Appetizers

  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
  • 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
  • 8 slices bacon, diced
  • 1/2 cup vegetable oil
  • 1 cup chicken stock
  • 1 1/2 cups heavy cream
  • 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

 

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Course: 
  • 1 lb crabmeat
  • 1 tablespoon butter
  • 4 cloves garlic, chopped
  • 1/3 cup green onions, chopped
  • 1/4 cup fresh parlsley, chopped
  • 1 tablespoon Old Bay Seafood seasoning
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon fresh basil, chopped

Crab Cakes

 Crab Cakes

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For the barbecue sauce

  • 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
  • 1 tablespoon clover honey
  • 6 tablespoons clarified butter

For the oysters

  • canola oil, for deep frying
  • 2 cups seasoned flour
  • 36 medium-to-large oysters,* drained
  • 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

 

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Course: 
  • 1/2 lb jumbo lump crabmeat, free of shells
  • 1 (8-oz) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

Hot Crab Dip

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Course: 
  • 24 Ritz crackers
  • 1/2 cup toasted pecans
  • 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
  • Coarse salt and freshly ground pepper
  • 4 cups vegetable oil
  • 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

  • 1/4 cup honey
  • 1/4 cup Creole mustard
  • 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

Chicken Tenders with Honey-Mustard Sauce 

Click image to enlarge.

 

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 

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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.

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