Appetizers

  Chargrilled Oysters

Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.

  Big Easy Buffalo-Style Shrimp

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

Oyster and Artichoke Bisque

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups.

Crab Louis Salad

Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

Crab Rémoulade with Fried Green Tomatoes

Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

Heirloom Tomato Salad With Honey-Whipped Goat Cheese

Heirloom tomatoes are typically sweeter than other tomato cultivars. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

The Ultimate Sweet and Smoky Barbeque Sliders

Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

Wild Mushroom and Crab Bisque

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

Summer Melon and Berry Salad with Watermelon Vinaigrette

On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

Cocktail Meatballs

Air date: November 29, 2007. Source: Chef John Folse.

Pan-sauteed Frog Legs in Shrimp Chive Cream

Air date: May 10, 2016. Source: Chef John Folse.

Oyster and Artichoke Patties

Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative garden

Clare’s Baked Chicken Liver Paté by Chef Folse

Prep Time: 2 Hours Yields: 25-30 Appetizer Portions Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings.