Recipezaar: Mardi Gras/Carnival,Appetizers recipes

Shrimp Diane

Fri, 31 Oct 2003 20:01:02 -0500

This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen. -- posted by Hey Jude

Spicy Vodka Tomatoes

Fri, 14 Nov 2003 20:00:24 -0500

These spicy delectable treats are a great but surprising appetizer for a party. You may want to warn your guest these are alcoholic before they taste! -- posted by Tish

Blue Cheese, Port and Walnut Spread

Fri, 21 Nov 2003 20:00:18 -0500

For the holidays - this is a wonderful spread. You can make it up to 3 weeks before serving, but it'll never last 3 weeks! Good thing it's so fast and easy too. -- posted by evelyn/athens

French Onion Soup

Fri, 21 Nov 2003 20:00:20 -0500

French comfort food - perfect for the cold weather. This is my favourite onion soup recipe because it's EASY! -- posted by evelyn/athens

Dirty Shrimp in Butter-Beer Sauce

Wed, 24 Dec 2003 20:00:22 -0500

Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce! -- posted by EdsGirlAngie

Black Pepper Shrimp

Tue, 30 Dec 2003 20:00:16 -0500

-- posted by Iowahorse

Butternut Pumpkin and Sage Risotto Bites

Mon, 05 Jan 2004 20:00:40 -0500

A delicious hot fingerfood. -- posted by dale!

Pesto Dip

Tue, 06 Jan 2004 20:00:29 -0500

I love pesto and this is a nice dip for those special occasions. -- posted by Audrey M

Shrimp Stuffed Mirlitons (Chayote or Vegetable Pears)

Thu, 08 Jan 2004 20:00:33 -0500

An unusual dish from the River Road Recipes cookbook of the Baton Rouge Junior League -- posted by Molly53

Boursin Cheese (Homemade)

Sat, 10 Jan 2004 20:00:05 -0500

Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier. -- posted by evelyn/athens

Jalapeno Cheese Spread

Tue, 13 Jan 2004 19:58:38 -0500

Good game day spread to serve with crackers or chips. Heat is easily adjusted by using more or less jalapenos. -- posted by Hey Jude

Mexican Cheesecake (Savoury)

Tue, 13 Jan 2004 19:59:38 -0500

This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad. -- posted by evelyn/athens

Parmesan Pine Cone

Tue, 13 Jan 2004 19:59:39 -0500

A yummy spread to have on hand for company, or just for yourself. -- posted by evelyn/athens

Pork Dumplings (gyoza)

Tue, 13 Jan 2004 19:59:42 -0500

Delicious little gyoza or pot stickers to munch on while watching the game or a good movie. -- posted by evelyn/athens

Fennel Gratin

Fri, 16 Jan 2004 20:00:29 -0500

If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce. -- posted by evelyn/athens

Cranberry-Horseradish Sauce Over Cream Cheese

Fri, 23 Jan 2004 20:00:02 -0500

This is a really beautiful dessert to make that won't take much time to prepare. Prep time is refrigeration time. -- posted by Audrey M

Creamed Mushrooms

Sun, 25 Jan 2004 20:01:26 -0500

Easy and elegant. The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine. From Gourmet, December 1997. -- posted by evelyn/athens

Roasted Tomatoes

Sun, 25 Jan 2004 20:01:29 -0500

Wonderful with all sorts of meats. If it's summer, and the tomatoes are truly good, I could make a meal out of just this, some bread and wine. This also works great as an appetizer. -- posted by evelyn/athens

Pear and Blue Cheese Puffs

Tue, 27 Jan 2004 20:00:35 -0500

I made these for New Year's Eve appetizers and they were wonderful. Lovely blend of flavours and textures. Gone in no time at all - best make up a double batch. -- posted by evelyn/athens

Marinated Baby Eggplants with Pine Nuts and Raisins

Wed, 28 Jan 2004 20:00:52 -0500

This is a wonderful addition to an antipasto platter. -- posted by evelyn/athens

Spinach Artichoke Dip

Mon, 02 Feb 2004 20:00:20 -0500

I got this recipe from a cookbook that our church was selling. It is my favorite..... -- posted by AmandaF

