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An appetizer was suggested in response to my insistence that I bring a contribution to a friends birthday party. The menu included bread accompanied by roasted garlic, assorted cheeses and honey, beautiful bowls of fresh fruit, olive oil and aged balsamic, assorted olives, grilled skirt steak au jus, a selection of red and white wines, draft beer and a build-your-own Moscow Mule station. I thought these lovely little Deviled Potatoes would fit well with the food already being served, and a dish that included seafood would complement the offerings, so I also prepared a Crawfish Dip. It was an incredible evening, filled with wonderful people, inspiring and interesting conversation and delicious food to celebrate a lovely lady!!!


deviled potatoes

1 pound small potatoes

1 tablespoon olive oil

1 1/2 teaspoons salt, divided

1/2 cup sour cream

2 tablespoons capers, drained

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh dill

2 teaspoons whole grain mustard

1 teaspoon lemon zest

Heat oven to 350F. Place potatoes on baking sheet, drizzle with olive oil and sprinkle with 1 teaspoon of the salt. Toss to coat. Spread potatoes in a single layer on a baking sheet and bake until tender when pierced, about 40 minutes. Remove from oven and cool for 15 minutes.

Cut each potato in half crosswise. Scoop out potato pulp into a medium bowl, leaving shells intact. Place shells cut side up on baking sheet, bake about 10 more minutes. Cool, about 30 minutes.

Stir together potato pulp, sour cream, capers, parsley, dill, mustard, lemon zest and remaining salt. Spoon mixture into each potato shell.


Recipe adapted from Southern Living, March 2016



crawfish dip

2 tablespoons butter

1 diced green bell pepper

1 onion, diced

1/2 cup diced celery

3 garlic cloves, minced

1 jalapeno pepper, diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons paprika

1/2 teaspoon cayenne pepper

24 ounces frozen crawfish tails, thawed

8 ounces cream cheese, softened

2 cups grated sharp cheddar cheese

1/4 cup cream

2 tablespoons Creole mustard

1 tablespoon Worcestershire sauce

2 teaspoons hot sauce

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Melt butter in a large skillet over medium heat. Add bell pepper, onion, celery, garlic, jalapeno, salt and freshly ground black pepper, and cook for 6 minutes. Add paprika and cayenne pepper, and cook 1 minute more.

Stir crawfish, cream cheese, cheddar cheese and cream into onion mixture until combined. Add mustard, Worcestershire sauce, and hot sauce. Scrape mixture into an oven proof dish and bake until bubbly. Stir in lemon juice and parsley.


Recipe adapted from Southern Living, April 2016