Getting Ready For Mardi Gras – Louisiana Eats – It’s New Orleans

It s Carnival time on Louisiana Eats On this week s show, we learn about Carnival traditions both public and private, and celebrations both large and small. We begin with a lively discussion about New Orleans Mardi Gras traditions with Errol Laborde, author of Mardi Gras Chronicles of the New Orleans Carnival.Then, we make our way over to Commander s Palace, where Lally Brennan explains the part her family s restaurant plays in fueling Pete Fountain s Half Fast Walking Club on Mardi Gras morning. Poppy reminisces with New Orleans natives Bryan Batt and Lolis Elie about their Mardi Gras traditions and memories, plus we visit Cake Caf for a peek at how they make their famous King Cake. Finally, if you are thinking of giving up anything for Lent, Eat Fit Nola dietician Molly Kimball stops by to discuss her 40 day alcohol free challenge. It s all purple, green and gold when the good times roll on this week s Louisiana Eats Jello ShotsMakes approximately 16 32 shots, depending on the size of your paper souffl cups. Jello, 3 ounces box grape, lemon and lime for Mardi Gras colors, of course Water 1 cup vodka 1 4 cup Everclear grain alcohol for the brave of heart 5 or 6 ice cubes Paper souffl cups in 1 ounce size Following the speed set method on the Jello box, stir each 3 oz. box of Jello into 3 4 cup of boiling water until the Jello is fully dissolved and remove from the heat. Mix together the vodka and Everclear with 5 or 6 ice cubes. If you wish to omit the grain alcohol, you may use exclusively vodka. . Add the alcohol mixture into the Jello, stirring until the ice melts. Pour into paper souffl cups arranged in rows and chill until firm. To consume, squeeze the Jello shot out of the paper souffl cup directly into your mouth and laugh