Appetizers

  • all-purpose flour, for rolling out the dough 
  • 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
  • 2½ cups shredded cooked chicken (rotisserie chicken is fine)
  • 1 cup pesto sauce, home made or good-quality store-bought
  • 1 cup frozen peas, unthawed 
  • 1 large egg, beaten 
  • 2 tablespoons grated Parmesan cheese 
  • Freshly ground black pepper

Pesto Chicken Turnovers

Pesto Chicken Turnovers

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Course: 
  • 1 tablespoon butter
  • 3 green onions, white and green parts, minced
  • 1 cup crabmeat, picked over
  • 3/4 cup panko, in all
  • 1 teaspoon minced garlic
  • 1 teaspoon Creole mustard 
  • Creole seasoning, salt, and pepper to taste
  • 2 large eggs
  • 16 crab fingers
  • 2 tablespoons buttermilk
  • vegetable oil for frying 
  • Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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Course: 
  • 2 tablespoons unsalted butter
  • ¼ cup diced yellow onion
  • ½ red bell pepper, seeded and diced 
  • 2 jalapeños, seeded and diced 
  • 2 cloves garlic, minced 
  • 1 cup lager, such as Lone Star or Corona 
  • 1 cup water 
  • 8 ounces cream cheese, at room temperature 
  • 1 pound white American cheese, shredded 
  • 1 pound lump crabmeat 
  • 2 tablespoons chopped fresh cilantro 
  • 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
  • ½ teaspoon kosher salt ¼ teaspoon cayenne 
  • guacamole, for topping 
  • tortilla chips, for serving 

Gulf Coast Crab Queso

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Course: 
  • 1 teaspoon bacon grease
  • ¼ medium yellow onion, chopped 
  • 2 cloves garlic, chopped 
  • 2 ounces dried ancho chiles, seeded and rehydrated
  • ½ (10-ounce) can diced tomatoes with green chiles, with juices 
  • 1 teaspoon dried oregano 
  • 1 teaspoon ground cumin 
  • Pinch of ground allspice 
  • Pinch of cayenne 
  • 1½ cups water 
  • 1 pound ground beef, preferably coarsely ground 
  • ½ teaspoon kosher salt 
  • ½ teaspoon black pepper 

QUESO 

  • 1 pound brick cheese, cubed
  • ½ (10-ounce) can diced tomatoes with green chiles, with juices 
  • ¼ cup pickled jalapeños 
  • ¼ cup diced yellow onion 
  • tortilla chips, for serving

Chili Parlor Queso

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  • 4 eggs
  • 1 cup beer
  • 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
  • 1¼ cups all purpose flour
  • 2 tablespoons baking powder
  • 48 large raw shrimp, peeled and deveined
  • 1½ to 2 cups shredded coconut, fresh or bagged
  • vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

  • 2 cups orange marmalade
  • 1/4 cup Creole or Dijon mustard
  • 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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