Appetizers

Course: 
  • 2 tablespoons plus 1/4 teaspoon sea salt
  • 1 lemon, juiced, plus lemon halves
  • 1 tablespoon plus 1/8 teaspoon cayenne pepper
  • 2 cups ice cubes
  • 1 bay leaf
  • 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon minced fresh flat-leaf parsley leaves
  • 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
  • 40 Ritz Crackers
  • 2 tablespoons finely diced celery, for garnish
  • 2 tablespoons finely diced red bell pepper, for garnish

 

Shrimp Salad on Crackers

Shrimp Salad on Crackers 

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Course: 

Hogs Head Cheese

  • 1 hog's head, washed, scrubbed, dried
  • 3 pork shanks, feet attached, washed, scrubbed, dried
  • 1 pound chopped carrot, skin on
  • 1 pound  quartered red onion, skin on
  • 1 pound chopped celery, washed
  • 1/2 pound chopped leek greens, washed
  • 3  bay leaves, fresh
  • 1 cup apple cider vinegar
  • 3 gallons water
  • 1 bunch flat-leaf parsley, finely chopped
  • 8 ounces green onion, thinly sliced
  • 1 cup Creole seasoning
  •  Roasted Corn Grits (recipe follows)
  • 6 Poached Eggs (method follows)

 

Roasted Corn Grits

  • 1 pound stone-ground grits
  • 1 quart heavy cream
  • 1 quart water
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1/2 red onion, finely chopped
  • 1/2 cup corn kernels

 

Poached Eggs

  • 6 cups water
  • 3 tablespoons white vinegar
  • 6  organic, free-range yard eggs

 

 

 

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

Hog's Head Cheese with Roasted Corn Grits and Poached Egg 

Click image to enlarge.

 

Course: 
  • 20 ounces smoked tasso ham
  • 1 pound Mascarpone cheese, softened
  • 2 pounds cream cheese, softened
  • 1/2 cup grated red onion
  • 11/4 tablespoons smoked paprika (pimentón)
  • 1 cup heavy cream
  • 3 eggs
  • 5 egg yolks
  • 1/2 teaspoon each salt, freshly ground black pepper
  • Creole Tomato Glace (recipe follows)
  • Zapp's Crawtator potato chips

Creole Tomato Glace:

  • 5 pounds  vine-ripened tomatoes, preferably Creole, quartered
  • 1 cup olive oil
  • 1 cup peeled whole garlic cloves
  • 11/2  pounds red onions, medium dice
  • 1/2 ounce each fresh thyme and oregano (stemmed 1 ounce each thyme and oregano)
  • 1 tablespoon ground chili powder 
  • 3 fresh bay leaves
  • 1 tablespoon each salt and freshly ground pepper
  • 13/4 cups apple cider vinegar
  • 3/4 cup sugar

 

Tasso Cheesecake with Creole Tomato Glace on Zapp's Crawtator Chips

 

Click image to enlarge.

Course: 
  • vegetable oil for frying
  • 2 green tomatoes, peeled, slices1/4-inch thick
  • 1 tablespoon Creole seasoning
  • 1 cup  flour seasoned with 2 teaspoons Creole seasoning
  • 1 cup Panko bread crumbs
  • 2 eggs beaten with 1 cup milk
  • Tasso Tartar I (recipe follows)
  • 1 pound jumbo lump Louisiana crab meat

Tasso Tartar

  • 3 ounces  tasso ham, chopped
  • 1/2 cup chopped shallot
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped celery
  • juice of 1 lemon
  • 1 clove  garlic, crushed
  • 1 cup mayonnaise
  • pinch cayenne
  • 1 teaspoon Creole mustard
  • pinch sugar
  • pinch kosher salt

 

Fried Green Tomatoes with Tasso Tartare and Crab

 

Click image to enlarge.

 

Course: 
  • 6 rabbit livers
  • 2 cups buttermilk
  • 1 day-old loaf country-style bread
  • 1/2 cup  Sriracha chili sauce
  • 1 cup  local wild honey
  • 2 cups  all-purpose flour seasoned with 2 teaspoons Creole
  • 1 egg beaten with 1/2 cup milk
  • 2 cups corn flour seasoned with 2 teaspoons Creole seasoning
  • 2 tablespoons  melted butter
  • oil for frying
  • toast points for serving
  • thinly sliced red onions and mixed fresh herbs for garnish

 

Fried Rabbit Livers with Sriracha and Wild Honey Glaze

Rabbit Liver with Sriracha and Wild Honey 

Click image to enlarge.

 

Course: 
  • 1 tablespoon salt
  • 1 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 garlic cloves, minced
  • 2 pounds small to medium (45 to 50 per pound) Gulf shrimp, cooked and peeled
  • 1 medium onion, thinly sliced (about 1/2 cup)
  • 25 to 30 bay leaves

 

 

 

Pickled Shrimp

Pickled Shrimp 

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Course: 

Pork Nuggets

  • Canola oil, for frying
  • 1 tablespoon chives, chopped
  • 1/4 cup pickled jalapenos, minced
  • 1 shallot, minced
  • 1 tablespoon garlic cloves, minced
  • 1/4 cup white wine vinegar
  • 1½ cups whole-grain Creole mustard
  • Salt and freshly cracked black pepper
  • 2 lbs pork loin, cut into chunks
  • 1½ cups buttermilk
  • 1 egg
  • 2 cups flour
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne

Spicy Dipping Sauce

  • 1/2 cup  sour cream
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Crispy Fried Pork Nuggets

pork nuggets 

Click image to enlarge

Course: 
  • 24 oysters, freshly shucked (on the half shell)
  • 4 sticks salted butter
  • 2 bunches green onions, chopped fine
  • 20 cloves fresh garlic, pureed
  • 1 teaspoon crushed red pepper
  • 3 tablespoons fresh thyme, chopped fine
  • 3 tablespoons fresh oregano, chopped fine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worchestershire sauce
  • 2 tablespoons Creole seasoning
  • 2 oz white wine
  • 8 oz Romano cheese, grated
  • 1 loaf French bread

Acme Chargrilled Oysters

Acme Chargrilled Oysters

Click image to enlarge

Course: 
  • 2 cups mayonnaise
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely minced jalapeno or serrano chili (omit seeds for less heat, optional)
  • Zest and juice of one lime
  • 1 tablespoon finely minced garlic
  • 18 sliced thick cut smoked bacon, halved crosswise
  • 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
  • Creole seasoning to taste
  • 2 cups shredded pepperjack cheese
  • wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

Click image to enlarge.

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