Beef Grillades (pronounced ɡree-yahds) and Grits is a classic New Orleans dish. The beef is cooked in a flavorful gravy accented with the Trinity of onion, celery, and bell pepper until it is fork tender. Beef Grillades is made extra special when served with Smoked Gouda Grits. It’s not only delicious when first made, but…
For a quick and refreshing salad, you should try Mardi Gras Salad, even though Mardi Gras has long passed. It is so named because its Mardi Gras colored ingredients – Green, Purple, and Gold!
Brighten your Mardi Gras season with this rich and moist Lemon Bliss Bundt Cake. It feels like springtime, and tastes amazing under a layer of lemon glaze. Every piece is a surprise. Laissez les bon temps rouler!
From easy beginnings to dramatic endings and everything in between, tempt your tastebuds with 20 tantalizing Mardi Gras recipes. I’ve teamed up with Grits and Pinecones to help you “laissez les bon temps rouler”!
Laissez les bon temps rouler with these easy to make Mardi Gras Cupcakes with Cinnamon Buttercream Frosting. Inside is a surprise that will delight even your most picky critic!
Shrimp Creole is a classic New Orleans dish with both Spanish and French undertones. It consists of shrimp cooked in a spicy mixture of diced tomatoes and the trinity of onion, celery and bell pepper. Traditionally, shrimp creole is served with cooked white rice. Add a piece of freshly baked crusty french bread for an amazing meal!
Shrimp Remoulade (pronounced ruma-lahd) is a quintessential New Orleans dish composed of cold boiled shrimp with a spicy mustard-based dressing.
Ready in minutes and always a crowd pleaser, Classic Shrimp Cocktail is the perfect make-ahead appetizer for your next Mardi Gras or anytime gathering. It combines succulent boiled shrimp with a spicy tomato-based sauce for the ultimate blending of flavors.
Laissez les bon temps rouler with Mardi Gras Munch! Mardi Gras this year is February 28, 2017. It is much later this year than it has been in the past giving you plenty of time to whip up Mardi Gras treats.
There’s a widespread view that in the South, we’ll eat anything that’s fried, and fried turkey is no exception! Although fried turkey is not necessarily confined to the South, it’s origins are very Southern – the heart of Cajun country in Louisiana to be exact. What if you could achieve the crisp and crunchy outside, and moist…