U.S. Embassy - Dar es Salaam

SOW – Independence Day Reception 1

U.S. Embassy 686 Old Bagamoyo Road Dar Es Salaam, Tanzania May 14, 2014

REQUEST FOR QUOTATION for PR3356769 for U.S. Independence Day Catering Dear Vendor, The Embassy of the United States of America invites you to submit your quotation for the products or services shown below. If you would like to submit a quotation, please provide a proforma invoice. Your pro-forma invoice (on which our PR Number or description is clearly stated) must be received by 1100 hours local time on May 29, 2014 in a sealed envelope marked as follows.

Contracting Officer Quotation Enclosed PR3356769 for U.S. Independence Day Food 686 Old Bagamoyo Road Msasani U.S. Embassy, Dar es Salaam

An alternative address for submission is darprocurementbid@state.gov.

- On the e-mail's subject line, state that the submission is for PR3356769 for U.S. Independence Day Catering

- On your attached proforma, state that the proforma is for PR3356769 for U.S. Independence Day Catering The U.S. Government intends to purchase the lowest priced technically acceptable product or service. Though SAM registration is not necessary for this bid, if you are registered in SAM, please provide proof upon bidding. SAM registrants: please provide your DUNS number and NCAGE number upon submission of your bid. We encourage all vendors which may bid either on this solicitation or in the future to start now and complete the SAM registration process. Registration will make the award process move much more smoothly and quickly. The registration process is not difficult, provided all instructions are followed carefully. Please see our Embassy Contract Opportunities web page for details or call us if you have questions. We will help you get through this process. Any questions regarding this Request for Quotation must be directed to the Procurement Section +255-22-229-4138 during office hours.

Sincerely, The Contracting Officer

U.S. Embassy - Dar es Salaam

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STATEMENT of WORK

CATERING SERVICES For

INDEPENDENCE DAY RECEPTION 2014

U.S. EMBASSY Dar es Salaam, Tanzania

May 14, 2014

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Statement of Work for

Independence Day Reception

U.S. Embassy Dar es Salaam, Tanzania

1. PROJECT DESCRIPTION

1.1 The U.S. Embassy in Dar es Salaam requires catering services for an event celebrating our Independence Day on June 26, 2014.

1.2 The main point of contact for party planning is David Feldmann at feldmannds@state.gov. Do NOT send bids to this address. Follow the instructions in the cover letter for bid submission.

2. SCOPE OF WORK

2.1 Vendor quotes must be returned to the Contracting Officer by the date and time specified in the cover letter

2.2 Selected vendors will prepare samples of attached proposed menu items for tasting and approval by David Feldmann and a few others, as requested by David Feldmann at the appropriate time. Tasting sessions will happen at the U.S. Embassy compound during the week of June 2, 2014 as scheduled by Mr. Feldmann.

2.3 The vendor which is awarded the contract (henceforth called The Contractor) will ensure

sufficient quantities of agreed-upon attached menu items are prepared and delivered to the U.S. Embassy compound several hours in advance of a 17:00 official start of festivities. Mr. Feldmann will give instructions.

2.3.1 A small reception for approximately 30 people will take place from 17:00 to 17:45.

These guests are included in the total mentioned in 2.3.2 below.

2.3.2 Official Reception for approximately 800 guests scheduled for 18:00-20:00. 2.4 The Contractor will provide 48 wait staff the day of the event for preparation and serving.

Contractor's employees will be on the property for contractual duties and not for other business purposes. Contractor's employees will be hygienic and neat, and in uniforms provided by the Contractor.

2.5 The Contractor will provide serving materials, inclusive of but not limited to warmers, large

platters, toothpicks, wine glasses, glass cups and paper plates, bowls and utensils. Novelty napkins will be provided by the U.S. Embassy.

2.6 The Contractor will be responsible for collection and disposal / return of The Contractor's own

materials. 2.7 The Contractor will leave behind and wrap all uneaten food.

