Salad

Course: 
  • 2 2-inch slices fresh watermelon, trimmed, each cut into 2-inch squares
  • 1/2 cup Champagne Vinaigrette (recipes follows)
  • 3/4 cup crumbled feta cheese
  • 1/3 cup Louisiana choupique caviar

Champagne Vinaigrette

  • 1 cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon small diced shallot
  • 5 mint leaves
  • 2 cups vegetable oil

 

 

Grilled Watermelon with Champagne Vinaigrette, Caviar and Feta

Grilled Watermelon with Champagne Vinaigrette, Caviar and Feta 

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Course: 
  • 1/2 pound shrimp, peeled and deveined large 
  • 1 Ruby Red grapefruit
  • 2 teaspoons chile paste (optional)
  • ​2 tablespoons fresh lime juice
  • ​1 tablespoon fish sauce
  • ​2 teaspoons sugar
  • ​1 jalapeno chile, thinly sliced (discard seeds for less heat)
  • 1 tablespoon fresh mint, minced
  • ​2 tablespoons fried shallots
  • ​1 tablespoon fried garlic
  • ​2 tablespoons roasted peanuts, crushed
  • ​1/4 cup chopped cilantro, for garnish

​NOTE: Fish sauce and fried shallots and fried garlic are readily available in most well-stocked grocery stores, or check your local Asian market

Yam Som Shrimp & Grapefruit

 

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Course: 
  • 2 soft ripe avocados, preferably Haas
  • 1 cup Creole Mustard Vinaigrette
  • 1/2 pound jumbo lump Gulf crabmeat
  • 1/2 pound fresh peeled Louisiana crawfish tails
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 heads butter lettuce, torn into bite-sized pieces, washed and dried
  • 1/2 cup extra virgin olive oil
  • salt and freshly ground black pepper
  • 6 hearts of palm, rinsed and dried

Marinated Avocado Crawfish and Crab Salad

Marinated Avocado Crawfish and Crab Salad 

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Course: 

For the salad:

  • 2 cups trimmed broccoli flowerettes
  • ​1 cup 1/4-inch-thick round carrots
  • ​4 large iceberg lettuce leaves
  • ​1 cup finely chopped iceberg lettuce
  • ​1 small canned beet or roasted beet, cut into 4 thick slices
  • ​1 six-ounce tomato, sliced
  • 1 recipe Delmonico Salad Dressing (as follows)

 

For the dressing:

  • 2½ tablespoons Creole mustard or other mild whole-grain mustard
  • 2 tablespoons ketchup
  • 2 tablespoons vegetable oil.
  • 2 tablespoons water
  • 3/4 teaspoon A1 Steak Sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Worcestershire
  • 1/4 teaspoon lemon juice concentrate or fresh lemon juice
  • 1/8 teaspoon salt
  • Pinch of garlic powder
  • 2 tablespoons red wine vinegar

Delmonico House Salad

 

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Course: 
  • 1 (14½-ounce) can golden hominy, rinsed and drained
  • ​1 (14½-ounce) can white hominy, rinsed and drained
  • ​2 cups chopped fresh tomatoes
  • ​1/4 pound sharp Cheddar cheese, shredded (1 cup)
  • ​1/2 cup mayonnaise
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 4 green onions, white and green parts, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Hominy Salad

 

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Course: 
  • 1 lb new potatoes
  • ​2 large red bell peppers, seeded and diced
  • ​1 cup pitted green olives
  • ​1 8-ounce can oil-packed tuna, drained
  • ​6 tablespoons extra virgin olive oil
  • ​2 tablespoons red wine vinegar
  • ​1 teaspoon ground cumin
  • ​1 teaspoon mild paprika
  • ​1/4 cup fresh flat parsley leaf, coarsely chopped
  • ​salt and freshly ground black pepper

Note: Water-packed albacore tuna may be substituted but some flavor will be lost.

Potato Salad With Tuna Olives And Red Peppers

Potato Salad With Tuna Olives And Red Peppers 

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Course: 
  • 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
  • ​1/2 bunch green onions, minced
  • ​3 tablespoons nonpareil capers
  • ​1 tablespoon Spanish onion, finely minced
  • ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
  • ​1 tablespoon lemon juice
  • ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Jyl Benson's Crabmeat Salad

 

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Course: 
  • 1 head green cabbage, about 1 lb, coarsely shredded
  • ​1 head red cabbage, about 1 lb, coarsely shredded
  • ​4 celery stalks, thinly sliced
  • ​1 yellow onion, diced
  • ​1 green bell pepper, seeded and diced
  • ​1 red bell pepper, seeded and diced
  • ​1/2 cup pickled jalapeño or to taste, diced
  • ​1/2 cup raw sugar
  • ​1/2 cup olive or vegetable oil
  • ​1/2 cup cider vinegar
  • ​1/2 cup cane or champagne vinegar
  • ​salt and pepper, to taste
  • ​1 tablespoon Creole mustard, or other grainy mustard
  • ​1 teaspoon celery seeds

​To Serve

  • 1/2 cup roasted peanuts
  • 1/2 cup cilantro, chopped

Note​: If the peanuts are salted, they will affect the overall salt content

Sweet And Sour Coleslaw

Sweet and Sour Coleslaw  

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