The late waiter Gary Drouin of Antoine’s Restarurant prepares Caf\u00e9 Brulot at tableside. (Photo by Alan Smason)<\/p>\n<\/div>\n
The recipe for Shortcut Caf\u00e9 Br\u00fblot comes from Jessica Harris, an African-American award-winning cookbook author and culinary historian. Instead of the flamboyant drink served tableside, Harris has streamlined the drink to be easily prepared and served at home.<\/p>\n
A fairly new addition to the city is the Museum of the Southern Jewish Experience, which shows a different kind of flavor\u2014how the Jews of the American South have blended, added to and taken away elements in and from the areas they have lived. Mardi Gras hours can be found here.<\/p>\n
If you can\u2019t be in New Orleans, then bring Mardi Gras home with any of the recipes below.<\/p>\n
Dirty RiceDirty Rice.
Serves 6<\/p>\n
Cook\u2019s Tip:<\/p>\n
*Substitute chicken livers for ground beef.<\/p>\n
*Kosher Cajun Seasoning is available from Pereg online.<\/p>\n
Ingredients:<\/p>\n
2 teaspoons vegetable oil<\/p>\n
1 pound lean ground beef, crumbled<\/p>\n
1 medium onion, chopped<\/p>\n
1 cup celery, thinly sliced<\/p>\n
2 teaspoons bottled chopped garlic<\/p>\n
2 teaspoons Cajun Seasoning<\/p>\n
\u00bd teaspoon kosher salt<\/p>\n
1\u00bd cups white rice, uncooked<\/p>\n
3\u00bd cups beef broth<\/p>\n
2 to 3 tablespoons bottled diced pimento, drained<\/p>\n
sliced green onion to garnish (optional)<\/p>\n
Directions:<\/p>\n
In a large, heavy-bottomed pot, heat the oil and the ground beef over medium heat. Cook the meat, stirring for 5 minutes or until no pink remains.<\/p>\n
Add the onion, celery, garlic, Cajun Seasoning and salt. Stir to mix.<\/p>\n
Add the rice and beef broth. Bring to a boil over medium-high heat, stirring often. Reduce heat.<\/p>\n
Cover and simmer for 25 minutes longer or until rice is cooked.<\/p>\n
Stir in the pimento. Transfer to a serving dish. Garnish with green onion.<\/p>\n
Serve hot.<\/p>\n
Creamy GritsCreamy Grits. Credit: Amy Aletheia Cahill via Wikimedia Commons.
Serves 4-6<\/p>\n
Cook\u2019s Tip:<\/p>\n
*Grits are coarsely ground corn (hominy). They can be cooked with water or milk. This dish is made richer by using heavy or light cream.<\/p>\n
*For cheesy grits, stir a half-cup of grated cheese, such as cheddar or Parmesan, into the hot grits.<\/p>\n
Ingredients:<\/p>\n
3 cups water (or milk)<\/p>\n
1 cup heavy or light cream<\/p>\n
4 tablespoons butter<\/p>\n
\u00be teaspoon kosher salt<\/p>\n
1 cup grits (not instant grits)<\/p>\n
1 tablespoon plain yogurt<\/p>\n
Directions:<\/p>\n
In a medium pot, bring the water, cream, margarine and salt to a boil.<\/p>\n
Gradually pour in the grits, whisking constantly.<\/p>\n
Reduce the heat to medium-low. Stir constantly until the grits are tender and creamy, 20 to 25 minutes.<\/p>\n
Stir in the yogurt to blend. Pour into bowls.<\/p>\n
Serve hot.<\/p>\n
Steelhead TroutSteelhead trout. Credit: Fishbio.
