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
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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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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!
French Quarter New Orleans Restaurant Review: Corner Oyster House Cajun & Creole Cooking
In this episode of our New Orleans restaurant review first we feast with me on some New Orleans food in the New Orleans French Quarter at the Corner Oyster House as we enjoy this New Orleans Cajun & Creole food restaurant review video. In our New Orleans Creole & Cajun food review video we will enjoy a French Quarter lunch and find the answer to the New Orleans question of why eat in the French Quarter? The answer is because there is a lot of good food, good times and good people! The Corner Oyster House is a popular place with many tourists and a few locals to get some New Orleans Cajun & Creole food. This is also one of the main sports bars in the French Quarter as they have 15 televisions and back in 2010 I actually watched the New Orleans Saints win Superbowl XLIV here. The Corner Oyster House also has an impressive collection of team flags hanging from their ceiling and you will often see many fans here on game days. Life is returning to the French Quarter after the long shut downs and it has started to get busy again so it is great to see people out although crowds are still not back to fully normal levels. The Corner Oyster House is located in a prime spot right next to Jackson Square in the New Orleans French Quarter at 500 St Peter.
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Thank you for supporting NOLAGent.com so I can continue to provide you with free content each week! Sharing Good Food, Good Times and Good People to help you grow your perspective on the great places to eat, drink and be merry in New Orleans along with seeing other travel destinations and getting an opinion on how they compare to the crazy world of New Orleans (AKA NOLA... short for New Orleans, Louisiana). Remember LA is NOT L.A. so let's get out there and have some fun!!!!
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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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Oysters in Cajun & Creole Cooking | A Taste of Louisiana with Chef John Folse & Company (1990)
In this episode of “A Taste of Louisiana” from November 29, 1990, Chef John Folse cooks Oyster and Artichoke Soup and Oyster Rockefeller. He also shucks oysters and prepares Oyster Po-boys with guest Gus Piazza, the proprietor of Phil’s Oyster Bar in Baton Rouge. This episode includes footage of oyster harvesting. Host: John Folse