Thursday, March 29, 2018

Cajun Easter Buffet Faves

It's almost time for Easter and I've been tweaking my menu for our annual Easter Sunday Buffet. The weather forecast is for beautiful Spring weather, so we'll be boilin' up a storm on the patio, (crawfish and shrimp) and grillin' a few things too, in addition to these sinfully delicious faves. Guaranteed to please your family and guests.  Cest bon', cher!! Bon Appetit!

Cajun Ham w/ Honey Mustard - Bourbon Glaze

6-8 pound bone-in ham
1 cup dark brown sugar
1/2 cup honey
1/2 cup pineapple juice
1/4 cup Creole mustard
1/4 cup bourbon

Place ham, fat side up in a large roasting pan. Cook at 325 degrees for about 20 minutes per pound or until meat thermometer reads 148 degrees. About half way through, make the glaze. Combine all glaze ingredients in a medium saucepan and bring to a boil for 2 minutes and remove from heat. Spread half of the glaze over the ham about 30 minutes before ham is done. Spread other half of glaze in the final 10 minutes. Remove to a large platter and let rest for 15 minutes before carving. Divine!

 (click on title to view recipe)

Creole Deviled Eggs


Spicy Boiled Shrimp w/ Remoulade Sauce

Boiled Crawfish Pasta Salad

Spinach Madeleine

 Banana Pudding Cake w/ Praline Icing

Blueberry Bread Pudding w/ Lemon Sauce

Hope Ya'll have a blessed and very Happy Easter!