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David_Venable

Mardi Gras Cups & Three More New Orleans Favorites!

by on ‎02-13-2015 06:59 PM

Hello, foodies…


Happy Valentine’s Day, everyone, and happy EARLY Mardi Gras! Shrove Tuesday is coming up next week...February 17. In the event you’re hosting a little party this weekend or a special dinner after work next week, I wanted to share some of our best Mardi Gras recipes. First up…Sunday’s recipe: Mardi Gras Cups!


Mardi Gras Cups


Mardi Gras Cups
Makes 30


This recipe is prepared with the Rachael Ray Hard Anodized 12-Piece Cookware Set (K41693).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Ingredients:



  • 1/2 lb fresh chorizo sausage, casing removed

  • 1 (14.5-oz) can petite diced tomatoes, drained

  • 1 (8.5-oz) package precooked, seasoned red beans and rice

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 30 pre-made mini filo cups

  • 1-1/2 cups extra sharp cheddar cheese


Preparation:



  1. Preheat the oven to 350°F.

  2. Cook and crumble the chorizo over medium heat in a large skillet. Drain. Return the sausage to the pan and add the tomatoes, red beans and rice, salt, and pepper. Cook the filling until heated through, about 5 minutes.

  3. Place the filo cups onto a baking sheet. Fill each cup with about 1-1/2 to 2 teaspoons of filling. Top each cup with cheese and bake for 10–12 minutes, or until the cheese has melted. Serve immediately.


This is another February Easy, 5-Ingredient Recipe…and again, we’re not counting salt and pepper. I think you’ll love how quickly this dish comes together—and how many little appetizers one recipe makes. A quick note about the filo cups…you should be able to find those in the freezer section of your grocery store. If you can’t find them, the scoop-style tortilla chips work just as nicely.


Now, you’ve got the appetizers…what about the drinks? You can’t celebrate Mardi Gras without a cocktail! Here’s how you make my Creole Bloody Mary and French 75.




And finally…dessert. Have you heard of Café du Monde? It’s the place to go for hot, fresh beignets in the heart of New Orleans. For those of us not lucky enough to live nearby, here’s a beignet recipe you might try this week…or anytime you need a sweet treat.



Again…I don’t know if you’re having a party or merely making dinner for you and your significant other, but it can be fun to make dinner a celebration. Get some Mardi Gras beads at the party store and decorate your table. Use a purple tablecloth with green and gold plates and napkins to infuse the colors of Mardi Gras into your décor. Or, if you’re feeling ambitious, why not make my Mardi Gras King Cake and place it in the center of the table.


I’ll see you this Sunday for In the Kitchen with David at Noon ET. Foodies, before, during, or after the show, be sure to check out QVC.com. We're having a special "Get Cooking – Special Offers & Savings" promotion...and it's only online.


Keep it flavorful!
—David


P.S. Don’t forget to submit your votes for our 2014 Golden Spatula Awards! You’ve got until 11:59pm on February 18 to tell us which of your fellow foodies submitted the best #FoodieFoto AND which ITKWD moment was the most memorable.

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