3. GENERAL REQUIREMENTS

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3.1 The Work will be executed in a diligent, punctual and professional manner in accordance with the negotiated price, this Scope of Work, and the laws of Tanzania.

3.2 The Contractor will ensure food is prepared on time and wait staff are trained, dressed appropriately, punctual, and carry out duties professionally and courteously.

4. RESPONSIBILITIES & MANAGEMENT

4.1 Point of Contact: The Party Planner at the Embassy is The Contractor’s main point of contact. The Contractor will report to the Party Planner on status of services and any issues fulfilling the contract as agreed.

4.2 Workforce: The Contractor will provide 48 servers to coordinate food warming, presentation,

and distribution.

4.3 The Contractor will not incur any costs beyond those described in this Scope of Work unless directed otherwise in writing by the Contracting Officer. Any work performed by The Contractor beyond this Scope of Work without written direction from the Contracting Officer will be at The Contractor’s own risk and at no cost to the Embassy.

4.4 At any time the Party Planner, working hand in hand with the Contracting Officer, reserves the

right to Stop Work for protection of employees or visitors, security, or any other reason at his/her discretion.

4.5 Fixed-Price Proposal: The Contractor will provide one fixed-priced Proposal for the complete

Project that includes every aspect of the Work. 5. PAYMENTS

5.1 Invoices: The Contractor will submit one copy of all invoices with backup documents to the person and address named below.

American Embassy Attn: Invoice Examiner Budget and Fiscal Office PO Box 9123 Dar Es Salaam, Tanzania

END STATEMENT OF WORK (see next page for the menu)

U.S. Embassy - Dar es Salaam

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2014 United States Independence Day Party

Description:

For the 2014 4th

of July party, 4 U.S. cities will be featured: 1) Boston, 2) Chicago, 3) Los Angeles, and 4) New Orleans.

Each city will be featured for 45 minutes throughout the program and food from each of the cities will be served then.

Food for eight hundred guests should be prepared. Small servings of each city’s food should be prepared as food from each city will be served throughout the program that evening.

All desserts from the 4 cities will be served together after the last city is featured. Menu (recipes are attached):

BOSTON o Food 1: Lobster rolls o Food 2: Boston baked beans o Food 3: Dessert – Boston Crème Pie

CHICAGO o Food 1: Italian Roast beef sandwich o Food 2: Deep dish pizza o Food 3: Dessert – Chicago style cheesecake

LOS ANGELES o Food 1: Fish tacos o Food 2: California rolls (vegetarian) o Food 3: Dessert- citrus tart

NEW ORLEANS o Food 1: Chicken Jambalaya o Food 2: Shrimp po-boy with remoulade sauce o Food 3: Dessert - Beignet

(see next page for Recipes)

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Appendix: Recipes BOSTON:

1. LOBSTER ROLLS: Ingredients: 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat

1/2 cup mayonnaise

3 tablespoons freshly squeezed lemon juice

2 inner celery stalks and leaves, finely chopped

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

4 rolls, split and lightly toasted

Melted butter, for brushing Directions: 1) Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl,

combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings. Brush cut sides of the rolls with melted butter and fill with the lobster salad.

2. BOSTON BAKED BEANS: Ingredients:

2 cups navy beans

1/2 pound bacon

1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/4 cup brown sugar Directions: 1) Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately

1 to 2 hours. Drain and reserve the liquid. 2) Preheat oven to 325 degrees F (165 degrees C). 3) Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the

bottom of dish, and layering them with bacon and onion. 4) In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and

brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the 5) reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. 6) Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway

through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

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3. BOSTON CREAM PIE:

Ingredients:

1 cup plus 2 tablespoons sifted cake flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1/4 cup cooking oil

2 egg yolks

1 teaspoon vanilla

2 egg whites

1/4 teaspoon cream of tartar

Pastry cream, recipe follows

Pastry Cream Filling:

