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'Wich of the Week: Muffaletta

YumSugar — Wed, 06 Feb 2008 12:13:31 -0800

Yesterday was Super Tuesday and Fat Tuesday, so I decided to celebrate with the super-fat New Orleans sandwich known as the muffaletta. Though lesser-known than the Big Easy's other big-bread creation, the po'boy, today's 'Wich of the Week is just as beloved.

Invented about a century ago by the French Quarter's Central Grocery, this sandwich is made on massive rounds of Italian bread cut into quarters; one sandwich easily feeds two to four people. I've never been able to find the bread outside of New Orleans, so I substitute seeded kaiser rolls.

The key to a good muffaletta — which features piles of ham, salami, mortadella, and provolone cheese — is Italian olive salad. Central Grocery closely guards its recipe, but Boscoli's version is hard to beat. This time I decided to make my own, and I was quite pleased with the results; to get the recipe for the olive salad and the sandwich, plus lots of photos,

Jambalaya Two Ways — Beginner and Expert

partysugar — Tue, 05 Feb 2008 13:41:31 -0800

I make chili around the Super Bowl and I enjoy cooking up jambalaya to celebrate Fat Tuesday. Jambalaya is a signature Creole dish that combines a variety of ingredients ranging from poultry and sausage to shellfish and green peppers. This classic one-pot rice dish is a must for every cook's recipe collection. It's hearty, scrumptious, and great for entertaining a crowd. I've got two recipes for you to choose from, all you have to do is

Name That Drink!

partysugar — Tue, 05 Feb 2008 12:43:18 -0800

Welcome to the special Mardi Gras edition of Name That Dish. The cocktail pictured below was created in New Orleans and is associated with Mardi Gras. Do you know what it's called?

Get Flashy With Your Mardi Gras Decor

partysugar — Tue, 05 Feb 2008 11:01:31 -0800

If you are throwing a Mardi Gras party, you'll want to create a flamboyant and fabulous atmosphere.

Cover the table with a green tablecloth and Mardi Gras confetti. Clump together various sized, glittery gold candles to make a sparkling centerpiece. Create mood lighting with purple Christmas lights.

Instead of arranging fresh flowers, drape, arrange, and hang feather boas. Serve drinks in plastic hurricane cups. Make and clearly display a flashy Mardi Gras sign and fill the ceiling with gold, purple, and green metallic balloons.

Don't forget the beads! Give guests a handful when they arrive.

Source

Yummy Link: King's Cake

YumSugar — Tue, 05 Feb 2008 07:18:31 -0800

Would it be Mardi Gras without a decadent King's Cake? How about if the King's Cake didn't have a baby in it? — Never Bashful with Butter

Fast & Easy Dinner: Catfish Gumbo

partysugar — Tue, 05 Feb 2008 03:18:31 -0800

In honor of today being Mardi Gras, make a quick cooking gumbo for dinner. Serving a traditional dish is a great way to familiarize your family with different culture's cuisines. Gumbo is a Creole specialty with okra, onions, celery, and bell pepper. In this rapid version, canned corn and beef broth add flavor. The catfish is cooked in the sauce and the entire dish is seasoned with hot sauce. To experiment with the recipe,

Happy Hour: Sazerac

partysugar — Tue, 20 Feb 2007 12:55:27 -0800

If the classic Mardi Gras Hurricane is not really your style, make another extremely popular drink born in New Orleans: the Sazerac. There is a lot of debate around this drink as some consider it to be the first cocktail ever mixed. The Sazerac was invented by an apothecary shop owner in the 1830s and over the years the recipe has changed slightly. Today we substitute whiskey for the cognac of the original recipe and the use of Absinthe as an ingredient had to be modified after it was outlawed by the US government in 1912. Pernod, an anis flavored liquor, is what current bartenders have employed since the ban. To make this in celebration of Fat Tuesday, take a look at this old school cocktail recipe,

What's Your Favorite Mardi Gras Inspired Dish?

partysugar — Tue, 20 Feb 2007 09:56:32 -0800

Today's Special: Quick Jambalaya

partysugar — Tue, 20 Feb 2007 08:58:19 -0800

Every year on Fat Tuesday I like to make my version of Jambalaya, a Cajun inspired rice dish with fish and sausage. I love Jambalaya because it's the South's take on Spain's paella. There are many variations and usually I cook an elaborate, recipe with long steps. Unfortunately this year I have to work late on Fat Tuesday and as much as I would love to, I won't be able to spend several hours chopping and standing over a stove. So this year, I searched for a quick easy recipe of the classic Mardi Gras dish. Check out the recipe,

