Appetizers

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

 

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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 

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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 

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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

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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.

Course: 
  • 1 large onion, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1/2 bulb of garlic, cut to expose all the cloves
  • 2 lemons, halved
  • 3 tablespoons kosher salt
  • 2 tablespoons Zatarain's Liquid Boil seasoning
  • 1/2 teaspoon ground cayenne
  • 8 cups water
  • 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
  • a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp


 Click image to enlarge

 

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