How To make John B's Oysters Bienville
6 Dozen Oysters (Opened, Reserving Liquid
And Shells) 1 Bunch green onions
(use stems)
1/4 Lb. butter
4 Cloves garlic
1/2 C. lemon juice
8 Tbsp. flour
Heavy cream 1/2 C. dry white wine
1/2 Lb. shrimp :
finely chopped
5 3/4 Oz.Can chopped mushrooms -- undrained
1/4 C. chopped fresh parsley
Tabasco, salt and white pepper to taste Parmesan cheese Lemon wedges Toast points
Saute green onions, butter and garlic. Stir in flour. Cook over low heat until bubbly. Combine oyster liquid, mushroom liquid and enough heavy cream to make a total of 1 1/2 cups of liquid. Add to sauce mixture slowly and cook until sauce is smooth and creamy. Add lemon juice, wine, mushrooms, parsley and seasonings to taste. Simmer mixture on low heat for 15 minutes. Place 1 to 2 inch rock salt in a large Pyrex baking dust. Place oyster shells onto this bed of salt. Place 1 oyster in each half shell and bake at 375 degrees until edges of the oysters curl. Drain any liquid from individual oysters with meat basting bulb. Top oysters with sauce, and sprinkle with grated fresh parmesan cheese. Return to oven and broil until slightly brown. Serve with lemon wedges and toast points.
How To make John B's Oysters Bienville's Videos
Michel Roux Jr. | Full Q&A | Oxford Union
SUBSCRIBE for more speakers ►
Oxford Union on Facebook:
Oxford Union on Twitter: @OxfordUnion
Website:
Michel Albert Roux, known as Michel Roux, Jr., is a French-English two-star Michelin chef at the London restaurant Le Gavroche.
ABOUT THE OXFORD UNION SOCIETY: The Oxford Union is the world's most prestigious debating society, with an unparalleled reputation for bringing international guests and speakers to Oxford. Since 1823, the Union has been promoting debate and discussion not just in Oxford University, but across the globe.
In the Kitchen: Blueberry Baked Oysters
CT's Take Home Chef Nickolas Holiday talks about being an Army Combat Veteran turned Executive Chef and shows us how to make Blueberry Baked Oysters.
Broussard's Restaurant
To learn more about Broussard's COOLinary menu, visit broussards.com/menu/broussards-1920-menu
We Live to Eat Podcast Ep. 5 - 300 Years of Culinary History
In this episode of We Live to Eat, our VP of Communications Wendy Waren sits down with Chef Frank Brigtsen of Brigtsen's Restaurant. Chef Frank enlightens us with cooking techniques (browning) he learned from the great Chef Paul Prudhomme, changes in the cuisine culture here in New Orleans and a recovery support group called Ben's Friends he supports. Cheers!
R & O SEAFOOD BISTRO, METAIRIE, NEW ORLEANS
THIS IS THE FAMOUS NEW ORLEANS BISTRO SERVING SEAFOOD AND ITALIAN FOOD FAVORITES LIKE SPAGHETTI AND MEATBALLS, EGGPLANT, PIZZA and SANDWICHES. THERE ARE SALADS, SOUPS, GUMBO AND THE BIG FAVORITES LIKE THE SEAFOOD PLATTER, OYSTERS, SHRIMP, FISH, CRABS, SOFT SHELL CRABS, and CRAWFISH!
The SEAFOOD PLATTER IS $30 and
IS RECOMMENDED FOR 2 PEOPLE
UNLESS A PERSON IS STARVING AND WANTS TO EAT IT BY HIMSELF OR
TAKE THE LEFTOVERS HOME.
THE PLATE IS ENORMOUS AND SMELLS DELICIOUS! THERE IS A LARGE BAR WITH MIRRORS AND THEY DON'T MIND SERVING SOME
SOUTHERN DRINKS AND WINE.
ICED TEA IS ALSO AVAILABLE.
THE VIDEO ALSO GIVES PRICES FOR THE DISHES.
THE AMBIANCE IS OLD NEW ORLEANS. YOU STEP INTO THE
PAST AND FEEL WHAT IT WAS LIKE
20 OR 30 YEARS AGO
IN OLD NEW ORLEANS WHILE YOU
ENJOY THE ATMOSPHERE, THE FRIENDLY PEOPLE, THE DELICIOUS
ITALIAN STYLE SEAFOOD AND
ITALIAN FOOD OF
THIS SEAFOOD BISTRO
ACROSS THE STREET FROM
LAKE PONTCHARTRAIN.
THIS IS THE LAKE, TOGETHER WITH
THE MISSISSIPPI RIVER THAT HELPED
SEIUR BIENVILLE FOUND THE CITY
OF LA NOUVELLE ORLEANS---
NEW ORLEANS IN 1718 !!!
BON APPETIT! BUEN PROVECHO!
foodography-tadich grill
foodography clip for tadich grill