Feb 262018
 

Since oysters are really good right now, how about 2 more oyster recipes? These recipes are from restaurants who know a few things about oysters; Acme & Drago’s.

1 bunch Leeks, sliced and rinsed thoroughly

12 ounces freshly shucked Oysters, with liquid

6 tablespoons unsalted Butter

1 medium Yellow Onion, medium diced

2 teaspoons fresh Garlic, minced

1 cup Cream Sherry

3 tablespoons Tabasco Sauce

1 cup Heavy Whipping Cream

3/4 cup shredded Parmesan Cheese

Salt and Pepper to taste

Toasted French Bread, for serving

Slice the leeks in half lengthwise, using all the white part of the bunch, and some of the lighter green. Submerge the cut leeks in a bowl of cold, salted water. Agitate and remove from the water. Separate the freshly shucked oysters from their water and save both.

Heat a large skillet on a medium heat. Add 4 tablespoons of butter, onions, leeks and garlic. Sauté until transparent. Next, add the cream sherry and the liquid from the oysters. Reduce until almost all of the liquid is gone.

Next, add the heavy whipping cream and continue to cook. Stir constantly with a whisk. Reduce until thickened to a porridge-like consistency (about 5 minutes). Then add the Tabasco sauce, salt and pepper. Last, add the Parmesan cheese and stir. Remove from the heat.

In a second skillet, sauté the oysters with 2 tablespoons of butter for approximately 3 to 5 minutes. Drain off excess liquid. Add the sautéed oysters to the sauce and stir. Serve the warm oysters and sauce over the bread.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Feb 222018
 

One of my favorite restaurants in the French Quarter is Galatoire’s. I remember my mother bringing my brother and sister there at a young age to expose us to the wonderful world of New Orleans restaurants. I remember the joy I had of bringing my wife to dine their for her first time. One of the dishes we had that night were the Oysters en Brochette. It’s a great way to start a meal.

1 quart Vegetable Oil

12 thick cut slices smoked Bacon, cut in half

36 large shucked Oysters

2 large Eggs

2 cups whole Milk

2 cups All-purpose Flour

2 cups Meuniére Sauce, recipe to follow

6 Toast Points

6 Lemon Wedges

Heat the oil to 350℉. in a large sauté pan. In a separate, medium sauté pan, cook the bacon over medium heat for 3 to 4 minutes. Drain on paper towels. To assemble the brochettes, skewer 1 piece of bacon then 2 oysters. Repeat twice and end with an additional piece of bacon for a total of 4 pieces of bacon and 6 oysters. Repeat for 5 more skewers.

In a medium bowl, whisk together eggs and milk. Dip the skewers into the egg wash. Allow excess to drip off. lace brochettes in flour and coat heavily. Shake off excess and place into the hot oil. Fry 4 to 5 minutes, until golden brown. Drain on paper towels.

Slide Oysters off of the skewers into the centers of 6 appetizer plates. ladle meuniére sauce over oysters. Garnish with a toast point and lemon wedge.

Meuniére Sauce

1 pound Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

In a medium saucepan over medium heat, melt the butter, whisking constantly for 8 to 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color. Remove the pan from heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Feb 192018
 

The world’s mine oyster according to Falstaff in Shakespeare’s play The Merry Wives of Windsor. Of course in New Orleans, we know all about the oyster and how delicious they are. This week, two oyster recipes from two fine French Quarter restaurants. The first one is Acme’s take on Drago’s signature oyster dish, Chargrilled Oysters.

24 freshly shucked Oysters on the Half Shell

1 pound (4 sticks) salted Butter

2 tablespoons fresh Lemon Juice

1 tablespoon Worcestershire Sauce

2 bunches Green Onions, finely chopped

20 cloves Garlic, puréed

1 teaspoon crushed Red Pepper

3 tablespoons fresh Thyme, finely chopped

3 tablespoons fresh Oregano, finely chopped

2 tablespoons Creole Seasoning

2 ounces White Wine

1 cup grated Romano Cheese

1 loaf French Bread

In a large saucepan, melt 2 sticks of butter over medium heat. Add lemon juice, Worcestershire sauce and all seasonings. Cook for 2 minutes, then stir in white wine.

