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Appetizers & Dips
Cajun Party Cheese Balls – 1 lb sharp grated cheese, ¼ lb Crumbled
Bleu Cheese, ½ lb cream cheese, 2 tsp Worcestershire, 2 tsp grated onion
and 2 tsp Cayenne Pepper, ½ cup chopped pecans.
Directions: Blend
cheese in food processor, add Worcestershire sauce, onion and pepper, Chill
in refrigerator. Lay chopped pecans on wax paper. Form cheese in balls and
roll on wax paper to cover with pecan pieces.
Cheese Straws – 1 cup butter, 2 cups grated sharp cheese, 2 2/3
cups sifted flour, pinch of Seasoning
Rub.
Directions: Mix
ingredients together, roll thin and cut in narrow strips. Bake in slow oven
at 275° until light brown.
Tiger Tailgating Dip – Mix 1 package of Tiger Tailgating Dip Mix with 16 oz of
sour cream and refrigerate for 1 hour. (Visit SmokehousePit.com for this
product)
Cream Cheese Dip – 2 8 oz Cream Cheese, ¼ cup sour cream, ¼ grated
onion, 1½ T Worcestershire sauce, ¾ tsp Seasoning Rub
Directions: Place all
ingredients in a food processor and mix. Refrigerate for 1 hour and serve.
Shrimp Dip – 2 lbs coarsely ground boiled shrimp, 8 oz cream
cheese, 1 tsp of lemon, 10 minced green onions, Mayonnaise, Hot Sauce,
Worcestershire Sauce and Seasoing Rub
Directions: Mix cream
cheese and lemon juice, Add shrimp, green onions and enough mayonnaise to
slightly thicken, season to taste with hot sauce, Worcestershire and Seasoning Rub. Refrigerate
overnight.
Cajun Party Spinach & Artichoke Dip – 8 oz Cream Cheese, 8 oz Frozen Diced Spinach, 1
pack of Cajun Party Dip Mix, 16 oz Sour Cream, 8 oz of Artichoke Hearts, 1
block Mozzarella Cheese
Directions: Place
cream cheese and spinach in a pan over medium heat and stir, add the Cajun
Party Dip Mix, Sour Cream, Artichoke Hearts. Add to Crock Pot and sprinkle
with mozzarella cheese.
Fried Pickles – 32 oz jar sliced dill pickles, 2 cups cornmeal, 1 T
Seasoning Rub
Directions: Drain
pickles, mix cornmeal with Seasoning Rub, add drained pickles to
cornmeal mix and shake well. Fry several pickles at a time in hot oil until
golden brown.
Grilled Bacon Wrapped Oysters – 2 qt fresh oysters, 24 oz smoked bacon, wooden
toothpicks, 2 cups cornmeal, 2 T Seasoning Rub
Directions: Drain
oysters, wrap oyster one time with bacon, cut excess bacon and save for
next oyster, secure bacon wrapped around oyster with wooden toothpick and
sprinkle with Seasoning Rub.
Place over direct heat on grill, rotate frequently, cook until done.
Boudin Balls – ¾ Cup Creole Garlic Cajun Marinade, 2 tsp hot
sauce, 2 green onions, 2 tsp Seasoning Rub, 3 cups bread crumbs, 2 lbs finely cut center-cut pork chops,
3 beaten eggs, 1 cup of steamed rice, 1 ½ cups of ground cracker crumbs, 1
tsp melted butter, oil
Directions: Pour
marinade and hot sauce over bread crumbs and stir, add green onion, Seasoning Rub, pork and bread
crumbs to food processor and finely chop, mix with egg and rice in large
bowl, shape mixture in 1 – 2 inch balls, refrigerate for 1 hour, preheat
oil to 350°, fry until golden brown.
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