Our friends and neighbors John Mackie and Kate Ecker have collected these three recipes which you can use as a basis for your own fig condiments.

Fig and Olive Tapenade

Process to a smooth purée:

Fig Chutney

Combine and simmer about an hour:

Balsalmic Pickled Figs with Herbs

Mardi Gras 2000 Road Trip

James Robertson   Yolla Bolly Press Blue Crab & Abita Beer Photo: Barbara Bowman

Barbara Bowman of Slow Food Sonoma County reports some enjoys was had all the way plumb by the California conviviati who accepted Slow Food New Orleans' invitation to "get inside Mardi Gras" this last February. Look for more news and recipes from the Big Easy in the Spring 2001 issue, but in the meantime, you might want to hunt up some big shrimp and try out this recipe Barbara brought back from her adventure down South. B-B-Q Shrimp 5 lbs. Jumbo shrimp (head on) 1 lb. Butter 1 tsp. Fresh ground black pepper 1/2 tsp. Cayenne pepper 1/2 tsp. Ground ginger 1/2 tsp. Dried mustard 1 tsp. Ground cardamom 3 T Salt Juice and peel of 3 lemons 3 Bay leaves 24 Large garlic cloves, lightly crushed and whole   Melt butter and add the listed seasonings. Place shrimp in a large boiling pan and pour the sauce over the shrimp, stirring just enough to make sure shrimp are coated with sauce. Let marinade for up to an hour out of the refrigerator or up to 24 hours refrigerated. Broil approximately 5 minutes on each side. Serve in bowls with plenty of hot french bread.