Appetizers
New Orleans Classic Remoulade
Written by John Keife
Saturday, 23 May 2015 17:07
PDF Print E-mail

Susan has proven to be a culinary force to be reckoned with in New Orleans cuisine.  This recipe has unforgettable flavors that are sure to keep your guests coming back for more.  Be sure you have enough shrimp for dipping!

Submitted By:  Susan Spicer

Last Updated on Saturday, 23 May 2015 17:49
 
Artichoke Balls
Written by John Keife
Tuesday, 21 June 2011 17:16
PDF Print E-mail
User Rating: / 8
PoorBest 

Great party appetizer, but if you're serving in advance of dinner, don't allow your guests to fill up . . .

 

Submitted By:  Maudie Keife

IngredientsMaudie K

  • 1 stick butter
  • 1 TBS olive oil
  • 1/2 white onion, very finely chopped
  • 4 green onions, very finely chopped
  • 2 cans artichoke hearts, rinsed, drained, tough outer leaves removed and finely chopped
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 2 eggs, lightly beaten
  • 2 cups Italian breadcrumbs
  • 1/2 cup chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil

Instructions:

  1. Heat butter and olive oil over medium high heat in a large pan
  2. Add onions and saute’ until cooked down---about 7 minutes
  3. Add green onions and cook an additional minute
  4. Add artichokes, mixing thoroughly and cooking additional 3 minutes
  5. Add garlic salt, oregano, and cayenne pepper and blend well, remove from heat and allow to reach room temperature
  6. Into a large bowl combine vegetable mixture with eggs, bread crumbs, chicken stock, cheese and olive oil; mixture should be sticky enough to form into 1‚ÄĚ round balls
  7. Place artichoke balls onto a greased baking sheet and bake at 350¬į for 20-25 minutes
  8. Serve hot ; makes approximately 36

Note:  Unbaked balls may be quick frozen on baking sheet, placed into plastic freezer bags and kept frozen for up to 3 weeks before defrosting in refrigerator and baked for your next party

Last Updated on Saturday, 23 May 2015 17:03
 
Baked Brie Cheese II
Written by John Keife
Tuesday, 21 June 2011 17:15
PDF Print E-mail
User Rating: / 8
PoorBest 

Popular appetizer at this Brennan's family restaurant. . .

Adapted From:  Mr. B's Bistro, New Orleans, LA

Last Updated on Saturday, 23 May 2015 17:03
 
Deviled Eggs with Remoulade Sauce
Written by
Tuesday, 21 June 2011 17:14
PDF Print E-mail

This is a tasty departure from the conventional deviled egg recipes; gives a Creole flavor to what some consider an ordinary appetizer . . .

Submitted by:  John Keife

Last Updated on Saturday, 23 May 2015 17:04
 
Sun Dried Tomato-Pesto Torte
Written by
Tuesday, 21 June 2011 17:12
PDF Print E-mail

This torte recipe features the use of the traditional pie crust and recommends the use of fresh mozzarella cheese . . .

Last Updated on Saturday, 23 May 2015 17:03
 
Sun-Dried Tomato Torte
Written by
Tuesday, 21 June 2011 17:11
PDF Print E-mail
User Rating: / 4
PoorBest 

Wonderful and well worth the effort!. . .

Last Updated on Saturday, 23 May 2015 17:05
 
Deviled Eggs
Written by
Tuesday, 21 June 2011 17:10
PDF Print E-mail

The use of Tony Chachere's Cajun Seasoning mix and Tabasco provide a little 'kick' to this popular appetizer. . .

Last Updated on Saturday, 23 May 2015 17:05
 
Stuffed Artichoke Bottoms II
Written by John Keife
Tuesday, 21 June 2011 17:09
PDF Print E-mail

Uncle Ralph was an outstanding businessman and cook who credits his former employee and chef, Andrew, for teaching him the art of expressing love to friends and family through food.

Created by:  Uncle Ralph Ford

Last Updated on Saturday, 23 May 2015 17:05
 
Spinach & Artichoke in Puff Pastry
Written by
Tuesday, 21 June 2011 17:08
PDF Print E-mail

This recipe produces a handy appetizer that is sure to impress guests at your cocktail party.  It's also unique because the prepared pastry can be frozen for several months before baking----takes some of the stress over last-minute party preparations . . .

