| I don't remember too many things about the first two years of my life, so that's why I mentioned the 48 year mark. I guess that's when I ate my very first "raw" oyster and man oh man, do I remember that ! I been eatin' dem ersters ever since ... |
| We have only just begun our trip to New Orleans Here are the Appeitizers that will help ease that longing to be in New Orleans |
| OYSTERS NUTRIENTS |
| Raw oysters were once considered to be particularly good for invalids, andwith good reason, it turns out. They are high in Omega-3 fatty acid as well as taurin, two of today's health buzzwords. And in 1956, the British government released a report in which their nutritional value is compared to -- and exceeds -- that of milk. Oysters contain more proteins and carbohydrates than milk, essential minerals and vitamins, but almost none of the fat for which milk is famous. Gulping down a dozen oysters will set the dieter back fewer than 100 calories, on average. |
| OYSTERS LAGNIAPPE |
 |
| Joe's Cajun Appetizers |
| 24 MEDIUM OYSTERS 1/2 POUND LUMP CRABMEAT 1/4 CUP PARMESAN CHEESE 1/8 POUND SALTED BUTTER 3/4 CUP FINELY CHOPPED ONIONS 1/2 CUP FINELY CHOPPED CELERY 1/8 CUP FINELY CHOPPED GREEN PEPPER 1 TSP MINCED GARLIC 1/4 TSP WHITE AND RED PEPPER 2 CHICKEN BOUILLON CUBES 1/2 CUP HEAVY CREAM 1/4 CUP PARMESAN CHEESE 1/2 CUP ITALIAN BREAD CRUMBS 1 TBS FINELY CHOPPED PARSLEY 1/4 CUP FINELY CHOPPED GREEN ONIONS |
| *** Saute the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients are well mixed. Add the heavy cream and continue heating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a (9x9) baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with 1/4 cup parmesan cheese. Bake at 350°F for 20 minutes or until golden brown. Yield: 6 Servings |
| JOE'S CRAB CAKES |
| 3 pounds 21-25 count head-on shrimp 4 tbsps diced garlic 4 tbsps cracked black pepper 3 ounces Gentleman Jack Rare Tennessee Whiskey 4 tbsps Worcestershire sauce 2 tbsps dried basil 1 cup melted butter 1 tbsp dried thyme 1/2 cup olive oil 1 tbsp Louisiana Gold Pepper Sauce |
| It is important to realize that the head-on shrimp is best used when barbecuing. In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F. In a heavy bottom saute pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes. Place head-on shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture. Hot French bread should accompany this dish. |
 |
 
|
   |
|
| Recipes © 1999 - 2003 All Rights Reserved |