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Cajun/Creole Mardi Gras Get-Together & Food Exchange Feb 18

Cajun/Creole Mardi Gras Get-Together & Food Exchange Feb 18
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  • Post #31 - February 15th, 2012, 12:14 am
    Post #31 - February 15th, 2012, 12:14 am Post #31 - February 15th, 2012, 12:14 am
    I'm changing my food decision- I'm making bananas foster bread pudding! Possibly with homemade ice cream, if time permits.
  • Post #32 - February 16th, 2012, 11:54 am
    Post #32 - February 16th, 2012, 11:54 am Post #32 - February 16th, 2012, 11:54 am
    Hi,

    I have a pork shoulder defrosting, which I will bring in some form or another.

    If you want grits, I can make those. I am not sure they are Creole or Cajun. If they don't belong, just say the word. In the same vein, what if I brought some pimento cheese?

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #33 - February 16th, 2012, 12:12 pm
    Post #33 - February 16th, 2012, 12:12 pm Post #33 - February 16th, 2012, 12:12 pm
    Cathy2 wrote:Hi,

    I have a pork shoulder defrosting, which I will bring in some form or another.

    If you want grits, I can make those. I am not sure they are Creole or Cajun. If they don't belong, just say the word. In the same vein, what if I brought some pimento cheese?

    Regards,


    Shrimp and Grits.... :idea:
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #34 - February 16th, 2012, 10:59 pm
    Post #34 - February 16th, 2012, 10:59 pm Post #34 - February 16th, 2012, 10:59 pm
    Grits sound yummy to me, and we'll already have at least 2 versions of shrimp so pork is great too
    and pimento cheese is a southern classic so I think it would not be out of place at all....
    E
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #35 - February 17th, 2012, 12:54 pm
    Post #35 - February 17th, 2012, 12:54 pm Post #35 - February 17th, 2012, 12:54 pm
    I will have to cancel. I was really looking forward to the company and food. In that order.
    Hopefully, next year.
    Enjoy, all.
  • Post #36 - February 17th, 2012, 3:46 pm
    Post #36 - February 17th, 2012, 3:46 pm Post #36 - February 17th, 2012, 3:46 pm
    Sorry to hear it, Izzy,
    we were looking for to seeing you again
    As a reminder - last minute attendees are welcome, as we have had a couple of cancellations...
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #37 - February 17th, 2012, 8:31 pm
    Post #37 - February 17th, 2012, 8:31 pm Post #37 - February 17th, 2012, 8:31 pm
    Ms. Ingie wrote:
    LauraS wrote:I'm thinking I will make shrimp creole because I look for any excuse to make it :) Also, if Ms. Ingie isn't making a king cake, I thought I might give it a try, too.


    I'm making two sweet potato pies, smothered okra and, if time permits, corn bread. The King Cake is all yours. Oh, I could make beignets...


    I was kind of kidding when I said I could make beignets. I will be making them for my family, but don't think I'll have time tomorrow. They're also not as good if they're not eaten right out of the fryer.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #38 - February 17th, 2012, 10:52 pm
    Post #38 - February 17th, 2012, 10:52 pm Post #38 - February 17th, 2012, 10:52 pm
    irisarbor wrote:Sorry to hear it, Izzy,
    we were looking for to seeing you again
    As a reminder - last minute attendees are welcome, as we have had a couple of cancellations...


    I need directions & your phone number.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #39 - February 18th, 2012, 11:11 am
    Post #39 - February 18th, 2012, 11:11 am Post #39 - February 18th, 2012, 11:11 am
    I have PM'd or emailed everyone I know of w my address and phone # if you did not get it, please post and I'll try again-
    Also Cathy2 has my contact info as well.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #40 - February 18th, 2012, 2:12 pm
    Post #40 - February 18th, 2012, 2:12 pm Post #40 - February 18th, 2012, 2:12 pm
    We aren't going to make it. Ugh!

    I'm so, so sorry.

    Please take lots of pictures.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #41 - February 18th, 2012, 2:36 pm
    Post #41 - February 18th, 2012, 2:36 pm Post #41 - February 18th, 2012, 2:36 pm
    A late addition: Mrs. Roadhouse will be accompanying abe_froeman and Mr. Maki, hauling a large crockpot full of collard greens simmered with smoked turkey leg. I have had the pleasure of sampling the greens and can only say, y'all better show up hungry. I have my own engagement at a certain internationally "unknown" pizza dive in Morton Grove, so will not be in attendance. Any possibility of a care package for late night consumption by a hungry waiter?

