Appetizers

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 

Click image to enlarge.

 

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.

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 

Click image to enlarge.

 

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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