Mar 4, 2011
The SAVEUR Office Celebrates Mardi Gras
mardi-gras,new-orleans,nola,fat-tuesday,ben-mims,saveur-test-kitchen
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Credit: Anna Stockwell
Rarely is the SAVEUR staff together for holidays, but each year I take the opportunity to celebrate my favorite, Mardi Gras, by making the whole office a New Orleans-themed lunch. Last year's menu of shrimp po'boys with remoulade and fresh coconut ambrosia salad will be one-upped this year by crunchy, decadent
oreilles de cochon for breakfast with café au lait; then it's on to lunch with a small starter of Galatoire's famous
crab maison with homemade
New Orleans-style French bread, and a spicy, rich
chicken and andouille étouffée with rice. The one holdover from last year's menu is king cake – it wouldn't be Mardi Gras without it. Since
many of the best bakery-made versions don't take well to shipping, I've made
my own, stuffed with cinnamon- and lemon zest-flecked cream cheese, and of course there's a tiny plastic baby baked inside. Whoever the lucky recipient is that finds it won't have to worry about bringing the next cake – I'll just let them take care of the dishes.
See our gallery of Classic New Orleans Mardi Gras Recipes »
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