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The Cookstr Weekly: Carnival Season & Fat Tuesday Fare

February 20, 2014

Whether you start celebrating Carnival season when it begins around Epiphany, on January 6th, or only partake in the last hurrah of Mardi Gras on the Tuesday before Ash Wednesday, there’s no doubt that shellfish gumbo, dirty rice, and oysters are certainly worth a party. Here’s a menu for Creole and Cajun classics interspersed with more laid-back interpretations that are feasible for any home kitchen. These dishes are meant for sharing, from the celebratory event of a crawfish boil to never-ending pots of jumbo and jambalaya simmering on the stove for all who may stop by.

Sure, you can enjoy the parades, masks, dancing, and music – but like most holidays, deep down, this one is largely about the food.

Warmest regards,
Kara Rota
Editorial Director
Cookstr

  by Sharon Kramis and Julie Kramis Hearne

Hush puppies are key in a NOLA-inspired menu, and they’re fantastic party food to boot. Including crab or shrimp, as well as plenty of spice, ensures that they’ll fit perfectly into a Mardi Gras meal. This version uses a cast iron ebelskiver pan to make nicely rounded fritters that are browned on all sides without deep-frying. The Green Goddess dipping sauce served alongside the hush puppies is full of fresh herbs, with some savory kicks from anchovy paste and Dijon mustard.

More Mardi Gras Recipes from Cookstr

Spicy Shrimp by Julee Rosso and Sheila Lukins

Cajun Baked Salmon by Bob Sloan

Crawfish Boil by Alton Brown
Okra and Corn by James Beard

Seafood Gumbo by Eula Mae Dore

Jambalaya Classique by Eric Copage

Carnival Doughnuts by Nancy Silverton

  by Francine Segan

“You don’t need any special equipment to make this pasta – just your own nimble fingers. Spread flour onto a work surface, sprinkle with a few drops of water, and stir and pinch to form tiny nuggets.

The name of this pasta,

frascarelli

, comes from the Italian for “twigs,” frasca, little bundles of dried oregano or rosemary stems traditionally used to sprinkle the drops of water into the flour. The cooked frascarelli were eaten right off the wooden board used to make the pasta, and it’s still classically served that way in Italy.

This was a “poor” dish, often served simply with just a drizzle of olive oil and bit of grated cheese. That said, these tender, rustic nuggets are absolutely fabulous topped with savory sausage and pecorino cheese.”                                             – Francine Segan

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3 Comments leave one →
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