Nacho Dip

Mon, 02 Feb 2004 20:00:21 -0500

This is my easiest, yet most requested dip -- posted by AmandaF

Almond Shrimp with Amaretto Butter

Thu, 05 Feb 2004 20:00:07 -0500

A fabulous, romantic dish for two - and it's quick and easy! I adapted the recipe from a Junior League of Lafayette, LA recipe; they say that it is the creation of Sous Chef Bryan Richard of Chez Marcelle. The original recipe calls for an entire stick of butter, but I think you'll agree that 3 tbsp. is plenty. If you like Amaretto, you'll love this! It can be served with angel hair pasta, but I like to eat it without so as not to interfere with the delicious flavors. -- posted by EdsGirlAngie

Blue Cheese and Cranberry Endive Delights

Mon, 09 Feb 2004 19:59:26 -0500

. -- posted by STK FD WIFE, A.TITUS

Lime Apricot Soy wings

Tue, 10 Feb 2004 20:00:18 -0500

The lime is a refreshing change - with a garlic kick! From Gourmet magazine December 1999. I have made this many times and had great response to it. People who don't like the Buffalo wings enjoy these, and the spice loving wing fans just ask for more! -- posted by Barb Tuohey

Ham and Swiss Loaf

Wed, 11 Feb 2004 19:59:53 -0500

I found this recipe in a magazine years ago and lost it! I just found it again on the Fleischmann's website! It's delicious! The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do! -- posted by Normaone

My Famous Cheese Dip

Wed, 18 Feb 2004 19:59:41 -0500

I like to mess around in the kitchen and came across and idea to make some cheese dips.. after 2 trys this was the best one I came up with and let me tell you it was awsome. -- posted by Heather Beldin

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Grilled Vegetable Terrine

Thu, 19 Feb 2004 19:59:29 -0500

I saw this being prepared on 'Canadian Living Cooks' and haven't made it yet. It looked so stunning and delicious on the show that I thought I would share it with everyone. I think its a wonderful lunch or buffet item. Enjoy! (Prep and cook times are approximate and do not include standing time) -- posted by Miraklegirl

Creole-Cajun Wings With Blue Cheese Garlic Dip

Sun, 22 Feb 2004 19:59:56 -0500

These are wonderful little appetizers. The dip can be used with the chicken wings, veggies, and crackers. If you dont want to make the wings, you can make the dip and use with other things. -- posted by southern chef in louisiana

Salsa Baked Goat Cheese

Mon, 23 Feb 2004 20:00:21 -0500

This is wonderful with beer, margarita's, whatever else you're serving. This dip/spread is quick, easy and delectable! -- posted by Tish

A Gallon of Bloody Mary

Tue, 02 Mar 2004 20:00:02 -0500

What can I say? A gallon of Bloody Marys that's good for a party! -- posted by Hey Jude

Jalapeno Pie

Fri, 05 Mar 2004 20:00:00 -0500

This appetizer couldn't be any easier! Good for unexpected guests, I usually have all of these ingredients on hand and it's a snap to throw it in the oven. -- posted by Hey Jude

Oyster Shooter

Tue, 30 Mar 2004 20:00:15 -0500

You have to love raw oysters for this recipe! This is great for parties. -- posted by Hey Jude

Horseradish Wings

Wed, 19 May 2004 20:00:00 -0400

If you like horseradish then you'll like these wings. Prep time does not include marinading time. -- posted by Iowahorse

Fried Okra Cajun Style With Remoulade Sauce

Sun, 30 May 2004 20:00:14 -0400

You can use different veggies.Cauliflower would be great! When I served this they didn't realize they were eating okra. The sauce is a must! Remoulade Sauce recipe #87124 -- posted by ~Rita~

Prudhomme's Crawfish Boudin - Boudain D'ecrevisses - Louisiana Crawfish and Rice Sausage

Sun, 20 Jun 2004 19:59:16 -0400

A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides. -- posted by Molly53

Avery Island Deviled Shrimp

Tue, 11 Jan 2005 20:01:26 -0500

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party. -- posted by EdsGirlAngie

Hopvine's Marinated Roasted Eggplant (Aubergine)

Thu, 31 Mar 2005 15:28:33 -0500

At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling. -- posted by Julesong

Black Bean Fritters

Mon, 09 May 2005 17:34:53 -0400

We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission. -- posted by Julesong

Blue Cheese Ball

Mon, 25 Jul 2005 06:21:12 -0400

This tangy cheese ball is a hit wherever it goes! -- posted by Wineaux

Pico De Gallo...my Way!

