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The Beer Guy

Dave Richmond has combined his work with his love of beer for more than eight years with the Madrigrano families, and is now Global Brands Manager at Beer Capitol Distributing-Lake Country in Sussex. In his position, Dave is responsible for coordinating the marketing and merchandising programs for all the Global brands. The beer products featured in his blog are primarily those distributed but not limited to by Beer Capitol Distributing Lake Country.

Make Your Own Milwaukee Mardi Gras Tonight

Happy Fat Tuesday everyone!

Thousands of rambunctious revelers and painted partygoers will clog the streets of New Orleans' French Quarter and Garden district today to celebrate the last day of Mardi Gras.  But just because you're home in Wisconsin, doesn't mean you have to miss out on all the fun.  With a little creative thinking, some sizzling Cajun cooking, a few great beers and some spirited, uptempo music, you can host your own Milwaukee Mardi Gras party tonight.

First Things First: The Food
New Orleans has always been known as a hot spot for food - literally.  Full of rich spices and intricate, full flavor dishes, Cajun food is rooted in both southern and French cooking styles.  To make sure your party is a hit, take a page from Fishbones Restaurant Chef Jesse Souza's cookbook and prepare these two stellar Cajun dishes. (For more information on this great Delafield restaurant, visit their site at www.fishbonesrestaurant.com)

New Orleans Barbecued Shrimp with a Spicy Mango Sauce
Ingredients:
4 lb. Shrimp
1 lb. Unsalted Butter            
1 cup Olive Oil                
2 tsp Ground Thyme            
4 tsp Chili Sauce            
4 tsp Black Pepper            
1 tsp Ground Oregano        
2 tsp Paprika                
6 tsp Crushed Garlic            
4 tsp Worcestershire sauce        
2 tsp Tabasco sauce            
1 tsp Lemon Juice        
3 Bay leaves (finely crushed)    

Directions: Rinse shrimp and drain.  Spread out in a shallow baking pan.  Combine remaining ingredients in a saucepan over heat until butter is melted.  Pour over shrimp.  Marinate for 3 hours.   Bake at 325 degrees for 25 minutes or until shrimp turns pink (do not cook for more then 30 minutes).

Spicy Mango Sauce
Ingredients:
12 oz Mango Puree            
6 oz Orange Juice            
3 tsp Cajun seasoning        
Salt & Pepper to taste

Directions: in a small bowl mix all ingredients together, place sauce in a dipping dish.

Ragin Cajun Pasta
Ingredients:
3 oz Andouille Sausage            
3 oz Grilled Chicken             
2 oz Chopped Tomatoes        
1 oz Sliced Mushrooms    
4 oz Heavy Whipping Cream        
4 ea Cleaned Shrimp            
2 oz Olive Oil                
Salt & Pepper    to taste
Cajun Seasoning to taste
4 oz Spaghetti Pasta (cooked)

Directions: in a medium sauté pan, add the oil and heat for 2 minutes, then add the sausage and cook for 1 minute.  Then add the chicken and cook for another minute, then add the shrimp and cook for 2 to 3 minutes.  Add the tomatoes and mushrooms and cook for 3 to 4 minutes, then add the whipping cream and season with salt and pepper.  Let the cream reduce for 3 to 4 minutes then add the Cajun seasoning, taste it adjust the seasoning for the level of spiciness you prefer.  Add the pasta and mix well, place in a medium bowl and serve.

Next on Tap: The Beer
Now that you've got the food covered, it's time to think about what to drink.  In addition to non-alcoholic options for your guests, offer beers that match well with the spicy, savory food.  One obvious choice for a Mardi Gras party is the seasonal - and aptly named - brew Big Easy from Lakefront Brewery.  This full-bodied, blonde dopplebock is brewed with generous amounts of malt to give it a refreshingly sweet flavor.  Another sure hit would be Sierra Nevada's Pale Ale.  Full of a hoppy aroma and taste, this beer also has a pleasant malty undertone.  A third pairing would be Leinenkugel Original.  Crisp and smooth with a balance of malt and hops, this lager can easily cut through a spicy Cajun dish.


 

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