2 cups whole, 2 percent fat, or 1 percent fat milk

1/2 vanilla bean, split lengthwise, seeds scraped out

6 egg yolks

2/3 cup granulated sugar

1/4 cup cornstarch

1 tablespoon unsalted butter

Ganache:

8 ounces semisweet chocolate

1 cup heavy cream, boiling Directions: 1) Preheat oven to 350 degrees. 2) In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of

the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

3) In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

4) Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

5) Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

6) Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

7) To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

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CHICAGO: 1. ITALIAN ROAST BEEF SANDWICH

Ingredients:

roast beef

boneless beef chuck eye roast

Kosher salt and freshly ground black pepper

vegetable oil

onion, roughly chopped

dried Italian seasoning

crushed red pepper

cloves garlic, roughly chopped

dry red wine

beef stock

sprigs fresh thyme

Green bell peppers

giardiniera (hot pickled cauliflower, jalapenos, carrots, celery, red bell peppers)

provolone cheese

butter

sourdough rolls

2. DEEP DISH PIZZA

Ingredients:

red bell peppers or green bell pepper, cut into strips thinly sliced onion olive oil

garlic basil

oregano black pepper

pizza dough pizza sauce

parmesan cheese shredded mozzarella cheese

3. CHICAGO STYLE CHEESECAKE Ingredients:

Crust

Butter

confectioners’ sugar

vanilla extract

all-purpose flour

salt

filling

cream cheese

granulated sugar

all-purpose flour

salt

sour cream

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vanilla extract

eggs

melted butter for greasing the pan LOS ANGELES: We hope to serve our fish tacos with shredded cabbage, crema, and pickled onions. We also want to offer lots of guacamole and salsa on the side (We will have chips for the guac and salsa on our table, which we plan to buy through Amazon). Of course, for passed hors d’oeuvres, we expect they will probably be already compiled, which is fine. We would like to ask the caterer to prep a fried fish taco and a grilled fish taco for the team to do a taste test—Our preference is for a lightly-breaded fish taco. We also want to use flour tortillas, which we can buy tortillas ourselves through a separate vendor because the home-made "tortillas" made here are more like chapati. However, if the vendor is able to make or provide excellent flour tortillas, that would be the best.

1. GRILLED FISH TACOS Ingredients:

1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish

2 medium limes, halved

1 medium garlic clove, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

2 tablespoons vegetable oil, plus more for oiling the grill grates

Kosher salt

Freshly ground black pepper

1/2 small head of green or red cabbage (about 14 ounces), cored and thinly shredded

1/2 medium red onion, thinly sliced

1/4 cup coarsely chopped fresh cilantro

6 to 8 soft (6-inch) tortillas

2. GARNISH Ingredients:

Sliced avocado, for garnish

Guacamole, for garnish

Salsa, for garnish

Sour cream, for garnish

Hot sauce (Cholula or Tapatio brands, if possible)

Instructions: 1) Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and

1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

2) Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

3) Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

4) Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.

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5) Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

6) Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

4) PICO DE GALLO (Makes 2 to 3 cups)

Ingredients

1/2 red onion (1/2 cup finely diced)

1 lime

1/2 teaspoon salt

1 to 2 jalapeño peppers (1 1/2 to 2 tablespoons minced)

4 to 6 plum tomatoes (2 cups medium-diced tomatoes)

About 1/2 bunch cilantro (1/2 cup chopped) Equipment

Knife

Cutting board

Small bowl

Microplane or garlic press

Citrus juicer

Instructions 1. Chop the onion: Finely chop the onion and place it in a small bowl. 2. Marinate the onion and garlic in lime juice: Cut the lime in half and juice half of it. You should have

about 2 tablespoons. Add the salt and the lime juice to the onions, stir, and set aside for a few minutes while chopping the other ingredients.

3. Chop the jalapeño: Slice the pepper in half and nick off a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 1/2 to 2 tablespoons of pepper. Add to the onions.

