Nov 292012

Tonight, I suprised my wife with a pint of oysters. Unfortunately, she likes oysters prepared one way, Fried. One of my favorite dishes is Oysters Mosca. Mosca’s restaurant is located 20 minutes from the French Quarter on the Westbank in the town of Waggamon. This restaurant, to me, is the best Creole-Italian restaurant in the city. My favorite dish there is Oysters Mosca. What makes this dish so great is that it is easy to prepare at home. For Christmas, my family gets together for the annual Frank Dellucky Sibling Christmas Oysters. Frank Dellucky is my mother’s dad. I have very fond memories of him shucking oysters. His method was shuck an oyster then take a sip of beer. This year will be the first year that my wife and I will be attending. I can’t wait.


1/4 cup Olive Oil

1/4 cup Butter

1/4 cup finely chopped Green Onions (green and white parts)

2 tablespoons finely chopped Parsley

1 tablespoon finely chopped Garlic

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/8 teaspoon Cayenne Pepper

1/2 teaspoon dried Basil

1/2 teaspoon dried Oregano

10 to 12 freshly shucked Oysters, drained

2/3 cup Italian-seasoned Bread Crumbs

1/4 cup grated Parmesan Cheese

Preheat the oven to 425 degrees. Heat the olive oil and butter in a large, heavy skillet. Add the green onions, parsley and garlic and cook, stirring, until they are soft and translucent. Blend in the rest of the seasoning ingredients, bread crumbs and Parmesan.

Arrange the oysters in one layer in a baking dish. Sprinkle with the seasoned crumb mixture. Bake until bubbly and hot, about 15 minutes


Nov 262012

This is the perfect after holiday meal. It is an excellent way to

use leftover turkey and it is easy to make. The only real cooking is

the bacon and white sauce. I usually can’t wait for Thanksgiving or

Christmas because I know this dish will be in my near future.

8 pieces Bread lightly toasted

24 slices Bacon cooked crisp

24 ounces Turkey cooked

Double recipe of White Sauce (See Below)

Fresh Parmesan Cheese grated

Preheat oven to 350 degrees. For each serving, place 2 pieces of

toast side by side on an oven proof plate. Place 3 slices of bacon and

3 ounces of turkey on each piece of toast. Cover with white sauce.

Sprinkle with Parmesan cheese and cook for 15 minutes.

White Sauce (Béchamel)

This is the most versatile of the mother sauces. By adding shredded

cheese, you have what is known as a Mornay Sauce. Because of the

lack of bold flavors, anything added to this sauce brings a new fl avor

to the sauce.

2 tablespoon Butter

2 tablespoons Flour

¼ teaspoon Salt

Dash White Pepper

Dash Nutmeg

1½ cups Milk

In a small saucepan over low heat, melt butter. Stir in the

flour, salt, pepper, and nutmeg. Cook until evenly combined. After the mixture

is combined with no lumps, slowly add the milk, stirring constantly

with a wire whisk until evenly blended. Stir sauce over medium heat

until the mixture bubbles across the entire surface. Cook and stir for

a couple more minutes to completely cook the flour into the sauce.

Nov 192012

While I was on vacation, I received a request for a Green Bean Casserole recipe.  Since Thanksgiving is just a few days away, I figured that now is the best time to post this recipe

1/3 stick Butter

1/2 cup Onions, diced

1/2 cup fresh Mushrooms, sliced

2 cups fresh Green Beans, sliced

3 cups Chicken Stock or Broth

1 (10 3/4 oz) can Cream of Mushroom Soup

1 (2.8 oz) can French-Fried Onion Pieces

1/4 teaspoon Creole Seasoning

1 cup Shredded Cheddar/Jack Cheese

Preheat oven to 350 degrees. Melt the butter in a large skillet.  Saute the onions and mushrooms in the butter. Boil green beans in chicken stock for 10 minutes and drain. Add the Green beans, mushroom soup, onion pieces, and Creole Seasoning to the onion mixture. Stir well. Pour into a greased 1 1/2qt baking dish. Bake for 20 minutes, then top the casserole with the cheese and bake 10 minutes longer, or until the casserole is hot and the cheese is melted.


Nov 152012

One of the entrees that I ate on my cruise was Seafood Newberg. This is dish that is not often seen on many menus these days. It was really popular in the 70th’s. When people started to eat healther, this was one of the dishes that went away.

1 stick (4 ounces) unsalted Butter

3 tablespoons all-purpose Flour

2 cups Heavy  Cream

1/2 cup dry Sherry

1/2 teaspoon Sweet Paprika

Pinch of freshly grated Nutmeg

1/2 pound Sea Scallops, halved horizontally

1/2 pound Lump Crabmeat

1/2 pound medium Shrimp, shelled and deveined

1/2 pound cooked Lobster Meat, cut into bite-size pieces

Salt and freshly ground Pepper

Melt 4 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter. Add the scallops and crabmeat. Cook over moderate heat, stirring gently, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve.


Nov 122012

I just got back from a cruise to Key West and Nassau. Every night under the appetizers, there was a selection didja (as in did you ever). This selection is to get people to try things that they have never eaten before. A couple of the selections were Oysters Rockefeller and sauteed Frog Legs. One night, they featured Alligator Fritters. They served them with cocktail sauce. As I ate them, I imagined what they would taste like with Remoulade sauce. So try this recipe at home.

1 pound Alligator Tail Meat, finely ground
1 Sweet Onion, chopped fine
1 Green Bell Pepper, chopped fine
1 clove Garlic, minced
1/2 cup all-purpose Flour
2 teaspoons Baking Powder
1/8 teaspoon Mace
1/2 teaspoon Dry Mustard
1 teaspoon Salt
2 extra large Eggs, beaten
2 tablespoons melted Butter
1 tablespoon Worcestershire sauce
Canola or peanut oil, or a combination

1. Grind the alligator or pulverize in a food processor. Add the chopped onion, pepper and minced garlic and pulverize with the alligator in the machine.

2. Sift the flour with the baking powder, mace, dry mustard and salt.

3. Beat the eggs. Add the flour mixture. Add the melted butter and Worcestershire, and combine with the alligator mixture.

4. Pour canola or peanut oil or a mixture of both into a skillet 1 -inch deep. Heat to 380°F (the bubbling stage). Drop the batter 1 tablespoon at a time into the hot oil, turning the fritters over with a slotted spoon as they brown. Remove when browned on all sides.

Remoulade Sauce

4 tablespoons Horseradish Mustard

½ cup Tarragon Vinegar

½ teaspoon Cayenne Pepper

2 tablespoons Ketchup

½ cup Celery diced

1 clove Garlic crushed

1 teaspoon Salt

1 cup Salad Oil

1 tablespoon Paprika

½ cup Green Onions diced

Mix vinegar, mustard, salt, cayenne pepper, paprika, ketchup,

and garlic. Add oil, beating well. Add celery and green onions.