Tag-Archive for » Appetizers «
04
May 2012
May 2012
Have you all missed me? I’ve certainly missed you. The pass few weeks have been challenging. First there were all those renovations which, by the way, are not completely done but far enough along to bring some level of normalcy back to the Hogan residence. From there, I found myself ushering repairmen and furniture deliverers out and weekend company in for a 50th Anniversary party I was hosting for my wonderful in-laws. Then my dearest grandmother, my last living grandparent and the matriarch of our family passed away. So I dropped everything and abandoned my house guests to fly [ ... ]
Category: Appetizers, Beef, Christmas, Finger Food Fridays, Main Dishes, Po-Boys
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13
Apr 2012
Apr 2012
Friday has finally arrived. Whew! It’s been a hectic week and I’m so ready for the weekend. The hubby and I are tackling some long-over-due house renovations, so let me apologize now for any untimely posts. I don’t have adequate access to my kitchen or the computer. Hopefully, the craziness will end in about two weeks. Amid the chaos, though, I was able to sneak into the kitchen late last night for some much needed cooking therapy and a home-cooked meal. But I have to confess, I didn’t prepare a full-fledged dinner. It was a finger food. That’s right. [ ... ]
Category: Appetizers, Finger Food Fridays, Pork, Sauces
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06
Apr 2012
Apr 2012
Back in November, I shared with you my Blackened Shrimp recipe which included a quick inside blackening process using an electric griddle or grill pan. While that technique is fine for cooking small batches of shrimp, I don’t recommend it for blackening big fillets of fish. In order to cook blackened fish properly, it needs to be done outside in a cast-iron skillet over very high heat. Cooking the fish indoors under these conditions could cause a fire hazard (the melted butter meets blazing hot skillet equation) or severe “spice inhalation” (the inability to breathe due to mass quantities of [ ... ]
Category: Appetizers, Finger Food Fridays, Fish, Main Dishes, Sauces, Seafood
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30
Mar 2012
Mar 2012
Most New Orleanians are traditionalists when it comes to red beans. They fix them one way and one way only–cooked down for several hours in a large pot of water with the Holy Trinity (onions, celery and green bell pepper) and various types of pork. The beans are served over rice and the dish is usually reserved for Mondays, which long ago were wash days.
I’m all about tradition and love my Red Beans and Rice. But I’ve come to learn that there’s more than one way to cook them. My favorite, non-traditional red bean dish is this Roasted [ ... ]
Category: Appetizers, Finger Food Fridays, Snacks
Tags: Appetizers, Finger Food Fridays, Snacks One Comment
23
Mar 2012
Mar 2012
I’ve got a real treat for you today and it doesn’t require any cooking! Today’s finger food is all about bringing a few high-quality ingredients together to create a memorable meal–a Finger Food Friday meal. In this case, it’s blue cheese and honey. Sweet honey drizzled over a salty and tangy blue transported by nothing more than a plain, crisp cracker or toasted bread slice. Yum! Several years ago, I discovered this amazing duo and have done a lot of experimenting since with different varieties of each. What I’ve learned is the type of cheese or honey is not nearly [ ... ]
16
Mar 2012
Mar 2012
I recently read on NOLA.com that New Orleans ranks second in St. Patrick’s Day celebrations. This was according to Fodor’s, who sums up our week (that’s week, not day) of frolicking as “a mad mix of Mardi Gras and Irish-inspired brouhaha.” Well, I couldn’t have described it better myself! It really is a fun time to be in the City, even if you’re not Irish. And from my perspective, there are two main ways to partake in the festivities. If you’re looking to celebrate the occasion with “big people,” a block party is the way to go. Parasol’s and Tracey’s, [ ... ]
Category: Appetizers, Beef, Finger Food Fridays
Tags: Appetizers, Beef Stock, Finger Food Fridays Comments off
02
Mar 2012
Mar 2012
In New Orleans, we have this sauce called bordelaise. It bears the same name as, but is much different than the classic French sauce. The French version is all about red wine and bone marrow. Ours is garlic-centric. We like to toss it with pasta, spoon it over sizzling seafood and steaks and splash it on steamed veggies. Believe me when I say, this sauce is delicious on everything and anything … including pizza! Yes, pizza. I use it as both the sauce, in place of the traditional red gravy/marinara base, and to amp up the flavor of my mild [ ... ]
Category: Appetizers, Finger Food Fridays, New Orleans Classics, Pasta, Snacks
Tags: Appetizers, Finger Food Fridays 2 Comments
17
Feb 2012
Feb 2012
Back when I was sporting my 19-year-old metabolism, fried vegetables were my go-to finger food. Almost every weekend, I’d prepare a batch of deep fried cauliflower, mushrooms or eggplant. I’d make them in much the same way I would panee (New Orleans lingo for battered and pan fried) veal or pork chops–soaked in an egg wash, rolled in Italian bread crumbs and submerged in hot oil. I could easily get an entire week’s worth of vegetable servings in one sitting with those crispy hunks of Deep South love. Now that I’m a little older and question whether I still have [ ... ]
Category: Appetizers, Finger Food Fridays, Side Dishes, Vegetables
Tags: Appetizers, Finger Food Fridays, New Orleans Cooking 2 Comments
10
Feb 2012
Feb 2012
I never met a loaf of bread I didn’t like. That’s probably because I grew up in a City whose good eating depends on it. The poor boy and muffuletta, two casual sandwiches, were made famous by their bread. As were “Lost Bread” or Pain Perdu, our version of French toast, and bread pudding in all its many incarnations. Whether it’s used as the star of a meal, a mere vehicle to test the doneness of momma’s red gravy or as a prelude to an elegant dinner at a five star restaurant bread is always a welcome, if not expected, [ ... ]
Category: Appetizers, Finger Food Fridays, Poor Boys
Tags: Appetizers, Finger Food Fridays 3 Comments
04
Feb 2012
Feb 2012
The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, and
Queso Fundido from Annie’s Eats.
With so many good eats, you better hope for [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Gumbo, New Orleans Classics, Roux, Seafood
Tags: Appetizers, Finger Food Fridays, Roux, Seafood, Super Bowl One Comment