    Buddy
  • Post #42 - February 18th, 2012, 3:09 pm
    Post #42 - February 18th, 2012, 3:09 pm Post #42 - February 18th, 2012, 3:09 pm
    pairs4life wrote:We aren't going to make it. Ugh!

    I'm so, so sorry.

    Please take lots of pictures.


    Oh sure, and I made sure my options were veg for you. :P
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #43 - February 18th, 2012, 3:20 pm
    Post #43 - February 18th, 2012, 3:20 pm Post #43 - February 18th, 2012, 3:20 pm
    We can certainly send a care package along to our "buddy"
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #44 - February 18th, 2012, 3:21 pm
    Post #44 - February 18th, 2012, 3:21 pm Post #44 - February 18th, 2012, 3:21 pm
    Ms. Ingie wrote:
    pairs4life wrote:We aren't going to make it. Ugh!

    I'm so, so sorry.

    Please take lots of pictures.


    Oh sure, and I made sure my options were veg for you. :P


    yea, and I made half my appetizers veg as well....
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #45 - February 18th, 2012, 3:54 pm
    Post #45 - February 18th, 2012, 3:54 pm Post #45 - February 18th, 2012, 3:54 pm
    Hi,

    Stone ground grits made to Old Post Office recipe are perfection. They have been cooking since 8 am.

    I am gently reheating the pork roast, which once heated through will be given a final blast.

    I will be there before 4 pm with piping hot food.

    See you soon!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #46 - February 18th, 2012, 4:08 pm
    Post #46 - February 18th, 2012, 4:08 pm Post #46 - February 18th, 2012, 4:08 pm
    Going to be a bit late. Okra is sufficiently cooked and thickened, cornbread hot out of the oven. ETA is 3:40 p.m. Have an outlet ready for me; okra is in the crockpot.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #47 - February 19th, 2012, 1:25 am
    Post #47 - February 19th, 2012, 1:25 am Post #47 - February 19th, 2012, 1:25 am
    Although I couldn't be there in person, thanks to the plates sent home by irisarbor, I felt like I could actually hear the fiddle and accordion playing a Fais Do Do as i chowed down on cheese grits, shrimp creole, muffuletta bruschetta, smothered okra, and the best--bar none, including the versions I've had in New Orleans--gumbo I have ever tasted! The King Cake and mini eclair I had for dessert were pretty darned good too.

    Glad everyone had a good time. Thanks for feeding a hungry waiter!

    Buddy

    P.S. There's a big hunk of tasty looking cornbread that's going to hook up with some collard greens for lunch tomorrow. I don't know if I'll get to sleep thinking about it...

    B.
  • Post #48 - February 19th, 2012, 8:48 pm
    Post #48 - February 19th, 2012, 8:48 pm Post #48 - February 19th, 2012, 8:48 pm
    BuddyRoadhouse wrote: the best--bar none, including the versions I've had in New Orleans--gumbo I have ever tasted!
    B.


    Blush :oops: why thank you kind sir- such a nice compliment.....

    Actually I thought everything was quite delicious!
    In fact I had such fun that I completely forgot to take any pictures even tho my camera was sitting at the ready on the counter! LOL... so I do hope Ms. Ingie will post some of the pix she took.

    We so enjoyed the company and the conversations- it was such a fun and friendly gathering,
    Thank you so much to everyone who came for their generous contributions.
    From the delicious paczki, to the scrumptious sweet potato pie, to the tenderest greens ever,
    delectable grits, wonderful shrimp creole, pork shoulder that disappeared in less than 5 min,
    not to forget savory okra, and the moistest king cake most of us have ever tasted.
    mm bananas foster bread pudding w homemade ice cream.
    I can hardly wait for next year....

    I have to add Son #1 made a very quick appearance at one point and heaped up a plate with every single dessert in the house, gobbled them down and made a fast retreat upstairs. Son #2 made a longer appearance earlier in the afternoon, grazing on the savory dishes until he was full to bursting- so all the goodies were "teenager-approved"
    Last edited by irisarbor on February 19th, 2012, 11:09 pm, edited 1 time in total.
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #49 - February 19th, 2012, 9:39 pm
    Post #49 - February 19th, 2012, 9:39 pm Post #49 - February 19th, 2012, 9:39 pm
    Thank you to the hostess with the mostess. We had a great time. Love the food, music, drinks and company.

