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Mardi Gras Food- B.Moyer

Section: Food
by

Brittany Moyer

on 25 March 2011

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Transcript of Mardi Gras Food- B.Moyer

Food Cajun vs.
Creole More Commonly Considered Countrty Home Cooking Includes: Jambalayas
Stews
Gumbos
Fish entrees (like Blackened Fish)
Spicy foods Commonly Considered More Elegant City Cooking Includes: King Cake Sweetened yeast bread with some type of filling baked in a ring shape with gold, green, and purple icing to represent order, power, faith, and justice. A token is hidden inside the cake by the baker of the cake. Whoever finds it gets good luck for the coming year. Mardi Gras Nora Lee's Cafe Coconut Shrimp .........................................................$9.99
Large gulf shrimp rolled in beer batter & shredded coconut, deep fried & served with honey mustard
Cajun Popcorn ...........................................................$8.99
Southern-fried crawfish tails served on a bed of creole mustard
Hot Crab & Artichoke Boursin .....................................$8.99
Lump crab meat & artichoke hearts blended with creamy boursin cheese
Voodoo Crawfish Tails ...............................................$8.99
Crawfish tails sauteed in XXX Spicy black barbecue sauce served over rice with sour cream
Mr. Lee's Blackened Chicken Fingers ..........................$7.99
Blackened chicken fingers served with honey mustard
Sautéed Pierogies & Onions .......................................$6.99
Cheddar potato pierogies sautéed with onions and our own cajun spice
Nora's Stuffed Mushroom .........................................$10.99
Blackened crab cake atop a grilled portabella mushroom served with our famous creole mustard
Bourbon Crawfish Tails ..............................................$8.99
Louisiana crawfish tails sautéed in a sweet and spicy butter flamed with bourbon served over rice
Blackened Scallops ....................................................$9.99
served with honey mustard
Dr. Love's Habanero Hot Wings ..................................$8.99
(xxx)
Cajun Fries ................................................................$5.99
Blackened with peppers and onions
Cajun Chicken Nachos.................................................$8.99 located in Ridley Creole rice
Shrimp Creole
Gumbo
Browning vegetables (gives a sweeter taste) Jambalaya started in Louisiana's rural, swamp country where crawfish, shrimp, oysters, alligator, and other wild meats were easily obtainable. Any combination of meats are used to make jambalaya. Mississippi, Texas, Alabama, and Louisiana were good areas for growing rice. Therefore, people put the meats and rice together for a simple and cheap meal. Red Beans and Rice is originally a Creole dish (not Cajun). Its ingredients include red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner. It was cooked together slowly in a pot and served over rice on Monday. It is an old custom from when ham was a Sunday meal (pork bones) and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. Shrimp Creole is a Louisiana dish from Creole origin. (French, African, and Spanish heritage) It is made of shrimp with a mixture of tomatoes, onion, celery, and bell pepper. It is spiced with tabasco sauce or another hot pepper sauce and/or cayenne-based seasoning. This mix is then served over top of white rice. Gumbo is a hearty soup made with a combination of slowly toasted flour and oil. A well-seasoned broth is added to the pot with meats, such as chicken or shrimp. The meat simmers together with the typical seasonings such as onion, celery, and bell pepper for a number of hours. Other normally used ingredients are parsley, and hot peppers. Sometimes other vegetables, such as tomato, are also used. Sausage and other processed meats can be added too. http://www.frenchcreoles.com/CreoleFood.html Cajun Kate's in Boothwyn New Orlean's Cafe in Marcus Hook Soups
New Orleans Lobster Bisque
Chicken and Andouille Gumbo
Red Beans and Rice
Creamy Tomato Gumbo of the Day with Rice
Red Beans and Rice with Smoked Beef Sausage
Jambalaya w/Chicken, Shrimp, & Smoked Sausage
Tomato Garlic Parmesan Soup w/Homemade Pesto & Garlic Croutons
Four-Quart Special: $4 Off Any 4-Quart Combination (excluding specialty Gumbos)
Muffaletta Sandwich w/Mortadella, Cappicola Ham, Genoa Salami, Provolone Cheese, & Olive Salad; Half $8 Whole $14
New Orleans Original Po' Boy - Shrimp, Catfish, or Gator - w/Lettuce, Tomato, & Pickles; Half $7 Whole $12
Cajun Popcorn Shrimp or Crawfish w/Creole Tartar Sauce $7
Catfish Fingers w/Creole Tartar Sauce $7
Gator on a Stick w/Creole Honey Mustard $4
Crawfish Pie w/Creole Tomato Glaze $6
Crispy Cajun Mac & Cheese w/Creole Tomato Glaze $7
New Orleans Original Zapp's Potato Chips $1 Does not contain broth, instead the creole dish is simmered to the desired thickness. Were you paying attention? Let's find out... What is hidden inside the King Cake? What are two of the four main dishes of Mardi Gras besides King Cake? What is different about Creole soups? Where can you find Cajun and Creole food in this area? -a small token such as a plastic baby representing the Baby Jesus Red Beans and Rice, Jambalaya, Gumbo, and Shrimp Creole Creole soups don't use broth, they are simmered to the desired thickness. Nora Lee's Cafe in Ridley
New Orlean's Cafe in Marcus Hook
Cajun Kate's in Boothwyn
Full transcript