Mardi Gras Oysters

Jumbo Gulf Coast shrimp, garlic, black pepper, creamy butter sauce, served with toasted French bread

New Orleans BBQ Shrimp

Creamy Praline

R.C. Chocolate Chip Brownie

Old Fashion Key Lime Pie

Homemade 'New Orleans' Beignets

Garlic Bread

French Bread

Jalapeno Cornbread

Honey Cornbread

Boiled New Potatoes

Corn on the Cob

Onion Rings

Hush Puppies

Fries

Baked Italian meats & cheeses topped with Mandola's famous olive mix

Special Muffalotta

Penne pasta with sautéed Gulf Coast shrimp or grilled chicken, spring peas, in our homemade Alfredo sauce.

Shrimp or Chicken Alfredo

8 homemade traditional meatballs, flavorful and tender in Mandola red gravy.

Mandola's Spaghetti and Meatballs

Fried Gulf Coast Shrimp

Served with fries, hush puppies, creamy coleslaw, Ragin' Cajun red sauce and homemade tartar sauce.

Southern Fried Catfish Fillets

Muffaletta & 1/2 Gallon of Red Beans & Rice

Feeds 4 4 Shrimp po-boys with your choice of Shrimp & Crab or Chicken & Sausage gumbo.

Shrimp Po-Boys & Quart of Gumbo

Shrimp & crab or chicken & sausage, served with rice, French bread & homemade cornbread. Feeds 4 Half Gallon Gumbo, 2 French Breads, 2 Honey Cornbread & Quart of Rice.

Gumbo

Tequila, Topo Chico and lime, served with your choice of Socorro, Herradura, Casamigos, Aguasol, or House

Ranch Water

Rinse oyster shells under cold running water and scrub to remove debris. Place oysters on a tray of crushed ice or in the refrigerator while you prepare the sauces to keep them cold and stable.

Clean and chill

Using a clean oyster knife and a thick kitchen towel or glove, hold an oyster flat-side up. Insert the tip of the knife into the hinge and twist gently to pop it open. Slide the knife along the top shell to cut the muscle and lift away the top shell. Loosen the oyster from the bottom shell by sliding the knife under the oyster without spilling its liquor. Keep oysters level to retain their liquor. Transfer each oyster in its bottom shell to a bed of crushed ice or a plate, spacing them evenly.

Shuck oysters

In a small bowl combine 2 tablespoons sherry vinegar, 1 tablespoon fresh lemon juice, 1 tablespoon finely minced shallot, 1 teaspoon finely chopped cornichon or dill pickle, and 1 teaspoon Creole mustard. Add 3 drops of hot sauce, 1 teaspoon granulated sugar, a pinch of kosher salt and a pinch of freshly ground black pepper.

Stir until sugar dissolves and refrigerate for at least 10 minutes so flavors meld. Taste and adjust acidity, heat, or salt slightly if needed. Keep chilled until serving.

In a small skillet or saucepan over low heat, melt 2 tablespoons unsalted butter gently—do not brown. Add 1 tablespoon finely chopped green onions (use mostly white part), 1 teaspoon finely chopped celery leaf or small rib, and sauté for 30–45 seconds just to soften and release aroma.

Remove from heat and stir in 1 teaspoon Creole seasoning, 1/2 teaspoon smoked or Cajun paprika, 1/2 teaspoon lemon zest (note: original listed 0.5 tsp), 1/4 teaspoon hot pepper flakes (or a pinch of cayenne) and 1 teaspoon minced fresh parsley. Taste and adjust seasoning. Keep warm (off direct heat) and spoon a small amount over each shucked oyster just before serving.

Place the chilled oysters on the bed of crushed ice to keep them steady. Spoon about 1/2 teaspoon of the warm spicy butter topping onto each oyster (the butter will slightly cook the edges and add richness).

Add a small spoonful (~1/2 tsp) of the mignonette-style Creole sauce on top of each oyster (or serve the mignonette on the side for guests to use as they like).

Garnish each oyster with a tiny sprinkle of chopped green onion tops or microgreens and place a lemon wedge on the plate for squeezing. Serve immediately so oysters remain cold and butter is slightly warm.

