Web Exclusive: Mardi Gras Menu at Dixie Grill

In celebration of Mardi Gras, Dixie Grill will bring back its popular Cajun favorites from February 1-16. Dishes such as soft shell shrimp etouffee, n’awlins muffalata, jambalaya “me-oh-my-a” and smoke-house Bloody Mary will be featured on the menu.

Photo: Courtesy Dixie Grill

If you prefer to celebrate at home, try this recipe, Beads & Brulee, the restaurant’s version of crème brulee.

1 quart         cream
15 each       egg yolks
1 cup           sugar
2 tsps          vanilla extract

Bring cream to a boil, mix egg yolks with sugar, temper hot cream into egg and sugar mixture (add a little hot cream at a time to the eggs and sugar, while whisking constantly). Add vanilla. Fill ramekins with mixture to top, place in 2 inch hotel pan with water and bake at 300 degrees for approximately 30 to 40 minutes or until the custard is set. Enjoy!

Dixie Grill, 99-016 Kamehameha Hwy. 485-CRAB www.dixiegrill.com

This article appears in the February 2010 issue of HONOLULU Magazine.