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In the Kitchen with the Wine Company Mardi Gras Menu |
Spiced Pecans
1 lb pecans
6 tbsp butter
1 clove garlic, finely minced
1 tsp Worcestershire Sauce
1/2 tspn Tabasco Sauce
Preheat oven to 325 F. Melt butter in a saucepan & add
garlic, Worcestershire & Tabasco. Mix thoroughly. Spread
pecans on a baking sheet, pour butter mixture over the
pecans & toss gently until thoroughly coated. Bake in oven
for 25 minutes, stirring several times if needed to prevent
burning. Remove from oven, let cool & serve.
Shrimp Salad with Remoulade Rouge
2 cups mayonnaise
1 1/2 tspn creole mustard
1 1/2 tbsp capers, drained
2 tbsp parsley, finely minced
2 tbsp tarragon, finely minced
2 tspn paprika
1 tspn cayenne pepper
Juice of half a lemon
1 clove garlic, finely minced
Combine all in a bowl, & mix well. Refrigerate for 1-3
hours. Serve on mixed greens with 1 lb. of small cooked
shrimp & hot sourdough bread. Serve with a sauvignon
blanc or an Italina white wine like verdicchio or pinot grigio.
Hoppin' John
4 slices bacon, diced
1 medium size carrot, diced
2 ribs celery, diced
1 yellow onion, diced
1 green bell pepper, diced
10 ozs frozen black-eyed peas
3 cloves garlic, finely minced
3 cups chicken stock
1 bay leaf
1 tbsp cayenne pepper
1 tbsp fresh thyme, finely minced
1 lb andouille sausage, cut into thin slices
1 slurp Pickapeppa sauce
In a large pot saute the bacon until crisp, then add the veggies
& the garlic & saute for 5 minutes over medium high heat.
Add the chicken stock, thyme, black-eyed peas bay leaf,
cayenne & the sausage. Bring to a boil, then reduce heat &
simmer gently for about 40-45 minutes. Add Pickapeppa
Sauce to taste. Serve in shallow bowls with hot buttered
rice. This will go great with either a red or a white. Try a
dry riesling or a medium-bodied zinfandel.
Chess Pie
1/4 lb butter, at room temperature
2 cups sugar
1 tbsp flour
2tbsp white cornmeal
salt
4 eggs
1/4 cup milk
1/4 cup fresh lemon juice
2 tsp lemon rind, very finely minced
1 pre-baked (for @ 10mins) 9inch pie crust
Preheat oven to 350 F. In mixing bowl beat together sugar
& butter until creamy. Add flour, cornmeal, & salt & mix
thoroughly. Beat in eggs, one at a time until thoroughly
blended, then beat in milk, lemon juice, & lemon rind. Scrape
mixture into prepared pie crust & bake for 40-45 mins.
Serve pie in thin slices topped with whipped cream & nutmeg.
Serve with a muscat, Sauterne, or late harvest riesling.
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