mardi gras/carnival and appetizers

108

Recipes

Commander's Tasso Shrimp With Five-Pepper Jelly

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy,... MORE»

Recipe #398958

select

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. MORE»

Recipe #397591

select

Shrimp Carrie

Posted by Molly53  

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. MORE»

Recipe #397587

select

Crawfish Cakes With Lemon Butter Sauce

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel... MORE»

Recipe #397383

select

Goat Cheese in Filo Provencal

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. MORE»

Recipe #397207

select

French Bistro Tart

Posted by Molly53  

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. MORE»

Recipe #397188

select

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. MORE»

Recipe #396979

select

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf... MORE»

Recipe #395898

select

Abita Saffron Crepes With Crab and Mushroom Filling

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Christiane Fisher of Chez Daniel, featured in The Louisiana New Garde television series. The nutritional information is skewed because the crepes... MORE»

Recipe #395740

select

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde... MORE»

Recipe #395621

select

Calamaretti in Zimino Con Polenta Alla Griglia

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be... MORE»

Recipe #395224

select

Louisiana Vegetable Terrine

Posted by Molly53  

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. MORE»

Recipe #395043

select

Potato Cake With Creamed Leeks and Escargot

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef John Neal of Peristyle, featured in The Louisiana New Garde television series. If you shudder at the thought of snails, please feel free to substitute... MORE»

Recipe #394931

select

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in... MORE»

Recipe #394701

select

Asparagus With Tomato Basil Coulis

Posted by Molly53  

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New... MORE»

Recipe #394569

select

The Best 3 Ingredient Salsa Dip Around!

(1 reviews) Posted by lovin2cook  

We love this dip. Whenever I need a dip, I always turn to this recipe. This is the only dip my family requests. I serve this with the tortilla scoops. MORE»

Recipe #388293

select

Carpaccio Dijonnaise --- Kansas City Junior League Yum!

Posted by College Girl  

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is... MORE»

Recipe #378384

select

Cajun Shrimp With Lemon Mustard Dip

(2 reviews) Posted by JackieOhNo!  

The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce. MORE»

Recipe #358113

select

Chickpea Fritters With Hot Pepper Mayonnaise

(1 reviews) Posted by JackieOhNo!  

From "Carribbean Carnival", Good Food Magazine, February 1987. These fritters can be served hot or at room temperature. MORE»

Recipe #356902

select

Jerk Chicken Wings

Posted by JackieOhNo!  

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference. MORE»

Recipe #356900

select