Oysters bienville

Oysters in the halfshell 

 1 Dozen Oysters, shucked and on the halfshell 

 6 Tbsp Unsalted Butter 

1/2 Cup Onion, finely chopped 

4 Green Onions, finely sliced 

2 Garlic Cloves, minced 

6 Tbsp All Purpose Flour 

2 Cups Raw Shrimp, peeled and deveined, chopped 

1/2 Cup White Mushrooms, finely chopped 

1/4 Cup Dry White Wine 

1/4 Cup Heavy Cream 

Oyster Liquor, reserved 

2 Tbsp Italian Parsley, minced 

2 Tbsp Fresh Lemon Juice

 A few dashes Hot Sauce (I use Crystal) 

Kosher Salt, Black Pepper, and Cayenne, to taste 

4 Egg Yolks, beaten 

 Preheat an oven to 400 degrees F. For the sauce: Melt the butter in a large skillet over medium heat. Add the onions and garlic, saute until the onions turn slightly golden. Add the flour, stirring well to incorporate. Cook for a few minutes until it gets just a bit of color. Stir in the shrimp, mushrooms, and a bit more salt and pepper. Cook for 2-3 minutes, stirring constantly, until the shrimp start to turn pink. 

Add the white wine and the cream, cook for 2 minutes. Add the lemon juice, parsley, and hot sauce. Season to taste with the salt, pepper, and cayenne; remove from the heat. When the sauce is slightly cooled, stir in the egg yolks, moving quickly to incorporate and keep them from curdling. 

 Top each Oyster with about 2 Tbsp of the prepared sauce. Place them in a pan that has a thin layer of rock salt in the bottom, this is to keep the oysters steady. Bake for 10-12 Minutes then turn on the broiler to slightly brown the tops, for 1-2 minutes. The Oysters are finished when the sauce is heated through and the edges of the oysters start to curl. Source: http://www.nolacuisine.com/2005/12/09/oysters-bienville-recipe/

Jezebel Sauce

Also from Some Like it South from Pensacola's Junior League. 

 Ingredients: 

1 1.2 oz can dry mustard 

1 4 oz jar horseradish 

1 16 oz jar pineapple preserves 

1 16 oz jar apple jelly 

2 tbs coarsely ground black pepper 

 Make a paste of dry mustard and horseradish. Add pineapple preserves, apple jelly and pepper; stir by hand until thoroughly mixed. Sauce will keep several months in the refrigerator. Serve over cream cheese for an appetizer or spread on bread for an amazing turkey sandwich.

West Indies Crab Appetizer

Found in the cookbook of my mother's, Some Like It South, which is the Junior League of Pensacola cookbook. Always a hit, and it makes a large portion so is great for a crowd that would otherwise devour a little tiny dip. 

1 pint of jumbo lump crabmeat 

4 oz apple cider vinegar 

4 oz extra virgin olive oil 

4 oz ice water 

1 white onion, finely chopped 

salt and pepper 

 Place a layer of onion in bottom of a 1-quart glass bowl. Then add layer of crabmeat. S&P to taste. Continue layering until crabmeat is completely used. Pour oil over crabmeat, then vinegar, then water. Cover and refrigerate several hours. Toss before serving.

Tuna Ceviche

From the magazine Traditional Home April 2007. 

 12 oz fresh tuna fillet 

1/2 cup lemon juice 

1 ripe avocado, chopped 

1/3 cup finely chopped red onion 

1 serrano pepper, seeded and chopped 

2 Tbs orange juice 

2 tbs soy sauce salt and pepper 

 Cut tuna into 1/4 inch cubes after removing any white pieces that might make it tough. Place in large bowl. Add lemon juice. Stir to coat. Let marinate 5 minutes. Drain tuna and discard lemon juice. In another bowl, combine avocado, onion, serrano pepper, orange juice, and soy sauce. Fold in tuna. Season to taste with salt and pepper. Fabulous.

Hummus

2 cups canned chickpeas, drained but save the liquid

1 ½ teaspoon kosher salt

4 garlic cloves, minced

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled or at room temperature. Makes 2 cups.