To eat: squeeze a little lemon if desired, then tilt the shell and slurp the oyster with its toppings.

fresh oysters (in shell), medium to large

sherry vinegar

fresh lemon juice

finely minced shallot

finely chopped cornichon or dill pickle

Creole mustard

hot sauce (eg. Crystal or Tabasco)

granulated sugar

kosher salt

freshly ground black pepper

unsalted butter

finely chopped green onions (white and green parts separated)

finely chopped celery leaf or small celery rib

Creole seasoning

Cajun or smoked paprika

lemon zest

hot pepper flakes (or a pinch of cayenne)

fresh parsley, minced

lemon wedges

crushed ice (for bed, optional)

microgreens or chopped chives (optional)

Pat shrimp dry with paper towels. If needed, remove vein and leave tails on for presentation. Finely mince garlic and chop parsley. Zest one lemon and juice it to measure 2 tablespoons.

Slice the baguette on a bias into 1/2-inch slices. Butter each slice lightly on one side; set aside.

Preheat oven to 375°F (190°C). Arrange buttered baguette slices buttered-side up on a baking sheet and toast 6–8 minutes until edges are golden. If using garlic, rub the halved garlic clove over warm toasts immediately after toasting for a hint of garlic.

Oven method

Heat a dry skillet over medium heat. Place buttered slices butter-side down and cook 1–2 minutes per side until golden and crisp. Rub with halved garlic if desired.

Skillet method

Heat a large, heavy skillet (10–12 inch) over medium-high heat. Add olive oil and 4 tablespoons of the butter. Once butter is melted and bubbling but not brown (about 1 minute), add the minced garlic and sauté 30–45 seconds until fragrant.

Add the shrimp to the pan in a single layer. Sprinkle 1 teaspoon of Creole seasoning and 1 teaspoon of cracked black pepper over the shrimp. Sear shrimp 1 to 1½ minutes per side (depending on size) until they are pink and just opaque. Remove shrimp to a plate and cover loosely to keep warm; do not overcook.

Lower heat to medium. Pour the white wine (or stock) into the pan to deglaze, scraping up brown bits with a wooden spoon. Let the liquid reduce by about half, 1–2 minutes.

Add the remaining 8 tablespoons of butter to the pan in 2–3 pieces, stirring constantly to form a smooth, slightly thickened butter sauce (beurre monté style). Stir in Worcestershire sauce, remaining Creole seasoning (1 teaspoon), remaining cracked black pepper (1 teaspoon), hot sauce, brown sugar (if using), lemon juice and lemon zest. Taste and adjust salt (about 1/2 tsp) and pepper to your preference.

Return shrimp and any accumulated juices to the pan, tossing gently in the sauce to coat and warm through for 30–60 seconds. Finish by stirring in chopped parsley. The sauce should be glossy and slightly thickened but still pourable.

Transfer shrimp and sauce to a shallow serving dish or skillet for family-style service, or plate individually. Spoon extra sauce over the shrimp.

Serve immediately with toasted French bread on the side to soak up the buttery sauce. Provide extra lemon wedges and hot sauce at the table if desired.

jumbo Gulf Coast shrimp (peeled, deveined, tails on)

olive oil

garlic (finely minced, about 3 cloves)

dry white wine (or low-sodium chicken stock)

Worcestershire sauce

Creole or Cajun seasoning

coarsely cracked black pepper

hot sauce (such as Crystal or Tabasco)

light brown sugar (optional, balances acidity)

fresh parsley (finely chopped)

fresh lemon zest

salt

French baguette

unsalted butter (softened, for toasting)

garlic clove (halved, optional rub)

Line a baking sheet with parchment. Spread pecans in a single layer. In a small saucepan over medium heat, combine sugar and water. Stir gently just until sugar dissolves, then stop stirring and let it come to a light amber color (about 6–8 minutes). Watch closely to avoid burning.

Prepare pecans and sugar

When the sugar reaches a light amber, remove from heat and quickly stir in the pecans until evenly coated. Immediately spread the caramel-coated pecans onto the prepared baking sheet and let cool completely (10–15 minutes).

Coat nuts

Once cool, break the praline into pieces and transfer to a food processor. Add the butter and pulse until it becomes a coarse paste. Scrape down sides, add salt and vanilla, then process until smooth and spreadable (about 1–2 minutes). If too thick, add 1 tsp hot water at a time to loosen. Set aside 1 cup of this paste for the cream and reserve any extra in an airtight jar (refrigerate up to 2 weeks).

Make praline paste

In a medium saucepan, combine heavy cream, whole milk, and 1 cup sugar. Warm over medium heat until just steaming and small bubbles appear at the edges (do not boil).

Warm dairy

In a bowl, whisk egg yolks with cornstarch and the remaining pinch of salt until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper, then slowly whisk the tempered yolks back into the saucepan with the remaining cream.

Temper yolks

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, scraping the bottom and sides, until the mixture thickens enough to coat the back of the spatula (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil.

