25February

Pan Roasted Oysters

Submitted by Christi
Pan Roasted Oysters
Print Recipe
Buttery, herby oysters, sautéed and roasted under the broiler.
Servings
2 servings
Servings
2 servings
Pan Roasted Oysters
Print Recipe
Buttery, herby oysters, sautéed and roasted under the broiler.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Combine the breadcrumbs and Parmesan cheese in a small bowl and set aside.
  2. Melt butter and add olive oil over medium heat. Sauté shallots and garlic in the butter/oil mixture until they are wilted. Add the oysters, herbs and cream and heat until the oysters just start to firm up.
  3. Remove pan from heat. Place oyster mixture in a casserole in a single layer or in 2 individual oven-safe pans. Spread breadcrumbs over the top and broil in the oven for 5-6 minutes until the breadcrumbs are toasted.
  4. Serve while hot with hot, crusty french bread.
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12February

Chargrilled Oysters

Submitted by Christi
Chargrilled Oysters
Print Recipe
Oysters grilled with butter, garlic and loaded with flavor.
Servings
2 servings
Servings
2 servings
Chargrilled Oysters
Print Recipe
Oysters grilled with butter, garlic and loaded with flavor.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Prepare your grill for grilling with charcoal. While the charcoal is getting hot, shuck one dozen oysters. Shucking the oysters was the hardest part of this recipe. Get a good oyster knife and be careful. There are lots of tutorials for how to shuck oysters on the web. Try not to lose too much of the oyster juice as you are shucking. I relegated this job to my husband while I prepared the butter sauce.
  2. Melt 2 sticks of butter and add a couple minced garlic, a tablespoon of finely chopped shallot, a dash of Worcestershire sauce, a bit of salt and pepper and a splash of hot sauce. Whisk these together.
  3. When the coals are white hot, place the oysters, shell side down, directly on the grate. Let them cook until the juice just starts to bubble a bit.
  4. Pour the melted butter mixture over each oyster (be careful here because when it spills over the fire will flare). Sprinkle a bit of Parmesan, Romano and Asiago cheese blend on each oyster and grill until the cheese is melted. The total cooking time for us was about 5 minutes.
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05February

Yakamein Soup (Old Sober)

Submitted by Christi
Yakamein Soup (Old Sober)
Print Recipe
Stewed beef and noodle soup that will cure what ails you!
Yakamein Soup (Old Sober)
Print Recipe
Stewed beef and noodle soup that will cure what ails you!
Ingredients
Servings:
Instructions
  1. Saute onion and garlic in olive oil until soft (about 5 minutes).
  2. Season beef with salt and pepper. Add water to onion and garlic and then add the beef. Add other seasonings to the water and stir to combine. Bring to a boil.
  3. Reduce heat and simmer the meat for around 2 hours until the meat is very tender.
  4. Remove meat from the broth and shred it with 2 forks. Return meat to the broth and adjust seasonings, as needed. Prepare spaghetti noodles and eggs.
  5. To serve, place noodles in a bowl. Remove some of the shredded beef from the broth with a slotted spoon and place it over the noodles. Ladle some of the broth over the beef and noodles and garnish with sliced green onions and boiled egg that has been sliced in half. Serve ketchup, soy sauce and Worcestershire sauce as condiments.
Recipe Notes

Some people add the Worcestershire sauce to the broth. I may do that the next time I make this. Also, some recipes add beef bouillon or beef broth to the water. I tried both. I thought  these made the broth a little too salty. I might try adding just a little broth but be sure to check the seasoning as you go.

You can find out how to make perfect hard boiled eggs here (at the end of the post).

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12January

Mardi Gras Jambalaya

Submitted by Christi

 

 

mardi gras jambalaya
Mardi Gras Jambalaya
Print Recipe
Good and easy to put together with whatever you have on hand. I had andouille sausage, smoked sausage, and some leftover ham.
Servings
6 people
Servings
6 people
mardi gras jambalaya
Mardi Gras Jambalaya
Print Recipe
Good and easy to put together with whatever you have on hand. I had andouille sausage, smoked sausage, and some leftover ham.
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. Heat the oil in a dutch oven over medium high heat. Add onion and saute for 1 minute. Add celery, bell pepper and garlic and saute an additional 3 to 5 minutes until vegetables are wilted.
    jambalaya ingredients
  2. Add smoked meats and cook for an additional 5 minutes. Add tomato sauce, diced tomatoes and chicken stock and blend well with the vegetable mixture. Bring to a rolling boil and stir in rice.
  3. When rice is well blended and mixture has returned to a boil, reduce the heat to low. Season with salt, pepper, Cajun seasoning, and hot sauce. Cover and cook on low for 20 minutes without stirring or removing lid.
  4. After 20 minutes, remove lid. Add green onions and parley. Stir the mixture and make sure the rice is not sticking to the bottom of the pan. Cover and cook another 10 minutes. Remove from heat and let steam for an additional 10 minutes.
    jambalaya pot
  5. Serve with salad and hot, crispy French bread
Recipe Notes

This is a delicious, easy meal that will feed 6 people.

If you don't already have these books by John Folse, I highly recommend them. The recipe above is adapted from a recipe in The Evolution of Cajun and Creole Cuisine.


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