Bring flavors of Mardis Gras into your kitchen

Jim and Marilyn Bero share some amazing recipes to help you celebrate Mardis Gras 2014 as they take you through the streets and restaurants of New Orleans and inspire you to bring the festivities into your own kitchen this year.

Audio Only VersionMUFFULETTA ITALIAN SANDWICH SERVED AT CENTRAL GROCERYCut a 10 inch round or a square loaf of bread in half, use a crusty hearty Italian style breadDampen the inside of the bread with the juice from the olive saladOLIVE SALADMix chopped green olives with pimentos, chopped garlic, chopped parsley, chopped kalamata olives, chopped pickled Italian vegetables (giardiniera)Mix olive juice,( 9 teaspoons olive oil, 1 teaspoon olive juice)To assemble:Layer of salami and capicola,, layer of olive salad, layer of provolone cheese, on bottom half of breadCover with top half of bread, cut into quarters serves 2To add extra spice, if you dare, sprinkle chopped garlic and hot pepper flakes over the provolone cheese.BANANAS FOSTERIn a large skillet heat 2 tablespoons salted butterAdd 3 tablespoons brown sugar, 1/2 teaspoon cinnamonAdd 2 bananas sliced lengthwiseAdd 1/4 cup Rum pour over the bananas (prefer dark rum)Ignite and baste the sauce over the bananasTo serve plate 2 slices of bananaTop with 1 scoop vanilla ice cream, spoon sauce and serveYou can substitute 1/4 cup of Banana Liquor for the 1/4 cup of RumWHITE BEANS, RICE AND SMOKED SAUSAGESoak 2 pounds white navy beans overnight, or red kidney beansDrain and put into a 8 or 10 quart potAdd 2 cups of chopped onions,1/2 cup chopped green pepper.2 tablespoons of chopped parsley, 1/2 cup of chopped scallions1/12 teaspoon minced garlic,1 smoked ham bone,1pound cubed ham steak, 1/2 teaspoon salt, 1/4 teaspoon black pepper1/8 teaspoon cayenne,1/8 teaspoon red pepper flakes, 1/2 teaspoon dried thyme, 1/4 teaspoon dried basil3 quarts cold water, simmer for 3 hours, add more water if neededGrill 6 Kielbasa or Andouille sausages, cut into 1/2 inch slicesAdd to the beans simmer 11/2 hoursServe over riceServes 12BBQ SHRIMP IN THE SHELLMessy dish but so good even if clogs your arteriesIn a large saute pan heat 2 sticks of salted butter,1 cup of canola oil, 2 tablespoons of minced garlic, 4 minced bay leaves, 2 teaspoons dried rosemary, 1/2 teaspoon dried oregano1/2 teaspoon salt, 1/2 teaspoon cayenne, 3/4 teaspoon black pepper, 1 teaspoon lemon juice, simmer for 8 minutesLet set for 1 hour at room temperature.Add 2 pounds shrimp in the shellCook over medium heat for 6 to 8 minutesPlace in a 450 degree preheated oven for 10 minutesServe shrimp in soup bowlsLadle sauce over,Serve with French or Italian bread to sop up the sauceEat with your handsHave lots of paper napkins on hand.FISH FILLET AMANDINEMade famous at Galatoires RestaurantUse trout or tilapia filletsRinse fillets, pat dryPlace in a bowl, cover with cold milkIn a dish mix 1 cup flour, 1/1/2 teaspoon salt,1/4 teaspoon black pepper 1/8 teaspoon cayenneLift fillets out of the milk, let the excess milk drip off and coat in flour mixtureSaute in canola oil 1 minute per sideRemove and serve with Amandine sauceAMANDINE SAUCE Heat 1 stick of butter over low heatAdd 1 cup of slivered almonds until they start to turn brownAdd 2 tablespoons of lemon juice, 1 teaspoon black pepperCook over low hear 1 minutePour over fillets.ETOUFFEE SAUCEFor shrimp,clams,craw fish, oysters, fish filletsOn low heat add 6 tablespoons of salted butterAdd gradually 1/4 cup flour, cook till stars to brown 15 to 20 minutes, stir constantlyAdd 1 cup of chopped onions, 1/2 chopped green pepper, 1/2 cup chopped celery, 1 tablespoon of minced garlicCook over low heat for 15 minutesAdd 1 cup of water,1teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup cayenne, 1 teaspoon lemon juice, 1/3 cup of sliced scallions ,1 tablespoon parsleySimmer 5 minutesAdd seafood, cook for 5 minutesServe over riceHURRiCANEFirst served at Pat O’briens in 1940, served in a Hurricane Lamp shaped glass,Sold at Pat O’briens in 1960 for $2.00 and you kept the glassIn a cocktail shaker ,juice of 1/2 lime, 2 ounces light rum. 2 ounces dark rum, 2 ounces passion fruit juice, 1 ounce orange juice1 tablespoon simple syrup, 1 tablespoon grenadinePour into a Hurricane Lamp shaped glass, garnish with orange slice and cherry

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