A New Orleans Supper Club Event

March 15, 2010

Brian and I hosted our very first supper club last weekend (go here for more details on that). Our theme was supposed to be New-Orleans-style decadence in time for Mardi Gras, but we got a little distracted and it had to be a “things you may be giving up for Lent” theme instead.

Here was our menu, in case you can’t read it from the image:

Mint juleps

Gorgonzola grits cakes
Shrimp remoulade
Beer-battered catfish bites

Chicken and andouille sausage jambalaya
Fish courtbouillon

Salad (we scrapped the asparagus when we saw how much food we had)

Pecan pie a la mode
Whiskey balls (insert inappropriate joke here)

It’s a bit too much to type up all the recipes, but here are a few good ones to whet the appetite. If you ask really nicely, perhaps I’ll add more later.

Gorgonzola Grits Cakes

These are just plain amazing. We used this recipe as a guide and adapted as needed.


6 cups water
2 cup grits (not instant)
2 tsp. salt
6 oz. gorgonzola, crumbled
2 egg, beaten
Fish fry
Vegetable oil

1. In a medium pot, bring water to a boil. Add salt and grits and lower heat. Cook until very thick, stirring continuously, about 15-20 minutes. Remove from heat and stir in the eggs and gorgonzola, stirring until cheese is melted and well combined.

2. Pour the grits mixture into two pre-greased muffin pans, letting them cool in the pan. Refrigerate for an hour or two.

3. If the grits cakes are still a bit too mushy at this point (they were for us), bake them in the oven at 275 degrees for about 10-15 minutes or until they become more solid.

4. Turn the muffin pan upside down on a large cutting board and get the cakes out as best you can (this involved Brian slamming the muffin pan down violently).

5. Coat cakes in fish fry and pan-fry them in a few inches of vegetable oil until golden brown. Serve and consume immediately.

Beer-Battered Catfish Bites

This is the appetizer version of something Brian has been making for years. You can use the same oil as the gorgonzola cakes for a neat little assembly line of fried goodness.


Several filets of catfish
1-2 bottles of good local beer (we use Abita Amber or Wheat in New Orleans; this time, we used Kona Brewing Co. Longboard)
1 lemon
4 bay leaves
Garlic salt
Ground pepper
(Tony’s to taste, if desired)

1. Marinate all the ingredients in a large baking pan in the refrigerator overnight, turning the fish once.

2. Cut the fish into two-inch pieces and batter in fish fry.

3. Pan-fry in vegetable oil until golden. Serve immediately.