Mardi Gras
Shrimp Remoulade Galatoire’s
Bourbon Street Rib-Eye Steak
Grits a Ya Ya
Bread Pudding with Praline sauce
Shrimp Remoulade Galatoire’s
Ingredients
- 4 stalks celery, coarsely chopped
- 4 green onions, chopped
- 1 small onion, chopped
- 3/4 cup Italian flat leaf parsley
- 1/2 cup red wine vinegar
- 1/2 cup ketchup
- 1/2 cup tomato puree
- 1/2 cup Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 1/8 cups vegetable oil
- 2 teaspoons paprika
- 2 pounds large cooked shrimp, peeled and deveined
- 12 lettuce leaves
Directions
- In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
- When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Bourbon Street Rib-Eye Steak
¼ cup bourbon
2 tablespoons brown sugar
2 tablespoon soy sauce
1 ½ tablespoon apple cider vinegar
1 teaspoon minced garlic
Pepper to taste
2 (6 ounce) beef rib-eye steaks
1 T oil
Directions
Instructions
Make the bourbon glaze by adding the bourbon, brown sugar, soy, vinegar and garlic to a pot. Bring to a boil and reduce to ½.
Season and sear the steak
Let the steak sit at room temperature for about 30 minutes prior to preparing it. Pat the steak dry with a paper towel, then generously season with kosher salt. You want to make sure to season the top, bottom, and sides of the steak.
Now heat your cast iron pan over high heat. Once the pan is smoking pour in the oil and gently place the seasoned steak into the pan. Always make sure to place it away from you so the hot oil doesn’t splash back at you. Grill with out moving for 3 minutes, rotate 90 degrees and grill another 2 minutes. Turn and cook to desired doneness.
Grits a Ya Ya
Ingredients
- 3 1/2 cups chicken stock
- 3/4 cup old fashioned grits
- 1/4 cup heavy cream, plus more as needed
- 1 cup shredded smoked Gouda cheese, or more to taste
- 1/4 cup butter
- 8 slices bacon, chopped
- 3 tablespoons butter
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1 splash white wine
- 2 cups chopped spinach
- 1 cup chopped portobello mushrooms
- 1/4 cup sliced green onions
- 2 cups heavy cream
- 1 dash hot pepper sauce, or to taste
- salt and ground black pepper to taste
Directions
- Bring the chicken stock to a boil in a saucepan over high heat.
- Slowly pour the grits into the stock while stirring constantly.
- Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
- Stir in 1/4 cup heavy cream to thin the grits.
- Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
- While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
- Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
- Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
- Fold the mushroom mixture into the grits, thinning out with heavy cream if needed. Season with hot sauce.
Cheesy Shrimp and Grits
Servings: 6
Ingredients
2 cups water
salt and ground black pepper to taste
1/2 cup stone-ground grits
1 cup shredded sharp Cheddar cheese
2 tablespoons butter
1/2 pound shrimp, peeled and deveined
2 slices bacon, chopped
1/2 cup thinly sliced scallions
1 tablespoons chopped fresh parsley
1 large clove garlic, minced
2 teaspoons lemon juice
Directions
Bring water to a boil in a pot over high heat. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter. Cover and set aside
Rinse shrimp and pat dry.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until bright pink on the outside and opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice; cook for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Bread Pudding with Bourbon Caramel Sauce
½ Cup Raisins
¼ Cup Bourbon
4 Cups Stale French Bread
2 Cups Heavy Cream
¾ Cup Sugar
1t Cinnamon
2 Large Eggs
1 T Vanilla
- In small bowl combine raisins and bourbon, let stand at least 30 minutes preferably overnight.
- In large bowl combine bread cubes and cream. Set aside.
- Preheat oven 350. In bowl whisk together sugar, cinnamon, eggs, vanilla and raisins with their liquid. Add this mixture to the bread mixture and fold together. Mix in chocolate.
- Place 1 ½ t butter in individual ramekins, put in oven to melt. Scoop bread mixture into them and bake until pudding is firm and knife inserted into the center comes out clean. Approximately 30 minutes.
- Serve warm with scoop of ice cream and the bourbon caramel sauce.
Praline Sauce
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans
Directions
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
- In small bowl set over simmering water, whisk the sugar and egg together until warm to the touch and beginning to fluff up. Whisk in the melted butter; whisk in the bourbon.
- Pour the sauce over each serving.
