Mardi Gras-Themed Date Night

categories: Date Idea, Kitchen Dates

Today marks the official start of Mardi Gras around the world, and we can’t think of a better way to add some flare to date night than with a private celebration of your own. We’ve taken to the web and found a dinner & cocktail recipe that will make you feel like you’ve traveled to the French Quarter, without leaving your living room. If you still have room post-dinner, try your hand at a traditional King Cake with this recipe from allrecipes.com – and don’t forget to throw on a little jazz trombone to tie it all together!

Hurricane Cocktail (Recipe via The Food Network)
  • 12 ounces light rum
  • 12 ounces dark rum
  • 10 ounces grenadine, or passion fruit syrup
  • 10 ounces fresh orange juice
  • 10 ounces sour mix, or fresh lime juice
  • 3 tablespoons superfine sugar, or more to taste
  • 1 large orange, cut into 1/4-inch thick slices

Directions

Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.

Quick Jambalaya (Recipe via Martha Stewart)

  • 1/4 cup olive oil
  • 1 pound boneless, skinless chicken breast halves
  • Coarse salt and freshly ground pepper
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 1 pound andouille sausage, cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 3/4 teaspoon Old Bay seasoning
  • 1 can (14 ounces) crushed tomatoes with juice
  • 1 cup long-grain rice
Directions
Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside. Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.
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2/12/2013

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