Mardi Gras Dessert: Frozen Chocolate Bourbon Parfaits

partysugar — Mon, 19 Feb 2007 16:11:17 -0800

In my opinion parfaits are a totally underrated and overlooked dessert. They can be made hundreds of ways with just as many ingredients, yet when do you ever have one? When and why did they go out of style? Think about it: when was the last time you had a delicious parfait that wasn't some generic concoction from Dairy Queen or TCBY? If you answered never to this question, then you must make this divine dessert in the very near future. In fact drop what you are doing and make it now - this way it will be nice and chilled for after dinner. Layers of chilled creamy chocolate, softly whipped cream, and crispy praline. I'm merely writing about it and my mouth is watering. The splash of bourbon gives it a New Orleans-ish underlying flavor. This recipe is a great one for a party or dinner because it can be made up to 2 days ahead of your event. For the heavenly recipe,

Come Party With Me: Mardi Gras Bash - Music

partysugar — Fri, 16 Feb 2007 06:58:12 -0800

There is less then 36 hours to go until my Mardi Gras party and I believe I have everything basically under control. The invitations were sent and the RSVP texts have been vibrating on my phone all morning (why does everyone wait until the last minute to rsvp???), my house is already set into party mode, the keg will be picked up in the morning, and later today I'll start making sweet and savory appetizers. I hope that everyone comes in the mood to dance and that is why the music is a very important part of this party. The music at an event should never be overlooked (sometimes I get so caught up in the cooking I forget until the last minute!) and if you are not a super DJ, ask a trusted, musically inclined friend to help you. To see what I've compiled on my playlist,

Come Party With Me: Mardi Gras Bash - The Look

partysugar — Thu, 15 Feb 2007 06:59:12 -0800

Now that Valentine's Day is officially over I can turn 100% of my attention towards making my Mardi Gras blowout bash a memorable, fun, fantastic, and talked about party. I've already put time and energy into the planning stages of the event: on Monday I made and sent invitations in the shape of a Mardi Gras mask, on Tuesday I created a snack-able menu, and yesterday I decided to serve Hurricanes and beer (I'm getting a keg!). Whenever I am hosting a party, I take it one day at a time and organize a different aspect of the fiesta each day. This process allows me to get everything done without getting super overwhelmed or overly stressed out. Today I'm focusing on the Look of my party. The official colors of Mardi Gras are purple, green, and gold and they represent the symbols of justice, faith, and power, respectively. These three colors will be the foundation of my look, for the details,

Come Party With Me: Mardi Gras Bash - Drinks

partysugar — Wed, 14 Feb 2007 06:58:53 -0800

Fat Tuesday, the biggest night of the Mardi Gras celebration in New Orleans, is less than a week away. To honor the day I'm going all out and hosting a blowout bash. I made a whole bunch of mask invites and sent them to everyone I know. I researched Mardi Gras foods and will be making three savory appetizers and two sweet appetizers. This isn't the type of party that you would bring your mom to, there is going to be drinking, dancing, and whatever else happens... Wow, I'm getting ahead of myself, it's not party time yet and I still haven't told you about the drinks I'm serving. It has to be cocktails to fill a crowd and to see what I have up my sleeve,

Come Party With Me: Mardi Gras Bash - Menu (Sweet Appetizers)

partysugar — Tue, 13 Feb 2007 11:57:12 -0800

Earlier today I talked about the menu for the Mardi Gras fiesta I am hosting this Saturday night. I intend on making several savory and sweet appetizers to tide the crowd over for the night. I already decided to offer guests Muffulettas, Spicy Bacon-Wrapped Shrimp, and a Cajun Crab Dip. To see what sweet treats I'll be pairing alongside these tasty nibbles,

Come Party With Me: Mardi Gras Bash - Menu (Savory Appetizers)

partysugar — Tue, 13 Feb 2007 06:58:11 -0800

This week I had a very tough decision to make: should I host a Chinese New Year dinner party and invite a select group of intimate friends or a blowout Mardi Gras bash and tell everyone I know to come party with me? If you caught yesterday's do-it-yourself masquerading invitations, you know what I chose (I guess it says in the title above, doh): Mardi Gras blowout bash. I need a break from planning dinner after dinner and want to host a party where I can let my hair down, wear something a little scandalous, and dance dance dance. A party without food is non-existent in PartySugar land, so I will be making a few bite sized nibbles in both sweet and savory varieties. To see what Creole inspired dishes, I'll be making

Come Party With Me: Mardi Gras Bash - Invitations

partysugar — Mon, 12 Feb 2007 06:59:12 -0800

Lately I've been hosting dinner after dinner and I've been dying to have a reason to host a big blowout bash. And I've just found my reason: Mardi Gras! Mardi Gras is typically celebrated the last five days leading up to Lent with the biggest day of partying on Fat Tuesday, the night before Ash Wednesday. As much as I would love to host a huge party on Fat Tuesday, I know that not all of my friends will be able to attend, so it will take place this Saturday night instead. Mardi Gras is not the most sophisticated of celebrations and I'm excited to plan an informal party with dancing, flashing, beads, and all around havoc.

Today it's my favorite time of the week: invitation making time(!) so,