Cheddar Rice Cookies

These can be prepared to the just-before-baking stage and frozen. Perfect when served at an afternoon tea.

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Cajun Spiced Nuts

These are great when made in large batches and given as Christmas gifts.

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Yellowfin Tuna Tartar with Avocado Relish

The ingredients must be fresh. Do not substitute. You won’t be sorry. A true crowd pleaser with a lot of “Wow” appeal.

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Shrimp Tarts with Dirty Rice Pie Crust

The crust takes a little work, but it’s worth every minute spent preparing it. A perfect use for leftover dirty rice. The crust also freezes well, so make extra.

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Dirty Rice Cakes with Crawfish Mardi Gras Mix

The rice cakes can be made two days in advance, the topping one day in advance. After you have browned the dirty rice cakes, you can hold them in the refrigerator for up to two days.

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Baked Stuffed Brie

Make sure to carefully seal the brie in the pastry so the cheese doesn’t ooze out when baking. Bake straight from the refrigerator; do not let the pastry sit out before baking. Apples can be substituted for pears.

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Artichoke Tart

This can also be served as a side dish with dinner. It can be made two days in advance and refrigerated. To serve after it has been refrigerated, allow to sit  at room temperature for one hour before serving.

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Sweet Potato Nachos

This recipe has the perfect blend of flavors, colors and textures. Make sure that the chips are fried crispy. Floppy chips can’t hold the topping.

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Red Beans and Rice Spring Rolls

Red beans and rice are a New Orleans Monday-lunch staple. I wanted to develop a way to serve them as a finger food at a stand-up cocktail party. In the end, I might like this version better than the sit-down original.

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