Appetizers

  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 Tbsp. butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

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  • 1 onion, chopped
  • 1 tablespoon unsalted butter
  • 2½ pounds boneless skinless chicken breasts
  • 1 quart unsalted chicken broth
  • 1½ teaspoons salt
  • 1/2 teaspoons. freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2  tablespoons fresh lemon juice
  • Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

Chicken Salad Deviled Eggs

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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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