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S2E10: Voodoo Masquerade

In the Season 2 finale, The krewe conjures up the spirit of the Mecca of partying – New Orleans, pouring spirits and bringing out some recipes straight from the French Quarter. From masks to the setting, Spatchcock Funk brings out the ghosts and their top shelf game.

Watch the full episode

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Recipes from this episode

Crossfire Hurricane

Char-Grilled Oysters

Six Wing Jambalaya

Beignets

Crossfire Hurricane

Yields: 25 cocktails
Prep Time: 10 minutes

download the recipe

For us, one of the classic New Orleans drinks is the mighty hurricane, so named because it can lay devastation to any party if it’s mishandled. Popularized in the French Quarter at the iconic Pat O’Briens, our version uses two rums and passion fruit juice to make a drink that tastes too good for how dangerous it can be. Just sweet enough, and a blush color that makes us blush a little bit, too. Easy to make, and easy to drink, this cocktail will make it easy to put yourself back in the Big Easy no matter where you’re sippin’. Have a drink and step up to the ball.

Ingredients:

  • .75 liters of dark rum
  • .75 liters of light rum
  • 12.5 oz of no-pulp orange juice
  • 12.5 oz of lime juice
  • 24 oz of passion fruit juice
  • 5-6 oz of simple syrup (directions on how to make below)
  • 5-6 oz of grenadine
  • Orange slices to garnish
  • Maraschino cherries to garnish
  • Ice

Ingredients for Simple Syrup

  • 1 C wate
  • 1 C white sugar

Directions for Each Drink:

  • If you have a large enough container with a lid, add all ingredients except the garnishes
    and shake vigorously until evenly mixed…
  • If you don’t have a large container with a lid, use a tub and stir for a few minutes until it is
    evenly mixed
  • Pour over ic
  • Garnish with an orange wheel and drop a cherry in there
  • Brace for the hurricane!

Directions for Simple Syrup

  • Mix water and sugar over medium heat in a saucepan until sugar is dissolved
  • Let cool

Char-Grilled Oysters

Yields: 9 servings of 2 oysters
Prep Time: 20 minutes

download the recipe

Easily one of our favorite things to eat on this Earth and our favorite thing to cook? Char-grilled oysters. We get that buttery, cheesy goodness mixed with some fresh oysters and grilled to bubbly perfection. It quicks pretty quickly, and they disappear even faster when you serve ‘em up, too. The key ingredients are fresh oysters and really good olive oil, and get that good shaved parm and you got yourself the fixin’s to fix up a truly special yet simple bite. Possibly the granddaddy of all appetizers, it’s one of the reasons we fell in love with that food scene in New Orleans, and you will too. Fire up the grill and fire up your palette, because this is something you and whoever you treat are going to remember forever.

Ingredients:

  • 18 fresh, in-the-shell, beautiful oysters, shucked onto the half shell
  • 1 Tbsp of EVOO (extra virgin olive oil)
  • ½ C of room temperature unsalted butter
  • 2 Tbsp minced garlic
  • 2 tsp finely chopped fresh oregano
  • 1 tsp freshly ground blackpepper
  • 2 oz of shaved parm (get the good kind for this)
  • ¼-½ C fresh parsley to garnish

Directions:

  • Turn your grill to high heat
  • In a sauce pan, mix the evoo, butter, garlic, pepper and oregano and melt over medium
    heat until liquidy, remove from heat
  • Shuck your oysters, but don’t remove ‘em from the shell (leave ‘em attached) so they
    don’t fall off the grill
  • Drizzle some of the butter/oil mixture onto each oyster
  • Place on the grill, and heat them for 2-3 minutes, or until the cheese melts entirely
  • Remove, let ‘em cool very briefly (so the shell doesn’t burn anyone)
  • Take a bite of heaven!

Six Wing Jambalaya

Yields: 15 servings
Total time: 90 minutes

download the recipe

On one of our missions to New Orleans, we really learned to make a killer jambalaya. We love the history of the dish - the version we heard was kind of a middle-finger to the slave masters, which we can get on board with. Rebelling for a good cause and awesome food? Sign Spatchcock Funk up every single time. In our version, the rice by itself is so good you can eat it that way too, and makes a killer side for other dishes if ya need it. This dish is like the city it hails from – a beautiful mash up of different cultures, flavors and styles that just crash together beautifully. Ours is more Cajun than Creole. We call it 6-wing because the proteins we use are from a turkey, a duck and a chicken (2 wings per bird, totaling 6 wings, baby), but you can use whatever you want. We went this way to satisfy an incredible woman who wanted jambalaya but didn’t want any beef or pork, and this delivers.

