Tag-Archive for » Oysters «

Oysters Rockefeller Turnovers

Oysters are extremely delicious this time of year–especially those sweet, lightly briny Louisiana Gulf Oysters. If you’re looking for something impressive and easy to pull together this New Year’s Eve or New Year’s Day, try these turnovers. They’re perfectly portioned riffs on the classic Oysters Rockefeller less the time and mess associated with shucking your own. These turnovers can be pulled together quickly with a pint of shucked oysters and a package of frozen puff pastry. They can also be assembled ahead of time and baked just before serving. Oh, and they reheat nicely too. [ ... ]

Grilled Oysters with Bacon and Jalapeños

The Louisiana oyster season just recently began and already I've had more luscious Louisiana bivalves than I did during the entire season last year. That's a wonderful thing. My mass consumption has been due in large part to a mini sack the hubby and I had shipped up a couple of weeks back. Those 100 or so plump and briny beauties made for a pretty serious R&D session in my kitchen. Over the course of two days, I researched and developed fun new flavor combinations for slurping and shooting raw oysters and created several exciting new [ ... ]

Oysters Rockefeller

Oysters Rockefeller is one of those legendary New Orleans French-Creole dishes that has wowed locals and visitors alike since 1899. The dish was created back then by chef and restaurateur Jules Alciatore of Antoine’s Restaurant to replace and somewhat mimic the restaurant’s popular Escargots a la Bourguignonne due to a shortage of French snails. The dish was named after the affluent John D. Rockefeller because of its profoundly rich sauce. Although Antoine’s has never divulged its secret recipe, fifth-generation proprietor Roy Guste, Jr. devised a variation of the same to include in his cookbook, The 100 [ ... ]

Finger Food Friday: Fried Oysters

In New Orleans, dining out on Friday nights during Lent at any restaurant that serves seafood is, for lack of a better term, a sport.  That’s because the crowds are large, the waits are long and the weather is oftentimes questionable (a big issue when you’re forced to wait out in a shell parking lot).  A finely tuned playbook, complete with the abilities, expectations and limitations of each person in your party, is a must.  So are sandwich bags full of Cheerios (if you have little ones), cell phones with fun games (if you have middle ones) and a padded [ ... ]

Oyster Dressing

During this time of year, Louisiana Gulf oysters are at their peak with a balanced flavor of salty-sweet and a silky texture with a meaty bite.  Their subtle goodness adapts well to all kinds of preparations and ingredients, which is why they’re figured into so many New Orleans holiday menus.  My relatives celebrate the season with oysters eaten raw, Rockefellered, fried and even chargrilled.  But the dish that reigns supreme has and always will be Oyster Dressing. I’m the fourth or fifth generation to be making this wonderful dressing which comes together with only a handful of ingredients that enhance, and [ ... ]
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