7th Annual Mardi Gras cajun-creole musicale and food fest
7th Annual Mardi Gras cajun-creole musicale and food fest
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Post #31 - January 26th, 2017, 8:33 amSounds awesome!
Last year I soaked my alligator overnight in buttermilk and it turned out very tender.
At this point I'm also going to say we're full up-
I don't think the house can hold any more!
If there are late-comers I'll be happy to add you on to a wait list,
and if anyone drops out you can drop in."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #32 - January 27th, 2017, 7:57 amI am changing my food contribution since someone else is bringing gumbo. I will bring a shrimp/crawfish etouffee. I think it's better to have a bit of variety. I didn't see anyone else bringing this dish, so hopefully it won't be a duplicate.
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Post #33 - January 30th, 2017, 9:29 amI'm going to make the sweet potato pie from Eula Mae's Cajun Kitchen and bring some beer.
Giovanna=o=o=o=o=o=o=o=o=o=o=o=
"Enjoy every sandwich."
-Warren Zevon
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Post #34 - January 30th, 2017, 3:38 pmI'll also bring a growler of cherry mead.
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Post #35 - January 30th, 2017, 4:00 pmooh cherry mead sounds delish!"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #36 - January 30th, 2017, 4:41 pmHi,
Shall I dip my toe to make a King Cake? I have to check what I linked to two years ago, but I think I finally got it down pat.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #37 - January 31st, 2017, 10:31 amCathy2 wrote:Hi,
Shall I dip my toe to make a King Cake? I have to check what I linked to two years ago, but I think I finally got it down pat.
Regards,
Cathy2
Hi Cathy I have found every King Cake kind of boring, I was hoping that you would make the pork that you made a couple years ago with grits which was finger licking good.Cookie Monster
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Post #38 - January 31st, 2017, 4:15 pmCookie Monster wrote:Cathy2 wrote:Hi,
Shall I dip my toe to make a King Cake? I have to check what I linked to two years ago, but I think I finally got it down pat.
Regards,
Cathy2
Hi Cathy I have found every King Cake kind of boring, I was hoping that you would make the pork that you made a couple years ago with grits which was finger licking good.
Sometimes the traditional & "boring" King Cake is a festive idea that fits the theme. Particularly if the baby is inside. --LLAPAva-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #39 - February 1st, 2017, 3:40 pmI haven't checked w my brother, but the last 2 or 3 years he has sent me a King Cake for MG, and last year somehow I ended up with 3, which was really too many...
so I'd say... not so much
now Pecan pie OTOH I know would be a hit."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #40 - February 1st, 2017, 11:31 pmirisarbor wrote:I haven't checked w my brother, but the last 2 or 3 years he has sent me a King Cake for MG, and last year somehow I ended up with 3, which was really too many...
so I'd say... not so much
now Pecan pie OTOH I know would be a hit.
Pecan pie it will be!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #41 - February 2nd, 2017, 5:22 pmI should mention that the sweet potato pie recipe I'm using has pecans on top.
Just so that Cathy2 doesn't think I'm going to step on her toes.
I wouldn't dare
Giovanna=o=o=o=o=o=o=o=o=o=o=o=
"Enjoy every sandwich."
-Warren Zevon
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Post #42 - February 5th, 2017, 10:50 amI will bring bread pudding with whiskey sauce.Leek
SAVING ONE DOG may not change the world,
but it CHANGES THE WORLD for that one dog.
American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
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Post #43 - February 8th, 2017, 3:05 pmCathy2 wrote:irisarbor wrote:I haven't checked w my brother, but the last 2 or 3 years he has sent me a King Cake for MG, and last year somehow I ended up with 3, which was really too many...
so I'd say... not so much
now Pecan pie OTOH I know would be a hit.
Pecan pie it will be!
If you happen to be looking for something else to make, those super garlicky grits you made last year were AMAZING. I still measure all other grits I try up to them.
I'm still deciding what to bring...I should know in the next couple days. If anyone sees an area of the menu that's lacking, point it out and I'll take that into consideration.
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Post #44 - February 8th, 2017, 3:19 pmIs there such a thing as too much pimento cheese-laden starchiness?
Justjoan, if you don't mind, I am considering recreating Honey Butter Fried Chicken's pimento mac & cheese.
