Growing up in eastern North Carolina, I don’t remember ever celebrating Mardi Gras. There were no king cakes or green, purple, and gold beads. There were no Fat Tuesday parades or parties. I don’t think we had Shrove Tuesday pancake dinners either, at least not at First Baptist Church of Wilson. The idea of hosting a gluttonous throwdown with beaucoup alcohol on the day before Ash Wednesday wouldn’t have gone over very well with the “parental units” of my youth. But when I moved to Beaufort, Mardi Gras events began popping up every few years or so. They were always lots of fun with masks and music — and even an impromptu parade down Bay Street with a brass band in the very late evening one year, much to the chagrin of our local law enforcement. Mardi Gras is billed as one last night of feasting and revelry before the beginning of Lent, the time of year when Christians begin preparing for Easter. As much as I love a good party, my true fascination with Mardi Gras isn’t about the merry making. It’s about the food. Mardi Gras cuisine is a rich fusion of French, Spanish, African, and Native American influences — collectively known as Cajun and Creole. Fare typically includes savory stews, fried pastries, and seafood, with iconic dishes like gumbo, jambalaya, and king cake defining the celebration. The real deal with the rich, fatty, and indulgent Fat Tuesday foods is that folks were trying to use up meat, dairy, and eggs in their larders in order not to waste them before a restricted Lenten diet began. People were just trying to use up ingredients. I find that fascinating. It’s also good stewardship. A pot of gumbo will feed a bunch of folks. That’s where this week’s recipes come to play. I’ve taken three traditional Mardi Gras recipes and given them a makeover. Muffaletta Dip, with ingredients from the muffaletta sandwich, is a warm and hearty appetizer, best served with sturdy crackers or toast. Mardi Gras Gumbo features chicken, sausage, and shrimp but can easily be adapted to use whatever meats you have on hand. And, my King Cake Praline Danish is a delicious twist on traditional king cake with a flaky pastry crust and a cream cheese and pecan filling. A reader asked me last week, “what do you do with the food that you cook for your column?” I certainly can’t eat it all by myself, so I usually share with my neighbors and friends. Last night, I invited two dear friends over for a pre-Mardi Gras supper. I’m pleased to report that all three recipes were hits – and the kittens didn’t jump on the table. Yes, kittens. That’s another story for another time. Laissez les bons temps rouler. Let the good times roll, y’all!
Muffaletta Dip
Giardiniera, a mix of pickled carrots, cauliflower, and carrots makes this delicious dip absolutely tantalizing!
¾ cup pitted green olives
½ cup roasted red pepper slices
½ cup giardiniera, drained
1 (8-ounce) cream cheese, softened
1 teaspoon garlic powder
1 (7-ounce) salami, cut into small pieces
4 ounces provolone cheese, cut into small cubes
1/3 cup shredded mozzarella cheese
Chopped Italian parsley, to garnish
Preheat oven to 350 degrees. Place olives, red peppers and giardiniera in a food processor and pulse until coarsely chopped. Place cream cheese, garlic powder, salami, and provolone cheese in a bowl. Add vegetables and mix to combine. Spread mixture in a baking dish that has been prepared with cooking spray. Top with shredded mozzarella cheese. Bake for 25 to 30 minutes until cheese is melted and dip is warmed through. Garnish with chopped parsley. Serve with sturdy crackers or crostini. Serves 6.
Mardi Gras Gumbo
I always use Conecuh sausage. It adds a spicy hickory-smoked flavor to gumbo, jambalaya, soups, and stews. I also used heaping cups of frozen okra. Use more or less chicken, sausage, shrimp, and/or rice to suit your taste. This easy gumbo recipe is foolproof.
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and pepper
1-pound spicy smoked sausage, cut into ¼-inch slices
2 tablespoons butter
¼-cup all-purpose flour
6 cups or 3 (14.5-ounce cans) chicken stock or chicken broth, heated
3 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 (10-ounce) package frozen seasoning blend (onion, bell pepper & celery)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1/8 teaspoon cayenne pepper
¼ teaspoon dried thyme leaves
¼ teaspoon dried oregano
1½ – 2 pounds medium shrimp, peeled and deveined
2 cups frozen okra
2 cups cooked white rice
Tabasco sauce
Heat vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook the chicken and sausage until browned and cooked through. Remove and drain on paper towels. Discard excess oil from pot. Add 2 tablespoons of butter to hot pot and stir to melt. Sprinkle melted butter with ¼ cup flour and whisk for about 2 minutes until smooth and cooked through. Add hot chicken stock, whisking constantly, until smooth. Add Worcestershire sauce, garlic, seasoning blend, and tomatoes. Season with bay leaf, cayenne pepper, thyme leaves and oregano. Bring to a simmer. Add shrimp and cook until just pink. Stir in frozen okra. Return cooked chicken and sausage to the pot. Stir in cooked rice and heat through. Remove and discard bay leaf. Season with salt, pepper, and tabasco sauce. Serves 8 to 10.
King Cake Praline Danish
This festive dessert is a glittery showstopper! Best of all, it makes two – one to keep and one to share. Don’t forget to toast your pecans.
For the cream cheese filling:
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract
For the pecan praline filling:
2 cups chopped pecans, toasted
1 stick butter, softened
½ cup brown sugar
2 teaspoons vanilla extract
¼ teaspoon cinnamon
¼ teaspoon salt
For the glaze:
1½ cups powdered sugar
3 tablespoons heavy cream or milk
For the pastry:
1 (17.3-ounce) package frozen puff pastry, thawed overnight in refrigerator (2 sheets)
1 egg, lightly beaten
Purple, green, and yellow sugar
Preheat oven to 375 degrees. Mix cream cheese with sugar and vanilla extract until well combined. In a separate bowl, mix chopped toasted pecans with softened butter, brown sugar, vanilla, cinnamon, and salt. Unfold one puff pastry sheet on a large cutting board. Using a rolling pin, smooth the seams and roll pastry into a roughly 12×12-inch square. Spread ½ of cream cheese mixture down center of pastry, leaving 1-inch at the top and the bottom. Top with ½ of pecan mixture. Cut 8 diagonal 1-inch strips, equal in size, along each side of the pastry. Fold in the excess dough at top and bottom, then fold in the side strips to form a braid by alternating left and right. Transfer to a parchment-lined baking sheet sprayed lightly with cooking spray. Brush with beaten egg and bake in preheated oven for 30 to 35 minutes or until pastry is puffed and golden brown. Cool on a baking rack. Repeat with remaining ingredients. Bake each danish separately. Cool to room temperature. Whisk powdered sugar with cream until smooth to make a pourable glaze; add more cream, if needed. Drizzle glaze over each danish and then sprinkle with colored sanding sugars. Slice and serve. Serves 12. Refrigerate leftovers.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
