VeraBlue
Executive Chef
As Mardi Gras approaches I've got the Quarter on my mind. Well, actually I always have the Quarter on my mind, but I'm cooking like I'm in the Quarter tonight.
First course is New Orleans Barbecued shrimp. I have embarrassingly large shrimp for this,too!
Second course is flank steak stuffed with creole cornbread stuffing, maques choux, and yukon gold mashed potatoes with crabmeat.
Blueberry tarts and bignets for dessert.
Lou is making Sazeracs for cocktail hour and I believe we're having a zinfendel with dinner.
First course is New Orleans Barbecued shrimp. I have embarrassingly large shrimp for this,too!
Second course is flank steak stuffed with creole cornbread stuffing, maques choux, and yukon gold mashed potatoes with crabmeat.
Blueberry tarts and bignets for dessert.
Lou is making Sazeracs for cocktail hour and I believe we're having a zinfendel with dinner.