Carnival season is here. Having guests over? Wondering what to serve? One area chef can help you with that.
A self-described “Irish Channel brat,” Vicki McCain was born and raised in
For those not from
During Mardi Gras, all the bars' Corner Clubs march in the Mardi Gras parade.
A major time of celebrating and getting together, food plays a significant part in a festive season, which culminates with the appropriately named Fat Tuesday.
"The main thing is going to the parades," said McCain. "And you meet at someone's house before or after the parade and eat together."
The main staple at the table will be a King Cake, for sure. The other dishes will be Big Easy-inspired dishes that are easy to prepare, serve, and reheat.
"There is no traditional food, per se, other than the King Cake," said McCain. "But you will see a lot of jambalaya and fried chicken. It's more about enjoying good food together."
McCain taught a class Feb. 4 on "Big Easy Carnival Dinner," which she describes as "parade food to serve at your house."
The meal she prepared for the sold-out class included chopped romaine salad with roasted tomatoes, red bell pepper, pecans, blue cheese with a spicy pecan vinaigrette; shrimp and andouille etouffee over basmati rice; and bananas foster flambé over vanilla bean ice cream.
"This is one of my favorite simple
BE THE KING OF THE KITCHEN
Vicki McCain's friend and fellow chef Chris Mongogna, owner of The Marigny, will teach a class Feb. 24 on Mardi Gras Food at