Tue, 06 Sep 2005 19:30:08 -0400

This is a wonderful recipe, adjust at will. Not everyone is a fan of cilantro...just adjust the recipe to fit you! It's hard to mess up, just give it a shot. -- posted by Chez Crinklebug

Hot and Crusty Shrimp Sandwich

Tue, 17 Jan 2006 16:19:59 -0500

This open-faced sandwich is fantastic! The recipe is adapted from one in a book given to me several years ago by my mother-in-law called "Season's Greetings", by Marlene Sorosky. Marinating time is not included in prep time. -- posted by GaylaJ

Mahogany Chicken Wings

Wed, 25 Jan 2006 14:54:01 -0500

An excellent recipe by Christopher B. O'Hara. -- posted by evelyn/athens

Alligator Fingers

Thu, 30 Mar 2006 09:14:51 -0500

When my dad bagged an alligator in Florida, he saved us a chunk of the meat. It managed to survive the freezer until I found just the right recipe on another site, and boy am I glad I waited. It was mild and slightly chewy (in a good way), fast and easy to make, and went great with niblet corn, biscuits, and a dry white wine. Not wierd at all, just tasty! P.S. I consider the dipping sauce to be a necessity, not optional, because it's so good and tangy. -- posted by MommyKat

Ultimate Warm Salsa

Wed, 05 Apr 2006 17:10:10 -0400

This is a warm salsa and is very spicy! For a less hot salsa use only 2-3 jalapenos and no serrano. -- posted by MommyMakes

Barbecued Shrimp - Cajun Style

Mon, 17 Apr 2006 16:33:43 -0400

Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecue shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story. -- posted by Alan in SW Florida

Creamy Avocado Lime Dip

Thu, 11 May 2006 11:17:27 -0400

An interesting change from guacamole, served directly on tortilla chips or crackers. Add more hot pepper sauce for a bigger kick if you want! You can leave it plain or add one of the suggested toppings below. From Food and Drink Magazine. -- posted by ~Leslie~

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Thu, 25 May 2006 17:09:04 -0400

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half. -- posted by ~Leslie~

Creamy Chicken and Jalapeno Nachos from Silver Palate

Mon, 29 May 2006 18:08:31 -0400

In this sophistacted cousin to the corn tortilla nacho, a creamy blend of chopped chicken and cream cheese is apiced with jalapeno. Lots of grated Jack chsse is folded in, and the all is baked on pita bread until melted and puffed. -- posted by hpitler

Sarahs Super-Spicy Guacamole

Mon, 25 Sep 2006 16:00:58 -0400

I got this recipe from a Mexican chef at work and adapted it to my taste, as I like very spicy food. The tomatoes and roasted red peppers contrast the spice with sweetness and mildness. It is a very easy recipe, and is perfect just as a dip, or in tacos, burritos, or enchiladas. Top blue corn tortilla chips with this guacamole and a dab of sour cream for a colorful party snack. -- posted by Sarah 11879

Rosemary-Lemon Bean Puree

Wed, 27 Sep 2006 16:06:55 -0400

Adapted from The Minimalist Cooks at Home by Mark Bittman. Who says delicious dips have to be laden with fat - this one is very simple and so tasty. A refreshing alternative. -- posted by evelyn/athens

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Oysters With Chile, Lime and Mint Granita

Thu, 05 Oct 2006 17:02:07 -0400

One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving. -- posted by evelyn/athens

Curried Chicken Rolled in Toasted Coconut

Mon, 06 Nov 2006 17:45:58 -0500

By Serena Bass and found at Leite's Culinaria. These are wickedly-good, little appetizers. -- posted by evelyn/athens

Tuna (Or Sardine) and Olive Paste

Mon, 06 Nov 2006 17:47:08 -0500

By Patricia Wells and from the Provence Cookbook. -- posted by evelyn/athens

French Fried Onion Rings

Mon, 06 Nov 2006 20:12:57 -0500

Always wanted to know and when i got my grandmothers recipe book it was the first one in there. -- posted by Chef #376656

Cucumber Sandwiches

Fri, 22 Dec 2006 16:32:57 -0500

Delicious! My parents and all of my friends loved them. i got alot of great compliments on them. great as an appetizer! -- posted by Meggurl123

