Jan 302012

Someone posted a picture of the King Cake Cheesecake from Copeland’s Cheesecake Bistro. Since King Cakes are not readily available in Arkansas, I figured that this would be a great substitution. So working with my mother’s recipe, I have come up with my interpertation of this new dessert from CCB. See what you think.


2 cups Graham Cracker Crumbs

1 Stick Margarine, melted

½ cup sugar


2 8oz Cream Cheese

2 Eggs

2/3 Cup Sugar

1 teaspoon Vanilla Extract


1 8oz Sour Cream

1 teaspoon Vanilla Extract

2 Tablespoons Sugar


1 cup Powdered Sugar, sifted

¼ cup Milk

1 teaspoon Vanilla Extract

Purple, Gold and Green Colored Sugar

Crust: Mix graham cracker crumbs, margarine and sugar. Press into 9”pie pan

Filling: Blend all ingredients for filling in blender until smooth. Pour into pie crust. Bake at 375 degrees for 20 Minutes. Cool for 15 minutes

Topping: Mix topping and smooth over cooled cheesecake.

Bake again at 425 degrees for 10 minutes.

Allow to cool. Top with icing.

Sprinkle a ring of purple sugar then gold sugar and green sugar in the middle.

Allow to set in the refrigerator before serving.


Jan 262012

This is a variation of Eggs Benedict. Instead of eggs, fried oysters

are placed on top of the English muffins. Visko’s, a closed restaurant

on the Westbank of New Orleans, had a dish like this. Their Oysters

Meaux was made with a sauce that had a touch of Pommery mustard in it. Pommery Mustard is a mustard imported

from  Meaux France. My recipe uses the traditional Hollandaise sauce. This is another brunch

dish that is great at dinnertime.

Hollandaise Sauce

4 English Muffins split and buttered

8 sliced Canadian Bacon


32 medium Fried Oysters



In a medium skillet over medium-high heat, brown the bacon.

To Assemble

Place two halves of English muffin on a serving plate. Place a slice

of Canadian bacon on each muffin half. Place 4 fried oysters on each

muffin half. Top with hollandaise sauce and serve immediately.

The Hollandaise Sauce recipe is from a previous blog post.


Jan 232012

This is not a recipe for Buffalo wings. Cajuns use all of the available

food to nourish their bodies. So instead of chicken wings, I am using

frog legs. Frogs are plentiful in the swamps of Louisiana. People say

that frog legs taste like chicken. What do you think?

9 pair Frog Legs

Egg Wash (see previous post)

Seafood Breading (see previous post)

6 tablespoons Butter

¼ cup Crystal Hot Sauce

1 teaspoon Granulated Garlic

Preheat a deep fryer to 350 degrees. Separate frog legs and dip

in egg wash. Coat frog legs in seafood breading. Shake off excess

breading and place in deep fryer. Fry in two or more batches to avoid

overcrowding. When frogs are golden brown, remove from fryer and

drain on paper towels. Place the frog legs in a medium bowl. Pour

sauce on top and toss to coat frog legs. You can adjust the heat of this

dish by adding or subtracting hot sauce to taste.



Jan 192012

In my opinion, Galatoire’s Restaurant, on Bourbon Street in the

French Quarter, prepares this dish better than any other restaurant.

The pairing of oysters with bacon is a match made in heaven. Topped

with a meuniere sauce, this is a great way to start any meal.

24 Oysters

1 pound Bacon cut into 3-inch strips

4 wooden Skewers (6 inch) soaked in water

2 cups Seafood Breading

Egg Wash

Preheat deep fryer to 375 degrees. Place one piece of bacon on the

skewer and follow it with an oyster. Continue this process until there

are 6 oysters on the skewer and there are bacon strips on both ends.

Dip the skewer in the egg wash. Drain, and then dredge them in the

breading, shaking off the excess. Fry for 2-3 minutes or until golden

brown. Drain on a paper towel. Top with Meuniere sauce and serve.

