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
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.
Lafite project DIY 2011 Ribena利賓納+Sake清酒 (750mm)=Lafite 2011
Ha Ha ha....look how David like our HOME MADE Lafite 2011....
Stay for the Seafood - Jefferson Parish
Explore the best in your own backyard, with a Louisiana Seafood Staycation!
We sometimes forget that just down the road (or bayou!) a great adventure awaits . . . fascinating history, unique culture, amazing natural resources, and of course, delicious seafood!
In this video, meet Chef Mary Jo and Lisa Mosca – the mother-daughter duo behind one of Jefferson Parishes iconic restaurants, “Moscsa’s”. They will share with you the secrets behind a house specialty, using only the best seafood from Louisiana fishermen. You’ll get a virtual taste of the area, find out what makes fresh, wild-caught seafood so special, and be inspired to plan a day trip. Best of all? Spending your dollars with local restaurants, attractions, and fishermen supports the lifeblood of our coastal communities. From Louisiana waters to Louisiana tables . . . fill your belly, fill your senses, and fill your ice chest. Allons y!
Asterisk San Francisco Magazine | Food Issue: Lafitte Chef Video
Watch Chef Russell Jackson prepare one of Lafitte Restaurant's popular dishes
How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place
Galatoire’s is one of New Orleans’s most famous and historic restaurants. Here we follow executive chef Phillip Lopez as he prepares the restaurant’s exceptional Creole and seafood dishes for service in one of the most iconic dining rooms in the country.
Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, Daniel Geneen
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Mise En Place,' click here:
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P1000009.MOV
Our first encounter with char-grilled oysters at Acme Oyster House in New Orleans, La. Hear 'em sizzle! Imagine the smoky goodness.