Appetizers
RSJ’s Smoked Yellowfin Tuna Dip
The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.
Read moreDeviled Eggs x3
For the hard-boiled eggs: Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by…
Read moreAndouille in Blankets
Preheat oven to 350. Using a sharp knife, cut the sausages into quarters, lengthwise. You should have sixteen- 4”5” long,…
Read moreArtichoke and Crab Dip
Preheat oven to 350 degrees. Place oil in a medium sized sauté pan. Over medium heat cook the green onions…
Read moreCrabmeat Wontons with a Sweet Chili Pepper Dipping Sauce
Using the paddle attachment on an electric mixer, whip the cream cheese until light and fluffy, scraping the sides and…
Read moreSpinach and Pepper-Jack Dip
Chain restaurants have beaten the spinach-artichoke horse to death. There are no artichokes in this recipe (which is a good thing… since the ingredient listing is rather long) but the chains can’t compare with this homemade version.
Read moreOyster and Artichoke Dip
Oyster and Artichokes are classic New Orleans pairings. One of the most popular soups served at our restaurants is Oyster and Artichoke Bisque. This recipe uses that soup as inspiration.
Read moreNot Your Ordinary, Average, Everyday Cheese Tart
One of the easiest recipes in the book. There are a lot of versions of this recipe floating around. This is mine. It is not a true tart for many reasons, but that’s what I call it. Once you taste it you’ll love it, and you can call it whatever you like.
Read more