the proof is in...: proof rum, this is the Big Easy, Vol. 73

Folks have a certain way o' doin' things down here. Whether your evening involves holding up the bar at Jean Lafitte’s, dancing the night away at Tipitina’s, chilling to some cool jazz at Preservation Hall or sitting in your Canadian-cold living room this Mardi Gras, we have a couple of great Big Easy-inspired recipes for you. Visit our website www.proofbrands.com, Facebook or Twitter to get updates on tastings, parties & events.

hurricane-proof 4 oz proof rum • 2 oz passion fruit juice • 1 oz orange juice • ½ oz fresh lime juice • 1 tbsp simple syrup • 1 tbsp grenadine • orange slice and maraschino cherries for garnish

Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a cherry and orange slice.

One of the biggest food traditions in New Orleans is the table-top Crawfish boil. Although difficult to find in Toronto, you can usually pick up bags of crawfish at Seafood Depot in Vaughan (www.seafooddepot.ca) If not, you can always substitute with whole shrimp.

Stove-top crab boil by Emeril Lagasse 2 bags crab boil (Zatarain’s* or use about 8-12 tbsp of recipe below) • 3 lemons, halved • 1 lb small red bliss potatoes • 4 garlic bulbs, halved horizontally • 2 onions, quartered • 3 pounds live crawfish (or whole shrimp with heads) • 12 ounces link andouille sausage, cut into 2-inch pieces (optional) • 2 ears corn, cut into 2-inch pieces • Salt and cayenne

In a very large pot heat 3 gallons of water until nearly boiling. Add dry and liquid crab boil, squeeze in lemons, then throw in potatoes, garlic and onions. Boil 10 minutes. Add everything else. Cover and boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and 1 tablespoon cayenne, stir it up, cover again and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

* Zatarain’s Crab Boil is available at Pasquale Bros (16 Goodrich, Etobicoke 416-364-7397)

Crawfish boil spices 2 tablespoons cayenne pepper • 2 tablespoons paprika • 1 tablespoon ground white pepper • 1 tablespoon ground black pepper • 4 tablespoons chili powder • 1 tablespoon garlic powder

For other Cajun meat rubs and sauces, visit these locations: www.williamsonoma.com, http://wildlydelicious.com, www.ehouseofspice.com, www.thespicetrader.ca, http://southernaccent.com/ and www.bulkbarn.ca

Finish your meal with this Big Easy classic. Bananas Foster is a rum-based dessert that originated at Brennan’s Restaurant in NOLA. It is very quick, but super decadent.

bananas foster 1/4 cup butter • 2/3 cup dark brown sugar • 3 1/2 tbsps proof rum • 1 1/2 teaspoons vanilla extract • 1/2 teaspoon ground cinnamon • 3 bananas, peeled and sliced lengthwise and crosswise • 1/4 cup coarsely chopped walnuts • 1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, proof rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

For a fairly authentic cajun experience, visit Southern Accent in the Annex. Or, you can try out one of their online recipes. (http://southernaccent.com)

Southern Accent corn bread 1 cup fresh or frozen corn • 3 cups corn meal • 3 cups flour • 1 ½ cups sugar • 1 1/2 tsp salt • 3 ¾ tbsp baking powder • 3 eggs • ¾ cups Tenderflake • 4 cups milk

Combine and mix dry ingredients. Beat eggs with whisk and add shortening and milk. Add wet ingredients to dry and fold. Half fill a large baking tray. Bake at 375˚F for 40 minutes, and 300˚F for 20 minutes. Serve with butter or a bed of 1 tbsp. honey.

Have a drink with Michael Riley at the King & Bathurst LCBO, this Saturday between 4 - 8 pm.
He'll be mixing-up some great proof rum & proof whisky cocktails.