Preheat oil to 325 degrees. Fry the sweet potato chips six to seven at a time. Move chips often and cook to a light brown color. Drain onto paper towels. Preheat oven to 325. Once drained, place the chips on a baking sheet. Top each slice with 2 teaspoons boursin cheese and 3 strips ofContinue reading “Sweet Potato Nachos”
Recipe Archives
Shrimp Toast with Plum Dipping Sauce
Place the shrimp, egg white, onion, cilantro, cayenne, soy sauce, ginger, garlic, creole seasoning, salt and 1 /2 teaspoon of the sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put egg yolk, remaining 2 tablespoons sesame oil, vinegar, soy sauce, sherry and water in aContinue reading “Shrimp Toast with Plum Dipping Sauce”
Red Beans and Rice Spring Rolls
Heat oil to 350 degrees. Combine the egg and water to form an egg wash. Place red beans in a food processor, and pulse mixture briefly to roughly puree the beans. Lay egg roll wrapper on a flat surface. Follow the manufacturer’s directions on the egg roll wrapper’s label for filling, using 1 1/2 tablespoonContinue reading “Red Beans and Rice Spring Rolls”
Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce
Place cut up eggplant in a colander and sprinkle with the kosher salt. Allow the eggplant to drain for one hour. Preheat oil in a fryer or deep cast iron skillet to 350. Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs, cheese, parsley and black pepperContinue reading “Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce”
Mushroom Stuffed Pastry
In a large skillet, melt butter over medium-high heat. Sauté mushrooms, onion, shallot, garlic, poultry seasoning and salt for six to seven minutes. Add black pepper, thyme, rosemary and port wine cooking until all liquid has evaporated. Remove from the heat and blend in goat cheese and parsley. Cool mixture completely. Roll out the preparedContinue reading “Mushroom Stuffed Pastry”
Crispy Fried Oyster BLT’s
Heat oil in cast iron skillet to 350 degrees. Combine cornmeal, corn flour, salt and Creole seasoning. Drop oysters into cornmeal mixture and drop one at a time into hot oil. Fry until golden and crispy (approximately five minutes), remove, drain and assemble BLT’s. Cut two-inch wide sections from the romaine leaves. Cut across theContinue reading “Crispy Fried Oyster BLT’s”
Crawfish and Andouille Hushpuppies
Preheat oil to 325 degrees In a small sauté pan, heat oil over medium heat. Sauté andouille for three to four minutes. Add crawfish and Creole seasoning. Cook one to two minutes more, remove from heat to cool. In a mixing bowl, combine corn flour, flour, salt and baking powder. Blend well. In a separateContinue reading “Crawfish and Andouille Hushpuppies”
Crabmeat Puffs with Pepper Jelly Dipping Sauce
Heat oil to 325 degrees. In one mixing bowl blend together all dry ingredients. In a separate bowl, whisk together the egg and milk. Gently fold the dry ingredients in to the milk mixture. Gently fold the crabmeat and red onion into the batter. Drop 1 tablespoon of mixture into the hot oil at aContinue reading “Crabmeat Puffs with Pepper Jelly Dipping Sauce”
Coconut Shrimp with Muscadine Dipping Sauce
Three-bowl breading procedure: Pat shrimp dry with a paper towel. In the first small bowl combine cornstarch, salt, pepper, and Creole seasoning. In the second bowl, whisk the egg whites until foamy. In the third bowl, place the coconut. Coat the shrimp with the cornstarch and shake off excess. Dip into the egg white andContinue reading “Coconut Shrimp with Muscadine Dipping Sauce”