    I'll be posting pictures tomorrow, so sit tight.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #50 - February 19th, 2012, 10:30 pm
    Post #50 - February 19th, 2012, 10:30 pm Post #50 - February 19th, 2012, 10:30 pm
    Oddly enough, the only dish that didn't make it back to my refrigerator was the Bananas Foster Bread Pudding, made by my own child, abe_froeman.

    Hmm, maybe I'll get lucky and a healthy helping will magically appear by the time I return home this evening...

    Buddy
  • Post #51 - February 19th, 2012, 10:40 pm
    Post #51 - February 19th, 2012, 10:40 pm Post #51 - February 19th, 2012, 10:40 pm
    BuddyRoadhouse wrote:Oddly enough, the only dish that didn't make it back to my refrigerator was the Bananas Foster Bread Pudding, made by my own child, abe_froeman.

    Hmm, maybe I'll get lucky and a healthy helping will magically appear by the time I return home this evening...

    Buddy


    There was a whole pan left, so I'm surprised you didn't get any.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #52 - February 20th, 2012, 11:58 am
    Post #52 - February 20th, 2012, 11:58 am Post #52 - February 20th, 2012, 11:58 am
    That's being saved for Passover, leavened bread be damned. But I'm ordering you paczkis from Bennison's today, so no complaining!
  • Post #53 - February 20th, 2012, 2:01 pm
    Post #53 - February 20th, 2012, 2:01 pm Post #53 - February 20th, 2012, 2:01 pm
    Here are the photos that I took. I apologize for any food photos that I may have missed, but I was just too full. :oops:

    ImageIrisarbor's Muffaletta Bruschetta
    ImageIrisarbor's Veg Muffaletta Bruschetta
    ImageIrisarbor's Gumbo
    ImageIrisarbor making Hummingbirds (Elderberry Wine, Proseco & Club Soda)
    ImageIrisarbor's favorite dessert
    ImageCookie Monster's Mini Chocolate Raspberry Paczkis
    ImageCookie Monster's Mini Chocolate Eclairs
    ImageMs. Ingie's Smoothered Okra
    ImageMs. Ingie's Southern Cornbread w/Cheddar Cheese
    ImageMs. Ingie's Sweet Potato Pie w/Praline Topping
    ImageLauraS' Shrimp Creole
    ImageLaruaS' King Cake
    ImageMrs. Roadhouse's Collard Greens w/Smoked Turkey Leg
    ImageCathy 2's Old Post Office Recipe Grits
    ImageCathy 2's Korean Pork Shoulder
    ImageAbe_Froeman's Bananas Foster Bread Pudding
    ImageAbe_Froeman's Homemade Coconut Milk Ice Cream
    ImageThe Fiddler and the Harmonica Player
    ImageIrisarbor's hubby on guitar
    ImageThe outstanding trio
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #54 - February 20th, 2012, 5:46 pm
    Post #54 - February 20th, 2012, 5:46 pm Post #54 - February 20th, 2012, 5:46 pm
    For anyone interested, here's what my dairy-free ice cream recipe was:

    Yields 1 quart

    2 egg yolks
    2/3 C granulated sugar
    2 13.5oz cans of coconut milk (I used Chaokoh)
    pinch of salt
    1 T vanilla extract
    cinnamon (optional, to taste)

    In a large bowl, I mixed the sugar and egg yolks. Once blended, I poured in both cans of the coconut milk and mixed. Pour that into a medium or large saute pan, add the salt, and heat over medium heat, stirring constantly, for 8-10 minutes until the mixture thickens. It should coat the back of a spoon. Do NOT let the mixture boil. Remove from heat and add in the vanilla. Stir and then pour into a bowl. Chill for several hours or overnight.

    Once it's cold, pour into the ice cream maker (followed preparation instructions from the manual for that)- it took about 30 minutes in there for it to get thick. In the last few minutes in the machine, I added in my cinnamon. I like cinnamon, so I probably put in a whole teaspoon (just poured till it felt right, didn't measure.) Once it's thick and the cinnamon is mixed in, you can pour/scrape it into an airtight container and put it in the freezer to freeze- I think mine was in for at least 3-4 hours before being served.