Zippy Rarebit Spread

Sat, 13 Jan 2007 21:12:14 -0500

Great dip for crackers or bread. Prep/cook time is a guess. -- posted by WI Cheesehead

Fiery Cajun Shrimp Paula Deen

Wed, 17 Jan 2007 15:20:30 -0500

Sure to set your innards ablaze and clog your arteries! -- posted by SusieQusie

Hot Shrimp Dip

Sat, 20 Jan 2007 13:00:35 -0500

I finally got this recipe! A friend of mine, sister-in-law made this recipe for all the get-togethers. When my friend got married we had a wishing well that needed to be filled with recipes. And her sister-in-law finally revealed the recipe. Enjoy! -- posted by RedSoxsNation #33fan

Kings Hot Sauce

Mon, 22 Jan 2007 19:45:29 -0500

Nice hot sauce with lots of flavor. I grow my own peppers. I dry them as soon as I pick them, then I grind them in a coffee mill. -- posted by king james of baird rd

Taco Dip Aka 7 Layer Dip

Wed, 14 Mar 2007 21:50:32 -0400

This dish is loved by all who try it -if you like mexican food of course. It's a bit different from the other recipes posted so I thought I'd include it. It's a staple sunday football munchie and it's quite easy to make so you don't mind whipping it up. It makes a lot so it's good for a crowd and I often get requests for the recipe. -- posted by Jessica

Creole Shrimp Spread

Wed, 14 Mar 2007 22:35:05 -0400

Found on ivillage.com, & food-pro Rori Tovato takes the credit. This is part of a Mardi-Gras party menu that they had. Haven't tried it as yet. -- posted by Manami

Jamaican Jerk Chicken Wings

Sun, 08 Apr 2007 20:36:49 -0400

You can adjust the heat in this recipe by the type of pepper you use. I used serrano peppers and thought it was just right, but I like food pretty spicy so if that's not for you, use a milder pepper, such as jalapeno. I found this in the Chicago Tribune 'Good Eating' section. I added the 2 hour chill time to the prep time. -- posted by Hey Jude

Taco Dip

Sun, 15 Apr 2007 23:26:17 -0400

Easy dip that is great for parties. This was made by a friend of mine that is a chef. -- posted by Chef #483750

Broccoli and Wasabi Dip

Sun, 22 Apr 2007 14:42:00 -0400

The broccoli gives a bright green dip that doesn't discolour and the wasabi adds a touch of heat. Make this an hour or 2 in advance so that the flavours have time to blend. Serve with crackers or chips. From Jennifer McLagen of Food and Drink. -- posted by ~Leslie~

Roasted Corn and Herb Dip

Sun, 22 Apr 2007 14:51:38 -0400

Roasting corn on the grill gives a sweet, toasted flavour that is hard to beat. Serve crunchy raw vegetable pieces, toasted pita wedges, bread sticks or crackers for dipping. If fresh corn on the cob is not available, substitute 1 cup (250 mL) frozen, defrosted or canned corn. Toss with oil and place in a single layer on foil-lined baking sheet. Broil for about 8 minutes, stirring often, or until browned. From Food and Drink. -- posted by ~Leslie~

Wwu Pico De Gallo

Fri, 06 Jul 2007 21:15:40 -0400

This is a variation of your traditional Pico that my college roommates and I started making -- motivated mainly by our desire to get avocados into any and all food in one way or another. -- posted by joy of jess

Kicked up No Bake Nachos

Sun, 15 Jul 2007 22:54:29 -0400

From Emeril. Sinfully delicious. The chorizo/cheese sauce with the cool avocado/tomatoes topping is perfection. Great game time dish. -- posted by Vicki in CT

Cincinnati Super-Bowl Dip

Thu, 30 Aug 2007 21:38:14 -0400

Cincinnati Chili is available in stores or online. The top brands are Skyline, Gold Star and Dixie. Dixie is the superior choice as far as I'm concerned, ("Cincinnati chili for the Southern palate," is their slogan). Use the type with no beans unless you like dip with beans in it. There are also a couple of clone brands (store brands) of Cincinnati chili now available. Also, if you want to make your own, here's a recipe that you'll love: Recipe #133250. I invented this dip recipe and it's really caught on in my neighborhood. Serve it with torn-off chunks of baguette bread or, with nacho or tortilla chips. You can even use this stuff as a unique hot dog topping for something different! Enjoy! -- posted by Bone Man

