great appetizer recipes


This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.

1 (6-ounce) salmon fillet
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar

Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan and cool completely. Flake the salmon into small pieces.

Place the egg yolks in a mixing bowl and the whites on a serving plate. Season the whites with salt. With a fork, mash the egg yolks. Add the salmon, mayonnaise, shallots, and lemon juice. Mix well. Season with salt and pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap and chill completely. Remove and garnish with caviar.

Prep Time: 40 min

6 to 12 servings

Courtesy: Emeril Lagasse, 1999, Emeril Live on Food Network, Eggs

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This is the last recipe in the series based on Cajun-Creole Chef John Folse’s Le Havre menu . . .

Creole Shrimp Viala

Preparation time: 35 minutes Cooking time: 12 minutes

6 jumbo shrimp, about 3/4 pound total weight
1/4 cup plus 1 teaspoon dry sherry
6 tablespoons melted butter
1/2 teaspoon finely minced garlic
2 tablespoons freshly squeezed lemon juice
2 bay leaves, broken into half-inch pieces
1 sprig fresh thyme
Salt to taste, if desired
Freshly ground pepper to taste
1/4 pound crawfish tails, shelled and with their own fat, or an equal amount of shrimp, shelled
1 tablespoon finely chopped onion
1 tablespoon finely chopped sweet red pepper
1 tablespoon finely chopped celery
1 tablespoon finely minced garlic
1/2 teaspooon Pernod
3 tablespoons heavy cream
1/2 cup fine fresh bread crumbs.

1.Leave shells on jumbo shrimp. Place them, feeler-claws down, on flat surface. Cut through upper shell, almost but not down to feeler claws. Open up top shells butterfly-style. Pull meat from shells, leaving meat attached at the bottom. Press meat back into shells.

2.Arrange opened-up shrimp, shell side down, on a baking dish. Pour 1/4 cup sherry and 4 tablespoons melted butter over shrimp. Sprinkle the tops with garlic, lemon juice, bay leaves, thyme, salt and pepper. Blend well. Set aside.

3.Put the crawfish tails and their fat or the shrimp on a flat surface and chop as finely as possible. There should be about 1/2 cup.

4.Heat remaining 2 tablespoons butter in a small skillet and add onion, sweet pepper, celery and garlic and cook, stirring, about 2 minutes. Add this to chopped crawfish. Add remaining 1 teaspoon sherry, Pernod, cream, salt, pepper and bread crumbs. Blend well. Spoon an equal portion of the mixture onto each opened-up shrimp. Pat mixture to make it adhere to top of each shrimp.

5.Meanwhile, preheat oven to 450 degrees. Arrange shrimp stuffed side up on a baking dish and place in oven. Bake 12 minutes until piping hot.

Yield: 8 appetizer servings.

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This dish is somewhat complicated but looks fabulous on the plate. You can use the white remoulade sauce in other dishes as well.

4 Creole tomatoes, scoop out centers
8 oz. jumbo lump crab meat (can substitute imitation crab meat)
2 oz. white remoulade sauce
1 oz. basil oil

Finely chop first 4 ingredients then whisk all ingredients together.

¼ cup parsley
¼ cup onion
¼ cup green onion
¼ cup red bell pepper
¼ cup lemon juice
1 Tbs. minced garlic
¼ cup horseradish
1 cup mayonnaise
¼ cup Creole mustard
1 tsp. cayenne pepper
Salt and pepper to taste
Basil Oil:
* 1 cup chopped parsley
* 20 basil leaves (fresh)
* 1 cup olive oil

In a medium saucepan bring about 4 cups of water to a boil. Blanch parsley for 30 seconds, strain and let dry on paper towel. Set aside. In the same saucepan bring oil to a simmer and place basil leaves in oil. Turn off heat, cover and let sit for 20 minutes or until cool. Strain oil. In a blender add parsley and salt; turn on and slowly add oil. Strain with fine chinois.

Crispy Soft Shell Crab
4 “hotel” soft shell crabs, cleaned
1 cup egg wash
1 cup seasoned flour
½ cup seasoned corn flour
½ cup seasoned cornmeal
1 qt. peanut oil

For egg wash: Whisk 2 eggs with 1 cup of milk. Mix both cornmeal and corn flour together. Heat oil to 350F. Dip soft shell crabs into seasoned flour and then egg wash and then in cornmeal/corn flour mixture. Cook in oil for 2 minutes on each side. Let sit on paper towel to dry.

Assembly: Mix remoulade with jumbo lump crab meat and stuff into tomato. Place soft shell crab around tomato and drizzle with basil oil.

Courtesy of Chef Holly Goetting of Charley G’s Seafood Grill

Filed under New Orleans Recipes, News by  #

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