MARDI GRAS PARTY

• Grilled Blackened Catfish
• Mardi Gras Cornbread
• Creole Smoked Baby Back Ribs
• Hickory Smoked Turkey Legs

GRILLED BLACKENED CATFISH 6 Catfish fillets 2 tablespoons of vegetable oil (30ml) ½ teaspoon of salt (2.5ml) 1 ½ teaspoons of paprika (7.5ml) 2 teaspoons of onion powder (10ml) 2 teaspoons of garlic powder (10ml) 1 teaspoon of cayenne (5ml) ½ teaspoon of dried oregano (2.5ml) ½ teaspoon of dried thyme (2.5ml) ½ teaspoon of celery salt (2.5ml) ½ teaspoon of black pepper (2.5ml) 2 teaspoons of lemon pepper (10ml) 2 lemons

Combine all of the dry ingredients into a small bowl and set aside.

Preheat grill to a high heat (500ºF).

Heat a large cast iron skillet until a drop of water sizzles when it hits the surface.

Place 2 tablespoons of vegetable oil in hot skillet. Sprinkle each fillets with the rub and gently pat it into the fillet and place in the skillet.

Cook for approximately 2 minutes per side and serve hot with lemons.

Yield: 6 servings

MARDI GRAS CORNBREAD 2 ½ cups of cornmeal (600ml) 1 cup all purpose flour (250ml) 2 tablespoons of baking powder (30ml) ½ cup of brown sugar (125ml) 1 teaspoon of salt (5ml) 2 cups of buttermilk (475ml) 2 eggs 1/3 cup butter, melted (75ml) 1 cup of milk cheddar cheese, grated (250ml) 1 cup corn (fresh or thawed frozen) (250ml) ½ pound crispy fried bacon, crumbled 3 jalapeno peppers, seeds removed and diced

Heat the cast iron skillet over high heat. Let the internal temperature of the grill reach 425ºF. Turn the direct heat under the skillet off and leave the other burners on high.

Mix all the dry ingredients together with a fork. Add the remaining ingredients and mix well. Using corn oil, coat the cast iron skillet well. Pour the batter into the skillet and grill at 425ºF for approximately 20 minutes until golden brown.

Serve warm cut into wedges.

Yield: 8 servings

CREOLE SMOKED BABY BACK RIBS The Rub 2 tablespoons of paprika (30ml) 1 tablespoon of dried thyme (15ml) 1 tablespoon of brown sugar (15ml) 1 tablespoon of garlic powder (15ml) 1 tablespoon of onion powder (15ml) 2 teaspoons of dry mustard (10ml) 2 teaspoons of celery seed (10ml) Pinch of Cajun spice Pinch of Cayenne 1 teaspoon freshly ground black pepper (5ml) 1 teaspoon of salt (5ml)

The Bourbon Sauce
2 tablespoons of bottled chili sauce (30ml)
¾ cup of hickory flavored BBQ sauce (175ml)
¼ cup of bourbon (60ml)
3 tablespoons of cider vinegar (45ml)
2 tablespoons of maple syrup (or honey) (30ml)
1 tablespoon of Worcestershire sauce (15ml)
1 teaspoon of Tabasco sauce (5ml)

2 racks baby back ribs (5lb or 2.5 kg)
4 handfuls of hickory wood chips

Combine the rub ingredients in a small bowl and mix well. Pat all sides of the beef ribs generously with the rub. Place in a sealable plastic bag and refrigerate for at least 5 hours.

To make the bourbon sauce, place all of the ingredients with the exception of the Tabasco sauce, in a medium heavy bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in the Tabasco to taste. This can be refrigerated until ready to use, but reheat before serving.

Prepare Barbecue to 200ºF/100ºC using indirect heat.

If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.

For a gas grill, preheat the grill to high on one side leaving the other side off.

Place the baby back ribs directly on the cool side of the grill and cook slowly for approximately 2 hours until nicely browned and cooked through.

After 1 ½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

Yield: 4 servings

HICKORY SMOKED TURKEY LEGS Rub 1½ teaspoons of salt (7.5ml) 1 teaspoon of freshly ground pepper (5ml) 1 teaspoon of fresh sage (5ml) 1 teaspoon of dried thyme (5ml) 1 teaspoon of Cajun spice (5ml) Grated zest of 1 lemon 4 turkey legs 2 tablespoons (30ml) of Bourbon 3 handfuls of hickory wood chips

Place 1 handful of the wood chips in water to soak for 30 minutes. If you are using charcoal soak all 3 handfuls.

Combine all of the rub ingredients in small bowl. Rinse the turkey legs and pat them dry. Apply even amounts of the rub to each leg. Place the legs into a sealable plastic bag and refrigerate for at least 1 hour up to 6 hours.

For a gas grill, preheat the grill to high on one side. On the other, leave the heat off.

For a charcoal grill, cook the coal until they are ash on the outside, but still holding their shape.

Prepare the wood chip package. For the gas grill, squeeze the excess water from the chips and place in the center of a large piece of foil. Add a handful of dry wood chips to the package and sprinkle Bourbon on top of chips. Fold the edges together and seal the wood chips into a closed package. Using a fork, poke holes in both sides of the foil to give the smoke room to escape. Place the smoke packages directly over the heat source.

For a charcoal grill, sprinkle the soaked wood chips directly on top of the coals.

Close the lid and wait for smoke. Reduce heat to 200ºF/100ºC. Place the turkey legs on the cool side of the grill and close the lid. Smoke about 2 hours.

Yield: Serves 4



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