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Dish of the Week: Gumbo/booze

If we were going to talk about the Super Bowl this weekend with respect to a culinary smackdown, the Saints will kick some serious butt. Jambalaya, beignets, po boys, and all kinds of delicious fried bits and seafood. Not to mention the weather is perfect for gumbo. There’s nothing quite like digging into a rich, stewy bowl of sausage, chicken or seafood and okra with the slight musty flavor of file powder and bay leaves. But honestly, it’s kind of silly to be talking about eating or making gumbo at this point, unless you were planning ahead. Do you really want to run out and buy some okra in the storm? But here’s a shout to the Saints, or at least a salute to their city’s delicious food.

We all know the real dish of this weekend is booze. So be ready for a menu of sledding and boozy hot chocolate. The usual enhancers are bourbon, amaretto, Fra Angelico, Bailey’s, and Kahlua, but I highly recommend adding green chartreuse, which adds a delicate, slightly floral sweetness. And if you happen to have spare whipping cream, milk and chocolate around, definitely try making some real hot chocolate. Be safe and stay warm.