Continue stirring ingredients constantly and remove from heat when green onions wilt. Allow to cool for 3 minutes. Add remaining butter and blend until fully incorporated.

Heat grill to 350℉. Place oysters on grill. When the oyster liquor begins to bubble, ladle 1 tablespoon sauce on top of each, then top with 1 tablespoon Romano cheese. Allow cheese to melt. When oysters brown slightly at the edges, remove from grill and place on a heat-resistant plate. Top each with an additional tablespoon of butter sauce and serve immediately with French bread for dipping.

Enjoy!!!

Good cooking, Good Eating and Good Living!!!

Feb 152018
 

I have no recollection of this dish. Reading it does bring some wonderful memories. Just seeing my Mom’s handwriting again fills my heart. So here is my 700th recipe. Thanks Mom!

3 Egg Whites (beaten stiff)

1 cup Sugar

1/4 teaspoon Baking Powder

1/2 cup broken Pecans

1 teaspoon Vanilla

12 large or 20 small Soda Crackers (rolled)

1/2 pint Whipping Cream, whipped

1 large can sliced Peaches, drained

 

Preheat oven to 325℉.

Mix all ingredients, except peaches, together. Bake for 20 minutes. When cool, top with whipped cream and sliced peaches.

Enjoy!!!

GoodCooking, Good Eating and Good Living!!!

Feb 122018
 

With my two recipes this week, I will have reached 700 recipes posted on my website. Racking my brain to come up with two special recipes, I did some digging. I found two recipes from my mom that was given to me from one of her dear friends. What is so special about these recipes is that they were hand written by my mom. So who better to honor than her.

3- 10 ounce packages frozen chopped Spinach

8 ounces Cream Cheese

1/2 cup Oleo (Margarine)

1- 81/2 ounce can Artichoke Hearts, cut them in 4 pieces each

Salt and Pepper to taste

Dash Worcestershire Sauce

Breadcrumbs

Preheat oven to 350℉.

Cook spinach and drain well. Mix with cream cheese and margarine while hot. Season to taste. Place spinach mixture in a 2 quart casserole. Place artichoke hearts on top. Top with breadcrumbs and bake for 30 minutes.

Enjoy!!!

Good Cooking, Good Eating, and Good Living!!!

Feb 082018
 

Here is a classic cocktail that is said to cure a hangover. So this is a perfect creation for Carnival.

1 1/2 ounces Vodka

3 ounces Tomato Juice

1/4 teaspoon Horseradish

1/2 teaspoon Worcestershire Sauce

3 drops Tabasco

1 Celery Stalk or Pickled Green Bean or Pickled Okra

Stir the first 5 ingredients together over ice. Garnish with your choice of garnish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

 

 

Feb 052018
 

With Mardi Gras right around the corner, I thought this week I would feature a couple of adult beverages to go with he season. This first one is a wonderful drink with ice cream as its base.

2 scoops Vanilla Ice Cream

1 1/4 ounces Vanilla-flavored Vodka

1/4 ounce Walnut Liqueur

1/4 ounce Hazelnut Liqueur

1/4 ounce Amaretto

1 tablespoons Pecans, chopped for garnish

Combine all ingredients except the pecans in a blender and blend until thick and smooth. Pour into a stemmed glass and garnish with pecan pieces. Serve with a straw or spoon.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Feb 012018
 

If raw oysters is not your style, here is a baked oyster recipe from a man who knows a little something about oysters, Tommy Cvitanovich.

1 dozen Oysters, shucked

3 to 4 thin Tomato Sliced

2 ounces Good Olive Oil

Pinch Parsley, chopped

1 heaping tablespoon of Garlic, finely chopped

Salt and Pepper to taste

Lemon Garnish

1 loaf Hot French Bread

Preheat oven to 450℉. Place tomatoes in an oven-proof dish and then top with the oysters. Combine oil, parsley and garlic in a separate dish and microwave 30 to 45 seconds. Pour over oysters and season with salt and pepper. Bake for about 10 minutes or until oysters curl or brown. Serve with lemon garnish and hot French bread.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!