Margarita Shrimp

Tue, 18 Sep 2007 22:19:28 -0400

I LOVE Margaritas and I LOVE Shrimp! So, why not combine the two? Remember to serve with a BIG Margarita to drink! Tart, sweet, spicy, lime, shrimp and TEQUILA! Oh ya! Updated after Culinary's review and wonderful suggestion to serve this with more of the same! So save some limes and salt to finish it off if you like! Oh and another Margarita would be good too please! lol Serves 4 as Main dish and generous 8 as an appy- more if you are not so generous! lol! -- posted by mama's kitchen

Mussels Mariniere

Tue, 19 Feb 2008 17:06:29 -0500

Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670. -- posted by Celticevergreen

Awesome Mexicorn Dip

Fri, 29 Feb 2008 22:59:35 -0500

This is, without a doubt, THE most requested recipe ever! Took it to a small bridge tournament and was asked for the recipe by more than 30 people! The presentation is beautiful and the taste is outstanding. -- posted by Chef 007GrannyK

Baja Blue Jello Shots

Fri, 03 Oct 2008 19:33:36 -0400

SO good. The beautiful color of blue for the sea, tropical in taste and sure to please. Made these up for my neice's Bachelorette party. Number of servings depends on the size of your cups; I used 2 oz cups, so mine made about 20. Sugar free versions of jello work just fine as well! -- posted by JanuaryBride

Easy and Simple Taco Dip

Tue, 13 Jan 2009 20:19:15 -0500

This is great to bring to parties. Serve with tortilla chips or (like my husband does) eat it with a fork.. its always a crowd pleaser and simple to make. -- posted by sarah---

Hot Artichoke Dip

Sun, 01 Feb 2009 12:49:19 -0500

This recipe came with my Double Dipper Crockpot unit. -- posted by Charlotte J

Hearty Beef Dip

Sun, 01 Feb 2009 12:56:43 -0500

This recipe came with my Double Dipper Crockpot. Do not buy the jarred dried beef, is it will ruin the recipe with all the salt it contains. Go to the Deli counter at the store and buy some. -- posted by Charlotte J

Fiesta Dip

Sun, 01 Feb 2009 13:02:33 -0500

This recipe came with my Double Dipper Crockpot unit. -- posted by Charlotte J

Gridiron Crab Dip

Mon, 02 Feb 2009 10:48:37 -0500

Found on the crockpot site. I'm going to try it using my Double Dipper unit. -- posted by Charlotte J

Jerk Chicken Wings

Fri, 20 Feb 2009 17:57:02 -0500

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. -- posted by JackieOhNo!

Cajun Shrimp With Lemon Mustard Dip

Sat, 28 Feb 2009 01:48:02 -0500

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. -- posted by JackieOhNo!

Beef Carpaccio Dijonnaise --- Kansas City Junior League

Tue, 23 Jun 2009 02:19:59 -0400

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 also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

The Best 3 Ingredient Salsa Dip Around!

Tue, 01 Sep 2009 14:36:33 -0400

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. -- posted by lovin2cook

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

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 Garde television series. -- posted by Molly53

Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Wed, 14 Oct 2009 14:24:02 -0400

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 The Louisiana New Garde television series. Cooking/prep time approximate. -- posted by Molly53

Potato Cake With Creamed Leeks and Escargot

Thu, 15 Oct 2009 16:16:17 -0400

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 morsels of meat or chicken for them. -- posted by Molly53

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

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. -- posted by Molly53

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

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 using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- posted by Molly53

Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Mon, 19 Oct 2009 21:17:00 -0400

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 television series. -- posted by Molly53

Abita Saffron Crepes With Crab and Mushroom Filling

Wed, 21 Oct 2009 12:30:13 -0400

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 batter yields much more than two servings. -- posted by Molly53

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

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 with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

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. -- posted by Molly53

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

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. -- posted by Molly53

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

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. -- posted by Molly53

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

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 free to substitute shrimp or lobster. -- posted by Molly53

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

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. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

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. -- posted by Molly53

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

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, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Harry Lang's

Tue, 29 Dec 2009 14:21:25 -0500

I have no idea where the name originated... it's a Family Tradition for my honey and his siblings, another "Rosie" recipe that I'm posting for safe keeping. They are GREAT to serve as appetizers for a party. -- posted by CHRISSYG