Autumn Pumpkin Tureen

1 pumpkin (4 lb) washed and dried

2 Tablespoon vegetable oil

2 cloves garlic, minced

6 oz baby Swiss cheese, shredded

4 slices white bread, toasted, crumbled

2 oz mozzarella cheese, shredded

1pt Half and half

1 tsp salt

½ tsp pepper

½ tsp freshly grated nutmeg

-French bread fingers, buttered, toasted, for dipping

Preheat oven to 350. With serrated knife, cut 2 inch slice from top of pumpkin and reserve. Remove seeds and fibers. Blend oil and garlic and rub into interior of pumpkin, then place in a large roasting pan. Alternate layers of taste crumbs and cheeses inside pumpkins.  Combine half and half, salt, pepper, and nutmeg and pour over layers. Replace top and bake pumpkin 2 hours, gently stirring contents after 1 ½ hours. Four a fondue, accompany with French bread fingers for dipping. By using a larger pumpkin, the recipe may be doubled.

Kee’s Cheese Straws

½ lb very sharp cheese

1 stick butter or oleo

1 ½ c sifted flour

salt, pepper, and cayenne pepper to taste.

Grate cheese; melt butter and mix thoroughly with cheese.  Add flour gradually and mix well.  (Best way to mix is by hand) Put in cookie press and cook about 8-10 minutes at 375 degrees. Watch carefully not to burn.  I use a 10 oz block of sharp cheese and add 2 T more of butter than for ½ pound of cheese. I do not use more flour.

Kee’s Cheese Firecrackers

2 sticks margarine

2 c sharp cheddar cheese, shredded

2 c flour

2 c Rice Krispies

1 t cayenne pepper

Blend margarine and cheese; mix in flour, cereal, and pepper. Roll in balls and flatten with a wet fork on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Store in a covered container.

Tomato-Cheddar Spread

1 (10-oz) can ROTEL Original Diced

   Tomatoes &Green Chilies, drained

1 c mayonnaise

1 tsp Worcestershire sauce

½ tsp salt

2 (8 oz) block spark Cheddar cheese,

   Shredded

1 (4-oz) jar chopped pimiento, drained

Stir together first 4 ingredients in a large bowl.  Stir in cheese and pimiento.  Serve with crackers or on a sandwich.

Yield: 2 ½ cups.

Prep: 25 min.

Note: Pre-shredded cheese is not recommended for this recipe.

Baked Brie

This is such a simple yet elegant appetizer.  A good go to for those Friday night get-together's after you have been working all day.

2 pound whole, firm Brie cheese wheel

1 jar apricot preserves

1 Pillsbury seamless piecrust

Coat Brie with a thick layer of apricot preserves on all sides. Lay in the center of the opened piecrust, inside a 10-11 inch casserole dish. Cook in oven until top is golden brown and cheese is melted. Serve with crackers.

Charleston Cheese

1 c sharp cheddar cheese-grated

1 8 oz cream cheese-soften

½ c mayonnaise

¼ c chopped green onion (chilies)

Mix together all ingredients and put in a pie plate.  Bake for 30 minutes at 350 degrees. Last five minutes top with crumbled slices of bacon or bacon bits or crumbled Ritz on top and place back in the oven.

Hot Shrimp Dip

2 8 oz cream cheese

3 T milk

3 T onions chopped

Dash of Worcestershire

Dash of Lemon Juice

3 Dozen Shrimp boiled (1 ½ lb)

Mix all ingredient together and bake 350 degrees for 20 minutes.

            -Amelie Young

Chris's Spicy Venison Queso

1 lb ground venison (or beef)

S&P

red pepper flakes

garlic powder

12-28 oz of Chunky or Hot Rotel tomatoes and Chiles (depending on how much you like)

3 8-oz blocks of regular cream cheese

Ground the meat while adding lots of red pepper and garlic, S&P.  Drain the fat.

Melt the cream cheese in a saucepan.  Add the browned meat and the rotel.  Season to taste!!

Fabulous and easy - and best... NO velveeta!!

