Weekend Cocktail: Make it a Hurricane...

It's Mardi Gras season and it would be just wrong to let it slide by without a nod to the drink that absolutely made New Orleans the party town it is... who hasn't come home from a trip to the Big Easy without the mandatory Pat O'Brien's hurricane glass? If you don't want to mix these up yourself, Mr. O has a website where you can order the mix. As they say in New Orleans, let the good times roll!

Martie's Party Hurricane

"Pour me something tall and strong, make it a Hurricane before I go insane. It's only half past twelve but I don't care.... it's 5:00 somewhere."- Alan Jackson with Jimmy Buffett

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.

Mardi Gras Made Easy: Recipes, Cocktails, and Decorations

Fat Tuesday is the day everyone outside of New Orleans celebrates Mardi Gras. Down in New Orleans and in Mobile, the Mardi Gras party season has been underway for weeks. Fat Tuesday this year is March 8th. Until then, we've got a lot of Mardi Gras food, fun, and maybe even a parade or two to get jammed into the next eight days! So as they say in New Orleans, and in the words of Delbert McClinton, "Laissez les bons temps rouler!" 

Since this is the holiday named for me:) it's my favorite holiday! Seriously, it IS my favorite holiday. I love the food, the culture, the whole thing. If you want to host a Mardi Gras party, it's not too late. Here's everything you need to get your party started:

The Invites

Facebook, email, Evite, or call... anybody would love to get a last minute Mardi Gras invitation!

Decorations

This one is easy. Feathers, masks, beads, green, gold, and purple! You still have time to get a huge box of beads and anything else you need from our friends at Oriental Trading Company. Of course they have beads of every color and price range. Take a look at some of the fun, affordable decorations you can get....Jester Half Mask $3.99 from OTCDeluxe Feather Masks $24.99 per dozen at OTCSequin Masks $9.99 per dozen at OTC   French Quarter Street SIgn $19.99 OTC  Balcony Mural $14.99 from OTC 

Parade crowns $3.49 per dozen 

The Menu

Gumbo. Etouffee. Red Beans and Rice. The food is the very best part of Mardi Gras. Most residents host their parties before a parade. Here are some recipes I love, including my own Super Secret Gumbo recipe.

Classics

Martie's Secret Gumbo: Mine is one of those labors of love that takes most of the day and fills the house with all kinds of delicious aroma. If you are in a hurry, try Terry's Quick Gumbo!

The Dean Bros. Lighter Gumbo: If you want a lighter, healthier Gumbo that's still full of flavor, this one from Paula's boys looks pretty good.

Red Beans and Rice: Here's Emeril's recipe. If anyone has a great Red Beans and Rice recipe, pass it on!

Charlotte's Shrimp Etouffee: I wish I'd developed this recipe, it's that good. My friend Charlotte B. from Auburn, Alabama sent it in. It's fantastic. And believe me, I know my Etouffee. Get the recipe...

Jambalaya: A lighter version made with shrimp, this recipe gets a 5-star rating and a guarantee from the Southern Living test kitchens.

Chef John Besh's Green Onion Sausage & Shrimp Gravy: Serve this classic sauce or "gravy" over biscuits. It's fantastic. Maybe better. Serve with his Grandmother Walters's Biscuits. Heaven.

Three Cheese Grits:I'm re-running this recipe because it is a classic Southern recipe, perfect for a Mardi Gras celebration or brunch. Or try another classic New Orleans dish, Shrimp and Grits!

Muffulettas: Try Emeril's recipe. I simply get a round loaf of bread, slice in half. Pull out some of the bread to make room for the meat. Spread with olive salad. Then stuff with different meats and cheeses. These mini-muffulettas are very good, too.

Desserts

Beignets: You can make these from scratch; Paula Deen has a good recipe for them. I say just order the mix from Cafe DuMonde. Much easier! Some high-end grocers stock it around Mardi Gras. Watch the demo on how to make authentic New Orleans-style beignets from Cafe DuMonde.

Brennan's Bananas Foster: What's more New Orleans? Try this recipe from the famous Brennan's Restaurant.

King's Cake: Order online from one of these New Orleans bakeries if you can't find one at your local store. Gambino's, Randazzo's and Haydel's Bakery all have online shops!

Cocktails and Beverages

Brandy Milk Punch: While I have not yet perfected my own recipe for this classic Southern favorite, this recipe from the fine folks at Epicurious is just dandy for any Mardi Gras celebration. Get the recipe...

Hurricane: Try my recipe. As close to Pat O's as you can get without a flight... and maybe even better because I use fresh juices.

Sazerac: I love Sazerac cocktails. Learn the story behind one of the oldest cocktails dating back to 1858.... quite interesting. Get the recipe from Sazerac.

