I love Mardi Gras--- after all, isn't it named after me? Martie Gras? LOL.
Fat Tuesday, the day most of us celebrate Mardi Gras, is coming up on February 16th so I recently blew down to New Orleans to get some inspiration for Mardi Gras 2010. Let's get down to the most important thing about Mardi Gras--- the food.
I literally ATE my way through the city: Ulglesich's (lunch only) Oyster Po' Boys and their incredible Remoulade. Acme Oyster House in the French Quarter for the amazing Chargrilled Oysters and Red Beans and Rice. Galatoire's on Bourbon Street for everything but especially the Shrimp Remoulade and their famous Bread Pudding with Banana Sauce. Awesome! Click to get their recipes.
Visit our friends at MyRecipes.com to see their collection of Mardi Gras recipes; everything from Shrimp Etouffee to Jambalaya and these great mini-muffulettas.
Now, you know you just cannot go to New Orleans without a trip to Cafe DuMonde for Beignets. You can order their beignet mix online or you can make them from scratch. I have tried both. It doesn't matter which way you go. Just try to use cottonseed oil for frying and transfer them immediately into a brown paper lunch bag with powdered sugar in it once they are done. Give a shake and serve them to guests in the bag! These will be a huge hit!
Along my culinary exploration of New Orleans, I tried Chef John Besh's Restaurant Luke- a French Bistro with New Orleans flair. It was wonderful! Over fabulous shrimp and grits using Alabama's McEwen & Sons Organic Stone Ground Grits,
I had a great chat with bartender, Tomas, who is not only talented but entertaining as well. Tomas mixed a perfect Sazerac Cocktail, the traditional New Orleans drink made with a sugar cube and Herbsaint. Delicious! 
Of course, you can't have a Mardi Gras party without a great Hurricane! Here's the famous Pat O'Brien's recipe using their mix or you can try mine:
Martie's Party Hurricanes
- 1 1.2 ounces light rum
- 1 1/2 ounces dark rum
- 1 ounce FRESH orange juice
- 1 ounce FRESH lime juice
- 1/4 cup passion fruit juice (find it in the canned juice or International foods aisles)
- 1 sugar cube (about a teaspoon)
- 1 teaspoon Grenadine
- Maraschino cherries and orange slices
- Ice
In a cocktail shaker, mix the rum, juices and sugar until sugar is dissolved. Add Grenadine, and stir to combine, then add ice and shake. Add ice to a Hurricane style glass, strain drink into glass. Add a dash of the cherry juice. Garnish with orange slices and cherries.
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