Hostess With The Mostess: Jazz Brunch

Lola MagazineHome and Entertaining

When people think of Mardi Gras they tend think of a “college spring break scene” where the party runs city wide and lewd acts are performed in exchange for trinkets. This does indeed happen near the ever-popular Bourbon Street, but for locals and visitors who look beyond this stereotype Mardi Gras is about deeply rooted traditions and the real New Orleans Carnival.

Parades fill the city for weeks at a time, and while Mardi Gras is just one day, the carnival leading up to the big day is a blast, and the parades are a family affair. All along the uptown parade routes, you will see the streets filled with custom built ladders decorated with bright beads and seat attached for children to wave and yell “throw me something mister”.

The hundred-year-old oaks that line the streets are littered with beads, and the smells of back yard cook outs fill the air with a spicy aroma.

The men that belong to the krewes are usually second and third generation, making it a long-rooted tradition in the family. My husband and I are long term members of the big parade krewe Bacchus. Bacchus, named after the Greek god of wine, runs on the Sunday night before Fat Tuesday. It, like many of the big parades, ends with an extravagant black tie ball. Wives and friends of rider’s drink and eat at the party while listening to a live band and anticipating the arrival of the parade to roll right through the center of the party. This affair gives the attendants an upscale version of the parade and lasts well into the morning with a series of live bands.

As glamorous as this all sounds, my favorite part of the weekend is the Sunday morning jazz brunch at Arnauds. Spicy shrimp remoulade, turtle soup, and hot cafe brûlé are just some of my favorites. I also love the jazz trio that comes around to every table taking requests and giving the restaurant a festive vibe. Not many places can give you so many spectrums of fun as New Orleans during Mardi Gras, but there is no reason we can’t bring the fun into our own homes. Let me show you how to recreate your own jazz brunch at home!

SWEET POTATO ANDOUILLE HASH & EGGS
3 cups Louisiana Sweet Potatoes, diced in ¼” pieces
½ cup Louisiana Andouille Sausage, diced in ¼” pieces
Vegetable Trinity: ¼ cup diced Onions, ¼ cup diced Peppers,
¼ cup diced Celery, all in ¼” pieces
2 Tbsp. Olive Oil
Garlic to taste, minced
Serve Fresh eggs sunny side up on top!
Peel and dice sweet potatoes. In a stock pot, bring ½ gallon water and a pinch of salt to a boil. Add diced sweet potatoes. Blanch potatoes for 4 to 5 minutes or until potatoes are al dente or slightly tender. Remove pot from the range, strain potatoes, and run under cold water to cool potatoes quickly.
In a hot skillet, add olive oil, Andouille sausage, vegetable trinity, and garlic. Sauté for 5 to 6 minutes or until vegetables are tender and onions become translucent. Add sweet potatoes. Cook for 2 to 3 more minutes.
GILLADES & GRITS
8 thinly pounded veal escalopes, about 3 ounces each
1/2 cup (1 stick) butter
1/2 cup olive oil
1 large red onion chopped
1/2 cup chopped scallions, white part (reserve green tops for garnish)
3-5 garlic cloves finely chopped
2 green bell peppers chopped
1/2 cup chopped celery (leafy tops too)
1 bay leaf
1 teaspoon oregano
1 teaspoon creole seasoning
4 ripe tomatoes (or 2 cans of petite diced)
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
1 quart of beef stock
2 tablespoons cornstarch (prepared dark roux is what I use instead)
Chopped fresh parsley
Salt & Pepper
Tobasco
Season the veal on both sides with salt and pepper. Heat the butter in a large skillet and sauté the veal until lightly browned, about 3 mins per side. Transfer the cooked meat to a platter and cover with foil or place in a warm oven while preparing the sauce.
Heat the olive oil in a large saucepan, then sauté the trinity and garlic until tender. Add in the scallions and bay leaf, oregano, tomatoes, worcestershire sauce, and tomato paste. When the mixture is well blended, add the beef stock and roux. If using cornstarch, in a small bowl combine it with 1/4 cup of water and mix well, then add to sauce. Add in parsley and adjust seasonings and simmer until the sauce is reduced by about 1/4.
You can serve the veal pieces whole with sauce over the top, or chop the veal into small pieces and add back into the sauce and serve over grits.
8 servings (adapted from Breakfast at Brennan’s)
CHEESE GRITS
5 cups of water
1 teaspoon salt
1 cup grits
1/4 cup butter
1 cup pepper jack shredded cheese
1 cup sharp cheddar shredded cheese
1 tablespoon garlic powder
dash of tobacco if desired
Pre heat oven to 350. bring water and salt to a boil, stir in grits with a whisk so it doesnt lump.
Cover and simmer according to directions on package.
Once cooked, add in the remaining ingredients, pour into a casserole dish and bake at 350 for 30 mins or until browned on top.
REMOULADE SAUCE
1 Large Rib Celery, Chopped
2 Green Onions, Chopped
1 Garlic Clove, Chopped
1 Tbsp Italian Parsley, Finely Chopped
2 Tbsp Creole Mustard
2 Tbsp Paprika
1/4 Cup Red Wine Vinegar
1 Tbsp Fresh Lemon Juice
1 tsp Worcestershire Sauce
1 Tbsp Prepared Horseradish
2 tsp Hot Sauce (I use Crystal)
2 Tbsp Ketchup
Kosher Salt & Black Pepper To Taste
1/2 tsp Cayenne or to taste
Combine the above ingredients in a food processor, process until smooth. With the motor still running, slowly drizzle in:
1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil
The emulsion should be fairly thick. Adjust the seasonings and toss over spicy boiled shrimp. Serve over a bed of mixed greens, sliced ripe tomatoes, hearts of palm, and lemon wedges.

Jazz Brunch Tips


  • TIP #1

    Make beignet dough the night before, cut and let rise an hour before frying.

  • Tip #2

    Give guests a variety of drink mixers and toppings for a Bloody Mary bar, coffee station, and mimosas!

  • TIP #3

    Download or tap into an internet radio creole jazz station, don’t leave out zydeco!

  • Tip #4

    Decorate with fun colors and sparkles! Tap into your Christmas decorations if you have to, you’ll be surprised how much you already have will work for a Mardi Gras theme.

WRITTEN BY:
Jessica Comegys, owner of Caspiana Catering


Special Thanks To:
Akins Nursery, Lindsey Lewis with Festive Favor, Emily Vigen