4. Chop the tomatoes and cilantro: Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.

5. Adjust seasonings: Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.

6. Rest and serve: If possible, cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.

5) SPICY RED SALSA

Ingredients:

1 28oz canned roma tomatoes

1 cup cilantro

2 serrano or other hot pepper, minced

2 garlic cloves, minced

1/4 cup onion, diced

2 tablespoons chile powder

1/2 teaspoon cumin

Salt, lime, sugar

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Directions: 1. Combine all ingredients in a bowl. Using an immersion blender, mix until smooth. 2. Add salt and lime to taste, adjusting with sugar if the salsa is too sour. Let sit for at least 15 minutes

for flavors to meld.

6) GUACAMOLE

Ingredients:

3 whole Avocados

Pico De Gallo

Lime Juice

Salt To Taste Directions: 1. Start with buttery-soft avocados. Halve the lengthwise and remove the pits. 2. Next, with a spoon scrape the “meat” out onto a large plate. 3. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. 4. Add just a couple of shakes of salt to taste. 5. Next, add a generous helping of Pico de Gallo. Fold together. 6. Squeeze, the juice of half of a lime over the top. Give it one last stir.

7) SUSHI RICE – SUSHI-SU (Seasoned Vinegar for Sushi Rice) Ingredients

1 cup rice vinegar

3 tablespoons sugar

2 1/2 teaspoons salt

1 piece kombu, 2-inches square (optional)

Instructions Combine the vinegar, sugar, salt, and kombu in a small saucepan. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. When the mixture is clear, remove the saucepan from the heat and set it aside to cool. Discard the piece of kombu. Sushi-su can be stored in an airtight container in the refrigerator for up to 1 month.

To make sushi rice, mix the sushi-su with cooked rice. Ratios are as follows:

3 cups cooked rice: use 1/4 – 1/3 cup sushi-su

4 cups cooked rice: use 1/2 – 2/3 cup sushi-su

5 cups cooked rice: use 2/3 – 1 cup sushi-su

Instructions for Sushi Rice 1. Transfer the freshly cooked hot rice to a wide shallow bowl. Pour a small amount of the sushi-su

evenly over the rice. Toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over. As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you). Add more of the sushi-su and continue the cutting, folding, and fanning process. Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to the rice. Towards the end, taste the rice occasionally to decide how much of you sushi-su you want to add.

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2. Cover the seasoned rice with moist cloth or plastic wrap until ready to use. 8) VEGETARIAN SUSHI ROLLS (California Rolls)

Ingredients

1 recipe of sushi rice (recipe above)

4 pieces nori seaweed

8 sticks julienned cucumber

8 sticks julienned carrots, steamed gently

8-12 slices of avocado

Instructions 1. Measure between 3/4 and 1 cup of sushi rice depending how much rice you want on your roll. (They

are very filling, usually a person can only eat 2 of these rolls because the rice is so filling.) I used a heaping 3/4 cup of rice and it was just enough for me.

2. Lay your nori sheet SHINY side up (which the dotted line side face down) This is the backside of your nori sheet and we’re going to cover it with rice. Dump your rice into the middle of the nori sheet.

3. Using your rice paddles (or very wet fingers) gently push the rice outwards and to the edges and the corners. This will take a while until you get the hang of it. You can leave a tiny space on the top and bottom of the sheet and this will make the roll easier to roll up.

4. Continue spreading out the rice until you have a layer about 1-2 rice grains thick. It won’t be perfect, but as long as there are no big gaps it will be good.

5. Press your rice down on your nori sheet so that no grains are sticking up and it’s level. 6. Pick up your nori sheet from the bottom, holding tightly and flip it over away from you. Now the

dotted section side should be facing you. 7. Fill your nori sheet with desired filling. In this case for my vegan California roll, lay 2 strips of

cucumber lengthwise, 2 strips of carrot and 2-3 slices of avocado. Spread them out so they fill the entire roll. It can spill out a little over the side, but not too much. Your filling is going to lay in the first rectangular area of the sheet. After the little bottom bar.

