Fat Tuesday is here and one chef who has honed his Southern roots shared delicious recipes to ensure the last day before Lent is filled with fabulous food.
Blue Smoke executive chef Jean-Paul Bourgeois may be known for his New York City-based Southern joint, but he kicked off his career down South boiling crawfish, crabs and shrimp in Thibodaux, Louisiana.
"It's really just celebrating with your family, with your friends - before you cool it down before Lent," Bourgeois said about what Mardi Gras means to him.
His restaurant and food represent a revived take on Southern cuisine, and he made two classic recipes on "GMA" that are perfect for any Mardi Gras celebration.
This New Orleans staple is made with traditional bread that can be hard to come by -- so Chef Bourgeois demonstrated how to make it from scratch.
Ingredients:
1 large round bread loaf, 8 to 9 inches in diameter.
Note: Traditional muffaletta bread will be hard to come by in some places. You can likely order it online or sub it with a soft crust boule roll or ciabatta.
1 cup Creole olive salad
4 ounces salami, thinly sliced
4 ounces cappicola, thinly sliced
4 ounces mortadella, or deli ham, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
4 ounces provolone, thinly sliced
3 tablespoons olive oil
Pickled pepperoncini, for garnish
Instructions:
Slice bread loaf in half, horizontally, and remove enough of crumb to make room for fillings.
Layer the olive salad, meats and cheeses on the bottom half of the bread. Allow this sandwich to sit for at least an hour and up to 48 hours in your fridge. This will allow all the meats, olives, and oil to marry together to make an unforgettable sandwich.
"What is New Orleans without a little booze in your food?" Bourgeois asked. He adds beer to the onions which he said reduces down to give the alliums a sweet and spicy aroma.
Ingredients:
2 tablespoons vegetable oil
3 large onions, peeled and cut in half, then cut into thin slices
1/4 teaspoon salt
Tabasco Red pepper sauce
8 ounces beer (light lager preferred)
1/8 teaspoon black pepper
2 tablespoons brown sugar
Instructions:
In a large skillet, heat oil over high heat until hot.
Add onions and cook 10 to 12 minutes or until browned, stirring occasionally.
Add beer and continue to cook for 3 to 5 minutes or until the liquid is cooked out.
Remove from heat and finish your onions with salt, black pepper, brown sugar and a few dashes of Tabasco sauce.
Recipes courtesy of Jean-Paul Bourgeois, executive chef at Blue Smoke
