Appetizers

FOR THE BRINE

  • 2 cups rice wine vinegar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup sugar
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 1 tablespoon peppercorns
  • 1 tablespoon red chili flakes
  • 2 bay leaves
  • Pinch kosher salt

FOR THE SHRIMP

  • 12 baby carrots, peeled
  • 12 green beans
  • 12 pearl onions, peeled
  • 12 okra pods
  • 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

Besh Pickled Shrimp

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Course: 
  • 2 cups cooked Jazzmen Rice
  • 1 bunch green onions, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 roasted poblano pepper, seeded and skinned, finely chopped
  • 1/2 cup piquillo peppers, finely chopped
  • 2 tablespoons baking soda
  • 2 pounds Louisiana crawfish tail meat
  • salt and pepper
  • 2 cups extra virgin olive oil
  • 2 cups water
  • oil for frying
  • 1 cup mayonnaise
  • 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

Crawfish Fritter

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Course: 

 

  • 24 diagonal slices, 1/4-inch thick, of ciabatta or similar good-quality bread (from a 12-to-16-ounce loaf)
  • 1 pound fresh crab claw meat, picked through
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Crystal pepper sauce or other relatively mild Louisiana pepper sauce
  • 3 tablespoons minced fresh Italian (fiat-leaf) parsley leaves
  • 2 teaspoons dried tarragon leaves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1¾ cups finely julienned Vidalia or other sweet onions, 1/8 inch wide and about 2 inches long
  • 1¾ cups finely julienned red onions, 1/8  inch wide and about 2 inches long
  • 1/2 cup finely julienned shallots I/8 inch wide and about 2 inches long
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup good quality dry sherry
  • 2/3 cup heavy cream
  • 7 ounces Fontina cheese, cut into I/4-inch cubes
  • 7 ounces Asiago cheese, cut into I/4-inch cubes
  • 1 ounce Gorgonzola cheese, crumbled
  • 6 - 8 tablespoons freshly and finely grated Parmigiano-Reggiano cheese

Warm Crab Dip with Four Cheeses

Warm Crab Dip with Four Cheeses

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Course: 
  • 4 large eggs
  • 2 pounds small, raw peeled Louisiana shrimp
  • 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
  • 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • 1 cup yellow onions, diced small
  • 1 cup green bell pepper, diced small
  • 1 cup celery, diced small
  • Salt and pepper to taste
  • Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

Spicy Creole Shrimp Dip 

Click image to enlarge

photo courtesy of George Graham

Course: 
  • 1 bag (12 oz) Green Giant broccoli & cheese sauce
  • 1 container (8 oz) chive and onion cream cheese spread
  • 1 cup freshly shredded Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup milk
  • 1 can (14 oz) artichoke hearts, drained, coarsely chopped
  • 1/4 cup roasted red bell peppers (from a jar), drained, chopped
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

Broccoli Artichoke Dip 

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