8. Next we’re going to grab the bottom of the sushi mat and bring it up and over creating a tube. You want to make one roll so that you cannot see your filling anymore and tuck and squeeze it under with your hands and the sushi mat. You want to make each roll tight so that your sushi stays together and the filling won’t fall out of the middle when you slice it.

9. Continue rolling tightly up the nori sheet. 10. Roll your nori sheet up until the end. You shouldn’t have to wet the end of the nori to seal it. It has

moisture from the sticky rice. You want to squeeze it firmly and evenly all across the mat when you get to the end to seal the roll evenly. If you want to add sesame seeds to your sushi roll, now is the time to do it. Sprinkle sesame seeds over the top and bottom of the roll and use the sushi mat to press the sesame into the roll.

11. Flip your sushi roll over so the seam side is faced down. Get a very sharp knife, wet it thoroughly with water and make a 6-8 cuts to the sushi roll to create sushi pieces. This takes some time and patience. You must wet your knife between EACH cut because your knife will be covered in sticky starch from the rice. If you don’t keep the knife wet and clean before each cut you can tear and mangle your pretty sushi roll. I generally cut these ones into 6 pieces. But if you’re feeding children, it’d be better for 8 pieces so it’s not too big for them to bite into.

11) CITRUS TART

Ingredients

2 (2.1-ounce) packages frozen mini phyllo pastry shells

1 cup whipping cream, divided

1/2 teaspoon almond extract, divided

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1/3 cup lemon curd*

Garnish: fresh mint leaves

Instructions 1. Bake pastry shells according to package directions; cool completely. 2. Beat 1/2 cup whipping cream, orange curd, and 1/4 teaspoon almond extract at medium speed

with an electric mixer until thickened and soft peaks form. Spoon the mixture evenly into half of pastry shells.

3. Beat lemon curd, remaining cream, and remaining extract at medium speed with an electric mixer until thickened and soft peaks form. Spoon into remaining shells. Chill tartlets 1 hour. Garnish, if desired.

LEMON CURD RECIPE Ingredients

juice of 5 lemons (roughly 1/2 + cups of juice

zest of 1 lemon

1 cup sugar

4 whole eggs

pinch of salt

2 sticks (8 oz or 1 cup) of butter

Instructions 1. Prepare a double boiler set up – put 1 to 2 inches of water in a pan and bring to a simmer and

place a stainless steel bowl, or pan if you have one that fits, over the simmering water. Off the heat, combine the lemon juice, zest, sugar, eggs and salt in your bowl or pan. Whisk to combine.

2. Place your bowl or pan over the simmering water and whisk continuously. This process will take anywhere from 8 to 12 minutes depending on your pot and your stove. Do not stop whisking – even for a moment – until the mixture is quite thick and an instant read thermometer reads 180 degrees.

3. At this point take the bowl or pan off of the heat and allow to cool for a minute or two. While the mixture cools cut your butter into chunks and set aside. Using a fine mesh sieve strain your hot liquid into a blender, or if using an immersion blender strain it into another pot or heat proof container – this removes any cooked egg that might have formed. One at a time incorporate your butter chunks into the strained hot liquid blending after each addition. The final product should be silky smooth.

4. If your tart shells are ready, pour or scoop (I use an ice cream scoop for greater control) the lemon curd into the prepared tart shell and smooth the surface. Place in the fridge and chill until set and serve with berries if you are so inclined. If your tart shells are not yet ready, place the curd in the fridge and when ready to fill your shells rewarm the mixture over the double boiler to make it soft and easy for pouring. The curd will keep in the fridge for roughly 3 days.

** For orange curd, substitute lemons for oranges. If oranges are sweeter, use a little less sugar.

12) BUTTERY ORANGE SQUARES Ingredients

Crust

110g Plain flour

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20g Almond meal

15g Icing sugar

zest from one orange

115g Butter, softened Custard

100g Sugar

2 Large eggs (70g each)

¼ cup Fresh orange juice

zest from one orange

40g Plain flour

¼ tsp Baking powder

Instructions 1. Reheat oven to 180C. 2. In a large bowl, combine flour, ground almonds, icing sugar and orange zest. Using a pastry

blender (I used food processor), cut in butter until mixture is formed to a soft dough. Press evenly into the bottom of a 8 inch x 2 square (lined) baking pan.

