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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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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Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce

When prepared correctly, there is a buttery quality to the eggplant in this recipe. These should be served immediately. Comeback sauce is the perfect accompaniment; the pepper jelly dipping sauce would work well, too. Panko bread crumbs are also called Japanese bread crumbs. They are perfect for this recipe as they add texture and crunch.

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Mushroom Stuffed Pastry

If you’re able to find other exotic mushrooms, feel free to substitute your favorites. These freeze well, but make sure to wrap them tightly.

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Crawfish and Andouille Hushpuppies

A Deep South staple with the addition of two Louisiana staples. Best served with seafood remoulade sauce, but comeback sauce or creole tomato dipping sauce are good, too. Better still, serve all three.

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Crabmeat Puffs with Pepper Jelly Dipping Sauce

Light and airy. A perfect showcase for crabmeat and a perfect pairing with the dipping sauce.

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Caramelized Onions

Melt the butter or oil in a skillet over a low-medium heat and place sliced onion in the skillet. Sprinkle…

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Tea Room Tomatoes

Preheat oven to 350 degrees. Combine all ingredients, stirring well. Pour into 13 x 9 baking dish. Bake 30-45 minutes…

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Spinach Madeleine

Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan. Add flour, stirring until smooth and…

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