Beal Street Log

8 oz cream cheese, softened

1 Tbsp grated onion

½ garlic clove, minced

½ tsp dill weed

1 cup pecans, chopped & toasted

¼ cup butter

¼ cup packed dark brown sugar

1 tsp Worcestershire sauce

½ tsp prepared yellow mustard

Combine cream cheese, onion, garlic, dill weed in a bowl and mix well. Shape cream

cheese mix into a log and wrap with waxed paper. Chill for 8 to 10 hours.

Combine pecans, butter, brown sugar, Wooster and mustard in a saucepan. Bring to a boil

until brown sugar dissolves, stirring frequently. Let stand and cool spoon over cheese log

on serving platter. Serve with wheat crackers.

Goat Cheese Crostini with Minted Grapes

Ok - so I've gotten onto Mom for doing this post-before-you've-tried-to-make-it thing, but as I was perusing old magazines this lazy Sunday I found this recipe.  And since mint is my new cilantro (but let's be honest, nothing can ever top cilantro), this will be next in my grocery cart!!! Reminds me of an appetizer with goat cheese and figs I had at my friend's house last year.  From November 2010 Traditional Home, here you have it.

Broiled Goat Cheese Crostini with Minted Grapes
. 12 (1/4 inch thick) diagonally sliced whole grain baguette
. 2 tablespoons olive oil
. 2 teaspoons minced garlic
. Salt and ground black pepper
. 4 ounces goat cheese (chevre) or other soft, spreadable goat cheese
. 1 teaspoon olive oil
. 2 teaspoons minced shallot
. 1-1/2 cups red seedless grapes, quartered
. 3 tablespoons green onion, minced
. 1-1/2 teaspoons finely chopped fresh mint
. 1/2 teaspoon balsamic vinegar

Preheat oven to 350°F. Arrange bread slices on baking sheet. Combine 2 tablespoons olive oil and the garlic; brush on bread. Sprinkle lightly with salt and pepper. Bake 12 minutes or until bread is lightly golden.

Remove toasted bread slices from oven and change oven setting to broil. Spread goat cheese evenly over each crostini and broil 4 to 5 inches from heat 1 to 2 minutes or until goat cheese is melted.

In small skillet, heat 1 teaspoon olive oil over low heat. Add minced shallot and cook until golden brown. Transfer shallot to medium mixing bowl. Add grapes, green onion, mint, and balsamic vinegar. Toss to combine.

Spoon heaping tablespoon of grape mixture over each crostini and serve. Makes 6 servings (12 crostini).

Crispy Fried Goat Cheese

From TheHungryMouse:

These h’ors d’oeuvres are really easy to throw together on the fly. Basically, you take slices of goat cheese, dip them in beaten egg, then coat them in seasoned panko breadcrumbs, then fry in a little olive oil until crispy.

The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.

The best part? Because goat cheese is more of a dry, crumbly cheese, it won’t melt and ooze all over as it cooks. (Granted, it’s in and out of the pan in a flash…)

You could also serve it as more of a main dish (say, for brunch), over a salad with some good garlic bread and a glass of red wine.

Tips for slicing goat cheese
To make the cheese a little easier to slice, pop it in the freezer for about 15 minutes before cutting to firm it up.
Use a sharp, non-serrated knife and wipe it down with a paper towel and warm water in between slices.
Try cutting it cheese-shop style, with a piece of clean stainless steel wire—or unflavored dental floss.
This recipe is easy to scale
This is one of those recipes that’s easy to scale up or down, depending on how many people you’re feeding. Once you get the basic technique down, it’s simple.

If you wanted to get really fancy, you could also mold the cheese into different shapes before frying.

Crispy Fried Goat Cheese
16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt
2 eggs, beaten
1/2 cup of flour
olive oil

Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese

Chill your cheese
Grab your goat cheese. I used Laura Chenel goat cheese, which comes from Sonoma County. Pop it in the freezer for about 15 minutes to firm it up so it’s easier to slice.

Prep your dredging station
While your cheese is chilling, put together the stuff you need to bread the cheese. Grab your panko bread crumbs.