3. Bake for 20 minutes, or until light browned. 4. In a medium bowl, whisk together sugar, eggs, orange juice and zest. Combine plain flour and

baking powder, add to sugar mixture, whisking to combine. Pour over crust. 5. Bake for 20-25 minutes, or until just set. Sprinkle with confectioners sugar and decorate with a

piece of mandarin orange on top.

NEW ORLEANS:

1) BEIGNET

Ingredients

1 1/2 cups lukewarm water

1/2 cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 1/4 teaspoons salt

1 cup evaporated milk

7 cups bread flour

1/4 cup shortening

Nonstick spray

Oil, for deep-frying

3 cups confectioners' sugar

Instructions

1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. 2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast

mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

3. Preheat oil in a deep-fryer to 350 degrees F. 4. Add the confectioners' sugar to a paper or plastic bag and set aside.

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5. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe.html

http://www.chelseawinevault.com/blog/hurricane-punch-mardi-gras/ 2) GULF COAST CHICKEN JAMBALAYA

Ingredients

2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 teaspoon dried basil

1 teaspoon paprika

3/4 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

3 bacon slices

2 cups chopped onion

1 cup chopped celery

1 cup chopped green bell pepper

3 garlic cloves, minced

1 pound skinned, boned chicken thighs, cut into bite-size pieces

1 pound grouper or other firm white fish fillets, cut into 1-inch pieces

1 cup uncooked long-grain rice

1 cup thinly sliced green onion tops, divided

2 (10 1/2-ounce) cans low-salt chicken broth

1 (14.5-ounce) can diced tomatoes

2 bay leaves Instructions 1. Combine first 7 ingredients in a bowl. 2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan;

crumble and set aside. Reserve 1 tablespoon bacon drippings in pan. Add onion, celery, bell pepper, and garlic to bacon drippings in pan. Sprinkle with half of oregano mixture; sauté 10 minutes or until vegetables begin to brown, stirring frequently. Remove vegetables from pan.

3. Place remaining oregano mixture, chicken, in a large zip-top plastic bag; seal and shake well. Add chicken mixture to pan; sauté 5 minutes. Add vegetable mixture, rice, 1/2 cup green onions, broth, tomatoes, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Garnish with crumbled bacon and 1/2 cup green onions. http://www.yummly.com/recipe/external/Gulf-Coast-Chicken_and_fish-Jambalaya-My-Recipes

4) SHRIMP PO BOY

Ingredients

Vegetable oil, for frying

1 1/2 pounds large shrimp, peeled and deveined

1 1/2 teaspoons salt

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3/4 teaspoon cayenne

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2 small French bread loaves, each about 10-inches long

4 tablespoons melted butter

1/4 cup mayonnaise, or more to taste

Red pepper sauce

1 cup shredded lettuce

1 large ripe beefsteak tomato, thinly sliced

Sliced dill pickles, optional

Hot sauce, for serving, optional

Potato chips, for serving, optional (recommended: Zapp's)

Instructions 1. Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1/2

teaspoon of the salt and 1/4 teaspoon of the cayenne. 2. In a medium mixing bowl combine the flour and cornmeal and season with 1 teaspoon salt and 1/2

teaspoon cayenne. 3.Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the

hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. 4. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French

bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.

5. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

5) REMOULADE SAUCE

Ingredients

1/4 cup fresh lemon juice

3/4 cup vegetable oil

1/2 cup chopped onion

1/2 cup chopped green onions

1/4 cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons Creole whole-grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Instructions 1. Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use

immediately or store. Will keep for several days in an airtight container in the refrigerator. http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe2.html#