Mardi Gras

There's more to Mardi Gras than street parties and parades. There's also some of the country's most flavorful and unique cuisine. It is after all "fat Tuesday" or the last chance to gorge on favorite flavors before the beginning of Lent fasting.

Don't take the menu lightly when planning a Mardi Gras party. Creole is of course expected. If it doesn't call for onions, celery and peppers simmered with shell fish there's a problem in the kitchen.

This menu calls for Cray fish. These fish fillets need to be blackened. This is regional cuisine at its finest. New Orleans is not the only place to celebrate Mardi Gras but its food is the only one that is taken seriously. Gumbo is not mandatory and okra isn't state law but there better be a spice rub for the meat entrée.

It has to be prepared in cast iron cookware. This also makes a very nice way to display and serve the meal. Make no mistake about it though this isn't Calabash. Don't mix this metaphor. Make the whole menu authentic. This is not an occasion for Cole slaw on barbecue pork sandwiches. Don't serve Boston brown bread with baked beans. It just won't do.

Get a good cookbook if this isn't a familiar feast. Follow it closely. Cooking wines rule-- there's no need to use imports here. Use shell fish that is in season and readily available regionally. February catches vary from one part of the country to the other.

Decorations for a Mardi Gras party can be glitz or rustic. Evening parties could be decorated in Mardi Gras mask traditions. Feathers, sequins and beads define this style. But a more traditional country picnic atmosphere with gingham table cloth and wooden bowls would be appropriate for an afternoon party.