Table of Contents

Hors d'oeuvres & Appetizers

BBQ Shrimp -------------------------This is my BBQ Shrimp Recipe that we did at Finn McCool's!
Bathenjan Dip -------------- A great eggplant dip.
Brie in Puff Pastry --------------
Cajun Smoked Nuts ---------
Caponata (Eggplant Appetizer) ----- 
The "Definitive" Ceviche Recipe------EVERYTHING you wanted to know about preparing Ceviche!!! Sometimes spelled  cebiche or seviche
Chaudin ------------------------------One of your most unusual HDOs
Chicken in a Basket ------- Thanks Nancy!! Great dip for catching the Madisonville Wooden Boat Fest!!
Crawfish Pirogues ------------
Crawfish Won Ton -------
Creole Andouille Pizza Bread -------
Crab Cakes Meuniere  ------- A true staple in New Orleans Cuisine
Creole Crab Cakes  ------- This is the recipe that we cooked for the Children's Hospital Telethon
Duck Boats -------------------
Flaming Kasseri Cheese --------------Great starter dish with Middle Eastern Food
Fillo Rolls Stuffed with Crawfish ------------
Grilled Beer Sausage --------------
Grilled Oysters -----------Sometimes called BBQ Oysters, BUT always fantastic!!
Grilled Jerk Salmon Filet --------------------- The original recipe.
Imitation Crab Cakes with Scratch Remoulade Sauce ------This is the other recipe that we did on the Children's Hospital Telethon.
Italian Cheese Balls ----------------
Mini Muffulettas------------These are one of our most popular HDO's!
Moose Droppings -------
New Potatoes Stuffed with Crabmeat ---------
Original Crawfish Nets Recipe -------- This recipe won First Place in the '86 Times Picayune Recipe Cookbook Contest
Original Oyster Beds Recipe ------- This recipe won First Place in the '87 Times Picayune Recipe Cookbook Contest
Oyster Beds of Angel Hair Pasta ----------
Oyster Triangles ----------------
Oysters on the Whole Shell ---------
Oysters PRS ----------------
Pickled Mirliton Sticks -------------
Roasted Artichoke Hearts ----------
Scallops Wrapped in Bacon -----
Seafood Boulettes ----------
Shrimp Mold ------------
Shrimp Shells -----------
Smoked Oyster Spread -----------------
Snow Pea Blanketed Shrimp ------
Spinach and Artichoke Dip  --This is the recipe that I developed for the FSU's Alpha Epsilon Pi Spring Formal these guys were great!!!!
St. Joan's (of Arc, Chicken Style) -------

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 18, 2008.