February 6, 2020
Fat Tuesday Recipes
Fat Tuesday is on February 25! We’re ready to celebrate with an indulgent menu full of delicious eats. Read on to guarantee your Fat Tuesday celebration will be fun, lively, and yummy with these three savory and sweet recipes – from a top chef in C&A’s home base of Philadelphia and a few others we love to watch across the U.S.
Crema Fritta Recipe by Philadelphia based Porta Chef Caroline Hough
Place pieces of pastry cream in fryer until golden brown.
Place in oven to finish heating the pastry cream through.
Dust with powdered sugar.
32 oz milk
8oz granulated sugar
3 whole eggs
3 egg yolks
3 oz corn starch
4 oz butter
½ oz vanilla
1 vanilla bean
2 sheets of gelatin
Bloom two sheets of gelatin in cool water.
Combine milk with ½ the sugar, bring to a boil.
Combine remaining ½ sugar with cornstarch, add eggs, and egg yolks and mix until smooth.
Temper egg mixture, into the milk, return to a boil, whisking constantly.
Remove from heat, whisk in butter and flavorings and the 2 drained sheets of gelatin.
Pour into a ⅓ pan lightly greased and lined with plastic wrap.
Place a piece on top to prevent a skin from forming.
Place in freezer.
(Photo via Porta)
Bacon Cheddar Drop Biscuits by Chef Jeffrey Gardner, recipe editor for Southern Kitchen
Ingredients:2 cups self-rising flour
1 tablespoon sugar
1 teaspoon kosher salt
2/3 cup buttermilk
2/3 cup sour cream
1/4 cup vegetable oil
1/2 cup grated sharp cheddar cheese
1/4 cup cooked chopped bacon
3 tablespoons chopped scallions
Heat the oven to 450 degrees.
Spray a baking sheet generously with nonstick oil spray.
In a large bowl, whisk together the flour, sugar and salt. Whisk in the buttermilk, sour cream and oil.
Fold in the cheese, bacon and scallions. Use a large spoon to drop spoonfuls of dough onto the prepared baking sheet, leaving 2 inches of space between each biscuit.
Bake until risen and golden brown, about 15 minutes.
Jambalaya by Los Angeles based restaurant Little Dom’s, by Chef Brandon Boudet
1 cup lard
2 pounds bacon, diced
8 boneless, skinless chicken thighs, diced
3 pounds andouille sausage, quarter-diced
2 pounds ground pork
Salt and pepper, to taste
6 yellow onions, diced
10 stalks celery, diced
12 cloves garlic, minced
4 green bell peppers, diced
3 bunches green onions, small sliced
2 tbsps smoked paprika
3 tbsps cayenne
10 cups converted (parboiled) rice
8 cups canned tomatoes, blended
4 quarts chicken stock
5 pounds shrimp, peeled and deveined
2 bunches green onions, small sliced (for garnish)
Heat lard until melted. Add bacon and sauté until brown.
Add diced chicken and diced andouille sausage. Sauté until chicken is almost done. Add ground pork and continue cooking. Salt and pepper as needed.
Add yellow onions, celery and garlic. Sauté for a couple of minutes. Add green peppers and green onions.
Stir in dry spices. Continue stirring until everything is evenly mixed.
Stir in rice then add crushed tomatoes and chicken stock.
Bring to a boil. Reduce heat and cover with foil and/or lid. Simmer for 20 minutes.
Add shrimp and continue stirring once or twice to prevent sticking. Stir and taste for salt and pepper. Liquid should almost be gone.
Remove from heat and let cool. Spread on sheet trays and garnish with green onions.