BALTIMORE - Planning a party for the Super Bowl? Try these New Orleans inspired recipes from Chef Mark Laubner.
1 (1.5 fluid ounce) jigger Amaretto Liqueur
1 fluid ounce light rum
1 fluid ounce dark rum
6 fluid ounces orange juice
6 fluid ounces pineapple juice
1 teaspoon lemon juice
1 dash grenadine syrup
1 orange, sliced into rounds
1 maraschino cherry
1. Fill a 16-ounce glass with ice.
2. Pour in amaretto, light rum and dark rum.
3. Pour in orange juice, pineapple juice, and lemon juice.
4. Stir, and then top with a dash of grenadine and garnish with an orange slice and a cherry.
24 Oysters, 6 per order
6 Slices of bacon, par cooked, cut into 1½ inch pieces
1-pound Phillips Backfin crabmeat
2 cups mayonnaise
12 oz. chili sauce
1½-teaspoon dry mustard
½-teaspoon celery salt
1-tablespoon tarragon vinegar
1. In a bowl, whip together, Tabasco, dry mustard, celery salt, and paprika and tarragon vinegar.
2. Then add mayonnaise and chili sauce. Blend thoroughly.
3. Put ½ oz. or so of crabmeat on each oyster.
4. Spoon sauce over top each oyster. Top each oyster with par-cooked bacon. Bake in a 400 degree oven for 8 minutes or until sauce is brown.
Start by making your roux
1-cup peanut oil
1½ -cups flour
Cook over low heat, stirring occasionally, until peanut butter brown. This is best done in a cast iron pan. If you don’t have one, use what you have but stir often. If it burns, throw it out and start over. Allow cooling in the pan
Cook 2 cups of rice (according to package directions) and reserve warm
2-cups celery, chopped
2-cups green pepper, chopped
2-cups onions, chopped
½-pound bacon, chopped
½-pound pre-cooked smoked sausage, chopped
3-tablespoons garlic, minced
1-bunch green onions, chopped
1-can diced tomatoes, 14oz
1-box frozen sliced okra, 10oz
1-quart chicken broth
1-pound medium shrimp, peeled and deveined
1. In a 5-6 qt soup pot cook the bacon until crisp drain all but 1/3 cup (approx.) of bacon fat.
2. Return to heat and add 1 cup of each celery, onion, green pepper and 1 teaspoon of seasoning. Cook 2-3 minutes.
3. Now is the time to add the other half of your celery, onion, green pepper and the garlic to the pot. Stir well and add 1more teaspoon seasoning. Cook 1-2 minutes.
4. Add the tomatoes and the thawed box of okra
5. Add the green onions.
6. Add about 1 ½ cups chicken broth and bring to a simmer.
7. Add the shrimp and return to a simmer.
8. Adjust seasoning with Worcestershire, Tabasco or more blackening seasoning.
9. Add about ½ of the brown roux. Stir well.
10. Adjust the thickness of the gumbo by the amount of roux you add.
11. If you add too much roux, just add more chicken broth to thin the gumbo, and then adjust the seasoning.
To serve: Put about ¼ cup rice in bottom of bowl. Ladle in gumbo. Garnish with chopped scallions.
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