    You could probably use a little less vanilla- I felt like it was a little too vanilla-y; maybe because I used extract (I used Nielsen-Massey Madagascar vanilla) instead of bean, so the flavor was a little less subtle.

    I used the ingredients/amounts from this recipe (minus the cocoa, coffee and vodka), and the pieced together directions from this one.
  • Post #55 - February 20th, 2012, 5:46 pm
    Post #55 - February 20th, 2012, 5:46 pm Post #55 - February 20th, 2012, 5:46 pm
    And of course, thanks so much to Irisarbor and family for having us over- always a good party!
  • Post #56 - February 20th, 2012, 8:55 pm
    Post #56 - February 20th, 2012, 8:55 pm Post #56 - February 20th, 2012, 8:55 pm
    Ms. Ingie-
    Thanks so much for posting, and the pix are awesome!
    Thanks to all for bringing your wonderful selves and a few goodies too...
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #57 - February 20th, 2012, 10:14 pm
    Post #57 - February 20th, 2012, 10:14 pm Post #57 - February 20th, 2012, 10:14 pm
    Thank you to irisarbor for hosting such a fun night! Kevin and I had a great time and loved the music. Thanks to everyone for bringing such delicious food, too.
  • Post #58 - February 20th, 2012, 10:34 pm
    Post #58 - February 20th, 2012, 10:34 pm Post #58 - February 20th, 2012, 10:34 pm
    So when is Mardi GRAS 2013?

    This looks like just what I had anticipated.

    I feel like the kid that misses the big party because she has chicken pox. :oops:
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #59 - February 21st, 2012, 3:09 pm
    Post #59 - February 21st, 2012, 3:09 pm Post #59 - February 21st, 2012, 3:09 pm
    Here are the recipes for the Smoothered Okra, Sweet Potato Pie and Cornbread:

    Cornbread (adapted from Ralph & Kacoo, A Taste of Louisiana Cookbook)

    1.5 cups yellow cornmeal
    2 eggs
    1 (16 oz.) can of creamed corn
    2 tsp. baking powder
    2/3 cup light flavored oil (vegetable, canola or corn)
    2 tsp. salt
    1 cup sharp cheese - grated

    Combine all ingredients except cheese. Pour 1/2 the batter in a greased 8 x 8 pan. Spread grated cheese on top, then pour the remaining batter over the cheese. Bake at 350 degrees for 45 minutes. (You can add some diced sweet peppers, onions and jalepenos to make it Mexican style.)


    Smothered Okra (from Ralph & Kacoo, A Taste of Louisiana Cookbook)

    1 lb. Okra - chopped
    1 TBL oil
    1 (16 oz.) can whole or stewed tomatoes with juice
    1 cup onion - chopped
    1/2 cup bell pepper - chopped
    3/4 tsp. garlic - chopped
    1 small can sliced mushrooms and juice
    Salt and pepper to taste

    Pour oil in bottom of pan. Add the rest of the ingredients. Cover pot and simmer about 1.5 hours over low heat, stirring often. Remove the cover for the last 10 minutes. Serve hot.


    Praline-Topped Sweet Potato Pie

    2 cups mashed cooked sweet potatoes (about 2 large or 3 medium)
    2 eggs
    1 stick unsalted butter
    3/4 cup sugar
    1 tsp vanilla
    1/4 - 1/2 tsp cinnamon
    1/8 - 1/4 tsp nutmeg
    dash of salt

    Topping

    1 cup brown sugar
    1/3 cup flour
    1/3 cup melted butter
    1 cup chopped pecans

    Mix eggs into mashed sweet potatoes, mix in melted butter, sugar, vanilla and spices. Put into an unbaked pie crust. To make topping: mix flour, sugar and pecans. Stir in melted butter. Spead topping over the top of the filling.

    Bake at 375 degrees for about 30 - 35 minutes. Top of pie should be puffed up.
    Ms. Ingie
    Life is too short, why skip dessert?
  • Post #60 - February 21st, 2012, 3:14 pm
    Post #60 - February 21st, 2012, 3:14 pm Post #60 - February 21st, 2012, 3:14 pm
    HI,

    Your cornbread was really terrific. It wasn't dry like many cornbreads I encounter. I especially liked the cheese layer.

    I ate your okra for breakfast the next day. I will be making it very soon.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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