Mardi Gras Menu
Updated 1:10 PM EDT, Wed, Feb 24, 2010
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Southern Cheese Grits
2 Tbl.salt, kosher
1 tsp pepper, black table
1 Qt. grits
2 cups cream, heavy
8 oz. (W) butter, salted
1-½ Lbs. cheese, extra melt, grated
1. Combine the milk, salt and pepper in a large, narrow stockpot (not
kettle or braising pan). Heat to 180 degrees F.
2. Slowly add the grits to the hot milk while stirring. Bring just to a
boil.Stir constantly to avoid scorching.
4. Once the grits are dissolved, lower the heat to a simmer and cook for
20 -30 min or until grits are tender and fully cooked.
5. Stir occasionally to maintain a smooth, creamy texture.
6. Stir in the cream and butter.
7. Cook for another 2-3 min. until the grits are tinder.
8. Fold the grated cheese into the grits.
9. Stir to incorporate.
10. Check yield, and remove from heat.If needed immediately, transfer to a
1/6 or 1/3 pan.
11. Otherwise, chub into 1/2 gallon chubs, label, daye, initial, and place
in an ice bath immediately to prevent continued cooking.
12. Once cooled to 40 degrees, portion the grits into 2#8 Scoop microlight
contaiers and store refrigerated.
Creole Shrimp Grits
1 scoop butter, salted
1 oz. Andouille Pieces
2 oz Pepper Mix
8 Boiled Shrimp (tail off )
1 Tbl Green Onions, 1/4"
2 scoops Southern Cheese Grits
1/2 tsp. S Parsley, Minced
1. Melt the butter in a pre heated saute skillet over high heat. Add the
andouille, pepper portion, seasoning and green onions. Saute for approx. 1
minute, until the sausage and peppers have begun to only slightly color.
2. Add the shrimp, clam juice, lea & perrins, jambalaya topping and bring
to a boil. Cook just until the shrimp are heated throughout. The sauce
should only slightly reduce.
3. Once heated, add the butter to the skillet and shake vigorously until
the butter has been incorporated.
4. Meanwhile, heat the creamy grits in the microwave for 1 minute, being
sure to stir the grits half way through the heating.
5. Place one #8 scoop of the heated grits in the center of the pasta bowl.
6. Pour the heated shrimp sauce on top of the grits, evenly spreading the
shrimp and andouille on and around the grits.
7. Place the second scoop of grits on top of the center of the shrimp and
8. Sprinkle with approx. 1/2 tsp. of parsley and serve immediately.
2oz. (V) cream, heavy whipping
2oz. (V) Alfredeaux Sauce, prep
1 Each Brioche Bread, Toasted prep
1 Scoop Artichoke & Spinach Dip
1 Scoop - heaping Velvet Crawfish
1 Scoop montery jack cheese
1. In a skillet, bring the heavy cream to a boil and reduce by half.
2. Add Alfredo sauce and whisk in until smooth.
3. Spread Artichoke & Spinach Mix over the bread, ensuring that the entire
surface of the bread is covered. (This will prevent burning of the bread in
the broiler) 4. Distribute Velvet Crawfish evenly across the bread.
5. Pour mixture over crawfish and spinach mix.
6. Sprinkle Monterey Jack cheese over Alfredo sauce.
7. Place on ½ sheet pan lined with deli paper and place in the cooler.
3 Pork Medallions, 3 oz.
2 tsp. seasoning, cajun duck
To cook butter, clarified
6 fl. oz. La Boucherie Sauce
8 oz (W) Angel Hair Pasta
To Rim Parsley, fresh, minced, prep
1. Place pork medallions in a dry pan lined with a clean sheet of deli
2. Evenly sprinkle with 1 tsp. cajun duck seasoning over medallions.
3. Turn medallions over & sprinkle with remaining 1 tsp. of cajun duck
4. Ladle the clarified butter onto the blackening grill.
5. Place seasoned medallions on the blackening grill. Cook until the
spices are blackened, about 2.5 minutes.
6. Flip meat over & cook until spices are blackened & meat doneness
reaches medium, about 2.5 minutes.
7. Ladle La Boucherie Sauce in sauté pan to warm. Do not boil or reduce.
8. Meanwhile, place the Angel Hair pasta in boiling water to warm.
9. Drain pasta & place in small metal bowl with the Whipped Garlic Butter.
Toss with a spatula until pasta is coated. Using a pasta fork, mound the
pasta at 12 o'clock on a 15" oval platter.
10. Pour the sauce around the pasta (but not on the pasta) onto the plate.
11. Place medallions onto sauce around the pasta.
12. Garnish the plate rim with the Minced Parsley. Place a biscuit at 11
* 8 oz (W) butter, salted
* 4 Lbs. smoked sausage - 1/2" diced
* 5 Lbs. chicken, thigh meat - 1" diced
* 5 Lbs. chicken, random - 1" diced
* 5 fl. oz seasoning, house
* 2 fl. oz. paprika
* 2 fl. oz. salt, kosher
* 4 tsp. pepper, cayenne
* 3 Gallons onions, diced
* 1 Gallon celery, diced
* 1 Gallon pepper, green diced
* 1 Quart pepper, red bell - 1/2" diced * 2 fl. oz S Garlic, Minced * 1
Quart S Green Onions, 1/4" angle cut * 4 Gallons+1Quart S Chicken Stock * 4
Lbs. gumbo crabs - cut into quarters * 1 Gallon okra, frozen sliced (2 Lbs)
* 1 Cup chicken bouillon flavoring * 1 Cup fish bouillon flavoring * 2 Cup
dark roux * 2 Cup flour, dusting * 1 Quart water EQUIPMENT AND
SMALLWARES:Chefs Knife, Cutting Board, Scale, Measuring Cups, Measuring
Spoons, Cooing spoon, stainless steel mixing bowl, whisk, Timer
1. Melt the butter in a large rondo and the diced sausage.
2. Cook for approx 5 minutes over medium high heat until the sausage has
rendered out its fat and the butter is foamy.
3. Add the diced chicken, house seasoning, paprika, and salt and cayenne.
4. Cook for 5 minutes more until the chicken is completely cooked and
5. Add 1 Cup of chicken stock to the rondo and stir with a cooking spoon
to release all of the browned pieces from the pot.
6. Transfer the browned contents of the rondo to a steam kettle and add
the onions, celery, bell peppers, garlic, and green onions.
7. Cook for 5 minutes until the vegetables have completely softened and
begun to "cook down".
8. Add the chicken stock and bring to a boil.
9. Once boiling, add the gumbo crabs, okra, chicken base, & fish base and
bring back to a boil.
10. Add the dark roux while wisking to incorporate.
11. Place the water and flour in a mixing bowl and whisk to make a slurry.
Add the slurry to the gumbo while whisking.
12. Bring to a boil then reduce the heat to a simmer.
13. Simmer for 1 hour, stirring occasionally.
14. Remove from the heat, check the yield, and chub into 1/2 gallon
increments. label, date, and initial each chub.
15. Place the chubs in an ice bath to cool to 40 degrees.
16. Once cooled, remove from the ice bath and store refrigerated.
17. Bring a pot of water to a boil.
18. Add the chub of gumbo base to the pot to heat to 140 degrees. Do not
open the gumbo into a pot and heat, the resulting soup will be too salty.
19. Place the shrimp and oysters in a skillet and heat until cooked
20. Open the heated gumbo into a 1/3 pan and add the cooked shrimp and
21. Place the heated soup in a heat well and hold hot for 1 shift.
First Published: Feb 16, 2010 4:36 PM EDT