Friday, January 29, 2016

Happy Mardi Gras

The origins of Mardi Gras can be traced to medieval Europe, passing through Rome and Venice in the 17th and 18th centuries to the French House of the Bourbons. From here, the traditional revelry of "Boeuf Gras," or fatted calf, followed France to her colonies. On March 2, 1699, French-Canadian explorer Jean Baptiste Le Moyne Sieur de Bienville arrived at a plot of ground 60 miles directly south of New Orleans, and named it "Pointe du Mardi Gras" when his men realized it was the eve of the festive holiday. Bienville also established "Fort Louis de la Louisiane" (which is now Mobile) in 1702. In 1703, the tiny settlement of Fort Louis de la Mobile celebrated America's very first Mardi Gras. In 1704, Mobile established a secret society (Masque de la Mobile), similar to those that form our current Mardi Gras krewes. It lasted until 1709. In 1710, the "Boeuf Gras Society" was formed and paraded from 1711 through 1861. The procession was held with a huge bull's head pushed alone on wheels by 16 men. Later, Rex would parade with an actual bull, draped in white and signaling the coming Lenten meat fast. This occurred on Fat Tuesday.

Wednesday, January 27, 2016

Mississippi Roast Recipe

Just had to share a favorite recipe from Mississippi. INGREDIENTS 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds 2 teaspoons kosher salt, plus more to taste 1 ½ teaspoons freshly ground black pepper, plus more to taste ¼ cup all-purpose flour 3 tablespoons neutral oil, like canola 6 tablespoons unsalted butter 8 to 12 pepperoncini 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar ½ teaspoon dried dill ¼ teaspoon sweet paprika 1 teaspoon buttermilk, optional Chopped parsley, for garnish