efer to Butterscotch Filling for Mardi Gras Party Cake and Sea Foam
ilver ones are pretty for Mardi Gras) and let rise in warm
Season scallops and foie gras with salt and pepper. Sear
Salt and pepper the foie gras.
Heat 1.5 TBS
oth sides of the foie gras and keep at room temperature
nd crunchy.
For Foie Gras with Wild Mushroom Mixture:
he duck foie gras:
Season the foie gras with salt and
Let the foie gras stand at room temperature for
aring knife, score the foie gras in a diamond pattern and
olume.
Season the foie gras with salt and pepper and
ub a tablespoon of foie gras pate together with a tablespoon
Fill each date half with heaping 1/2 teaspoon foie gras.
Arrange filled dates on platter.
(Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.
Combine blood orange zest and juice in a small saucepan over medium heat. Stir in sugar until dissolved. Bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring occasionally, until mixture thickens into a syrup, about 10 minutes. Remove from heat and let coulis cool, about 5 minutes.
Spread cooled coulis over toasted baguette slices. Spread foie gras on top.
In a cast iron pot (3 qt), melt butter over med-high heat.
Add green onions, mushrooms and andouille.
Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
Add diced bell pepper and chipped butter, 2- ...
Cut several small slits in 2 lbs.
of steaks (choose New York strip, sirloin, T-bone, porterhouse or Delmonico steaks), sliced 1 1/2\" thick.
Mix marinade and pour over steaks, place in refrigerator 1 to 2 hours.
Drain marinade.
Press crushed peppercorns into both sides of steaks.
Oil broiler pan lightly with nonstick cooking spray, then preheat pan under broiler.
Sear steaks in hot broiler pan, flip to quickly brown other side.
For medium steaks, broil eight minutes each side on top rack.
Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and saute for another minute.
Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove bay leaf and season with hot sauce.
Take the 2 cans of pineapple chunks and drain. If there is not enough liquid to make 2 cups, add water to make 2 cups.
Cook juice and vanilla pudding until thick; cool. Add pineapple, bananas, cherries and mandarin oranges. Mix well. Pour into pan or bowl and sprinkle with nuts.
Refrigerate overnight. May add coconut or marshmallows if wanted.
Combine first 7 ingredients in large bowl and set aside. Combine mayonnaise, creole seasoning and curry.
Combine all ingredients in a saucepan.
Heat, but do not boil. Serves 6.
Sift together, flour, salt and baking powder.
Beat 3 egg whites until soft mounds form.
Add confectioners sugar gradually, beating until stiff straight peaks form.
Cream butter; gradually add sugar.
Add 3 egg yolks, one at a time, beating well.
Add the dry ingredients alternately with lemon juice to creamed mixture. Stir in grated lemon rind and chopped pecans.