capers, drained
1/2 c olive oil;
1/4 cup red wine vinegar

Combine all ingredients, cover and chill. Store in fridge up to one week.

This one came from a recipe using a 10 inch round of Italian Bread, 1/4 lb ham, 1/4 lb Genoa Salami, 4 slices Swiss cheese and 6 oz sliced provolone.

Italian Olive Salad from Napoleon House Muffuletta

4 cups pimento stuffed olives, drained and coarsely chopped
1 cup caned mixed vegetables, drained
1 14 oz can artichoke hearts, drained and chopped
1 15 oz can chickpeas, drained and chopped
1 8 oz jar cocktail onions, drained and chopped
1/4 cup capers, drained
2/3 cup pickled vegetab;es, drained and chopped
1 large green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 c olive oil
1/2 cup red wine vinegar
1 1/2 T dried oregano
1/2 tsp pepper

Combine and chill 8 hours. Store coverd in fridge up to 1 week. Makes 12 cups

This sandwich used 2 oz, ham, 3 slices Genoa salami (2 1/2 oz), 2 oz pastrami, 1/4 cup olive salad, 1 slice provalone
1 slicwe Swiss and 1 5 inch sandwich roll woh sesame seeds for each serving.

That will give you an idea, but the olive mix is something each person or place has their own version of. You can see how you could use a combination of deli meats, bread and any variation on the olive mix and call it a muffuletta. They are typically baked to heat through and melt the cheese.

I have typed more than my quota and am feeling it. Goodnight.

[Jazzmatazz49]

The above recipes sound great! Just thought I'd share that I hosted a parade party last night (our house is very near the Mardi Gras parade route, so we are almost obligated to have a party). All I did was make Lemon Drop Martinis from Beth's recipe, a huge pot of gumbo and a pot of rice, and bought a king cake. We did the martinis before and after the parade, and the gumbo was a huge hit. I don't have a written recipe, but here's a close version.

Chicken, Ham, and Sausage Gumbo

1 jar of dark roux
6 ribs celery, chopped
2 yellow onions, chopped
1 bell pepper, chopped
1 T. minced garlic
2 fresh bay leaves
1 16 oz. bag of frozen sliced okra
3 quarts chicken stock (This is the part I'm not sure about...I just add water till I have the amount of gumbo I need!)
Tony Chacere's Cajun Seasoning, salt, and tabasco to taste
1 pound of hot smoked sausage sliced into "coins"
2 chicken breasts and a package of chicken thighs, boiled and meat removed
1 pound ham, cubed

Saute the vegetables in a little olive oil till soft. Put everything together in a stockpot, and simmer for an hour or so. Adjust seasonings as needed. Sometimes I add some parsley or green onions. I use a lot more roux than a lot of people, but I like a thick, dark gumbo. I do drain off the oil that has risen to the top of the jar. If desired, add file' at the table. Serve with rice. Local preferences include a baked sweet potato on the side, or a dollop of potato salad in the middle of the bowl of gumbo.

[Melman]

Beth, thanks so much for posting all those recipes! So many of them sounded wonderful! Your idea of letting my Bunco buddies make their own sandwiches is an awesome suggestion. At least I have a week to figure out my game plan. I need to have my menu selected by this coming weekend.

Jazzmatazz49, thanks for your recipe too. The gumbo sounds yummy! On another note, it must be fun being near the parade route!! :D