• 1 stick unsalted butter
• 1/2 cup finely chopped onions
• 1 package frozen spinach, thawed and drained
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 3/4 cup freshly grated Parmesan cheese
• 1 jar marinated artichokes, chopped into bite size pieces
• red pepper flakes to taste
• 8 ounces grated Monterrey jack cheese
• tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip

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• 3/4 cup chopped fennel (bulb only)
• 1/4 cup chopped leeks (green and white parts)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped scallions (green and white parts)
• 1/4 cup chopped celery
• 1/4 cup ketchup
• 2 1/2 cups chopped frozen spinach (cooked and drained)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• 1/4 cup Herbsaint or Pernod liqueur 
• 1 cup melted salted butter
• 1/2 cup seasoned dried breadcrumbs
• 1 cup heavy whipping cream

Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

Galatoire's Spinach Rockefeller

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• 3/4 cup chopped celery
• 3/4 cup chopped scallions (white and green parts)
• 1/2 cup chopped parsley
• 1 cup chopped yellow onion
• 1/2 cup ketchup
• 1/2 cup tomato puree
• 1/2 cup Creole mustard or any coarse, grainy brown mustard
• 2 tablespoons prepared horseradish or to taste
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 teaspoon Worcestershire sauce
• 1/2 cup salad oil
• 48 jumbo shrimp, peeled, boiled and chilled 
• 1 small head iceberg lettuce, cut into thin ribbons, washed, drained and dried

Note: Shrimp remoulade is in every New Orleans cook's arsenal of favored dishes for relaxing entertaining. Serve this simple dish on elegant china and it’s fit for a king – Mardi Gras or otherwise. This is our most popular dish and most frequently requested recipe. Bonuses for the home cook: The sauce is definitely best made a day in advance and refrigerated, then all that’s left to do is toss in the shrimp, plate and serve. It’s a snap to make yet it’s always impressive.

Galatoire's Shrimp Remoulade 

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• 2 cups Ruby Port (500 ml)
• 1/2 cup superfine granulated sugar
• 1½ teaspoons whole black peppercorns
• 2 fresh Rosemary Sprigs

For the Stilton Butter

• 1 lb. unsalted sweet cream butter
• 1 cup Stilton Blue cheese, crumbled
• 1/2 cup crisp bacon, chopped fine
• 1 sprig Rosemary, chopped fine

For the Shrimp

• 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
• 16 Wild Caught (10/15 Count) Louisiana Shrimp
• 1 tablespoon extra-virgin olive oil
• 6 oz Stilton Butter 
• 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

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• 5 cups Louisiana pecans
• 1/4 cup olive oil
• 1/4 cup fresh rosemary, coarsely chopped
• 4 teaspoons kosher salt
• 1 tablespoon granulated sugar
• 2 teaspoons freshly ground black pepper

   

Roasted Louisiana Pecans with Rosemary

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• 1 cup mayonnaise
• 1 teaspoon sage, finely chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon Worcestershire sauce
• 8 ounces Colby cheese, grated
• 8 ounces sharp Cheddar, grated
• 1 (4 ounce jar) pimientos, drained & chopped
• salt & pepper to taste
• hot pepper sauce to taste

Homemade Pimiento Cheese

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• 1 pound lump crabmeat
• 2 cups ( 4 sticks) unsalted butter, divided
• 1 large yellow onion, finely chopped
• 1 rib celery, finely chopped
• 1 bunch green onions, finely chopped
• 3 tablespoon flat-leaf parsley, minced
• 1 tablespoon finely chopped garlic
• Salt and Pepper to taste
• 1/4 teaspoon Louisiana Hot Sauce
• 3 cup cubed french bread
• 1 cup panko bread crumbs
• 2 cup crab stock or shrimp stock
• 12 cleaned crab shells, washed thoroughly, or 12 small ramekins, buttered

Stuffed Crabs

• 4 cups chicken livers, washed thoroughly
• 2 cups julienned yellow onions
• 4 tablespoons chopped garlic
• 2 tablespoons olive oil
• 2 cups brandy
• 2 cups butter
• 2 cups cream cheese
• salt and pepper

• 36 shucked fresh Louisiana oysters
• 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
• 2 ounces chile-garlic sauce
• 2/3 cup self-rising flour
• 2/3 cup self-rising yellow corn meal
• 2/3 cup self-rising white corn meal
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1/2 gallon (approximately) peanut oil
• 1 cup sweet chile sauce
• 1 bunch fresh basil leaves, cut into thin strips
• 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

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• 1/4 cup salted butter (1/2 stick)
• 1/4 cup olive oil
• 2/3 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon oregano
• 2 tablespoons parsley, minced, plus more for garnish
• 2 teaspoons garlic, minced
• 2 tablespoons scallions (tops, finely chopped)
• 1½ pints oysters (about 30 medium sized)

Note: freshly shucked oysters are preferred if not available then in a jar from your grocer.

Italian Baked Oysters

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