Crabmeat 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…

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Spinach 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.

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Oyster 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.

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Not 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.

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Four Cheese Dip

Most hot cheese dips don’t use blue cheese… not the case here. If you don’t like blue cheese, leave it out and step up the amount of one of the other three cheeses.

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Crawfish Cardinale

A staple from my catering days. This can also be spread on slices of French bread, topped with shredded cheese, and baked.

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Corn and Crab Dip

The corn and crab bisque served at our restaurants is a recipe that we have been serving from day one. As with the oyster and artichoke dip, this dish gets it’s inspiration from my restaurant’s top soup offering.

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Three-Mushroom Dip

In a large sauté pan heat the oil over a medium heat. Place the mushrooms, salt, onion and garlic into…

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Smoked Salmon Spread

All of the usual accoutrements are here although in different form. Must be made one day in advance. Smoked trout could be used.

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