Lucky New Orleans, having the fabulous Mardi Gras celebration to chase winter blues away -- music, dancing, great food and fun for all. Lucky Baltimore too, to have Mardi Gras North, with 15 pubs and restaurants in Fells Point offering Cajun and Creole dishes, some including Zydeco music, plus posters, T-shirts posters and raffles, all to benefit the Grant-A-Wish Foundation and the Children's House at Johns Hopkins. The event takes place on Fat Tuesday, Feb. 28 from 7 p.m. until closing time.
Participating restaurants will be offering a New Orleans-style dish that patrons may order in return for a donation. (Some will be offering other Cajun or Creole dishes as well.) Participating establishments include Bertha's, the Daily Grind, John Steven, the Wharf Rat, the Full Moon Saloon and the Cat's Eye.
Here's a sample dish, created by Red Star sous chef Kim Triplett, for cafe owners Christine and Steve Corbitt.
Shrimp With Creole Mustard Sauce Over Red Pepper Fettuccine
Serves 4 to 6
1 pound large shrimp, peeled and deveined
1/2 tablespoon gumbo file (see note)
1/2 cup white wine
2 sweet red bell peppers, medium dice
4 tablespoon shallots
1/2 teaspoon cumin
1/2 cup dry mustard
1/2 teaspoon cayenne pepper
1 cup heavy cream
1/2 cup Pommery mustard or spicy brown mustard
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste
1 pound fresh spinach, washed, stemmed and air-dried
1 tablespoon extra-virgin olive oil
2 pounds red pepper fettuccine cooked al dente (see note)
Saute wine, peppers and shallots in a pan on medium-high heat. Add file, cumin, mustard and cayenne. Stir. Add shrimp and cook 1 minute. Add cream and cook 2 minutes. Add cilantro and Pommery mustard. Salt and pepper to taste.
In a separate pan, heat olive oil and add spinach. Cook until the spinach is wilted.
To serve: Line the plate with wilted spinach, top with the fettuccine and sauce.
Note: Gumbo file is a Cajun spice mix available at gourmet shops and some supermarkets. Regular fettuccine may be substituted for the red pepper variety.
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