Last Updated on Saturday, 23 May 2015 17:06
 
Spinach-Artichoke Dip
Written by John Keife
Tuesday, 21 June 2011 17:07
PDF Print E-mail
User Rating: / 3
PoorBest 

We credit Missy for her replication of this very popular appetizer served at Houston’s Restaurant’s (Metairie, LA) . . .

Submitted by:  Missy Keife

Last Updated on Saturday, 23 May 2015 17:06
 
Spicy Cajun Seafood Dip
Written by
Tuesday, 21 June 2011 17:06
PDF Print E-mail

Using all of the suggested ingredients, this is sure to be a hit at your next gathering!

Last Updated on Saturday, 23 May 2015 17:06
 
Spicy Cajun Cocktail Meatballs
Written by
Tuesday, 21 June 2011 17:05
PDF Print E-mail

Excellent variation adding a spicy Cajun touch to the always-popular cocktail meatball!

Last Updated on Saturday, 23 May 2015 17:06
 
Shrimp Remoulade
Written by John Keife
Tuesday, 21 June 2011 17:04
PDF Print E-mail

Whenever there was a party, Claudia was always requested to bring along her delicious Shrimp Remoulade!

Submitted By:  Claudia Braud

Last Updated on Saturday, 23 May 2015 17:07
 
Shrimp Mold
Written by
Tuesday, 21 June 2011 17:03
PDF Print E-mail

Perfect appetizer when hosting a spring or summer outdoor luncheon. . .

Last Updated on Saturday, 23 May 2015 17:16
 
Shrimp Dip
Written by John Keife
Tuesday, 21 June 2011 17:02
PDF Print E-mail

Another summertime favorite from Uncle Ralph. . .

Created by:  Uncle Ralph Ford

Last Updated on Saturday, 23 May 2015 17:17
 
Sausage Biscuit Balls
Written by John Keife
Tuesday, 21 June 2011 17:02
PDF Print E-mail

Simple yet tasty breakfast comfort food, especially on a chilly winter's morning.  Thank you Mary.

Created by:  Mary Brumby

Last Updated on Saturday, 23 May 2015 17:17
 
Sausage & Pineapple Kebobs
Written by John Keife
Tuesday, 21 June 2011 17:01
PDF Print E-mail

If you have never tried these tasty chunks of sausage paired with the sweet juicy flavor of the grilled pineapple, you'll be delighted to learn that their preparation is as simple as this.  Great way to keep your BBQ guests out of the kitchen and out by the grill!

Created by:  Keith Lanoux

Last Updated on Saturday, 23 May 2015 17:17
 
Roasted Pecans
Written by
Tuesday, 21 June 2011 17:00
PDF Print E-mail

Whether preparing a snack, assembling a trail mix, or using pecans in your favorite recipe or dessert topping, you and your guests will appreciate this simple roasting technique to give this nut its 'just due'!

Last Updated on Saturday, 23 May 2015 17:18
 
Pumpkin Cheese Ball
Written by
Tuesday, 21 June 2011 16:58
PDF Print E-mail

This recipe is somewhat involved; however, the clever presentation is always pleasing to adults and children alike.  Great appetizer idea for fall gatherings. . .

Last Updated on Saturday, 23 May 2015 17:18
 
Pimento Cheese Spread
Written by John Keife
Tuesday, 21 June 2011 16:55
PDF Print E-mail

Frances' cheese spread appetizer was always a hit a neighborhood parties.  Be sure to have an amply supply of crackers on hand because it will be gobbled up quickly!

Created by:  Frances Pelayo

Last Updated on Saturday, 23 May 2015 17:19
 
Oysters Rockefeller
Written by
Tuesday, 21 June 2011 16:53
PDF Print E-mail

A New Orleans staple since a famous chef employed at an even more famous restaurant, decided to design a tasty appetizer recipe for the lowly oyster.  His spinach, liquer, and seasonings were such that he felt the dish fit for the wealthy---hence the name Rockefeller!

