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MARDI GRAS party at Roux Louisiana Kitchen February 16th - Details Here
We may not be in New Orleans, but Roux Louisiana Kitchen is bringing a slice of The Big Easy to Santana Row with it’s big, New Orleans-style bash to celebrate MARDI GRAS!
Come join the party on Tuesday, February 16th (“Fat Tuesday”) from 6-9 p.m. Dance to the unmistakable Dixieland sound of Bug Horn Rex performing live on stage in Park Valencia, while jugglers and fire breathers put on side shows all around you. Get your face painted in the classic Mardi Gras colors—purple, green and gold—and sample some N’awlins style food and drink. Step right up to Roux’ bar to catch Mardi Gras beads being tossed to the crowd.
And while you’re inside the restaurant, order up some of Roux’ down home Creole and Cajun cuisine, like Gumbo or Jambalaya or this classic favorite, which Roux has shared just for our readers!
FRIED GREEN TOMATOES
INGREDIENTS
4 Medium sized green tomatoes sliced into ½ inch thick slices
2 cups All purpose flour
1 tbsp Cajun seasoning
1 tbsp Garlic powder
2 tbsp Corn meal
2 tbsp Kosher salt
2 tbsp Panko bread crumbs
1 tbsp Baking powder
2 cups Buttermilk
¼ cup Amber or dark beer
1 ½ tsp Kosher Salt
2 cup Canola oil
¾ cup Remoulade sauce*
5 oz Spring mix lettuce
¼ cup Herb dressing** (or store-bought herb vinaigrette)
Combine the flour, Cajun seasoning, garlic powder, corn meal, kosher salt, bread crumbs and baking powder in a wide bowl and set aside.
Combine the buttermilk, beer and salt in a bowl and set aside.
In a pan, heat the oil at medium heat. Dust the green tomatoes in the flour mixture, then transfer them to the buttermilk marinade, and back to the flour. Place in the pan with oil and cook, flipping once, until golden on both sides. Remove from pan on napkins or paper towels to absorb excess oil.
In a bowl, toss the lettuce with the herb dressing (or salad dressing of your choice) and transfer to a plate.
Place the green tomatoes on top of the salad, drizzle Remoulade sauce over the tomatoes, and serve.
**REMOULADE SAUCE**
INGREDIENTS
1 cup Mayonnaise
1 tbsp Horseradish
½ tbsp Paprika
2 tbsp Capers, chopped
½ tsp Tabasco sauce
¼ tsp Crystal hot sauce
¼ tsp Lemon juice
½ tsp Garlic, chopped
½ tbsp Italian parsley, chopped
1 tsp Chives, chopped
2 tbsp Creole mustard (or Dijon mustard)
2 tbsp Ketchup
¼ tsp Black pepper, ground
½ tsp Kosher salt
Combine all ingredients in a bowl. Taste and adjust seasoning and lemon juice if needed.
**Herb Dressing**
INGREDIENTS
1 tsp Fresh thyme, finely chopped
½ tsp Fresh rosemary, finely chopped
½ tsp Fresh oregano, finely chopped
1 tsp Fresh mint, finely chopped
1 tbsp Garlic, chopped
1 tbsp Shallots, chopped
½ tbsp Kosher salt
2 tbsp Coriander seeds, crushed
¼ cup White balsamic vinegar
2 tbsp Red wine vinegar
2 cups Olive oil
Whisk all ingredients together in a bowl.
