For those of you who did not attend our Big Easy Mardi Gras party earlier this month, we thought we would share our recipe for Big Easy Mac & Cheese so you can have a bit of the party at home. Pair this macaroni and cheese with, what else, our Big Easy red blend.
½ pound elbow macaroni
2 tablespoons butter
2 pounds Andouille sausage, cut into ½ inch rounds
2 tablespoons rendered fat from Andouille sausage
6 ounces evaporated milk
½ teaspoon Louisiana hot sauce
2 jalapenos, thinly sliced lengthwise
1 teaspoon Kosher salt
Fresh black pepper
¾ teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a medium saucepan over medium heat cook the sliced Andouille sausage rounds and jalapeno. Cook until sausage is starting to brown and the jalapeno is starting to soften, about 8-10 minutes. Place the sausage and jalapeno on paper towels and pat dry. Set aside. Reserve 2 tablespoons of the rendered fat for later use.
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter, add the rendered fat from the sausage. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir until creamy and the cheese is melted. Add the jalapeno and Andouille sausage and fold into the pasta. Serve hot.
If you wanted to serve this the next day you could place the macaroni and cheese in a casserole dish, or individual ramekins and cover the top with panko bread crumbs. Put in a 350 degree oven until cheese starts to bubble and bread crumbs start to brown.
Recipe adapted from Alton Brown
Recently we celebrated the new release of the 2011 Big Easy at our 4th annual Mardi Gras party. Wine club members were invited to come enjoy a night of music, food, and Big Easy wine.
Before the night got started Fess Parker employees took some time to get together for a picture.
To start the evening off on the right foot and to get everyone in the mood for some fun we had some live jazz from the Jerry Coelho duet.
As the night wore on Cajun themed appetizers started appearing from the kitchen such as: Black-eyed pea salsa, southern style deviled eggs topped with bacon and Andouille sausage, sauteed shrimp with salted peanuts and a Sriracha-honey glaze, Cajun mac & cheese with jalapeno and Andouille sausage, and jambalaya.
For dessert we served a chicory root coffee chocolate cake with a Southern Comfort caramel drizzle along with a traditional King Cake.
One lucky member found the baby in the King Cake and won a magnum of 2011 Big Easy.
Tim and Ashley were in attendance for the night's festivities, having a glass of wine and visiting with guests and friends.
We were thrilled with the great turnout this year and had a lot of fun. Good music, food, great people, and plenty of Big Easy to go around made for a special night.
Thank you to all who came and celebrated Mardi Gras with us this year, and a special thank you to Sarah Brooks Photography for the great pictures. Until next time, Cheers!