Ingredients:

  • 1 lb of turkey kielbasa, sliced into discs
  • 1 whole duck, that will eventually be roasted (instructions below)
  • Rendered fat from roasted duck (instructions below)
  • 1 lb of chicken andouille sausage, also cut into discs
  • 2 C long-grain rice
  • 4 C of beer, Oktoberfest or an amber (if you don’t want to use beer use chicken stock for
    this recipe)
  • Half a stick of butter
  • Bunch of Fresh Cut Parsley (for some color)
  • 4 Tbsp of a really great extra virgin olive oil
  • 1 diced sweet
  • 1 diced green pepper
  • 1 diced red pepper
  • 2 diced stalks of celery
  • 3 cloves of minced fresh garlic
  • 1 bunch of sliced green onions, for topping
  • 4 Tbsp of cajun seasoning
  • Cracked black pepper to taste
  • Flake salt to taste

Directions:

  • Preheat your oven to 450 degrees
  • First, roast your duck. Pat the bird dry, then rub it with 1 Tbsp. of your extra virgin olive
    oil, then season it with cajun seasoning all over and pat it in
  • Put the duck breast-side up in a greased, deep sided pan
  • Roast the duck for 30 minutes, then poke holes in the skin and roast for another 30
    minutes
  • Remove the duck from the oven, put on a cutting board, but save the rendered fat that is in the bottom of the pan
  • While the duck cools, prepare the rice
  • Put four cups of beer, 1 slice of butter, a Tbsp of cajun seasoning into the rice and simmer for 20 minutes
  • Meanwhile, in a large pan, add your sliced kielbasa and andouille into a slice of butter and a little olive oil and start sautéing until you get a little crisp on ‘em
  • In another pan, add the duck fat and heat over medium and add in the onion, peppers and celery
  • Season the veggies liberally with cajun seasoning as they start to cook, and again when they are near done, and keep stirring them
  • After two minutes, add in the garlic, stirring until onions are translucent
  • While those are cooking, break yourself off some of that crispy duck skin, and then shred all of the duck meat and put it into a large mixing bowl
  • Once the rice is done, add this to the duck meat and stir
  • Add the kielbasa and andouille and stir mixture
  • Add the veggies and stir again
  • Finally, add some freshly ground black pepper to taste
  • Add in your flake salt and stir it again
  • Scoop into a bowl, top with sliced green onions and get to work!

Beignets

Yields: 40 mini-donuts
Prep Time: 30 minutes (2 hours to overnight rest period)

download the recipe

From Cafe Dumond to the rest of the world, the beignet is something that we cannot get enough of. As a donut for breakfast? Check. As a bread for making sandwiches? Yup, we’ve done that at a tailgate with our late, great friend, the one and only DJ Pastry Paul (at a Syracuse/LSU battle, we might add). It also makes an incredible dessert, and you can just dust it with confectioners’ sugar, or drizzle some chocolate on it, but we like to go a little extra with some hot fudge and peanut butter to get it right, ya’ll. Pillowly, light and downright perfect, you might not find yourself a better dessert to round out a party like these. Great for talkin’ over and spillin’ the tea, and having tea, coffee or rum with, too.

Ingredients:

  • 6 oz of peanut butter
  • 6 oz of hot fudge or chocolate sauce
  • 1.5 cups warm water, between 110 and 115 degrees
  • 2/3 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 2 large eggs, at room temperature
  • 1 C evaporated milk
  • 2.5 tsp pure vanilla extract
  • 7 C bread flour
  • 1.5 tsp salt
  • 5 tablespoons unsalted butter, at room temperature
  • 4 cups peanut oil, for deep frying
  • 2 cups confectioners’ sugar

Directions:

  • In a medium-size bowl, add the warm water, sugar, and yeast and whisk ‘em good, set
    aside for about 10 minutes, or until the mixture has bubbled up and become foamy
    (might take a few minutes longer than that)

  • In the bowl of a stand mixer with the paddle attachment, beat the eggs until smooth

  • Beat in the vanilla and evaporated milk

  • Beat in half (3.5 C) of the flour until smooth

  • Turn the mixer to low speed and slowly pour in the yeast mixture (careful here – this
    mixture can splash up); beat until smooth

  • Add in the butter and beat it in until all mixed

  • Beat in the remaining 3 and 1/2 cups of flour and salt, for at least 2 minutes

  • Cover the bowl tightly with plastic wrap and throw it in the fridge for at least 2 hours, or
    up to 24 hours

  • In a big pot, heat the oil up to 360

  • Roll the dough out into ¼” thick rectangles, and cut the dough into 2 ½” squares

  • Fry ‘em up in batches until they puff up, golden brown

  • Melt the peanut butter in the microwave (and the hot fudge if needed, so it can drizzle)

  • Dust with powdered sugar

  • Drizzle with peanut butter and chocolate sauce

  • Take a bite of a delicious pillow of love

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