STARTERS
Great appetizers to start a meal!
Arnaud's Restaurant, New Orleans
2/3 cup finely chopped mushrooms
1 tsp. ground white pepper
4 Tbs. unsalted butter
1/2 cup brandy
1 1/2 tsp. finely minced garlic
1/2 tsp. cayenne
1 Tbs. finely chopped shallots
1 tsp. salt 1/2 cup heavy cream
6 Tbs. grated Romano cheese
1 Tbs. flour
4 Tbs. dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell, drained
4 pans rock salt
In a large, heavy saucepan, sautee the 2/3 cup chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.
In the same pan, melt the 4 tablespoons unsalted butter and render the garlic and shallots, stirring frequently until soft. Add the diced shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.
Remove from heat, allow to cool then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500° oven.
Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.
OYSTERS
ROCKEFELLER
by Helen Seago
Ingredients:
Directions:
Grind up spinach, parsley, and onions. Drain off juice. Cook 10 minutes in pot with 1/4 pound butter. Add Worchestershire sauce, tabasco, and catsup. Cook 2 to 3 minutes, stirring. Add absinthe, and then enough bread crumbs to thicken to pastry consistency.
Wash shells with water only, and place on ice cream salt. Place oysters in shells eye to eye. Put prepared mix on oysters in shell. Broil in oven under fire or heating element about 10 minutes with oven open. Watch closely. Serve and enjoy!
BBQ SHRIMP
from the Royal Cafe, New Orleans
One of New Orleans most Famous Dishes
Serves 2
Ingredients:
1/2 Pound Unsalted Butter
24 Large Shrimp/Prawns (Whole with the heads on)
3 Tablespoons Black Pepper
1 Tablespoon Chopped Fresh Garlic
1 Tablespoon Chopped Fresh Rosemary
1 Whole Lemon
1 Teaspoon Lea & Perrin - Worchestire Sauce
3 Ounces Beer
1 Teaspoon Chopped Fresh Parsley
Cooking Directions:
In a hot skillet put 1/8 pound of butter & 1 teaspoon black pepper and cook for 10 seconds. Add shrimp, toss & cook for 1 minute. Add garlic, rosemary & toss & cook for 1 minute. Add Lea & perrin & squeeze lemon over shrimp, cook for 1 minute. Add beer & toss, cooking until the beer boils. Add remaining butter & parsley until butter emulsifies.
Royal Cafe's Famous SHRIMP REMOLAUDE SAUCE
Ingredients:
2 Egg Yolks
4 oz. Sterling Oil
3 Tblsp. Creole Mustard
2 Tblsp. Paprika
2 Tblsp. Catsup
1/2 Tsp. Salt
1/2 Cup Celery
1/2 Cup Green Onions
1/4 Cup Parsley
1 Clove Fresh Garlic
1/2 Tsp. White Vinegar
2 Tblsp. Horseradish
Tabasco to Taste
Juice of 1/2 Lemon
1 Bay Leaf
Puree all the ingredients together in processor. Then serve with your favorite boiled seafood.
CRABBY MUSHROOMS
1 Cup Crab meat
1 Tablespoon Bread crumbs
1 Tablespoon Onions, minced
1 Tablespoon Parmesan cheese, grated
1 Teaspoon Salt
2 Tablespoons Parsley, minced
12 Each Mushroom stems, chopped fine
12 Each Mushroom caps
1 Each Egg, beaten
Louisiana hot sauce, to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
JUSTIN WILSON'S TUNA SALAD
3 Eggs, hard-boiled,
chopped
2 Tablespoons Mayonnaise
2 Tablespoons Dill relish (heaping)
1 Teaspoon Louisiana hot sauce
2 Teaspoons Poupon mustard
1 6 1/2 oz can tuna, drained
Combine eggs and
dill relish. Add the rest of the ingredients, except tuna, and mix really
well. Then add tuna. If the mixture is dry, add some more mayonnaise.
This is fine for a sandwich.
From Justin Wilson's "Outdoor Cooking With Inside Help"
CAJUN COLESLAW
5 Tablespoons Mayonnaise, (heaping)
1 Teaspoon Louisiana hot sauce
2 Tablespoons Yellow mustard (heaping)
2 Tablespoons Ketchup
2 Tablespoons Olive oil
1 Tablespoon Wine vinegar
1 Teaspoon Garlic salt
1 Tablespoon Lea & Perrins
1 Each Juice of medium-sized lemon
3 Teaspoons Salt (to taste)
4 Each Bell peppers, sliced
2 Each Onions, medium, shredded
1 Each Large cabbage, shredded
Put mayonnaise and mustard in a bowl
large enough to hold complete mixture, but shaped so that the mixture can be
beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all
the time. Beat until mixture has returned to the thickness of original mayonnaise.
Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add
salt and garlic salt, beating all the time. Add wine vinegar (this will thin
the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a
large salad bowl. pour sauce over and toss well. This should be done about an
hour before serving. Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"