Cook custard

Remove from heat and stir in 2 teaspoons vanilla. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool at room temperature for 10 minutes, stirring occasionally to release steam.

Finish custard

While the custard is still warm (but not hot), whisk in the reserved 1 cup praline paste until fully incorporated and smooth. If you prefer a chunkier texture, fold in 2–3 tablespoons of chopped toasted pecans instead or in addition.

Incorporate praline paste

Place the bowl of praline cream over an ice bath and stir occasionally until cold, about 10–15 minutes, or transfer to the refrigerator to cool completely (2–3 hours). Cover to prevent skin formation.

Chill

Once chilled, beat in the 2 tablespoons softened butter with a spatula or whisk to add extra silkiness and sheen. Taste and adjust salt if needed (a tiny pinch can brighten flavors).

Finish with butter

Serve the creamy praline as a dessert spoonable cream over cake, waffles, pancakes, or as an ice cream base (churn per your ice cream machine instructions if desired). Garnish with toasted chopped pecans. Store in an airtight container in the refrigerator for up to 5 days; re-whisk before serving if separation occurs.

Serve or store

pecans (raw, halved if large)

water

fine sea salt

vanilla extract

heavy cream (or whipping cream)

whole milk

egg yolks (large)

cornstarch

praline paste (from above)

unsalted butter (softened)

toasted chopped pecans (optional, for texture/garnish)

Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Lightly grease an 8x8-inch (20x20 cm) square baking pan with the melted butter or oil and line it with parchment paper, leaving a 1–2 inch overhang on two opposite sides for easy removal.

Measure and assemble all ingredients: sift cocoa powder, whisk together flour, baking powder, and salt, and chop any chocolate or nuts so they are ready to mix.

In a medium heatproof bowl set over (or in) a saucepan of simmering water (bain-marie) or in a microwave in 20-second bursts, melt the butter until fully liquid. Remove from heat and whisk in the granulated sugar and brown sugar until well combined. This gives a glossy, slightly chewy texture.

Melt butter and combine with sugars

Let the butter-sugar mixture cool for 2–3 minutes (warm but not hot). Whisk in the eggs one at a time until fully incorporated, then whisk in the vanilla extract. The mixture should be smooth and a bit glossy.

Add eggs and vanilla

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, espresso powder (if using), and fine sea salt until evenly combined and free of lumps.

Combine dry ingredients

Fold dry ingredients into the wet: Add about one-third of the dry mix to the wet mixture and gently fold with a rubber spatula until nearly combined. Repeat with the remaining dry ingredients in two additions, folding just until streaks of flour disappear. Avoid overmixing to keep the brownies tender.

Fold in chocolate chips and chunks: Reserve 1/3 cup of the semisweet chips for the top, then fold the remaining 1 cup semisweet chips and 1/2 cup dark chocolate chunks into the batter. If using nuts, fold them in now.

Transfer batter to the prepared pan: Scrape the batter into the parchment-lined pan and spread it evenly with an offset spatula or the back of a spoon. Smooth the top to an even thickness.

Top and decorate: Sprinkle the reserved semisweet chips evenly over the top, pressing them lightly into the batter. Scatter the optional chopped nuts if using, and finish with a light pinch of flaky sea salt across the surface for contrast.

Bake: Place the pan in the preheated oven and bake for 28–35 minutes. Start checking at 28 minutes: the edges should be set and slightly pulling away from the pan, the center should look set but with a glossy top and a few moist crumbs when tested with a toothpick. For fudgier brownies, remove closer to 28–30 minutes; for cakier, bake toward 34–35 minutes.

Cool and remove from pan: Cool the brownies in the pan on a wire rack for at least 1 hour (longer is fine). Use the parchment overhang to lift the slab from the pan, then transfer to a cutting board. For cleaner slices, chill the brownies for 30 minutes before cutting.

Slice and serve: Use a sharp knife wiped clean between cuts to slice into 9 large or 12 medium squares. Serve at room temperature. Leftovers keep well, tightly wrapped, for up to 4 days at room temperature or up to 1 week refrigerated.

light brown sugar, packed

large eggs

all-purpose flour

unsweetened cocoa powder

baking powder

espresso powder (optional, intensifies chocolate)

semisweet chocolate chips

dark chocolate chunks or chopped dark chocolate

coarsely chopped toasted pecans or walnuts (optional)

flaky sea salt (for sprinkling)

melted butter or neutral oil (for pan)

Preheat oven to 350°F (175°C). Place 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt in a medium bowl and stir to combine. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until the mixture is evenly moistened and holds together when pressed.

