Traditional Cornish Pasty - Chunks of steak and minced beef with potato, onion, carrots and peas, lightly seasoned and enclosed in a puff pastry case, then freshly baked in our shops throughout the day.
Emeril's Kicked-Up Tuna Melts: Chopped red onion, capers, lemon juice, oregano, and juicy slices of tomato add kicked-up flavor to chef Emeril Lagasse's hot, open-faced tuna sandwiches. Slices of provolone cheese over the top melt beautifully under the broiler.
While I may have a reputation for my Jambayala... it's Muffaletta that comes to mind when I think of Mardi Gras food. I mean, LOOK at that - is that not the perfect "last meal" before the traditional month long shunning of 'sinful' foods? ....and, who knows - you may just end up married if you make one. I did!