In New Orleans on Bourbon Street, according to our kids who have experienced several New Orleans Mardi Gras’ first-hand, it has to be a hurricane or a hand grenade. But my native New Orleans friends beg to differ, they insist it has to be the Sazerac Cocktail and, as of 2008 the Sazerac is the official cocktail of the city of New Orleans.

Legend has it that the Sazerac was invented by Antoine Peychaud, a Creole pharmacist from the West Indies who had a shop in the French Quarter in the early 1800s. He made an in-house mix of Peychaud’s bitters from his family recipes, to help with the illnesses of his clients. These bitters are still made in New Orleans and sold today. He soon became famous for a drink of French brandy, which included his secret blend of bitters, water and sugar – the Peychaud Sazerac cocktail.

Back to the hand grenade. I was told this drink was originally served in cute, little, green grenade-shaped plastic glasses, but now are served in the tall yard glasses with a grenade shape on the bottom. If you are looking for a way to get drunk fast, this is it. You can also order a hand grenade with “the pin pulled;” this adds about one more shot of 151 proof rum that is sometimes flambéed, but never in a plastic cup! So, unless you want to get drunk really fast, and stop with just one drink, you might want to skip this drink and try the tamer, tastier Hurricane cocktail.

The Hurricane started to become popular at Pat O’Brien’s bar in 1940s’ New Orleans, a few years after it was featured at the 1939 World’s Fair. As the tale goes, this drink was named after the hurricane lamp-shaped glasses the first drinks were served in. According to local urban legend, O’Brien created his Hurricane drink with lots of rum as a way to get rid of his overstock of rum his distributors strong armed him into buying.

I am also sharing with you a couple of my quick and easy southern Louisiana recipes as well as the basic recipes for the three drinks. “Talk about good” - so please, join our table!

My Version of Jackie Long’s Easy Red Beans and Rice

Jackie said this is always a Monday meal, served over steamed white rice, topped with a few splashes of Tabasco and finished with hot-from-the-oven cornbread crumpled over each serving.

1 pound small red kidney beans, dry

1 medium onion, chopped

1/2 cup celery, chopped

1/4 cup green bell pepper, chopped

2 cloves garlic, minced

1 large smoked ham hock, 3/4 pound or bone in ham leftovers

1 pound andouille sausage, sliced 1/2 inch pieces on the bias

1 tablespoon dried thyme

1 bay leaf

1 1/2 teaspoons salt

1/4 teaspoon red pepper flakes

3/4 teaspoon black pepper or to taste

1/2 teaspoon Cajun seasoning

1 box 32 ounces of low sodium chicken broth (or you can use water)

2- 4 cups water as needed

DIRECTIONS: Sort and soak the beans in water overnight; the next day, drain, put beans back in the pot with chicken broth and 1 cup of fresh water. Bring the beans to a boil; add the trinity (onions, celery, and bell pepper) and the seasonings. Make sure the beans are always covered by water. Reduce to a simmer and cook for 45 minutes. Add the ham or ham hock and sausage; continue cooking for 1-2 hours, until the beans are tender but not falling apart. Stir occasionally, making sure that it doesn’t burn or stick to the bottom of the pot, add more water as needed. Just before serving, take 1 cup of beans out and mash them, then return them to the pot and stir. Serve heaping servings over hot white long-grain rice, with cornbread and Tabasco.

Zatarain’s Creole Mustard Potato Salad

(recipe adapted from www.Zatarains.com ) this flavorful potato salad will be the star at your Mardi Gras party. I added the jalapeno to give it a bit more kick!

3 pounds red potatoes, wash and scrub but do not peel

1/2 jalapeno, seeded and chopped

1/3 cup real mayonnaise

1/3 cup Zatarain’s Creole mustard

1/3 cup sour cream, not low fat

1/2 teaspoon Zatarain’s Creole seasoning

1 teaspoon sugar

1 1/2 cups diced tomatoes

1/2 cup crumbled cooked bacon (optional)

2 tablespoons thinly sliced green onion

DIRECTIONS: Cook potatoes in lightly salted water to cover in large saucepot. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are fork-tender. Drain, then quarter, potatoes. Mix mayonnaise, Creole mustard, sour cream, Creole seasoning, jalapeno and sugar in large bowl until well blended. Add warm potatoes; toss to coat well. Add tomatoes, bacon and green onion; toss lightly. Cover. Refrigerate at least two hours or until ready to serve. This makes 12 (2/3-cup) servings. Prep time: 10 minutes. Cook time: 20 minutes. Refrigerate time: 2 hours

Mock Jambalaya

3 large onions chopped

1 bell pepper, chopped

1/4 cup celery, chopped

4 cloves garlic, minced

1 pound ground beef

1 1/2 pound chicken pieces, ( with or without bones, your choice )

1 pound andouille sausage, sliced 1/2 inch pieces on the bias

1 pound peeled shrimp or crawfish (optional)

1 cup uncooked rice

1 can cream of celery soup

1 can cream of mushroom soup

DIRECTIONS: Preheat oven to 325 degrees. In an extra large, oven-proof skillet, brown ground beef, onions, celery peppers and garlic. Add all remaining ingredients; mix well, cover with foil and bake in oven for 1 1/2 hours. Serve with hot French bread and a big salad!

The Hand Grenade

1.25 oz gin

1.25 oz rum

1.25 oz vodka

1.25 oz melon liqueur

1.25 oz grain alcohol

Shake all with ice and serve immediately.

P.S The lunar Chinese New Year for 2010 is Feb. 14. This is the date in the 2010 calendar when the year of the Tiger starts. So here is a quick and easy sweet and sour pork recipe to get you in the mood.

My Quick and Easy Sweet and Sour Pork

2 tablespoons canola oil

2 pounds boneless pork loin, cut into 1 inch cubes

1 1/2 pounds pork cut into bite size cubes

1 can (20 ounces) pineapple chunks in heavy syrup, do not drain

1/2 cup dark corn syrup

1 clove garlic, minced

2 tablespoons catsup

2 stalks celery sliced diagonally in small pieces

2 tablespoons soy sauce

1/4 cup purple onion, roughly chopped

1/4 cup white wine vinegar

2 tablespoons corn starch mixed into 2 tablespoons water

1/2 cup green pepper, sliced thin

Dash of salt and pepper

1/4 cup chopped green onions, green and white parts

DIRECTIONS: In a large skillet over medium heat oil, add pork, brown pork well. In same skillet add next eight ingredients. Bring to a boil, simmer 10 minutes. Add corn starch water mixture and green peppers. Boil two minutes. Season with salt and pepper and serve immediately over steamed rice. Top with chopped green onions. Happy Chinese New Year!