Panko are extra crispy Japanese bread crumbs, made from crustless white bread. You can find them at most major grocery stores these days. If you can’t find panko, you can order them online, or substitute regular breadcrumbs in a pinch.

Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt.

Stir to combine well.

Crack the eggs in a bowl. Beat to scramble them.  Line a sheet pan or plate with wax or parchment paper.

Put the flour on a plate or in a shallow bowl. Slice & bread the cheese.

Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife.  Wipe the knife off with a warm, wet paper towel in between cuts.

Now, your slice may crumble a little. If it does, don’t fret. It’s cheese, after all: Just smoosh it into a rough round shape and keep going.

Put the cheese in the flour. Flip it gently to coat on both sides.  Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides.  Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides.

Your finished cheese should look like it’s wearing a crunchy little sweater by the time you’re done.

Put it on your lined pan or plate.

Repeat with the rest of the cheese. You could do this maybe an hour ahead of time and keep them in the fridge.

Fry the cheese
(Sigh. Those words just make me happy…) Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over high heat. When the oil shimmers, you’re ready to fry.

Grab one of your slices of breaded goat cheese.  Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. (A crowded pan means your food will almost steam, instead of fry, and you’ll wind up with soggy cheese….and nobody needs that.)

Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.

When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel or paper bag lined plate. If you’re fying a lot of these little guys, you could try keeping them warm in a super low (like 150 degrees) oven, so the cheese doesn’t melt.

Serve and enjoy!
Transfer the fried goat cheese to a serving platter.

Blue Cheese Dip

This is such an easy hit!

4 oz tub of BC crumbles
8 oz block of cream cheese
1 cup of chunky BC salad dressing ( Maries Premium)
1/2 cup of toasted pecan pieces. (I like to add almost 1 cup)

Mix together and serve in small dish chilled.  So good and simple!

Vidalia Onion Dip

Another of our family favorites!  Great with fritos scoops..

1 large vidalia onion - coarsely chopped
1 cup mayo
1 cup swiss cheese (or more)
lemon juice
tabasco
S&P

Mix all ingredients and cook in a 350 degrees oven for about 25 minutes or until brown and bubbly.

Artichoke Mushroom Dip

Holy cow! How have I forgotten to add in this staple until now?!?  This is the entire family's go-to appetizer, there is no having enough.  I've been known, back in my old college-healthy days, to continue eating it warmed up every night the next week in lieu of regular dinner.

oh - those twenty pounds, i miss you - (spoken from the dip)

Artichoke Mushroom Dip

2 regular sized cans of quartered artichoke hearts

2 small (7-8 oz) cans of mushrooms

2 cups mozzarella shredded cheese

1 cup parmesan shredded cheese

1 cup of mayonnaise

shakes of Worchestershire, Tabasco, garlic powder, pepper

lemon juice - just a hefty squeeze

Mix all ingredients together.  In a cassarole dish or a cute baking serving dish (I use a deep square baking dish) - put in an oven preheated to 350 degrees.  I bake about 30 minutes or until top is brown and yummy and bubbly.  

Please know that my measurements above are very rough.  Add more cheese!  Add more mayo!  Whatever it takes to make it look perfect to you.

Salted Potato Fingerlings

A Memphis appetizer discovery from one of Cover and Jeff's engagement parties... these potatoes are a HUGE hit and look so good layed out - I think Cover has a picture that we'll have to upload!  Super easy, too!


Boil water and 1 box of salt and add fingerling potatoes when water boils.  I used (2) 2 pounds bags.
Remove potatoes when start to wrinkle and before peelings crack(about 20-30 minutes).  I took a large one out and
checked the tenderness with a tooth pick.

I drained the potatoes with a slotted spoon and placed on paper towels.  Separate the potatoes so
they will dry completely.

Dip

1 pint Hellman's mayonnaise
1 pint sour cream
1 tablespoon lemon juice
2 tablespoons Mrs. Dash original

Mix together.

Put rock salt around a large tray and put dip in middle.  Put potatoes on top of salt and serve!