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Thread: FAT Tuesday

  1. #1
    jfain is offline Master Chef jfain is on a distinguished road
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    Default FAT Tuesday

    So what is everyone cooking up for Mardi Gras? I love Cajun food. I make blackened fish all the time with greens and corn bread. I also like to make Jambalaya, BBQ shrimp and even duck gumbo. I haven’t decided yet what I will be making this year. What are your favorites?

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    lucasantoro is offline Sous Chef lucasantoro is on a distinguished road
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    Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

    it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)

    Pasta e Sfizi

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    Cook Chatty Cathy is offline Master Chef Cook Chatty Cathy is on a distinguished road
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    I like the sound of both meals, I am not even sure what we will have yet. I think I am leaning towards a Crawfish Etouffee! Such a rich and flavorful dish m-m-m-m-m!

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    The Ironic Chef is offline Master Chef The Ironic Chef is on a distinguished road
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    Cathy, what's that Crawfish Etoufee. I'm going to have to google, lol.

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    Cook Chatty Cathy is offline Master Chef Cook Chatty Cathy is on a distinguished road
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    The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.
    Last edited by Cook Chatty Cathy; 02-20-2009 at 08:48 AM.

  6. #6
    cucinadinana Guest

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    Quote Originally Posted by lucasantoro View Post
    Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

    it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :-)


    YUM!!! That is my type of meal. I will probably do something along those lines as well. And a glass of wine.

  7. #7
    lucasantoro is offline Sous Chef lucasantoro is on a distinguished road
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    oh yeah, one, almost two may be three glass of wine are mandatory

  8. #8
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    chubbyalaskagriz is offline Master Chef chubbyalaskagriz is on a distinguished road
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    Everyone's menus sound scrumptious!

    I make jambalaya fairly frequently, and enjoy it a lot. I have some prawns in the freezer- I might skewer and season them w/ blackening spices and serve atop pasta or a salad... and of course bananas foster for dessert!

  9. #9
    jfain is offline Master Chef jfain is on a distinguished road
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    Quote Originally Posted by Cook Chatty Cathy View Post
    The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.
    I love crawfish etouffee! mmm mm I haven't seen it with a white sauce though. The ones I've seen have sort of a redish brown sauce and served with a scoup of rice on top. Anyway I'm sure if yours has crawfish in it it's got to be good!

  10. #10
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    jglass is offline Master Chef jglass is on a distinguished road
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    I was thinking of a spicy grilled shrimp with a remoulade sauce for dipping. Shrimp po'boys sound good to.

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