Mardi Gras Inspired Recipes
Spice it up, cajun style with these 2 recipes.
Cajun Fried Okra with Creole Mayo
Creole Mayo Ingredients
- 1 cup Mayonnaise (preferably Hellman’s)
- 3 tablespoons Thai sweet chili sauce
- 1 Roasted and Peeled Jalapeno, Small Dice
Creole Mayo Directions
- Mix all of the ingredients together in a small bowl to be served with Okra when finished.
Cajun Fried Okra Ingredients
- 2 Quarts Canola oil, for frying
- 1/2 cup Cornmeal
- 1 cup AP Flour
- 1 teaspoon Chili Powder
- 1 Tbsp Salt
- 1 teaspoon of White Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Dried Oregano
- 1 teaspoon Ground Cumin
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1 cup Buttermilk
- Heat Canola oil in a large, heavy-bottomed pot to 350 degrees F. Make sure your pot is big enough so the oil is a little lower than halfway up the sides as it will rise once the okra is put in.
- Place the okra in a medium sized bowl and cover with the buttermilk; allow the okra to sit in the buttermilk for about 15 minutes.
- In a large mixing bowl, combine cornmeal, flour, and spices. Remove the okra from the buttermilk and drain as much of the buttermilk as possible; toss with the cornmeal mixture and make sure the okra is not wet at all.
- Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.)
- Remove from oil, drain on paper towels, season with salt and pepper and serve with the creole mayo.
Classic Shrimp Rémoulade
- ¼ cup Whole Grain Mustard
- ¼ cup Sherry vinegar
- 1 tablespoon Hellman’s Mayo
- 2/3 cup Olive Oil (not Extra Virgin Olive Oil)
- 3 tablespoons chopped Italian Parsley
- 2 ½ tablespoons drained bottled horseradish
- 2 ½ tablespoons minced dill pickle
- 2 tablespoons minced scallion greens
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- Salt and Pepper to taste
- 3 lb large sautéed shrimp
- Cajun Seasoning
- Salt and Pepper to taste
- To make rémoulade, whisk together mustard, vinegar & mayo in a mixing bowl until combined well.
- Slowly whisk in Olive oil with parsley, horseradish, pickle, scallion, paprika, garlic powder, cayenne, salt and pepper.
- Carefully peel and devein the shrimp and season with the Cajun seasoning and salt & pepper. Heat a large sauté pan over medium high heat and add 3 tbsp of vegetable oil. Once oil begins to smoke carefully add enough shrimp to almost cover the bottom of sauté pan.
- Cook for about 2 minutes on each side being careful not to overcook the shrimp. You will have to cook the shrimp in several batches.
- Carefully transfer the shrimp to another vessel and when they have cooled down a little but are still warm toss them with the creole sauce and serve. These are great served warm or cold.
Michael Batt, Executive Chef/Owner of Food Design Catering graduated from the esteemed Culinary Institute of America in 1990. Immediately upon graduation, Batt began his professional career cooking at Restaurant 44 “The Royalton Hotel working under highly acclaimed chef, Geoffrey Zakarian. Today, Chef Batt spends his time in the kitchen of his Greenwich based catering company, Food Design Catering & Events, incorporating his teachings from these mentors and creating new recipes based on a passion for exquisitely flavored dishes.
Food Design Catering
28 Old Field Point Road, Greenwich
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