We may be far from the south, but there’s something extra special about the way Boulder celebrates Mardi Gras. Fat Tuesday falls on February 16th this year, and although many festivities are on hold right now, this super fun holiday is a perfect excuse to try out some new recipes! These dishes, courtesy of Casey Easton from Food Lab Boulder, are sure to get you into the spirit.
Sweet Tea Bellini
For the Sweet Tea Simple Syrup:
4 black tea bags
1 cup water
1 cup sugar
2 lemons
This celebratory cocktail has a tasty southern twist!
In a small pot, bring water to a boil, then remove from heat. Add tea bags and steep for 5-6 minutes. Remove tea bags, and return water to a boil, then stream in the sugar, stirring constantly until it is fully dissolved. Remove from heat, add juice of 1 lemon, and cool. Add 1 tsp cooled syrup to prosecco or other sparkling wine, and serve with lemon pinwheel.
Drop Biscuits
4 Oz cold butter
1 ½ cups AP flour
2 tsp baking powder
1 tsp salt
¾ cup milk
These no-fuss fluffy and buttery biscuits are baked golden brown to perfection.
Preheat oven to 400ºF. Take frozen butter and cut into small pieces, about ¼” square, and return to the freezer while preparing the rest of the recipe. In a large bowl, whisk together flour, baking powder, and salt until combined. Using a pastry cutter or hands, quickly cut butter into dry mixture until well incorporated, making sure to work quickly so the butter does not heat up. Add milk while stirring with a fork or whisk until thoroughly mixed, making a slightly sticky, shaggy dough. Dough can be kept covered in the refrigerator for up to 3 days. Using a ¼ cup measuring cup, ladle mounds of dough onto a parchment-lined baking sheet, allowing some room for dough to spread during baking. Bake for about 20 minutes until golden brown and delicious, then remove from oven, transfer to a wire rack, and let cool. Serve with jam and butter.
Hoppin’ John
3 slices bacon, diced
½ Lb collard greens, cut into large pieces
1 yellow onion, diced
1 shallot, diced
1 stalk celery, diced
1 red bell pepper, finely diced
4 cloves garlic, minced
3 sprigs thyme, picked
2 cups black-eyed peas, soaked
1 bay leaf
1 Qt chicken stock
1 tsp smoked paprika
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
¼ tsp yellow mustard powder
¼ tsp dried oregano
¼ tsp dried basil
2 Oz butter
salt
Hoppin’ John is a hearty collard greens dish braised with aromatics and black-eyed peas, served with a peppery tang.
In a dutch oven or large pot, cook bacon over medium-low heat until fat has rendered out and bacon is starting to get color. Add onion and sweat until onion starts to turn translucent. Add bell pepper, shallot, celery, and garlic, and cook for a minute until fragrant. Add spices and cook for about a minute until very fragrant. Increase heat to medium-high, add collard greens and stir well to coat with bacon fat and aromatics for about 1 minute, then add stock, vinegar, brown sugar, and salt. Bring to a boil, reduce to a simmer, and partially cover the pot. After the greens have been cooking for about 30 minutes, add the black-eyed peas and any additional liquid needed to ensure they are covered. Cook for an additional 60 minutes or so, stirring occasionally until greens are flavorful and tender. Adjust seasonings and serve.
Pepper Vinegar
2 cups apple cider vinegar
2 serrano peppers, stemmed
1 fresno pepper, stemmed
2 arbol chiles
2 cloves garlic, lightly smashed
1 Oz black peppercorns
½ tsp sugar
salt
Heat apple cider vinegar and sugar until boiling, then remove from heat. In a dry pan, toast arbol chiles and peppercorns until fragrant. Transfer to a mason jar with fresh chiles and garlic, then pour vinegar into jar to cover. Let sit for at least 24 hours or up to 72 hours. Strain vinegar and store. Can be kept refrigerated for up to 1 month.
Shrimp and Grits
¾ cup grits
2 cups milk
2 cups chicken stock
½ cup butter
1 Lb shrimp
4 cloves garlic, minced
4 slices bacon, diced
1 TBSP blackening seasoning
½ Oz chives, finely sliced
1 lemon, cut into wedges
Salt
pepper
This Charleston classic features buttery grits with tender rich shellfish.
In a large pot, heat milk and chicken stock, then stream in grits while stirring. Allow grits to cook over medium-low heat, stirring occasionally, until grits have fully absorbed liquid and are tender, about 20-30 minutes. Add butter and stir until well integrated, and season with salt and pepper. In another large saute pan, add the bacon and heat over medium heat until some of the fat has rendered out. Add the garlic and blackening seasoning, and cook for about a minute until the garlic and spices are fragrant. Increase the heat to medium-high, add the shrimp and toss quickly to coat. Continue to cook the shrimp, stirring or tossing often, for about 3 minutes until the shrimp are cooked through and tender but not rubbery. Remove shrimp from the pan, and arrange on the grits in a serving dish. Top with chives and freshly ground black pepper as a garnish. Serve with lemon wedges.