The Entertainment

Almost anything goes... but if you plan to have a Mardi Gras parade or a  "Second Line" - the parade down the street complete with dancers and umbrellas, well, you might want to check with the neighbors.

Make some playlists with New Orleans jazz, Harry Connick Jr., and Zydeco music like Buckwheat Zydeco is also fun. 

Happy Mardi Gras everyone.... let the good times roll!

Easy Party Dessert: Chocolate Pots de Creme

DEEP CHOCOLATE POTS de CREME

This lovely French custard is perfect for a party because it’s better if you make it ahead. And you can serve it at room temperature.

Photo: Tamika Moore/The Birmingham NewsMakes 8

Ingredients

12 ounces bittersweet chocolate, chopped (at least 60% Cacao)

2 cups heavy cream (whipping cream)

½ cup whole milk

6 large egg yolks

¼ cup sugar

¼ teaspoon vanilla

½ teaspoon Espresso (Optional; it’s ok to use strong coffee or instant Espresso powder)

 Put rack in the center of the oven. Preheat to 300 degrees.

Put chopped chocolate in a heatproof bowl, Put the milk, and cream in a saucepan over low heat, whisking constantly, until the mixture comes to a boil. Add the espresso. (If using powder, make sure it is dissolved.) Pour over the chocolate, whisking until the chocolate is fully melted and smooth. Add the vanilla. In another bowl, whisk together sugar and the egg yolks. Then, carefully whisk a about a cup of the chocolate mixture into the egg yolks, a little at a time, whisking constantly. Spoon into demitasse cups or ramekins. 

Make a water bath for baking: place a folded kitchen towel into a shallow baking pan. Arrange the ramekins on the towel making sure the dishes do not touch. Carefully pour in boiling water; the water should be slightly less than halfway up the ramekin. Cover with foil. Poke holes in the foil to allow steam to escape. Bake until edges are set but centers are still soft. About 30 minutes. 

Allow to chill. Then cover and refrigerate for at least two hours. Let stand at room temperature for at least 20 minutes before serving. 

Serve with a dollop of whipped cream and chocolate curls, or a little orange zest... or a cookie.

MAKE A "FAUX DE CREME"

Don't have time to cook? Some store-bought items can be pretty good when you dress them up. Use Jello chocolate pudding or mousse. Fold with freshly made whipped cream. Ta-da!

Weekend Cocktail: The King's Peach

The King’s Peach Cocktail

It’s almost peach season; soon you’ll be able to find plenty of fresh peaches for this cocktail. For now, canned is fine; if you get them in 100% juice, you can use that in place of the peach nectar.

Photo: Tamika Moore/The Birmingham NewsMakes 2

2 ounces Absolut Apeach (you can sub regular vodka but increase the Peach brandy and peach nectar slightly or use an orange flavored vodka like Grey Goose L’Orange)

1 1/2 ounces peach brandy

1/2 ounce fresh lime juice

1 ounce peach nectar* (or a tablespoon of superfine or Confectioner’s sugar)

Splash of Champagne

1 slice fresh peach

Fill a cocktail shaker with ice and add all ingredients. Shake until very cold and the shaker is frosted. Strain into chilled martini glasses. Add a splash of Champagne or club soda on top, Garnish with the peach slice.

More weekend cocktail recipes:

Jamaican Breeze

Chambord Champagne Cocktail

 Classic Cuban Mojito

Strawberry Pear Sangria

Classic Whiskey Sour

* Find peach nectar in the International section of the grocery store.

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Martie's Double Drizzle Kettle Corn

DOUBLE DRIZZLE KETTLE CORN

Photo: Tamika Moore/The Birmingham News...dark and white chocolate drizzle!

Makes a lot:)

¼ cup vegetable oil

¾ cups popcorn kernels

3 tablespoons sugar

1 ½ teaspoons Kosher salt

½ cup bittersweet chocolate chips

½ cup white chocolate chips

In a large pot or stock pot with a lid, heat the vegetable oil over medium high heat. Add the popcorn. When the oil begins to hiss, sprinkle the sugar over the kernels. Cover with the lid. When the popping starts, hold the lid with a potholder and shake the pot over the heat until the popping begins to slow down. It goes from popped to burnt very quickly, Remove from the heat; toss with the salt. Line two baking sheets with parchment paper. Spread the popcorn out onto the pans, being careful not to overlap the popped kernels.

Melt the chocolate separately in a heatproof bowl over a double boiler. Stir frequently and keep the heat low because the chocolate will burn easily.

Dip a fork in the chocolate and drizzle it over the popcorn. Do the same with the white chocolate. Allow to set until dry. Break into pieces and store.

Also delicious with toasted, chopped pecan pieces!