Video: Mardi Gras food

RGET THE FOOD.
JOINING ME NOW IS TOM LOVEJOY,
WITH EDDIE'S OF ROLAND PARK.
WE ARE TALKING MARDI GRAS FOOD.
IT SMELLS SO GOOD.
GOOD MORNING.
THANKS FOR BEING HERE.
YOU ARE GETTING US IN THE
SPIRIT.
I WORE GREEN TODAY THINKING
JENNIFER WOULD WEAR PURPLE BUT I
FAILED.
WHAT ARE WE MAKING?
A TRADITIONAL DISH ON MARDI
GRAS, BUT WE ARE DOING IT
DIFFERENTLY.
WE ARE TRYING TO MAKE DISH
SOME PEOPLE FEEL IS VERY
COMPLICATED, WE ARE TRYING TO
MAKE IT EASY SO YOU CAN DO IT AT
HOME AND UNDERSTAND IT.
WE COOKED EACH COMPONENT
SEPARATELY.
WE DID THE RICE LAST NIGHT.
JUST THE REGULAR LONG GRAIN RICE
IS GREAT.
WE SAUTE ONIONS, PEPPERS, AND
CELERY.
WITHIN ADD OUR - WE THEN ADD
OUR SAUSAGE AND LET THAT COULD
FOR A LITTLE WHILE.
THEN WE ADD OUR RICE, TOMATO,
AND SPICES AND BAKE IT IN THE
OVEN.
YOU CAN DO IT THE NIGHT BEFORE.
YOU ASSEMBLE IT.
LACEE: WE LIKE THAT.
YOU CAN HAVE THINGS YOU LIKE
OR DO NOT LIKE.
YOU DO NOT HAVE TIME ALL OF
THEM.
LACE YOU CAN PICK AND
CHOOSE.
I LIKE IT.
>> WE STEAM THEM IN BROTH IN THE
OVEN THE NIGHT BEFORE.
IF YOU ARE HAVING A PARTY AND
YOU WANT TO PORTION THINGS OUT,
YOU CAN MAKE SURE WE HAVE ENOUGH
SHRI ETC. AND YOU ASSEMBLE IT.
WOULD PUT THE RICE IN A
CASSEROLE THAT WILL GO IN THE
OVEN.
WE WILL START TO BUILD IT.
WE HAVE SOME CHICKEN WITH
SPICES.
LACE EVERYONE IS USUALLY GOOD
WITH CHICKEN.
>> PUT A FEW OF THE SHRIM IN.
THE BIGGER YOUR PARTY, THE MORE
YOU WILL USE.
MUSSELS LIKE THIS.
THEN WE HAVE OUR SAUSAGE.
LACE THAT IS A STAPLE?
>> THAT HAS TO BE THERE.
YOU CAN DESIGN IT OR JUST LAY IT
IN.
WE WILL DO A LITTLE CRAWFISH
SPRINKLED TOP AND A COUPLE OF
LOBSTER TAILS.
LACEE: IT DOES NOT GET BETTER.
>> WE HAVE THE BEST OF THE BEST.
WE ARE GOING TO TAKE SOME RICE
AND PUT IT ON TOP.
THAT WILL PROTECT THE REST OF
THE SEAFOOD WHILE IN THE OVEN.
LACE IT MAKES IT LIKE A
SURPRISE.
>> IT DOES.
WHEN IT COMES OUT OF THE OVEN,
YOU CAN DECORATE.
DO NOT ADD TOO MUCH OF THIS
BECAUSE YOU DO NOT WANT IT TO BE
SOUPY.
IT IS CLAM AND CHICKEN BROTH
MIXED.
THE FOIL WILL CREATE STEAM.
YOU PUT IT IN THE OVEN FOR 15
MINUTES.
THE SEAFOOD WILL NOT COOK
ANYMORE AND IT WILL STAY MOIST.
SOME PEOPLE DO NOT TIME IT
RIGHT.
THE SHRIMP ARE TOUGH, ETC.
YOU CAN CONTROL IT.
LACEE: YOU'RE MAKING THIS EASY.
WE HAV SOME OTHER BEAUTIFUL
DISHES.
>> THIS IS SAUSAGE AND KALE.
IT IS SIMPLE.
SAUTE ONIONS, SAUSAGE.
WE BLANCHE KALE AND ADD IT.
A LITTLE BIT OF GARLIC.
WE KEEP IT SIMPLE.
THESE ARE CRAWFISH A OKRA
FRITTERS.
THEY ALSO HAVE ONIONS AND
PEPPERS INSIDE.
THEY ARE SERVED WITH A SAUCE.
WE HAVE BLACKENED SHRIMP WITH
PINEAPPLE SALSA AND CRAYFISH.
COELESLAW.
WE HAVE COLD CUT MIXED WITH
OLIVES.
YOU PUT THAT IN THE OVEN WITH
OLIVE OIL.
LACEE: THANK YOU SO MUCH.
GOOD STUFF TODAY.
[LAUGHTER]

Video: Mardi Gras food

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