Kismet
02-25-2004, 07:05 AM
DH and I decided to do a big "Fat Tuesday" celebration yesterday. We started the day with Beth's King Cake from this thread (http://community.cookinglight.com/showthread.php?threadid=53641&highlight=king+cake) . I liked the flavor of the dough, but next time I would add more stuff to the inside - like nuts, or fruit, or chocolate.
Then, last night we had a terrific dinner! It was a lot of fun, and everything was really yummy, so I wanted to share! A big thanks to Sneezles because a number of the recipes came from recipes she had previously posted.
We started out with Hurricanes and Crabby Cajun Mushrooms. Both were very tasty. I used quite a bit of hot sauce, and that was perfect with the sweet drinks. Here are the recipes we used:
HURRICANE COCKTAIL
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
1/2 oz fresh lime juice
1 tbsp simple syrup
1 tbsp grenadine
Garnish: orange slice and cherry
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with a cherry and an orange slice.
Crabby Cajun Mushrooms (Sneezles, CLBB)
1 cup crab meat
1 Tbsp bread crumbs
1 Tbsp onions, minced
1 Tbsp parmesan cheese, grated
1 Tbsp salt
2 Tbsp parsley, minced
12 mushroom stems, chopped fine
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
Next, we had the Crawfish Etoufee which was posted by Sneezles on this thread (http://community.cookinglight.com/showthread.php?threadid=53538&highlight=etoufee) recently. Just to be over the top, we also made Fat Tuesday's Skinny Red Beans from Moosewood Low Fat and brown rice. I made 1/2 recipe of etoufee and didn't add the extra butter at the end. It was still rich and delicious. I have not cooked much with roux, and I loved the depth of flavor in the recipe! The beans were also terrific! I loved that there were so many veggies - not just beans. I thought that the spices were right on, but mine did need a bit of salt at the end.
For dessert we made beinets from a mix and Cafe Brulot from CL 3/04. The beinets were ok, but the coffee was terrific! I loved the citrusy flavor with the creme brulee undertones. I will definitely keep this in mind for future brunches.
All in all, a terrific dinner and a lot of fun to prepare! I just love doing theme dinners! :D
Then, last night we had a terrific dinner! It was a lot of fun, and everything was really yummy, so I wanted to share! A big thanks to Sneezles because a number of the recipes came from recipes she had previously posted.
We started out with Hurricanes and Crabby Cajun Mushrooms. Both were very tasty. I used quite a bit of hot sauce, and that was perfect with the sweet drinks. Here are the recipes we used:
HURRICANE COCKTAIL
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
1/2 oz fresh lime juice
1 tbsp simple syrup
1 tbsp grenadine
Garnish: orange slice and cherry
Shake all the ingredients in a cocktail shaker with ice and strain into a hurricane glass. Garnish with a cherry and an orange slice.
Crabby Cajun Mushrooms (Sneezles, CLBB)
1 cup crab meat
1 Tbsp bread crumbs
1 Tbsp onions, minced
1 Tbsp parmesan cheese, grated
1 Tbsp salt
2 Tbsp parsley, minced
12 mushroom stems, chopped fine
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
Next, we had the Crawfish Etoufee which was posted by Sneezles on this thread (http://community.cookinglight.com/showthread.php?threadid=53538&highlight=etoufee) recently. Just to be over the top, we also made Fat Tuesday's Skinny Red Beans from Moosewood Low Fat and brown rice. I made 1/2 recipe of etoufee and didn't add the extra butter at the end. It was still rich and delicious. I have not cooked much with roux, and I loved the depth of flavor in the recipe! The beans were also terrific! I loved that there were so many veggies - not just beans. I thought that the spices were right on, but mine did need a bit of salt at the end.
For dessert we made beinets from a mix and Cafe Brulot from CL 3/04. The beinets were ok, but the coffee was terrific! I loved the citrusy flavor with the creme brulee undertones. I will definitely keep this in mind for future brunches.
All in all, a terrific dinner and a lot of fun to prepare! I just love doing theme dinners! :D