Monday, March 28, 2011

Cooking Club: March

Theme: Mardi Gras!
We kicked it up notch with this months Mardi Gras theme. We had a fun evening full of delicious dishes, refreshing cocktails and traditional Mardi Gras festivities.
Chris (Host): Salad with Candied Pecans
Linda: Beignets, Hurricane Cocktail
Judi: Jambalaya
Jodi: Shrimp Creole
Summer: Mardi Gras Slush
Robin: Dirty Rice
Susan: Shrimp with Cilantro Oil
Betty: Gumbo
Teresa: Black-Eyed Pea Salsa, Candied Pralines
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 Shrimp with Cilantro Oil
Grilled shrimp seasoned with creole spices was drizzled with a cilantro and garlic oil and topped with red peppers and green onions. This was a really tasty dish. We commented that the leftovers would be delicious tossed with pasta.

 Dirty Rice
White rice simmered in chicken stock and garlic was enhanced with onions, sausage and chicken giblets. It was a tasty rice to house all the spicy main courses.
 Shrimp Creole
Tender shrimp were tossed with a spicy tomato sauce kicked up with chili powder and hot sauce. This is a yummy shrimp dish to be enjoyed anytime.
The mildest of the main dishes, this chicken, shrimp and sausage gumbo had a nice bite and a delicious broth for pouring over rice.
 Black Eyed Pea Salsa
This salsa was packed with flavor and texture. Black eyed peas, tomatoes, green pepper, onion and fresh herbs were marinated in a zesty vinaigrette. Yum!
We had two candied nut treats. Both of the caramels didn't set-up, but they were still delicious! This would be great served over ice cream!
 French Quarter Beignets
Deep fried pastry made from a yeast dough gets a nice coating of powdered sugar. These were slightly crisp on the outside and pillowy on the side. Very addictive!

Not pictured: The Mardi Gras Slush and Hurricane Cocktail.
Both were delicious and refreshing. Great anytime cocktails! We made some drinks combining the two and that was also really tasty!
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Coming Up...
April: Fondue!
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