50 Favorites 2009: Five Favorite Appetizers     

Coddled Egg – Satterfield’s

The dish arrives in an individual portion sized copper skillet with a brass handle. The poached, Averiett Ranch Farm egg rests in the center of the skillet filled with Louisiana crawfish, corn, bacon, and wild watercress. Highly recommended—it ranks among the best dishes I have ever tasted. And it is available only during Louisiana crawfish season, until mid-June. So catch it the next time you can!

Fiesta Cheese Fondue – The Melting Pot
It is difficult to choose a favrote cheese dish at The Melting Pot. But the winner has to be the Fiesta Cheese Fondue. Dip crisp tortilla chips into a fondue pot of cheddar cheese with Mexican herbs, spices, jalapeño peppers, and salsa. This is the ultimate pairing of Mexican chips and cheese dip!

Sauté of Louisiana Crawfish and Andouille over Fried Green Tomatoes - Veranda On Highland

I love fried green tomatoes. And I know where and when—and where and when not—to order them. I only order them when they are in season locally. And my pick of restaurants are the chef driven ones, such as Veranda on Highland. Executive chef, Tom Robey recently synthesized a new version of fried green tomatoes: Sauté of Louisiana Crawfish and Andouille over Fried Green Tomatoes.
Click here for Chef Robey's recipe and techniques.






Homemade Ravioli – Bottega Restaurant

Light and fulfilling, this lovely Homemade Ravioli has old world texture and flavors of brown butter and sage. It is filled with sweet potato and topped with fresh crabmeat. Served in warm, pasta bowls, sprinkled with a little grated Parmigianino with cracked pepper, Chef Frank Stitt also adds Saba—an ancient grape preparation, which adds finishing touches of tartness, aroma and sweetness to this delicious dish. Divine! 

Click here for Stitt's recipe and techniques.

Whole, Fried Soft Shelled Crab - Highlands Bar and Grill

The whole, soft shelled crab is deep-fried in tempura and arrives atop a bed of cornbread panzanella, with one claw delicately presented in the center of the plate and the other rising high above the body. The golden encrusted, sweet crabmeat is accompanied by fresh corn, onions and tomato. Every bite of this delectable dish is hearty in portion, light in texture, and layered in flavor.