Recipe: Mardi Gras Munchies

Recipe: Mardi Gras Munchies

Bringing a taste of N’Awlins goodness to Vancouver, Mamie Taylor’s restaurant is known for its Southern comfort food that stays true to its roots. For Mardi Gras, Mamie chef Tobias Grignon and co-owner Ron Oliver will help you whip up a homemade fiesta à la the Crescent City: chicken wings stuffed with boudin noir; a platter full of ham grenades; and absinthe Suissesse, a classic brunch cocktail found only in the Big Easy. Bon appétit!

BOUDIN NOIR-STUFFED CHICKEN WINGS

Mamie Taylor's boudin noir chicken wingsBy Chef Tobias Grignon
Makes 30 wings

INGREDIENTS

  • 30 deboned “lollipop style” chicken wings (instructions)
  • 1.5 pounds boudin noir sausage (Grignon always makes his own, but this cheat will make it easier for you)
  • 2 cups buttermilk
  • 2 cups flour
  • ½ cup cornstarch
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 17 cups vegetable oil (for deep frying)

DIRECTIONS

  1. Preheat oven to 275 degrees F.
  2. Using a piping bag, fill each chicken-wing cavity with boudin noir.
  3. Place wings on a greased sheet pan, cover with tinfoil and bake for 30 minutes.
  4. Remove from oven and refrigerate for at least 1 hour.
  5. In a large pot, preheat the vegetable oil to 350 degrees F.
  6. Mix the flour, cornstarch, salt and pepper together in a bowl. Pour the buttermilk into another bowl.
  7. Dip the cooked, chilled wings in buttermilk and then in the flour mixture.
  8. Deep fry the floured wings for 4 minutes, or until golden brown and crispy.
  9. Serve with honey-mustard sauce or a drizzle of honey.

HAM GRENADES

Mamie Taylor's ham grenades

By Chef Tobias Grignon
Makes about three dozen

INGREDIENTS

  • 4 large Kennebec (white) potatoes
  • 6 ounces pulled, braised ham-hock meat (including fatty parts)
  • ¼ cup rendered bacon fat
  • ½ cup grated white-cheddar cheese
  • ¼ cup chopped parsley
  • 1 tsp salt
  • 17 cups vegetable oil (for deep frying)

EQUIPMENT

2 9×9″ baking dishes, or other identically sized baking dishes or pans that fit into one another with less than a half inch of clearance when stacked

DIRECTIONS

  1. Peel potatoes and julienne on a mandoline.
  2. In a low oven, gently warm the ham hock.
  3. Heat a large skillet over medium heat. Heat bacon fat in the pan and sauté potatoes for 5 minutes or until they start sticking together. Add ham hock and parsley. Mix until evenly distributed. Remove the pan from heat before potatoes are fully cooked.
  4. Pre-heat oven to 350 degrees F and line one of the  baking dish with parchment paper.
  5. Spread 1/3 of potato mixture along the bottom of the dish and sprinkle with half the cheese. Distribute another 1/3 of the potato mixture over that, sprinkle with remaining cheese, then cover with remaining potato mixture.
  6. Top with another layer of parchment paper, then wrap dish in tinfoil. Bake for 30 minutes.
  7. Remove from oven and top with the other dish. Weigh it down with at least 15 pounds. Chill until cold, at least 3 hours.
  8. In a large pot, heat oil to 360 degrees F.
  9. Once the potato mixture is cold and set firm, remove from the pan and portion into 1”-x¾” pieces. Now you have your hand grenades! Deep fry them for about 4 minutes, or until golden brown and very crispy.

ABSINTHE SUISSESSE

By Ron Oliver, co-owner of Mamie Taylor’s
Makes one serving

INGREDIENTS

  • 18 cup absinthe
  • 1⁄8 cup Pernod
  • 1.5 tsp orgeat syrup
  • 1.5 tsp vanilla syrup
  • ¼ cup milk
  • 1 orange slice (for garnish)
  • 1 cherry (for garnish)

DIRECTIONS

  1. Combine ingredients in a Boston shaker filled with ice.
  2. Shake vigorously.
  3. Strain into a collins glass filled with crushed ice.
  4. Garnish with an orange slice and cherry.

This article was originally published in Daily Secret’s World Edition:
http://world.dailysecret.com/mardi-gras-munchies

GET ON THE LIST

Satisfy your wanderlust with travel inspiration, interviews with global tastemakers, and trendspotting reports from around the world. This is what you need to live the good life right now.

Success! You're on the list

GET ON

THE LIST

 

 This is your all-access pass to the good life, straight to your inbox.

Success! You're on the list

Pin It on Pinterest