Prepare and bake crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish (or a 9-inch removable-bottom tart pan). Use the bottom of a measuring cup to compact the crust for a smooth, even surface.

Bake crust in the preheated oven for 8–10 minutes, until set and beginning to turn golden at the edges. Remove from oven and set aside to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).

In a medium bowl, whisk together 14 oz sweetened condensed milk, 4 large egg yolks, 3/4 cup freshly squeezed key lime juice, 1 tablespoon key lime zest, and 1/2 teaspoon vanilla extract until smooth and pale. If using the optional extra lime zest (1/2 tsp), stir it in now. Whisk only until combined—do not overbeat.

Mix filling

Pour the filling into the warm (not hot) pre-baked graham cracker crust, smoothing the top with a spatula so the filling is level.

Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set in the center (it will still have a slight jiggle). Avoid overbaking to keep the bright, silky texture.

Remove the pie from the oven and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate, uncovered, for at least 4 hours and up to overnight to fully set and develop flavor.

Chill a mixing bowl and beaters for 10–15 minutes if possible. Pour 1 cup heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, being careful not to overwhip.

Make whipped cream

When pie is fully chilled, dollop or pipe the whipped cream over the pie, or serve on the side. Sprinkle 1/2 teaspoon lime zest over the top for garnish. Keep refrigerated until serving.

graham cracker crumbs

fine salt

key lime juice (freshly squeezed)

zest of key limes

sweetened condensed milk

large egg yolks

finely grated lime zest (optional, for stronger flavor)

heavy cream

powdered sugar

lime zest (for garnish)

In a small bowl or measuring cup, combine warm water (about 100–110°F / 38–43°C) and 1 teaspoon of the granulated sugar (from the 1/4 cup). Stir in the instant yeast and let sit 5–10 minutes until foamy. In a separate bowl, whisk together the warm milk, remaining granulated sugar, melted butter, eggs, and vanilla until uniform.

Bloom yeast and combine liquids

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt. Start the mixer on low and pour in the liquid mixture and the foamed yeast. Mix until a shaggy dough forms, about 2–3 minutes.

Mix dry ingredients and incorporate liquids

Increase mixer speed to medium and knead the dough for 6–8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If mixing by hand, turn dough onto a lightly floured surface and knead for 10–12 minutes, adding up to 1 tablespoon of flour if dough is too sticky.

Knead dough

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours (time will vary with temperature).

First rise

Deflate the risen dough gently and turn it onto a lightly floured surface. Roll or pat the dough into a rectangle about 1/4 inch (6 mm) thick. Using a sharp knife or a pizza cutter, cut the dough into 2 1/2–3 inch squares or rectangles (traditional New Orleans beignets are roughly 2 1/2" to 3"). Place the cut pieces on a parchment-lined baking sheet, leaving a small gap between them. Cover loosely with a clean kitchen towel or plastic wrap and let rise until slightly puffy, about 30–45 minutes.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (use enough oil so beignets can float). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 inch piece of dough — it should sizzle and rise to the surface in about 10–15 seconds and turn golden in about 1 minute.

Heat oil

Working in small batches (3–4 pieces depending on pot size), gently slide beignets into the hot oil using a slotted spatula or spider. Fry, turning once, until puffed and golden brown on both sides, about 1 1/2–2 minutes per side. Maintain oil temperature between 350–365°F (175–185°C); adjust heat as needed. Avoid overcrowding or the oil temperature will drop.

Fry beignets

Use a slotted spoon to remove beignets and transfer to a rack set over a baking sheet or to a plate lined with paper towels to drain briefly (a minute or two).

Drain

While still warm, place a small handful of confectioners' sugar into a fine-mesh sieve or sifter and dust each beignet heavily on both sides. Serve immediately. For a traditional presentation, pile several warm beignets on a plate and dust liberally so they are snow-covered.

instant yeast

warm whole milk

warm water

unsalted butter, melted

neutral frying oil (vegetable, canola, or peanut)

confectioners' (powdered) sugar

Let 1/2 cup unsalted butter sit at room temperature until soft (about 20–30 minutes) or soften gently in microwave in 5–7 second bursts until spreadable.

Soften and mix

In a medium bowl, combine the softened butter, minced garlic (3 cloves), 2 tablespoons finely chopped parsley, 2 tablespoons grated Parmesan (if using), 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon juice (if using). Stir thoroughly until uniform. Taste and adjust salt/garlic if needed.

Combine ingredients

Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.

Mardi Gras Oysters

New Orleans Bbq Shrimp

Creamy Praline

R.c. Chocolate Chip Brownie