How To make Oysters Lafitte
GARLIC ONION CREAM SAUCE:
2 tb Butter, clarified
1 ea Garlic, clove
1 tb Onion, green, minced
1 ea Shallot, minced
1 ts Dill weed
1/2 c Wine, white
1/2 c Cream
1/2 lb Crabmeat
2 tb Butter, clarified
1 tb Flour
24 ea Oysters, on the half shell
Salt, rock WINE AND TARRAGON SAUCE:
2 lg Egg yolks
1 ds Salt
1 ts Juice, lemon
1 ts Tarragon
2 tb Wine, white
1/2 lb Butter
Salt (to taste) Pepper, white (to taste) Garlic Onion Cream Sauce : ========================== Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture. Add combined flour and melted butter. Wine and Tarragon Sauce: ======================== Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while. Reduce the wine and tarragon to a paste and add. Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper. Oysters: ======== Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds. After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans
How To make Oysters Lafitte's Videos
Cooking Soft Shell Crabs in a CAJUN PARADISE | Visiting Lafitte Louisiana
In this video I linked up with Theophile Bourgeois IV for a trip to Lafitte, La. We checked out sinker cypress logs and cooked soft shell crabs.
To fish with Bourgeois Charters visit - neworleansfishing.com
Please don’t forget to Like , Subscribe, Comment and Share. All of these interactions help my videos have more success on the algorithm. Thank you!
Business Inquiries: outsidethelevees@gmail.com
Merch Available:
Visit my Amazon shop to see all the stuff I use -
Please considering supporting the following Outside the Levees affiliates:
My favorite fishing baits brand - Cajun Lures -
Use promo code OutsidetheLevees for 10% off
Keeps me Dry - Grundens Fishing and Rain Gear -
Crucial in the kitchen - Thermoworks Temp Control Systems -
Get caffeinated and support firefighters - Fire Dept Coffee -
Want to make your own YouTube videos? Here's the equipment I use to make mine:
My camera -
My Wide Angle Lens -
My Zoom Lens -
My Shotgun Mic -
Redneck Hillbilly Chef
Episode 1 cooking without a kitchen.
Oyster appetizers.
Redneck Hillbilly Chef
Oysters Rockefeller:
4 shucked and raw oysters
2 slices of mozzarella cheese divided
1-1/2 handful of spinach
1 tbsp chopped shallots
1/2 tbsp chopped garlic
1 tsp Parmesan cheese
1 tblsp butter
1 tsp olive oil
1 tsp Cajun seasoning
1/4 cup vegetable broth
In a sauté pan on medium high heat melt butter with olive oil. Add shallots and sauté until just soft, add the chopped garlic and saute until tender. Be careful not to burn them.
Now take the spinach and tare it up and add to pan. Sauté until completely wilted. Remove from heat and add in the parmesan cheese, stir until blended.
Take a clean and washed half of the Oyster shell. Take one tblsp of spinach mixture and place it on the Oyster shell. Place raw Oyster on top of mixture, the add a slice of mozzarella cheese on top.
Place Oyster shells in sauté pan and add ¼ cup vegetable broth and 1 tsp Cajun seasoning. Cover and bring to a boil. Allow to steam until cheese is just melted.
Use a hand torch to brown the top of the cheese. Serve hot and enjoy.
Redneck Hillbilly Chef
Pirate Oysters (Oysters Lafitte)
4 shucked and raw oysters
2 tblsp andouille sausage
2 slices of mozzarella cheese divided
1-1/2 handful of kale
1 tbsp chopped shallots
1/2 tbsp chopped garlic
1 tsp Parmesan cheese
1 tblsp butter
1 tsp olive oil
1 tsp Cajun seasoning
1/4 cup vegetable broth
In a sauté pan on medium high heat melt butter with olive oil. Add shallots and sauté until just soft, add the chopped garlic and saute until tender. Be careful not to burn them. add chopped andouille sausage and sauté until slightly browned.
Now take the kale and tare it up and add to pan. Sauté until completely wilted. Remove from heat and add in the parmesan cheese, stir until blended.
Take a clean and washed half of the Oyster shell. Take one tblsp of kale mixture and place it on the Oyster shell. Place raw Oyster on top of mixture, the add a slice of mozzarella cheese on top.
Place Oyster shells in sauté pan and add ¼ cup vegetable broth and 1 tsp Cajun seasoning. Cover and bring to a boil. Allow to steam until cheese is just melted.
Use a hand torch to brown the top of the cheese. Serve hot and enjoy.
????????NOLA French Quarter Food Tour I Oysters Feast I Cafe Du Monde I Laffite's Blacksmith & Bar.
Let's explore the French Quarter in the amazing historic Big Easy and experience some of its most amazing foods. Come along and Let's eat!
#seafood #oysters #neworleans #louisiana #frenchquarter #bestfoods #foods #gator #chargrilledoysters
Let's be friends on INSTAGRAM & TIKTOK: @serandycao
BUSINESS & COLLAB INQUIRIES: DM Instagram or Email ---yh.ser.andy@gmail.com---
---------------------------------------------------------------------------------------
LOCATIONS
1. Cafe Du Monde - French Quarter
Address: 800 Decatur St, New Orleans, LA 70116
2. Mr. Ed's Seafoods & Oysters -French Quarter
Address: 1327 St Charles Ave, New Orleans, LA 70130
3. Lafitte's Blacksmith Bar & Shop - French Quarter
Address: 941 Bourbon St, New Orleans, LA 70116
--------------------------------------------------------------------------------------
MY GEAR
If you are interested in any of these fantastic items, please make your purchase by CLICKING the affiliated links below. Amazon gives me a small percentage of the sale to NO EXTRA COST TO YOU. This way, you will further help support the channel. Thank you so much!