Last Updated on Saturday, 23 May 2015 17:20
 
Oysters in Patti Shells
Written by John Keife
Tuesday, 21 June 2011 16:52
PDF Print E-mail

Note the number of ingredients used to fill a small pastry shell.  Well worth it, however; and it was always a popular item at our annual New Years' Eve Party.

Created by:  Maudie Keife

 

Last Updated on Saturday, 23 May 2015 17:20
 
Oyster Hor D’Oeuvres in Ramekins
Written by John Keife
Tuesday, 21 June 2011 16:51
PDF Print E-mail

The richness of this appetizer usually defers serving until guests sit down to dinner.  The ramekin is typically large enough that, although one is tempted, a person will only eat one.

Created by:  Liz Bass

Last Updated on Saturday, 23 May 2015 17:21
 
Oysters En Brochette
Written by
Tuesday, 21 June 2011 16:50
PDF Print E-mail

This could easily qualify as an entree with accompanying vegetable, starch, and salad . . . 

Last Updated on Thursday, 14 July 2011 19:37
 
Oyster Dip
Written by John Keife
Tuesday, 21 June 2011 16:47
PDF Print E-mail

One of our favorite holiday party appetizers.  A treat for true oyster-lovers!

Created by:  Liz Bass

Last Updated on Saturday, 23 May 2015 17:21
 
Oysters Bienville
Written by
Tuesday, 21 June 2011 16:46
PDF Print E-mail

This creamy oyster appetizers is usually found on menus of almost all popular New Orleans restaurants.   Its popularity is now spread throughout the U.S.

Last Updated on Saturday, 23 May 2015 17:22
 
Monterey Shrimp Dip
Written by
Tuesday, 21 June 2011 16:44
PDF Print E-mail

The spicy cheese blend is a very nice complement to the small shrimp.  A delicious appetizer; but watch for guests who monopolize the area around the Monterey Shrimp Dip!

Last Updated on Saturday, 23 May 2015 17:23
 
Lory's Oysters Bienville
Written by
Tuesday, 21 June 2011 16:42
PDF Print E-mail

Lory offers this rather simple yet very tasty variation to the traditional Oysters Bienville.

Created by:  Lory Donahue

Last Updated on Saturday, 23 May 2015 17:24
 
Jalape√Īo Cheese and Sausage Dip
Written by
Tuesday, 21 June 2011 16:34
PDF Print E-mail

The use of andouille sausage and jalapenos in this dish add just the right amount of spicy flavor to keep guests coming back for more. .

Last Updated on Saturday, 23 May 2015 17:25
 
Crabmeat Dip II
Written by John Keife
Monday, 20 June 2011 18:31
PDF Print E-mail

Always a favorite at South Louisiana cocktail parties. . .

Created by:  Claudia Braud

Last Updated on Saturday, 23 May 2015 17:24
 
Guacamole Dip
Written by
Monday, 20 June 2011 18:22
PDF Print E-mail

You might substitute a nice sweet onion, but not the typically pungent yellow onion.  Also best sure to include the fresh cilantro and lemon juice.  They add just a nice fresh lift to the dip.  Enjoy!

Last Updated on Saturday, 23 May 2015 17:25
 
Cajun Shrimp Cocktail
Written by
Monday, 20 June 2011 18:21
PDF Print E-mail

This is a great summertime patio appetizer proceeding a nice light lunch.  You might also consider adding a container of the Zatarain's Shrimp and Crab Boil to the boiling water when preparing shrimp; this will allow the shrimp to be the 'star of the show' with the numerous other ingredients. . .

Last Updated on Saturday, 23 May 2015 17:26
 
Cajun Pate
Written by
Monday, 20 June 2011 18:19
PDF Print E-mail

Quite a sophisticated recipe and the result is sure to please your cocktail party guests. My daughter's contribution of this dish at a large holiday gathering I hosted, was outstanding. . .

 

Submitted by:  Jennifer K. Conrad

Last Updated on Saturday, 23 May 2015 17:27
 
Boudin (boo-deh’)
Written by
Monday, 20 June 2011 17:59
PDF Print E-mail

So many of you have heard of Cajun boudin sausage, but have never had the opportunity to try it.  If you do prepare the recipe, you'll have a whole new appreciation for the labor that goes into this popular Cajun treat.  Oh! And it's equally delicious served cold or at room temperature.  I've enjoyed it cold with breakfast the next morning. . .

