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[Rogue Estate Chef's Nights are a weekly dinner club for Rogue Estate residents and guests to get together to prepare and enjoy new menus, share, learn, teach and be inspired. Each week is hosted and led by a different person, giving everyone an opportunity to sharpen their knives and their skills.] This week Ian and Jack led us down to New Orleans to celebrate Mardi Gras via Jack's kitchen. Everyone cooked their asses off using some great ingredients and the meal was absolutely tremendous from spicy start to sweet finish. Ian and Jack's Mardi Gras Menu: Apps: Fridge pickled okra: pickled raw to keep that awesome okra snap with a bit of heat from red peppers. - Ian Blue Points Oysters on the half shell with a smoked chili flake mignonette. - Jack Main: Creole Mustard Slaw: Cabbage, Bell Peppers, Onions, Celery and Herbs in a Mustard, Mayo & spices dressing - Bob Snow Crab Claws: steam-poached and served with mustard, caper, mayo, hot sauce and oknomiyaki Remoulade. - Jack & Ian Shrimp & Duck Etouffee: Butter Roux, Trinity (Celery, Bell Pepper, Onion), Shrimp & Duck Confit in Shrimp Stock. - Ian Red beans & Rice: Red Beans, Tasso Ham & Chaurice over Popcorn Rice - Ian Dessert: Creamy Pralines, Roasted Pecans candied in cream, butter, brown sugar and palm sugar. - Bob Beignets, deep fried then dusted with powdered sugar, cinnamon and sugar and the killer: 5 spice powder & sugar. - Jason & Megan Cocktails & Pairings: Sazerac, A New Orleans staple of Rye Whiskey, Bitters, Pernod (in place of Herbsaint) and Lemon Zest. - Bob Brandy Milk Punch, a sweeter drink of Milk, Brandy, Simple Syrup and Nutmeg. - Bob A selection of Abita beers, including Pale Ale, Lager & Stout. - Jack
Recipes from this Chef's Night to be posted soon. Want more Food Porn photos from this and other Rogue Estate Chef's Nights? Hit us up on Facebook!