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"Throw me something, Mister!" That's what we heard while filming "After Hours" with Chef Daniel Boulud and Susan Spicer of the French Quarter's Bayona restaurant. With the rich tastes and culture of Louisiana style Chef Susan Spicer along with Chef Daniel Boulud, actress Tamara Tunie, musicians, local chefs and I dished over great food, great stories and even more great wine. With attitude, wit and style we indulged in a slow-cooked stew of various meats, beans, vegetables and herbs (cassoulet), whole black truffles and then some, while the cameras rolled. It was certainly a festive night to remember. Create the same over-the-top, anything-goes feeling in your own home and pay tribute to this traditional pre-Lenten festival. Make your house vibrant with the traditional Mardi Gras colors- purple (representing justice), green (faith) and gold (power). There's no subtlety or lack of imagination at Mardi Gras time, so the bolder and sassier the better. Tunes and Atmosphere Let loose with great tunes and laissez le bon temps rouler – (let the good times roll!) Jambalaya Jam - Mr. PoBoy New Orleans Debauchery reigns supreme, so anything you do in excess is king. Think pirates, showgirls, court jesters, anything your wildest imagination can dream up. If in the area, capture some of the Big Easy's culinary chic with some of my sassy friend's, Frank Brigtsen, savory down-home Southern Louisiana dishes like Brigtsens' New Orleans BBQ Shrimp with Shrimp Calas followed by spicy crawfish beignets from the talented Susan Spicer and a cocktail at Commander's Palace! Menu HURRICANE Pour ingredients into an ice-filled shaker. Shake vigorously for 1 to 2 minutes. Strain into a hurricane glass and toast to Bourbon Street! TEQUILA MOCKINGBIRD II Fill a margarita glass with ice; set aside to chill. Combine tequila, limoncello, lemon juice and bitters in a cocktail shaker. Strain into the chilled glass; garnish with lemon twist and serve at once. Serves 1. OYSTER'S ROCKEFELLER Two dozen fresh oysters on the half shell, oyster liquor reserved Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint. Preheat broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster. Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately. HOT CRAB CAKES For the Crab Cakes: For the Topping: Preheat oven to 350°F. Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot. BEAD-WORTHY CHICKEN AND SAUSAGE JAMBALAYA 2 tbs extra-virgin olive oil Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat. Pour broth over rice mixture in pot. Add chicken. Press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot. Legendary New Orleans' restaurant, the Commander's Palace boasts an award-winning track record among both customers and acclaimed chefs. With inventive New Orleans' cuisine run by the effervescent hospitality of the Brennan family, should be added to your must-visit southern itinerary. COMMANDER'S PALACE BANANA SPLIT 4 bananas, peeled, split lengthwise Preheat broiler. Place banana halves, cut side up, on baking sheet. Sprinkle each with 1 tsp sugar. Broil bananas until sugar melts and darkens, about 2 minutes. Set bananas aside. Using electric mixer, beat whipping cream, dark rum, and remaining ¼ cup sugar in large bowl until peaks form. Place 1 slice of banana bread in each of 4 banana split dishes. Place 1 banana half on each side of bread, parallel to long sides of dish Top bread with 1 scoop of each ice cream. Sprinkle with pecans and drizzle with chocolate syrup. Top bananas with dollop of rum-whipped cream and sprinkle of coconut. |
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