Egg Wash

2 slightly beaten Eggs

1 cup Milk

Mix together.

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3


Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides.



Jan 162012

This is a great light salad for lunch. You can be happy that you

are eating a healthy salad, while eating delicious fried oysters. The

oysters replace the croutons on a traditional Caesar Salad.


2 heads Romaine Lettuce, cleaned and chopped into bite sized pieces

32 raw Oysters

Seafood Breading

Egg Wash

6 ounces Caesar Dressing

4 ounces Shredded Parmesan Cheese


Heat deep fryer to 360 degrees. Dip oysters into the egg wash,

then dredge in seafood batter. Shake off excess batter and fry for 2-3

minutes. Put romaine in a large mixing bowl. Add dressing and toss

until lettuce is well coated. Put into serving bowls and top with Fried

Oysters and Parmesan Cheese.


Egg Wash


2 slightly beaten Eggs

1 cup Milk


Mix together.

Seafood Breading


3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic


Mix well. Store in an airtight container. It will hold for 3


Caesar Dressing


2 Eggs

1 tablespoon Worcestershire Sauce

1 tablespoon Lemon Juice

6 tablespoons Red Wine Vinegar

2 tablespoons Garlic chopped

2 (2 ounce) cans Flat Anchovy Filets

1 tablespoon Dijon Mustard

1 ½ cups Olive Oil

1 teaspoon Dry Mustard

4 tablespoons Romano Cheese grated

¼ teaspoon Black Pepper

¼ teaspoon Salt

In a blender, whip eggs. Add Worcestershire Sauce, lemon juice,

vinegar, and garlic, then blend. Add Dijon mustard and blend. Blend

in the olive oil very slowly. Add the remaining ingredients and blend.



I have some book signings in New Orleans coming up in March

Jan 122012

Oysters Bienville is often served as part of Oysters 2-2-2, which

is 2 Oysters Rockefeller, 2 Oysters Bienville and 2 of the restaurants

own oyster creation. But Oysters Bienville is a dish that can stand

on its own. It is as rich as Oysters Rockefeller but not as popular.

Combining oysters with shrimp on a half shell makes a mini seafood

combo platter. In my opinion, they are better than Oysters Rockefeller.

2 strips of Bacon finely chopped

½ cup Onions chopped


¼ teaspoon Creole Seasoning


½ teaspoon Garlic chopped


1 tablespoon Butter


1½ tablespoons Flour


½ cup Half and Half


¼ cup Chablis wine


¼ cup Mushrooms finely chopped

¼ pound medium Shrimp peeled, deveined and coarsely




1 tablespoon Parmesan cheese grated


1 tablespoon Romano cheese grated


2 teaspoons Lemon Juice


2 tablespoons Green Onions chopped tops only


2 teaspoons fresh Parsley Leaves chopped


1 Egg Yolk slightly beaten


1 dozen oysters in their half shell


Rock Salt



Preheat oven to 400 degrees. Spread rock salt on a large baking

pan. Fry the bacon until crisp in a medium skillet over medium-high

heat. Add the onions and seafood seasoning and cook, stirring for 2

minutes. Add the garlic and butter, and cook while stirring, until the

butter melts. Add the flour and cook for 2 minutes stirring constantly.

Add the half and half and wine and stir to blend. Reduce the heat

to medium, and then add the mushrooms and shrimp. Stir and fold

to mix and cook until the mixture is thick, about 3-4 minutes. Add

the cheeses, lemon juice, green onions and, parsley. Stir to blend.

Remove from heat. Add the egg yolk and blend well. Let cool to room

temperature. Arrange the shells on the rock salt. Make sure they don’t

move. Put one oyster in each shell and top with 1½ tablespoons of the

sauce. Make sure the sauce is spread out to the edges of the shell and

covers the oyster completely. Bake until the sauce is golden brown

and the oysters begin to curl around the edges, about 20 minutes.

