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Cheese Shop, Paris, France
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Bowman, Charles
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Camembert Crèmes
The Times-Picayune, New Orleans

1 tablespoon red onion, minced
1 tablespoon parsley, finely chopped
2 tablespoons (1 ounce) cream cheese
Pinch of salt and pepper
6 tablespoons (4 ounces) Camembert
1/2 cup seasoned croutons, finely crushed

Combine onion, parsley, cream cheese, salt and pepper in a small bowl.
Set aside.
Place each tablespoon Camembert on a piece of wax paper and flatten
into a circle. Place one teaspoon cream cheese mixture in the center.
Gently enclose the filling with the Camembert and roll into a ball with the palms of your hands. Roll in crushed croutons and refrigerate for 1 hour.


Blue Shews
Chef Mary Bergin, Spago
The Times-Picayune, New Orleans

2 tablespoons blue cheese
2 tablespoons cream cheese
1 tablespoon minced parsley
1 tablespoon minced shallots
1/4 tablespoon ground black pepper
1/4 cup honey-roasted or plain cashews

Combine blue cheese, cream cheese, parsley, shallots and black pepper
in a medium mixing bowl. Stir with fork until well mixed. Set aside.
Reserve 6 whole cashews. Place the remaining cashews in a food processor fitted with the chopping blade and process into fine crumbs. Measure out 6 tablespoons of cheese mixture and form into 6 little round logs. Roll each in cashew crumbs and place 1 whole cashew on each. Refrigerate for 1 hour.


Port du Salut Bon Bons
Chef Mary Bergin, Spago

4 teaspoons pesto
2 tablespoons (1 ounce) Port du Salut,
finely chopped
2 teaspoons minced carrot
2 teaspoons minced onion
2 teaspoons minced celery
3 ounces cream cheese
12 slices almond, toasted (about 1 tablespoon)

  Combine 2 teaspoons pesto with Port du Salut, carrot, onion and celery
and stir to combine. Set aside.
Divide cream cheese into 6 balls. Flatten balls onto a piece of wax paper
and make indentations with thumb. Divide the Port du Salut filling evenly
among the cream cheese balls, placing a small amount on each flattened
ball. (Don’t overfill; it will be difficult to assemble.) Wrap the cream
cheese around the filling and make it into a smooth ball with the palms
of your hands. Refrigerate for 30 minutes. Remove from refrigerator;
roll each ball in remaining pesto and top with 2 almond slices.


Gigi’s King-size Steak Tidbits

3 1/2 pounds boneless steak, such as sirloin, New
York strip, or tenderloin, cut 2 inches thick
1 cup dry red wine
3 cloves garlic, minced
1/2 cup unsalted butter
1 tablespoon dry mustard
1/2 teaspoon seasoned salt or Creole seasoning
1 teaspoon Worcestershire sauce
2 tablespoons dry red wine
Freshly ground black pepper to taste
Tabasco sauce, to taste
Cocktail rye or French bread

Trim the steak of any visible fat. Combine 1 cup red wine and garlic and
use it to marinate the steak in the refrigerator for about an hour, turning
at least once.
Meanwhile, in a small saucepan, combine the butter, mustard, seasoned
salt, Worcestershire, 2 tablespoons red wine and Tabasco.
Broil the steak, 3 to 4 inches from heat for 18 to 20 minutes, turning
once, for medium-rare.
Heat the butter sauce. Cut the steak into bite-size strips, heap it into a
chafing dish or casserole, pour the sauce over it and serve at once with wooden picks.  Or, if you prefer, serve the sauce separately, allowing
each guest to dunk his own. Serve with cocktail rye or French bread.
Makes 12 to 16 appetizer servings.


Crabmeat Parmesan Canapés
Gourmet Archives

12 slices homemade-type white bread, crusts discarded
and bread cut into 4 triangles
1 cup fresh lump crabmeat, picked over
2/3 cup mayonnaise
2/3 cup freshly grated good-quality Parmesan cheese
[such as Parmigiano-Reggiano]
4 scallions, chopped fine
1 teaspoon fresh lemon juice
Salt, pepper and Tabasco to taste
[or the Creole/Cajun seasoning of your choice]

Preheat oven to 400 degrees F. Toast the bread on a baking sheet in
oven until golden, about 5 minutes.
In a bowl stir together the crabmeat, mayonnaise, Parmesan, scallions,
lemon juice and seasonings.
Reduce oven temperature to 375 degrees F. Spread crabmeat mixture
on toasts and arrange on baking sheets. (May be assembled 30 minutes
in advance.) Bake canapés in middle of oven until puffed, about 10
minutes. Makes 48.


New Orleans Super Bowl Bash
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