Dish it out.The Creole and Cajun food at Fat Tuesday's in Jackson is hard to beat. I am particularly partial to the Crawfish crawfish: see crayfish. Etouffee é·touf·fée n. pl. é·touf·fées A spicy Cajun stew of vegetables and seafood, especially crayfish. [Louisiana French, from French (à l')étouffée, stewed . Can you please get the recipe? Bill Hall Jackson CRAWFISH ETOUFFEE 1 cup oil 3/4 cup flour 1 1/2 cups onions, chopped 1/4 cup celery, chopped 1/3 cup garlic, mashed/minced 2/3 cup green pepper, chopped 1/4 cup butter 1/2 cup tomato paste 1 can chicken broth 3 cups water 2 chicken-flavored bouillon cubes (or powdered chicken base) 2 teaspoons salt 2 teaspoons pepper 1 teaspoon Tabasco sauce 1 teaspoon paprika 2 pounds crawfish tails In a large skillet, make a roux Roux , Pierre Paul Émile 1853-1933. French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. by stirring oil and flour over low to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic, and green pepper, and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. for five minutes. In another small skillet, melt butter, and add tomato paste. Saute paste in butter until smooth and thick, about five minutes, and then mix with roux. Pour in broth, hot water with dissolved bouillon cubes or chicken base, and balance of seasonings. Cook for 30 minutes. Add crawfish (and shrimp too, if you like) five minutes before serving. Serve over rice. Patrons of Fat Tuesday's might feel like they've stepped into a Bourbon Street bistro. Mardi Gras masks adorn the walls, and the aroma of gumbo bubbling on the store beckons you to settle in for some serious eating. The small restaurant has a large menu. Popular lunch selections include red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked and a mouth-watering mouth·wa·ter·ing or mouth-wa·ter·ing adj. Appealing to the sense of taste; appetizing: the mouthwatering aroma of a baking pie. Adj. 1. array of po-boy sandwiches including oyster, soft shell crab, fried shrimp, and turkey. At dinner, you are likely to find stuffed shrimp with lemon butter cream, pan-sauteed snapper snapper, name for members of the Lutianidae, a family of spiny-finned food and game fishes found chiefly in tropical coastal waters. Snappers are carnivorous, active, and voracious, with large mouths and sharp teeth. Most species travel in dense schools. , shrimp Creole, and crawfish etouffee, among other entrees. The restaurant is open Tuesday through Friday for lunch from 11 a.m.-2 p,m. and dinner from 5-9 p.m. Saturday hours are 11 a.m.-9 p.m. Owner John Thames plans to more Fat Tuesday's to Madison in the spring of 2005. Until then, the address is 5719 Old Canton Rd., Jackson; telephone 601/956-2971. My boyfriend and I absolutely love the chips and salsa at Cinco De Mayo Cinco de Mayo (Spanish; “Fifth of May”) Mexican holiday commemorating the Mexican victory over the French at Puebla in 1862. The French army, better-equipped and far larger than the Mexican army, had been sent by Napoleon III to conquer Mexico. Mexican restaurant in Ridgeland. We have tried many times to duplicate this recipe ourselves and have failed miserably every time! We both lave Cinco De Mayo and will not eat Mexican anywhere else! We would love this recipe for our afternoon barbeques with friends and family. Could you please try to get this recipe so we can trick our friends into thinking we are great cooks? Whitney Alexander Jackson SALSA PUEBLA 1 1/2 pounds of white onions 6 jalapenos 3 bunches cilantro 3 bunches green onions 10 pounds whole tomatoes 1 ounce garlic 1 ounce each salt and black pepper 1 ounce paprika 1 ounce chili seeds 1 teaspoon cayenne pepper 1 teaspoon cumin Chop white onions and jalapeno peppers, then fry them; next, chop cilantro and green onions, and mix with white onions and jalapenos. Chop tomatoes very