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Post #45 - February 8th, 2017, 3:43 pmabe_froeman wrote:Is there such a thing as too much pimento cheese-laden starchiness?
Justjoan, if you don't mind, I am considering recreating Honey Butter Fried Chicken's pimento mac & cheese.
It's pimento cheese on a different platform. I think both would be enjoyed enthusiastically.
Are you sure I made garlicky grits? I have brought creamy grits that took hours to simmer. The pork I brought did have a lot of garlic. Either I forgot I brought garlic grits or someone else did or the pork and grits got linked together?
Regards,
CAthyCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #46 - February 8th, 2017, 4:08 pmabe_froeman wrote:Is there such a thing as too much pimento cheese-laden starchiness?
Justjoan, if you don't mind, I am considering recreating Honey Butter Fried Chicken's pimento mac & cheese.
go for it! there is no such thing in my world as too much pimiento cheese...
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Post #47 - February 8th, 2017, 4:24 pmFor those still debating, we are also still lacking anything in the Jambalaya category..."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #48 - February 8th, 2017, 10:14 pmMaybe I misheard you talking about the garlic in the pork and thought you were talking about the grits? Either way, the texture of those grits was perfect!
OK, I'll probably make a little trip to HBFC for "research"!
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Post #49 - February 8th, 2017, 11:36 pmHi,
I will bring grits per your request as well as Cookie Monster. My recipe is from OurPalWill.
Regards,
CathyCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #50 - February 9th, 2017, 10:51 amYAY!!
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Post #51 - February 14th, 2017, 5:20 pmirisarbor wrote:For those still debating, we are also still lacking anything in the Jambalaya category...
Unless it's already covered, we'll make jambalaya. I just received a shipment of andouille and tasso from my favorite Louisiana source.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #52 - February 15th, 2017, 8:44 amThanks Ronnie! I was thinking you might pick up the Jambalaya torch!
"If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #53 - February 15th, 2017, 2:22 pmI also just got confirmation that my annual King Cake will arrive ON Fat Tuesday,
which is after the party...
so if anyone wants to get or do one of those they can...."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #54 - February 16th, 2017, 8:44 amirisarbor wrote:I also just got confirmation that my annual King Cake will arrive ON Fat Tuesday,
which is after the party...
so if anyone wants to get or do one of those they can....
I'll do a king cake!
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Post #55 - February 16th, 2017, 10:44 amLauraS wrote:irisarbor wrote:I also just got confirmation that my annual King Cake will arrive ON Fat Tuesday,
which is after the party...
so if anyone wants to get or do one of those they can....
I'll do a king cake!
Yay!Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #56 - February 16th, 2017, 1:35 pmpairs4life wrote:LauraS wrote:irisarbor wrote:I also just got confirmation that my annual King Cake will arrive ON Fat Tuesday,
which is after the party...
so if anyone wants to get or do one of those they can....
I'll do a king cake!
Yay!
I made one several years ago that turned out pretty well, so I just hope I can recreate it.
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Post #57 - February 18th, 2017, 9:43 pmCathy2 wrote:abe_froeman wrote:Is there such a thing as too much pimento cheese-laden starchiness?
Justjoan, if you don't mind, I am considering recreating Honey Butter Fried Chicken's pimento mac & cheese.
It's pimento cheese on a different platform. I think both would be enjoyed enthusiastically.
Are you sure I made garlicky grits? I have brought creamy grits that took hours to simmer. The pork I brought did have a lot of garlic. Either I forgot I brought garlic grits or someone else did or the pork and grits got linked together?
Regards,
CAthy
You made what I think was called Old Post Office Grits.Ms. Ingie
Life is too short, why skip dessert?
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Post #58 - February 18th, 2017, 11:31 pmMs. Ingie wrote:You made what I think was called Old Post Office Grits.
Yep, which was posted by the late great OurPalWill.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #59 - February 20th, 2017, 2:54 pmSorry for this change, but my sister and I will not be able to make it after all. I thought I'd better post this as soon as I knew to free up the spots for a couple of people on the waiting list."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #60 - February 20th, 2017, 5:06 pmWe may have two guests from north of the Cheddar Curtain to fill the void. Confirmation to follow soon so others can jump in if they can't make it.
Buddy
