Mardi Gras recipes, savor the flavor of Fat Tuesday

Three delectable recipes, from a King Cake Shake to Crawfish Ettouffee to <span style="font-weight: bold;text-decoration: underline" class="Normal__Char"></span>Voodoo Rootbeer. <br /><br /> <!-- /* Font Definitions */@font-face{font-family:"Courier New";panose-1:2 7 3 9 2 2 5 2 4 4;mso-font-charset:0;mso-generic-font-family:auto;mso-font-pitch:variable;mso-font-signature:3 0 0 0 1 0;}@font-face{font-family:Wingdings;panose-1:5 2 1 2 1 8 4 8 7 8;mso-font-charset:2;mso-generic-font-family:auto;mso-font-pitch:variable;mso-font-signature:0 0 65536 0 -2147483648 0;}@font-face{font-family:Calibri;panose-1:2 15 5 2 2 2 4 3 2 4;mso-font-charset:0;mso-generic-font-family:auto;mso-font-pitch:variable;mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */p.MsoNormal, li.MsoNormal, div.MsoNormal{mso-style-parent:"";margin-top:0in;margin-right:0in;margin-bottom:10.0pt;margin-left:0in;line-height:115%;mso-pagination:widow-orphan;font-size:11.0pt;font-family:"Times New Roman";mso-ascii-font-family:Calibri;mso-fareast-font-family:Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:"Times New Roman";}@page Section1{size:8.5in 11.0in;margin:1.0in 1.25in 1.0in 1.25in;mso-header-margin:.5in;mso-footer-margin:.5in;mso-paper-source:0;}div.Section1{page:Section1;} /* List Definitions */@list l0{mso-list-id:1767581655;mso-list-type:hybrid;mso-list-template-ids:677930440 67698689 67698691 67698693 67698689 67698691 67698693 67698689 67698691 67698693;}@list l0:level1{mso-level-number-format:bullet;mso-level-text:;mso-level-tab-stop:none;mso-level-number-position:left;text-indent:-.25in;font-family:Symbol;}ol{margin-bottom:0in;}ul{margin-bottom:0in;}-->

Seeped in French and Catholic history, Mardis Gras is New Orleans annual, Carnival-esque celebration that begins around Epiphany and ends the day before Ash Wednesday — aka Fat Tuesday (today!) — when the fasting season of Lent begins. Before this happens, be sure to gorge on these three decadent recipes tonight.

 

King Cake Shake

Courtesy of: GO Burger

1448 Second Ave.

212-988-9822

www.e2hospitality.com

 

Ingredients:

2 (8oz) scoops vanilla

Bar spoon of brown sugar filling

2 oz cream cheese topping

1/2 cup crushed cinnamon toast crunch

Optional: Shot of Bourbon

 

Directions:

Mix all the ingredients together in a blender. Garnish with whip cream, Mardi Gras sprinkles (yellow, Green, Purple), and a drizzle of cream cheese topping. Don't forget to place the plastic baby inside the shake!



Crawfish Ettouffee


Courtesy of: Executive Chef Wade Burch of Neely’s Barbecue Parlor

1125 First Ave.

212-832-1551

www.neelysbbqparlor.com

 

Ingredients:

1 stick butter

2 cups chopped onions

1 cup chopped celery

1/2 cup chopped green bell peppers

1 pound peeled crawfish tails

2 teaspoons minced garlic

2 bay leaves

1 tablespoon flour

1 cup water

1 teaspoon salt

Pinch of cayenne

1 tablespoon Worcestershire sauce

2 tablespoons finely chopped parsley

3 tablespoons chopped green onions

Directions:

In a large sauté pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and sauté until the vegetables are softened, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 8-10 minutes longer, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt, cayenne pepper and Worcestershire. Stir until the mixture thickens, about four minutes. Serve over steamed rice. Sprinkle the parsley and green onions over the top.

Voodoo Rootbeer

Courtesy of: Back Forty Restaurant

190 Ave. B, # 1

212-388-1990

Ingredients:

1 &frac12; ounces Spiced Dark Rhum*

&frac34; ounces Simple Syrup (equal parts sugar and water

Stout beer

Combine rhum, syrup, and ice in mixing tin. Shake and strain into small wine or rocks glass, then top with 2-4 ounces of stout. Sit back and enjoy the rich (dairy-free) creaminess that is fortified stout.

*Spiced Dark Rhum:

3 vanilla beans split lengthwise

5-8 cloves

1 750 ml bottle of dark rhum (e.g. Barbancourt 5 Star)

Place vanilla and cloves in rhum bottle and let sit at room temperature, shaking periodically, for two days. Makes 16 portions.

This beer cocktail is a warming restorative that’s meant to be consumed in slow, short sips akin to a martini. Bonus additional drink option: for a simple winter highball add root beer to 2 ounces of the spiced Rhum, then top with ice.

 
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