finely, and add to vegetables. Add remaining ingredients, then stir to perfection for the best taste. Salsa Puebla is served with lunch and dinner at Cinco De Mayo's two locations in Madison and Ridgeland. Other popular dishes include burritos, chile rellenos, tamale Tamale (təmä`lē), town (1984 pop. 136,828), capital of the Northern Region, N Ghana. It is a road junction and agricultural trade and education center. plate, guacamole salad, grilled chicken salad, fajitas fajitas Noun, pl a Mexican dish of soft tortillas wrapped around fried strips of meat or vegetables [Mexican Spanish] , and chimichangas. Favorite desserts are sopaipillas, flan, and fried ice cream Fried ice cream is an Americanized Mexican/Asian dessert. Fried ice cream is commonly found at Mexican food chain restaurants in the United States (e.g. El Torito or Chi-Chi's) and fairs and carnivals. . Owner Fermin Mondragon says the two restaurants are similar in menu and decor. Sombreros, pinatas, and other Mexican artifacts artifacts see specimen artifacts. give a south-of-the border feeling to these authentic eateries. A mariachi band plays at each location on Friday nights. Cinco De Mayo is open from 11 a.m.-10 p.m., Sunday through Thursday. On Friday and Saturday, they open at 11 a.m. and close at 11 p.m. Addresses are: 1030-A Highway 51 N, Madison; telephone 601/853-1342; and 880 Lake Harbour Dr., Ridgeland; 601/957-1882. I have been visiting my mother and stepfather in Jackson. We have eaten at a number of great restaurants on this visit, but the remoulade sauce from Nick's in Jackson is outstanding. Do you think you can get the recipe for me? Thanks in advance. Melissa Killebrew Garland, Texas FRENCH-STYLE REMOULADE SAUCE 1/2 bunch green onions, minced 1 small to medium onion 2 stalks celery, minced 2 quarts Hellman's mayonnaise 2 1/2 cups Zatarain's Creole Mustard 1 cup prepared horseradish, drained 1/2 cup chopped parsley 3/4 cup fresh-squeezed lemon juice 1 cup capers (1/2 cup roughly chopped and 1/2 cup left whole) Salt and white pepper to taste Mix ingredients, and serve over chilled, boiled shrimp. This remoulade ré·mou·lade n. A piquant cold sauce made with mayonnaise, chopped pickles, capers, anchovies, and herbs. [French, from dialectal rémola, large black radish, from Latin armoracia, has been on Nick's menu since he opened his doors in 1984. He got the recipe from his mother-in-law, Betty Justice of Gulfport, who brought shrimp remoulade to Oxford for Ole Miss football games. This is a variation of the remoulade sauce served at the old Roosevelt Hotel in New Orleans. For the past 21 years, Nick's has been one of Jackson's favorite neighborhood restaurants, serving a menu founded on fresh ingredients and family recipes. For everyday dining, business lunches, or special occasions, Nick's offers the finest in food and service. Specialties include paneed fresh fish, veal piccata pic·ca·ta adj. Sliced, sautéed, and served in a sauce containing lemon, butter, and spices. Used of meat or fish. [Italian, feminine of piccato, larded, past participle of piccarsi , and homemade gumbo as well as brie and lump crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce soup. Nick's is open for lunch on weekdays from 11 a.m.-2 p.m. and for dinner Monday through Thursday from 6-10 p.m. and Friday and Saturday, 6-10:30 p.m. The restaurant is located at 1501 Lakeland Dr., Jackson; telephone 601/981-8017. WOULD YOU LIKE TO HAVE RECIPES FROM YOUR FAVORITE MISSISSIPPI RESTAURANTS? Send your requests to Food Editor Mary Leigh Furrh, and the recipe could appear in our Dish It Out column. Send requests via e-mail to mlfurrh@aol.com or in writing to Dish It Out, 5 Lakeland Circle, Jackson, MS 39216. (Please note that recipes from chain restaurants may not be available.) |
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