Boursin

This is the recipe we serve in the Crescent City Grill. In addition to being a good spread for crackers, it can also be used to stuff mushroom caps, and as a filling for miniature puff pastry turnovers.

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Eggplant and Roasted Garlic Dip

This is my wife’s favorite dip in this book. Great with French bread croutons.

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Cilantro Spiked Corn, Crab, and Avocado Dip

Corn, crab, and avocado work well when paired together in a cold offering. The cilantro adds an additional coolness which makes this the perfect summer dip.

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Sausage and Cheddar Ryes

Perfect with cocktails when uninvited guests show up.

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Baked Cheese Puffs

Using and electric mixer, blend together Old English Cheese, shortening, and butter until well blended. Add remaining ingredients and mix…

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Sesame Cheese Straws

Sesame is a long-time staple of the southern larder and a perfect partner with cheese straws.

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Mild Mississippi Cheese Straws

This is the best cheese-straw recipe ever created. When served fresh out of the oven they can’t be beat. Add a little extra cayenne to make them even better than the best.

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Fiery Cheese Straws

These aren’t as fiery as the name states. Add some more cayenne and watch your guests storm the bar.

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Pickled Zucchini

The Purple Parrot’s Chef Jeremy Noffke loves to pickle things. This is his recipe for pickled zucchini.

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