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Recipes for hors d’oeuvres


8 oz. cream cheese
½ c. mayonnaise
½ c. finely chopped pecans
1 c. finely chopped black olives
2 Tbs. olive juice
Dash of pepper

Mix together, cover and refrigerate 24 hours. Spread may seem a bit runny, but will set up after refrigerating.


Melt butter in a frying pan. Dredge salmon filet through melted butter, coating both sides. Coat one side with Paul Prudhomme’s “Blackened Redfish Magic.” Place coated side down in a cast iron skillet. Use a dry skillet with NO oil or butter. Coat face-up side with Redfish Magic. Cook on high heat for 3 to 5 minutes. Flip to other side for 3 to 5 minutes. You can tell when to flip the first time when the color changes halfway through the salmon. Serve with crackers as an appetizer.

As a main dish instead of Beef Chateaubriand, use a personal size piece of Cajun Blackened Salmon with a bouquet of vegetables around it such as glazed carrots, mushrooms, Brussels sprouts, asp...

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