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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Ingredients
3 dozen oysters, divided
1 cup reserved oyster liquid
12 oyster shells
2 cups artichoke hearts
¼ pound butter
½ cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
¼ cup flour
2 cups heavy whipping cream
1 tsp Worcestershire sauce
1 tsp Creole seasoning
¼ cup sliced green onions
1 tbsp chopped basil
1 tsp chopped thyme
¼ tsp nutmeg
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
3 cups Italian bread crumbs, divided
Cooking Instructions
Preheat oven to 375°F. Wash oyster shells once or twice with hot soapy water then rinse under cold running water to remove soap. Keep shells in cold water until ready to use. Drain and rinse artichokes well under cold running water. Chop 2 dozen oysters and all artichoke hearts into bite-sized pieces then set aside. In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Blend in chopped oysters and artichoke hearts and sauté 5–7 minutes. Whisk in flour and stir constantly to create a white roux. Add cream and reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved. Add Worcestershire, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly with salt, pepper, granulated garlic and hot sauce. Cook 7–10 minutes then remove from heat. Stir in 2 cups bread crumbs until mixture resembles a stuffing. Place 1 whole oyster in the center of each oyster shell and top with an equal portion of stuffing. Place oyster shells on a cookie sheet and sprinkle with remaining bread crumbs. Bake 30 minutes or until stuffing is heated thoroughly. It is important for oysters to be hot and fully cooked. Serve 2 as an appetizer or 4 as an entrée.
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BIK NOLAdventure!
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:
-Acme Oyster House
-Café Beignet
-Café Du Monde
-Commander’s Palace
-Dat Dog
-District Donuts
-Fritzel’s Jazz Club
-Gumbo House
-Johnny’s Poboy’s
-Lafitte’s Blacksmith Shop Bar
-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!