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Mardis Gras season is upon us and if I could I would be in New Orleans, with beads on, taking in the warm people, the unique architecture, the music and the most delightful food I've ever eaten, or tried to replicate.
If you've never attempted Cajun/Creole cooking, get your feet wet with a simple brunch. Start with a cocktail of pineapple and orange juice with a splash of rum. For the main course try Shrimp and Cheese Grits, definitely southern coastal, and with the addition of hot pepper sauce, a deliciously spicy way to start the day.
And don't worry that all the flavors of the Big Easy are big and bold. Simple, understated desserts are also part of the cuisine. Warm Banana Fritters with Cinnamon Sauce, topped with whipped cream or a scoop of vanilla ice cream, are the perfect ending to a spicy meal.
Let the good times roll!
Orange and Pineapple Punch
2 cups pineapple juice
2 cups orange juice
4 maraschino cherries, plus 1/2 cup juice
1/2 orange, cut into 4 slices
4 ounces dark rum
Directions: In a pitcher, stir together the juices and rum. To serve, fill tall glasses with ice, pour punch over. Garnish with a cherry and a slice of orange. Serves 4.
Shrimp with Cheese Grits
3 1/2 cups water
1/4 cup regular grits (do not use quick-cooking grits)
Salt to taste
1 pound uncooked shrimp in the shell
12 drops Tabasco sauce
6 ounces sharp Cheddar cheese, finely grated
3 T. butter
1/2 cup finely diced bacon
2 T. vegetable or canola oil
1 cup finely chopped scallions, including green part
6 ounces fresh mushrooms, thinly sliced (about 3 cups)
1 clove garlic, finely minced
Juice of 1 lemon
1/4 cup finely chopped parsley
Directions: Shell and devein shrimp and put in a bowl. Set aside.
In medium saucepan, bring water to boil and gradually stir in grits. Add salt to taste. Cook uncovered, stirring often, about 15 minutes. Cover and continue cooking over low heat 25 minutes, or till done. Remove from heat. Stir in 6 drops Tabasco sauce, cheese and butter.
Place 2 heavy skillets on the stove. Add diced bacon to 1 skillet and the oil to the other. Cook the bacon, stirring, till it starts to brown. Add the shrimp and cook, tossing and stirring so that it cooks evenly, about 3 minutes. Add the scallions and cook briefly.
As the shrimp cook, place the mushrooms in the hot oil in the second skillet and sautÈ till mushrooms give up their liquid. Add the garlic and cook briefly, stirring often. Stir in the lemon juice.
Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining 6 drops Tabasco. Stir to blend.
Spoon equal portions of the cheese grits onto 6 heated plates. Spoon shrimp and mushroom mixture over each serving. Serve immediately. Serves 6.
Banana Fritters with Cinnamon Sauce
Fritters:
1 cup all-purpose flour (stir before measuring)
1 T. granulated sugar
1/2 tsp. salt
1 large egg, slightly beaten
3/4 cup milk
1 T. melted butter
1 tsp. baking powder
6 bananas, halved lengthwise
Oil for deep frying
Cinnamon Sauce:
2 cups water
2 T. ground cinnamon
3 egg yolks, lightly beaten
2/3 cup sugar
2 T. cornstarch
1 cup butter
Directions: Up to a day ahead, prepare cinnamon sauce by heating water and cinnamon in medium saucepan.
In separate bowl, whisk egg yolks with sugar and cornstarch. Slowly add about one-third hot cinnamon mixture to the egg mixture. Pour back into the saucepan, stirring to blend. Return sauce to a boil, stirring. Remove from heat and cool the sauce 2 minutes. Slowly whisk in the butter. Store cinnamon sauce in refrigerator.
For fritters, heat oil in heavy deep pan or deep fryer to 370-degrees. In medium bowl, stir together flour, sugar and salt. In separate bowl, combine the egg, milk, butter and baking powder. Stir the egg mixture into the dry ingredients to make a batter.
Dip the banana halves into the batter and carefully drop into the hot oil. Fry just until golden brown. Drain on paper towels. Serve warm with warmed cinnamon sauce and whipped cream or vanilla ice cream.