The recipe ingredients call for finished product weights, for example, the one pound of broccoli florets is the weight after the blanching and chilling, not before the initial cooking steps.
Entries Tagged as 'Appetizers'
Broccoli Bites
October 6th, 2009 · 11 Comments
Tags: Appetizers · Recipes
Shrimp and Pasta Pesto Alfredo
August 5th, 2009 · 8 Comments
Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I’ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.
Tags: Appetizers · Cajun · Columns Hotel · Pasta · Recipes · Sauces · Seafood
Jalapeno Poppers
July 22nd, 2009 · 16 Comments
While I cut and de-seeded the jalapenos Ben peeled the shrimp and I let the cream cheese soften up a bit. Once the shrimp were done I tossed a little of my “Finger Lickin’ Rub” spice mix on them and let em sit for a bit to marinate.
Tags: Appetizers · Cajun · Mexican · Recipes
Shrimp Imperial
May 26th, 2009 · 18 Comments
This recipe calls for ½ lb. of back fin crabmeat and ½ lb. of claw crabmeat for added flavor, and I find the claw meat also adds a bit of firmness to the texture of the stuffing as well. The Panko breadcrumbs are actually an addition to the original recipe, and the cocktail sauce is served as an alternative to the traditional beurre blanc sauce that would be served on the side also. Another ingredient that is found in the traditional “Imperial” preparation is mayonnaise, and it has also been eliminated from this version.
Tags: Appetizers · Commentary · Recipes · Seafood
