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Food and Music Festivals

April, May and June in Louisiana is the season for toe-tapping, lip-licking and general good times. The New Orleans Jazz , the Festival Internationale, and the French Quarter Festival have come and gone but there are more festivals scheduled during late spring and early summer.

The Creole Tomato Festival, the Cajun Music Festival. the Blueberry Festival and the Corn Festival are on my list to attend. Where else can you get not only good food, but also great music?

My mouth is watering for the first of the Creole tomatoes that are beginning to hit the markets. In my book, nothing is better than thick slices of those delicious local tomatoes dusted with salt and freshly ground black pepper on toasted French bread slathered with mayonnaise. Yum! Of course, another favorite is a salad of the tomatoes, snipped fresh basil leaves, slices of mozzarella all drizzled with olive oil and balsamic vinegar. Or, maybe you would also enjoy a chilled soup of garden fresh tomatoes, cucumbers, bell peppers, celery, parsley and/or cilantro. I can’t get enough of the stuff.


Order Your Gift Baskets Now!

ORDER YOUR GIFT BASKETS NOW!

And another suggestion, get out your Christmas gift-giving list and place your orders NOW for everyone on your list. We can make up gift baskets to include just about anything—pickled okra (great to plop in a martini), hot sauces of all kinds, mustards, jambalaya and gumbo mixes, spices, pralines and zydeco CDs! Your friends will love you when they receive one of our gift baskets.


Cold Roasted Fillet of Beef

COLD ROASTED FILLET OF BEEF

Makes 8 to 10 servings

  • 1 fillet of beef (3 1/2 to 4 pounds), trimmed and tied (ask your butcher to do this for you), at room temperature
  • Freshly ground black pepper to taste
  • 3 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • Salt to taste

Preheat the oven to 500 degrees. Rub the meat with the black pepper, oil, and soy. Place the fillet in an oiled roasting pan and roast for 20 to 25 minutes, or until a meat thermometer registers 130 to 140 degrees for medium-rare, 145 to 150 degrees for medium. Remove from the oven and let cool. The fillet can be prepared up to two days in advance, then wrapped and stored in the refrigerator.

When ready to serve, slice the fillet crosswise into thin slices.


Great for Tailgating!

If you something if bit easier here are some ideas from our website. We have shrimp or crawfish pies as well as bite-size crab cakes, which can be heated before leaving the house and packed in insulated containers to keep them warm for service at the stadium. Bring along some tartar or cocktail sauce and you’ll have everyone eating out of your hand. Or, select from a large assortment of fresh and smoked sausages (to throw on the grill) and to serve with any of Tabasco’s condiments such as spicy mustard, spicy mayonnaise or spicy ketchup! That’ll get your taste buds tingling for sure!

And what could be simpler than carrying along a few jars of Tabasco’s 7-Spice Chili (original or spicy) to which you add to browned ground beef. Bring lots of crackers or chips! Hey, you might want to try Fowler’s False Alarm Chili Kit and make several batches of different kinds of chili! Baby, if it’s cold outside, chili will certainly take the chill off! Better bring some Zapp’s potato chips as well.

Now, you do have another choice for football parties. If you don’t want to make a trip to the stadium or can’t attend the game, by all means host a small party at your home to watch your favorite teams on the tube.

A slow-cooked brisket or a roast fillet of beef can be prepared ahead of time, then sliced thinly for sandwiches. Have pistolettes or an assortment of sliced breads or rolls to offer guests. To make a spread for the bread, combine equal parts of mayonnaise and Creole mustard.


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