Pecan-Breaded Oyster Salad

Courtesy of Chef Horst Pfeifer, Middendorf’s, Akers MAKES 4 SERVINGS 1 4-ounce package store-bought mesclun salad greens 1 cup pecans 1 teaspoon garlic powder 1/2 teaspoon mustard powder 1 cup fine, dry plain breadcrumbs 1 teaspoon onion powder 36 large Gulf oysters 1 cup all-purpose flour 2 eggs beaten with 2 tablespoons water (egg wash) … Continue reading →

Southern Inspired Seafood Chowder

MAKES 4 SERVINGS 2 tablespoons unsalted butter 2 medium sized onions, cut in a small dice 2 tablespoons all-purpose flour 2 quarts seafood broth 2 cups whole or 2 percent milk 1/2 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt pinch of saffron threads (optional) 24 jumbo (U–10 count) Gulf shrimp, peeled and deveined 24 Gulf … Continue reading →

Brown Oyster Stew in Pastry Shells (Mamere’s Oyster Stew)

Courtesy of John Folse Continue reading →

Champagne Oysters

A simple sauce for raw oysters, this recipe comes from Pat Fahey of Ameripure Oysters in Franklin, Louisiana Continue reading →

The LA to L.A. Chef: Oysters Rockefeller

I first became familiar with Oysters Rockefeller as a young banquet server at a big convention hotel in New York City, where we served many of them at fancy receptions. They were made with bacon, spinach and a sort of Bechamel Sauce topping them. In the years since then, I’ve had them a few times, usually not with the bacon or Bechamel, almost always with spinach. It would be a couple of decades later before I learned this classic dish was invented right in my hometown of New Orleans. Continue reading →