Louisiana Cookin'

Fall on the Bayou



(photo on page 61)

Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent!

¼ cup unsalted butter, cubed
4 cloves garlic, thinly sliced
2 tablespoons white wine vinegar
24 fresh Gulf oysters on half shell
⅛ teaspoon kosher salt
⅛ teaspoon cayenne pepper
⅛ teaspoon ground black pepper
Lemon wedges, to serve
Garnish: chopped fresh chives

In a small microwave-safe bowl, place butter and garlic. Heat on high until mixture begins to bubble, about 1 minute. Stir in

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Louisiana Cookin'

Louisiana Cookin'5 min lettiRegional & Ethnic
A Bayou State Thanksgiving
MAKES 10 TO 12 SERVINGS Rubbed with butter and a homemade Cajun spice blend, this turkey will be the star of your Thanksgiving dinner. 1 (12- to 14-pound) whole turkey, giblets and neck discarded½ cup unsalted butter, room temperature8 tablespoons Ca
Louisiana Cookin'1 min lettiCookbooks, Food, & Wine
Gourmet Gift
FOR A HOMEMADE TREAT that doesn’t require much effort, chocolate bark is one of our go-tos. One of the best parts about it is that you can personalize it to your recipients’ tastes. In this recipe, we added cayenne pepper and chili powder for a bit o
Louisiana Cookin'3 min lettiRegional & Ethnic
Sharing the Sizzle
I LEARNED EARLY IN MY CAREER that while chefs and restaurateurs are competitors, they are much better friends than foes. One late Sunday afternoon in 1978, Ruth Fertel, owner of Ruth’s Chris Steak House in New Orleans, dined at my Lafitte’s Landing i