As promised yesterday, here are recipes for a Mardi Gras dinner. Sure, it’s going to be Fat Tuesday really soon, but this doesn’t mean we are going to gain weight on this festive meal. Instead of a fatty pork roast with sausage, I’m making Creole Mustard and Herb-crusted Turkey Breast. What is needed for New Orleans flavor is 2/3 cup Creole mustard made with 2.5 tablespoons paprika, 1 tablespoon each, salt, garlic powder, black pepper, cayenne pepper, oregano, dried thyme, and onion powder. Combine all ingredients thoroughly. Next, CREOLE MUSTARD SAUCE:
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1/4 cup white wine
- 3 tablespoons Dijon mustard
- 1 cup fat-free cream
In a saute pan, whisk the shallots, garlic, wine and mustard together. Bring the liquid up to a boil and reduce to a simmer. Reduce the liquid by half, about 2 minutes. Whisk in the cream and bring back up to a boil. Reduce to a simmer and continue simmering until it thickens and coats the back of a spoon. This is very authentic mustard sauce.
Preheat the oven to 325 degrees which is the optimum temperature for baking turkey. You will cook 20 minutes for each pound. Place a turkey breast in a Pyrex baking pan and rub with olive oil. Now combine the Creole seasoning with mustard sauce. To make the crust, add 3/4 cup plain panko breadcrumbs and 2 tablespoons chopped parsley. Spread the crust over the turkey breast and place in the oven. Let stand 15 minutes before slicing.
To make Cajun Rice with Collard Greens and Bacon, buy New Orleans flavored rice and follow package directions. In a large nonstick skillet over medium heat, cook turkey bacon (it tastes great!) until crisp. Transfer to paper towels. Add 1 chopped onion and 1 pkg THAWED (10 oz) frozen chopped collard greens. Place a shaker of vinegar on the table in case some people enjoy this taste with it.
Hearts of Palm and Chicory Salad is almost like any tossed salad (3 cups mixed salad greens, 2 chopped ribs of celery, 2 plum tomatoes sliced, 1/2 cup extremely thin sliced red onion) with added 2 tablespoons drained capers, 1 teaspoon grated lemon zest, 4 cups chopped chicory, and 1 jar (14 oz) hearts of palm, rinsed and drained. Use your favorite bottled olive oil and vinegar dressing.
There it is, friends– the delicious taste of New Orleans!