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
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.
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This past week, I went on vacation and made my way around the vibrant and beautiful city of New Orleans. A belt notch larger and thousands of calories later - I made it through the ultimate foodie experience. Rather than recreate a recipe, I decided to compile a video showing a few of my favorite dishes I had during my visit. For all you foodies who haven’t been out here yet, I suggest putting New Orleans at the top of your travel list!
Lit-in-my-mouth worthy places to visit:
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-Café Du Monde
-Commander’s Palace
-Dat Dog
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-Gumbo House
-Johnny’s Poboy’s
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-New Orleans School of Cooking
-Oceana Grille
-The Spotted Cat Jazz Club
-The Voodoo Lounge
If you have any recommendations on recipes you'd like to see me try out for next week, please comment below! As always, I had a blast putting this video together. Keep spreading those positive vibes!
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In this special Christmas episode from the “Louisiana Cooking with a Change of Heart” series of “A Taste of Louisiana” from December 14, 2002, Chef John Folse returns to his home parish of St. James, where he visits the St. James Catholic Church and the home of his sister, Ruth Folse Hirsh. He also reminisces about past Christmas celebrations with his father, Roy Folse. In the kitchen, Chef Folse prepares: a Game Pie with duck, rabbit, and venison; Chicken, Oyster, and Andouille Gumbo; Sweet Farre Dressing; and Greens. He also enjoys a performance of Christmas carols by the St. James Catholic Church Choir.
P1000009.MOV
Our first encounter with char-grilled oysters at Acme Oyster House in New Orleans, La. Hear 'em sizzle! Imagine the smoky goodness.