Last Updated on Saturday, 23 May 2015 17:27
 
Crawfish Boulettes
Written by
Monday, 20 June 2011 17:57
PDF Print E-mail

This is the Cajun answer to the famous Maryland crab cakes.  Be sure to use authentic Louisiana crawfish.  Read the label carefully if you purchase frozen tails.  Often a name like 'Boudreaux' will be on the package frontl, however the crawfish are from some foreign country and not nearly as firm and clean-tasting as those caught and processed in South Louisiana.

 

Last Updated on Saturday, 23 May 2015 17:28
 
Crabmeat Dip I
Written by John Keife
Monday, 20 June 2011 17:51
PDF Print E-mail

This recipe is from the late Vernon Roger (Ro-zhay) of TV Channel 9, Baton Rouge.  Vernon was a popular newsman who also hosted a brief segment introducing various Cajun dishes during his midday telecasts.  This is one of our favorites. Enjoy!

Created by:  Vernon Roger'

Last Updated on Saturday, 23 May 2015 17:29
 
Crabmeat Mornay
Written by
Monday, 20 June 2011 17:49
PDF Print E-mail

This hot appetizer is now very popular throughout the U.S.  The only difficult step is picking through the processed crabmeat to insure that small pieces of shell are not present.  Note that your selection of crackers should be a plain flavor so as not to overcome the delicate taste of the creamy crabmeat and Swiss cheese.

Last Updated on Saturday, 23 May 2015 17:50
 
Crabmeat Party Muffins
Written by John Keife
Monday, 20 June 2011 16:40
PDF Print E-mail

We always looked forward to Linda's 'world famous' crabmeat muffins.  Delicious served hot with a nice luncheon salad.

Created by:  Linda King

Last Updated on Saturday, 23 May 2015 18:01
 
Cocktail Party Drumettes
Written by John Keife
Monday, 20 June 2011 16:37
PDF Print E-mail

This recipe preceded the nation-wide popularity of Buffalo Wings.  The combined crispiness of the fried wing and baking of the delicious coating provides a salty-sweet taste with crispy, tender bite.  I promise you will enjoy.

Created by:  Missy Keife

Last Updated on Saturday, 23 May 2015 18:02
 
Chex Patio Mix
Written by
Monday, 20 June 2011 16:34
PDF Print E-mail

If spending hours over a stove or chopping does not interest you then this simple appetizer is always a hit at cocktail parties.  The salty and crunchy tastes goes so well with your favorite refreshments.

 

Last Updated on Saturday, 23 May 2015 18:03
 
Cheese Circles
Written by John Keife
Monday, 20 June 2011 16:26
PDF Print E-mail

An old family recipe that uses simple ingredients to yield a crispy, cheesy appetizer.  For those looking for recipes that allow some help from the children, this might just 'fit the bill'!  Thank you Vida.

Created by:  Vida Babers

Last Updated on Saturday, 23 May 2015 18:04
 
Baked Brie Cheese I
Written by MIssy K.
Monday, 20 June 2011 16:20
PDF Print E-mail

This is a good representation of New Orleans’ Palace Café’s delicious appetizer

Last Updated on Saturday, 23 May 2015 18:04
 
Artichoke Dip I
Written by John K.
Thursday, 16 June 2011 01:31
PDF Print E-mail

This is about as simple as it gets.  Works well when unexpected neighbors drop by for a late afternoon cocktail.  Be sure to keep several cans of artichokes on hand because you'll find many great recipes that include artichoke hearts.

Last Updated on Saturday, 23 May 2015 18:05
 
Broccoli Dip
Written by
Wednesday, 15 June 2011 17:01
PDF Print E-mail

Popular, tasty dip even for non-broccoli diners. . .

Last Updated on Saturday, 23 May 2015 18:06
 
Pearl's Bread & Butter Pickles
Written by John Keife
Tuesday, 07 June 2011 00:00
PDF Print E-mail
Old family recipe providing nine 12-oz jars of tasty relish that can be added to anything to 'zest-up' the taste or simply eat 'em right out of the jar (keep refrigerated after opening) . . .
Created by:  Pearl Manley
Last Updated on Saturday, 23 May 2015 17:05