Saturday, March 1, 2014

Happy Mardi Gras... Do Whatcha Wanna

I Feel Like Funkin' It Up!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Ahhh this Tuesday it's officially Mardi Gras... the largest free show and party in the world.  A time to celebrate life, party hard and "Do Whatcha Wanna"!  

It's all about music, parades, cool floats, catching throws and dancing in the street.  All business and roads are practically closed.  People in crazy costumes walking around... meeting new friends. 

Parades are the major attraction and have been rolling through New Orleans for over 100 years.  Awesome floats, that seem to get bigger every year. And throws (stuff they "throw" off the floats)
... you know beads, cups, stuffed animals, toys, and underwear.  Yes... even underwear.  

Hey, it's a party.  Throw me something mister!!!

So, crank up that music, put on your purple, green and gold and go see the Mardi Gras!

The Pots Are On...

The Plate... Red Beans & Rice

Traditionally made on Mondays "wash day". See you could do the wash while the beans were cooking on the stove ... this is one classic NOLA dish.  

It was made on Mondays with left overs from Sunday dinner.  All cooked together slowly in a pot, it's the perfect thing to make on the day before "Fat Tuesday".  And besides, you're gonna need a good "base" to handle the 190 Octane cocktail we're gonna make in just a minute. 

What you need...

1 lb dried red beans
3 tblsp bacon grease or olive oil
1/4 cup chopped tasso or chopped ham
The Trinity - 
1 cup chopped yellow onion, 1 cup chopped celery, and 1 cup chopped green bell pepper
Salt and pepper to taste
1 tsp cayenne
3 bay leaves
2 tblsp thyme
1/2 pound Andouille sausage chopped
1 ham hock
3 tblsp chopped garlic
10 cups chicken stock
4 cups cooke white rice
1/4 cup green onions to garnish

What you do...

Place the beans in a large pot and cover with water.
Let soak overnight then drain and set aside.
Heat the bacon grease over medium-high, add the tasso and cook for just about 1 minute.
Then add the Trinity (onions, celery and bell peppers) and season with cayenne, salt and pepper.
Cook until the veggies are soft then add the garlic, bay leaves. sausage, ham hock and thyme.
Now add the beans and chicken stock and mix all together well... bring to a boil.
Reduce the heat to low and simmer uncovered, stirring occasionally.
You want the beans to be tender and thicken (about 2 hours).
Smash about 1/4 of the beans against the side o the pot and continue to cook about 20 minutes.
Remove the bay leaves and serve over rice.
Garnish with the green onions.

The Playlist... 

Do Whatcha Wanna

You can't help but have a good time when you're listening to Mardi Gras music.  Rebirth starts us off with "Do Whatcha Wanna"... cause after all that's what it's all about.  I love Cowboy Mouth's updated version of  Al Johnson's "Carnival Time".  That'll get you fired up.  And of course my favorite Mardi Gras anthem... "Go To The Mardi Gras" by Professor Longhair.
So, get your mask on and get out there... there's a carnival going on y'all. 

The Bar...

190 Octane Daiquiri 

What you need... 

8oz Orange juice
2 oz 190 grain alcohol
2 oz Cointreau or Triple Sec
2 oz agave nectar

What you do...

Put all ingredients in a blender and give it a buzz...

Drink up... then you'll get a buzz.  Proceed with caution!

It's Carnival Time Bitches...

Everybody's Having Fun!!!

Happy Mardi Gras!

Laissez Les Bon Temps Rouler!

Please Day Drink Responsibly


Keep On Cookin'!

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