Carefully transfer to plates with rock salt to keep the oysters from

moving. Serve immediately.



Jan 092012

This is a great way to make Oysters Rockefeller for a large group.

Also, if you are unable to get your oysters still in their shell, you can

serve them in a soup. I find that this soup makes Oysters Rockefeller

richer than the original dish. Either way, you will feel like a million

bucks eating Oysters Rockefeller.

1 pint shucked Oysters

2 quarts cold Water

1½ sticks of Butter

¾ cup chopped Celery

½ cup Flour

8 ounces fresh Spinach leaves washed, stemmed and

coarsely chopped

½ cup fresh Parsley finely chopped

2 teaspoons fresh Thyme finely chopped

½ teaspoon Creole Seasoning Blend


2 cups Heavy Cream



Place oysters in a large saucepan and cover with 2 quarts cold

water. Cook over medium heat just until the oysters begin to curl,

about 5 minutes. Strain the oysters, reserving the stock. Set the oysters

aside. Melt the butter in a large pot and sauté the celery until tender.

Stir in the flour, and then add the oysters and oyster stock. Reduce the

heat and simmer for 10 minutes, or until thickened. Add the spinach,

parsley, thyme and Creole seasoning. Pour in the cream and simmer

several minutes until the soup is hot.

Jan 052012

Here is another recipe from my favorite restaurant, LeRuth’s. Since we are in the the middle of the traditional oyster season, I will share this one. In December, a statue of Chef Leruth was unveiled at St. Michael Special School. Chef Warren created the Chef’s Charity fo Children, which has rasied over one million dollars for the school. So to honor him, here is another one of his creations


5 cups onions, minced


1/2 tablespoon garlic, minced


1 bay leaf, minced


4 stalks celery, minced


1/2 teaspoon thyme leaves


10 tablespoons butter


4 dozen oysters, strained (reserve the liquor) and chopped


1 1/2 cup bread crumbs


36 oyster half shells, boiled and scrubbed


18 strips bacon, precooked and crispy, but not too brown, drained, with each strip cut in half


6 lemon wedges for garnish


In an iron skillet saute the minced onion, garlic, bay, celery and thyme in 6 tablespoons of thhe butter for about 15 minutes. Add the chopped oysters. Moisten 1 cup of the bread crummbs with about 1 cup of the oyster liquor. Add to the above. Simmer for 20 to 30 minutes. Add the remaining 4 tablespoons of the butter and cook until the butter is melted.


Fill the oyster shell with the mixture, and sprinkle the remaining 1/2 cup of bread crumbs oover the top. Top with bacon pieces. To serve, heat the oysters in a 375 degree oven for 10 to 15 minutes or until hot. Serve 6 oysters per portion, and garnish each platter with a lemon wedge.


Serves 6




This is the first time I am posting from my Ipad. What do you think?



Jan 022012

4oz Butter

4oz Flour

1/2  gallon Oysters, drained (reserve liquor)

1/4 gallon Clam Juice

1/2 cup Green Onions, finely chopped

1/2 teaspoon Garlic, finely chopped

1/2 cup Celery, finely chopped

1/2 cup Parsley, finely chopped

1 Bay Leaf

1/2 teaspoon Lea and Perrin Worcestershire suace

Salt and pepper

To reserve oyster liquor, add enough clam juice to male one gallon of liquid, then bring to a boil in separate pot and keep warm. Next, gently saute in a large pot green onion, celery, and garlic in butter for 3 minutes. Add flour and saute 3 minutes more. Add to the pot the hot oyster liquor, bay leaves, Lea and Perrin sauce and whip for 2 minutes. Bring to a boil, then reduce to a simmer.  Simmer for 30 minutes, then add drained oysters and simmer 15 minutes more. Add salt and pepper to taste. Sprinkle chopped parsley on each serving.  Serves 6 to 8