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When the Saint's Go Marching In...

 

 

  Throw your own Saint's play off party with our party supplies. We have all your black and gold decor, including beads so you can get your Mardi Gras head start. When hosting and entertaining, why not have a cocktail to remember? Or food to satisfy hungry football enthusiasts? Here are a few simple NOLA inspired cocktails and share dishes.

 

This recipe I found is from My Invisible Crown on Pinterest. I have actually tried this recipe and it was so good, my whole family including my 7 year old wanted more. This can also be done in a crock pot.

Ingredients:

1 stick butter plus 3 tablespoons divided

1 clove garlic

5 cans (10 count) Pillsbury Buttermilk Biscuits

1/2 cup minced onions (I puree mine because I don’t like to crunch into an onion piece)

2 tablespoons finely chopped bell pepper of your choice

1 pound crawfish tails

1 cup sharp cheddar (I used extra sharp)

1 cup white cheddar with jalapenos

Vegetable Oil for frying

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 plus extra sprinkle Creole Seasoning ( I always use Tony Chachere’s)

 

Saute 3 tablespoons butter, bell pepper, onion, salt and pepper just until tender, about 2 minutes. Add thawed crawfish (it’s precooked so you’re in no danger of getting it underdone) and Tony’s and heat just until mixed well and flavors are blended. Remove from heat (if you like spice) another fresh sprinkle of Tony’s over the top and let cool to room temperature. Be careful though. Tony’s has salt and pepper along with lots of other flavors so you can overdo it.

Peel garlic clove and in a separate pan melt stick of butter around it so that the butter has a good garlic flavor and set aside.

Preheat oven to 350. Spray bundt pan with non-stick spray. Add cheeses to the cooled crawfish mixture and stir to combine. Start by flattening a single biscuit just by pulling apart with your fingers. Add to the middle, a teaspoon of the filling and fold over and close up by pinching the seam. It doesn’t have to be pretty, just closed. Arrange the balls in the bundt pan. No order is necessary. When I’m about half way I pour half of the garlic butter all over the top and keep going. It seems time consuming when you get started but you’ll be done in no time. The good news is this could easily be done ahead of time and baked off right before you’re ready to eat.

 

Bake for 40 minutes. Let cool slightly and then invert the pan…PRESTO! Beautiful Crawfish Monkey Bread. Credit: Christy, MIC.

 

Now, the cocktail I have created myself. It is a hard sweet tea, with a twist. The recipe is as follows:                                    

 

                                                 

 

You can make this single, or a bowl. You will need:

8 black tea bags, steeped and sugared with 1 cups of sugar

Lemon zest ( 1 whole lemon)

3/4 cup lemon juice

Peach Schnapps or a mudled peach in the bottom

Deep Eddy Lemon vodka or any lemon infused vodka

garnish with lemon wheels, and muddled peach. For a cooler twist, freeze peach slices and put in glass as well as your ice.

 

First, steep 8 bags of black tea. While still warm, add sugar. Simple syrup also works if you want. Then zest a whole lemon and add it to the warm mixture. Now, get your peaches ready. Even though it isn't peach season, you can find peaches at most grocery stores either for smoothies or in produce. Either frozen peach pieces or muddled in the bottom of your glass, it is all preference. You can even add raspberries or strawberries. The sweet taste of the peach fits well with black tea. And if you don't want to add fruit, use Peach Schnapps. Garnish with a lemon wheel.

Then add the bottle of Deep Eddy, or a 1 1/2  to 2 ounce pour to add your "hard" part to the tea.  This drink could sack even the strongest of quarter backs! Make as strong or as sweet as you like.

 

 

A great game day refresher for all those party snacks!

 

Enjoy the play offs, stay safe before New Years, and shop local for all your Mardi Gras Supplies!

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