Serves 4-6<\/p>\n
Cook\u2019s Tips:<\/p>\n
*Salmon is a good substitute for steelhead trout.<\/p>\n
*For those who mix dairy and fish, substitute the margarine for butter.<\/p>\n
Ingredients:<\/p>\n
2\u00bd to 3 pounds steelhead trout, cut into 6 to 8 pieces<\/p>\n
1 stick (4 ounces) margarine, cut into 8 pieces<\/p>\n
4 to 5 tablespoons freshly squeezed lemon juice (juice of 2 large lemons)<\/p>\n
\u00bd teaspoon hot sauce<\/p>\n
\u00bd cup large capers<\/p>\n
salt and freshly ground pepper<\/p>\n
bread of choice for toasted wedges<\/p>\n
Directions:<\/p>\n
Preheat oven to 415 degrees.<\/p>\n
Spray a baking dish with nonstick baking spray.<\/p>\n
Place the trout in a prepared baking dish. Dot it with the margarine. Sprinkle lightly with salt and pepper.<\/p>\n
Cover loosely with foil. Bake in preheated oven 15 to 20 minutes or until fish flakes easily. Place in a serving dish and keep warm.<\/p>\n
Add the lemon juice and hot sauce to the liquids left in the baking dish. Stir in the capers. Pour over the trout.<\/p>\n
Serve hot with wedges of toasted bread spread with margarine.<\/p>\n
NOLA King CakeKing Cake. Photo by Alan Smason.
Serves 12-15<\/p>\n
Cook\u2019s Tips:<\/p>\n
*Colored sugar for dusting is available in the supermarket baking section.<\/p>\n
*Add the milk gradually, a teaspoon at a time, until the mixture is softly spreadable.<\/p>\n
Ingredients:<\/p>\n
1 stick (4 ounces) butter, softened<\/p>\n
8 ounces cream cheese<\/p>\n
2 rounded tablespoons of sour cream or plain yogurt<\/p>\n
1\u00bd cups sugar<\/p>\n
4 eggs<\/p>\n
2 cups all-purpose flour<\/p>\n
2 teaspoons baking powder<\/p>\n
2 teaspoons vanilla extract<\/p>\n
Porcelain baby (optional)<\/p>\n
Frosting:<\/p>\n
1\u00bd cups confectioners\u2019 sugar<\/p>\n
2 tablespoons butter, melted<\/p>\n
3 to 4 tablespoons of milk<\/p>\n
green, purple and yellow sanded sugar<\/p>\n
Directions:<\/p>\n
Preheat the oven to 350 degrees.<\/p>\n
Spray a 10-inch Bundt pan with nonstick baking spray.<\/p>\n
In a large bowl, beat the butter, cream cheese, sour cream or yogurt, and the sugar until pale and fluffy.<\/p>\n
Add eggs, one at a time with a half-cup of flour. Add the baking powder and vanilla with the last half-cup of flour, beating well after each addition. Spoon the batter into the prepared Bundt pan.<\/p>\n
Bake in a preheated oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire tray.<\/p>\n
For the frosting: Measure the confectioners\u2019 sugar in a medium bowl. Make a well in the center and pour in the butter, plus 3 tablespoons of milk. Stir to mix. The mixture should be soft but not runny. Spread over the top of the cooled cake. Sprinkle with sections of green-, purple- and gold-colored sugar. Cut into wedges to serve.<\/p>\n
Cup of CoffeeHot coffee. Credit: cocoparisienne\/Pixabay.
Serves 4<\/p>\n
Cook\u2019s Tips:<\/p>\n
*Substitute Sabra for Cointreau or Grand Marnier.<\/p>\n
*Jessica B. Harris is an American culinary historian, college professor, cookbook author and journalist.<\/p>\n
Ingredients:<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
1 tablespoon fresh orange juice<\/p>\n
1 (3-inch) cinnamon stick<\/p>\n
4 whole cloves<\/p>\n
\u00be cup (6 ounces) orange liqueur such as Grand Marnier, Cointreau or Triple Sec<\/p>\n
\u00bc cup (2 ounces) cognac<\/p>\n
4 cups brewed strong coffee, hot<\/p>\n
Directions:<\/p>\n
Stir together the lemon juice, orange juice, cinnamon stick and cloves in a large heatproof bowl until combined. Set aside.<\/p>\n
Heat the orange liqueur and cognac in a small saucepan over medium heat, stirring occasionally, until heated through, about 2 minutes.<\/p>\n
Add the cognac mixture to the lemon juice mixture in a bowl.<\/p>\n
Stir in hot coffee. Serve immediately.<\/p>\n
Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.<\/em><\/p>\n
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