- Camera: Panasonic Lumix S5
- Lens: Kit Lens 20 - 60 mm
- Microphone: RODE Video Micro Pro Plus
- Urth 67mm UV + Circular Polarizing (CPL) Lens Filter Kit (Plus+)
- Joby Gorilla 5K Tripod
- DJI Ronin SC2 Mini 2 Gimbal
- Macbook Pro 13'
- GoPro Hero 9
- DJI Air 2S Drone Fly More Combo
- Strong Work Ethic - You can do it too
UNAFFILIATED LINK
- Backpack: Wandrd Prvke 41L Photography Bundle
- Carry-On Luggage:
-------------------------------------------------------------------------------------------------------------------
ABOUT SER ANDY
Hi, I'm Andy. I am a Vietnamese now living in the U.S.. After graduating from Loyola Law School in Los Angeles, CA., I decided to make my life-long dream of documenting my food trips and sharing them with you a reality. Making food videos is a part-time hustle at the moment but a full-time obsession for sure. I am new at this! So please free to let me know what you think of the videos. I would love to hear constructive criticism and feedback. I am here for you all. Also feel free to let me know what food you want to see in the future. I will make it happen. I promise you all!
-------------------------------------------------------------------------------------------------------------------
MUSIC
- Epidemic Sounds
Lafitte's Landing | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from June 25, 1994, Chef John Folse visits Viala Plantation, also known as Lafitte’s Landing Restaurant, in Donaldsonville and talks about the famed pirate Jean Lafitte. In the kitchen, he cooks Crawfish Cream Velouté and Pepper-Seared Lamb Chops. He also prepares White and Red Bean Salad and discusses Cajun cooking in California with Vern Lanegrasse, the “Hollywood Chef.”
New Orleans - HUGE FOOD TOUR!! Green Oysters, Mufuletta, Jambalaya, + Po’boys!!
NEW ORLEANS, LOUISIANA: Welcome to New Orleans, one of the most exciting cities in the United States and one of the most delicious. Today we’re going on an ultimate food tour of the old French Quarter of New Orleans. We’ll be eating a lot of delicious and legendary food, and I’m going to share everything with you in this video now.
Thanks to Derek Robinson, my brother in law for featuring in this video. He roasts amazing coffee:
Here are the places we went:
Cafe Du Monde French Market ( - Easily the most recognizable and iconic coffee shops in New Orleans, and probably the United States, Cafe Du Monde serves unique chicory coffee and beignet. Although seemingly always packed, it’s a great place to get your day started when you’re in the French Quarter.
Central Grocery and Deli ( Price - $22.60 - Next up we walked down the road to Central Grocery and Deli, home of the original muffuletta, a gigantic round sandwich with a variety of meats and cheeses, but most importantly an olive salad. The olives are what totally set it apart.
Coop's Place ( - Price - $29 - Unfortunately Coop’s Place is only over 21, and they don’t allow filming inside. So we took our rabbit sausage jambalaya and étouffée to go. Both dishes were delicious, especially the jambalaya!
Verti Marte ( - All That Jazz Po' boy - $14.68 - Next up on this ultimate food tour in New Orleans, we stopped at Verti Marte for a giant Po’boy that included just about everything you could possibly imagine. It was a heavy sandwich but totally worth it.
Galatoire's ( - Price - $40 - $60 per person - Next up for dinner, I made a reservation at Galatoire's, known to be one of the best restaurants in New Orleans. Although they didn’t invent Oysters Rockefeller, they make a great version of them, and for me that was one of the highlights. Also, don’t miss the flaming coffee to finish your meal!
Brennan's ( - Price - $22.04 - Finally completely unplanned, because we were right around the corner, we headed to Brennan's where they invented Bananas Foster! As Derek said, the best bananas foster he’s ever had.
And that wraps up this ultimate food tour in the New Orleans French Quarter. It was an amazing day exploring Creole and Cajun cuisine and culture in New Orleans!
????MUSIC:
——————————————————
????100% Real Durian Chips - Order Here:
????Get t-shirts and caps:
——————————————————
????FOLLOW:
Instagram:
Facebook:
Don't like raw oysters? Try them roasted instead - Douglas Demos
To many eaters, oysters are some of the most delicious delicacies from the sea. But if slurping them down raw on the half-shell is a little too slimy and briny for you, chef Tom Douglas recommends roasted oysters. He gave us a lesson from his front yard in North Seattle.
Tom's pizzeria chain Serious Pie just opened a brand new location in Kirkland at The Village in Totem Lake.
--------------------------------------------------------------------------------------------------------
-------------------------------------------------------------------------------------------------------
KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 a.m. PST on KING 5 TV and streaming live on #newdaynw
???? Follow New Day Northwest! ????
FACEBOOK ????
TWITTER ????
INSTAGRAM ????