Print This Recipe

Print Friendly and PDF

Monday, February 20, 2012

Mardi Gras Virtual Party at La Belle Cuisine

There's a party goin' on at !!! We are having a Mardi Gras Party! "The beer is flowing like wine, and the wine is flowing like water!" I'm headed on over to her Facebook party with these goodies, and wouldn't you know it! I had to put a TWIST on my Mardi Party Food!!! Enjoy and 
Laissez les bons temps rouler !!!

1 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
1 tablespoon TABASCO pepper sauce
1 teaspoon red pepper flakes

3 cups thinly shredded Green cabbage
1/2 cup thinly shredded purple cabbage
1/2 cup very thinly sliced yellow bell pepper
2 tablespoons lemon juice
1 tablespoon whole grain mustard
½ - 1 cup Mayo
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper

2 pounds freshly ground chuck
1 tablespoon
Louisiana hot sauce
1/4 cup finely chopped onion
1 teaspoon minced garlic
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
1/4 cup melted butter

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl, mixing well; cover and refrigerate.

To make the slaw, combine the cabbages and bell pepper in a bowl. Add the remaining ingredients and toss, combining well. Refrigerate until ready to assemble burgers.

For the burgers, place the ground chuck in a large bowl and add pepper sauce, onions, garlic, salt, and pepper. Combine and shape the beef mixture into 6 equally-sized patties. Cover and set aside until ready to grill.

Brush the grill rack with oil. Place the patties on the grill and cook, turning once, until done to your liking, about 5 to 7 minutes on each side for medium.
Meanwhile, brush the melted butter on the top and bottom buns. Place the buns, cut side down, on the outer edges of the grill for about 2 minutes to toast lightly.

When the burgers are cooked, remove from the grill and keep warm while resting.
To assemble, spread a generous amount of the Zydeco Sauce on the buns. Add a burger and add a spoonful of the slaw. Top with bun tops and serve.
Makes 6 burgers

·                                 Traditional Southern Deviled Eggs… with a Mardi Gras Twist
·                                 6 large eggs, hard boiled and peeled
·                                 1/4 cup mayonnaise
·                                 1 1/2 tablespoons sweet pickle relish
·                                 1 teaspoon prepared mustard
·                                 Salt and pepper, for taste
·                                 Cayenne Pepper, for garnishing
·                                 Sweet gherkin pickles sliced, for garnishing
***Andouille Sausage

Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Place mixture in a plastic  bag and cut one corner. Pipe yolk mixture into egg halves. Garnish with pepper and pickles. Store covered in refrigerator.

***For a Mardi Gras twist… Saut√© some Andouille Sausage. Cut or crumble and top each egg with a few pieces.

Laissez les bons temps rouler, cher!


  1. AWEsome, Lynn!!! Thanks a million! I just love you to pieces! You ROCK!

  2. What a great collection of recipes for the Virtual Mardi Gras party. Everything looks amazing!