Misc: Mardi Gras isn't a time for fine cuisine. Going to parades on by Recipe Cottage

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	Mardi Gras isn't a time for fine cuisine. Going to parades on

		Fat Tuesday complicates eating. Most people opt for sandwiches, Popeye's chicken, and other munchie food. Early morning gatherings will invariably have a king cake out with the coffee and donuts. Anyway, I don't think I've ever eaten a decent meal on Fat Tuesday in my life. However, I can offer some suggestions for anyone who wants to go through the trouble to make a few things. Pete Fountain's Half Fast Walking Club starts the morning at Commander's Palace before heading out on to St. Charles Avenue. If you were to have brunch at Commander's or at Brennan's in the Quarter, you might have Eggs Hussarde: Eggs Hussarde 2 thin slices of Canadian Bacon, grilled 2 Holland Rusks 1/4 Cup Marchand de Vin Sauce 1 Grilled Tomato 2 poached eggs 1/4 cup Hollandaise Sauce On a dinner plate, lay slices of Canadian Bacon on 2 Holland Rusks, then cover each with Marchand de Vin Sauce. top now each rusk with a poached egg and top with the Hollandaise Sauce. Garnish with Grilled Tomato. For eye appeal, you may sprinkle paprika and chopped parsley on eggs. Marchand de Vin Sauce 3/4 cup butter 3/4 cup finely chopped mushrooms 1/2 cup minced ham 1/3 cup finely chopped shallots 1/2 cup finely chopped onions 2 tbsp. minced garlic 2 tbsp. flour 1 tsp. salt 1 tsp. white pepper 1/2 tsp cayenne 3/4 cup beef stock 1/2 cup red wine Melt butter in a medium saucepan and lightly saute mushrooms, ham, shallots, onions and garlic. When onion is golden brown, add the flour, salt, pepper and cayenne, then brown well, about 7-10 min. Blend in the stock and wine and simmer over low heat for 35 min. Shrimp and Crab dips are staples on buffet tables for parade parties, as well as other appetizer dishes: Shrimp Dip 1 8oz. package cream cheese (room temp) 1 lemon, juiced 2 pounds boiled shrimp, peeled, deveined, and coarsely ground 10 green onions, minced 1 cup mayonnaise Salt and pepper to taste Worcestershire to taste Tabasco to taste In a bowl, soften the cream cheese with the lemon juice. Add the shrimp, green onion, and mayonnaise. Season the mixture with the remaining ingredients and mix well. Refrigerate the dip for 2 hours. [Note: I've seen a variation on this dip where Zatarain's Crab Boil is substituted for Tabasco. Only do this if you are extremely brave :)] Stuffed Artichoke Hearts 2 14oz cans artichoke hearts, drained 1 1/2 cups Italian bread crumbs 3-4 cloves garlic, crushed Salt and pepper to taste 1 1/2 cups grated Parmesan cheese 1/4 cup olive oil 1/2 cup Italian salad dressing 3 tbsp. lemon juice Paprika Remove the pulp from the center of the artichoke hearts and cut each in half. In a bowl combine the bread crumbs, garlic, salt, pepper, and cheese. Moisten the mixture with olive oil, salad dressing, and lemon juice. Stuff the artichoke hearts with the mixture. Place the hearts in a greased baking dish and sprinkle them with paprika. Bake the dish at 350 degrees for 15 minutes. Oyster Patties 1/2 cup butter 1 large onion, chopped 4 ribs celery, chopped 1 bunch green onions, chopped 2 cloves garlic, chopped 1/4 cup chopped parsley 2 pints oysters (reserve liquor), chopped Salt and pepper to taste 1 tsp. Worcestershire sauce cayenne to taste 3 cups thick White Sauce 3 dozen cocktail patty shells In a heavy saucepan, melt the butter over medium heat. Add the onion, celery, green onion, garlic and parsley and saute until limp and translucent. Add the oysters and cook until the oysters are curled. Add the salt, pepper, Worcestershire sauce, and cayenne. In another saucepan, make a thick White Sauce. Add the White Sauce to the oyster mixture gradually. Thin the mixture with oyster liquor if necessary. Heat the patty shells at 350 until they are piping hot. Fill the shells with the hot oyster mixture and serve immediately. King Cake Forget it--call Gambino's Bakery's King Cake hot line (1-800-GAMBINO) from 1/6 until Fat Tuesday every year.