Petite Filet 1 cup veggie stock ¼ cup onion, chopped ¼ cup water ¼ teaspoon red pepper 2 Tablespoons pureed ginger and garlic butter and flour for blonde roux (equal parts of each) 1 pint heavy cream fresh shrimp and crabmeat, optional Combine water, veggie stock, ginger, garlic, and onion and reduce by 1/3. Stain onion and ginger/garlic out. Add cream ...

Chef Snodgrass says that his char-grilled oysters are a popular signature and will remain on the menu. “At home, you need to have good oysters and a good, hot grill,” he advises. “We do it at home all the time when we are doing a crawfish boil. We do them on a charcoal grill. Shuck the oysters, leave them on the half shell, put the oysters over the ...

This is a very simple, no-fuss recipe that is perfect for two people. Make some angel hair pasta to be topped by the oysters, and sprinkle on plenty of Parmesan cheese as garnish. Sautéed Italian Oysters 1 dozen fresh Louisiana oysters 1-2 Tbsp. fresh chopped garlic 2 Tbsp. chopped green onions 2 pinches coarse ground pepper 2 pinches crushed red pepper 2 ...

There are many versions of charbroiled oysters and Black’s makes a good one. Some restaurants use fresh garlic and Parmesan while others use blue cheese and vinegar. Black’s version utilizes a shot of Worcestershire sauce and lemon. This is a very simple dish well worth trying at your next dinner party, especially since oysters are back in season. You ...

Marinade 2 cups Kahlua 2 cups honey 1 ½ cups salad oil 2 bottles Tiger Sauce (10-oz.) 2 Tbs. seasoned salt 2 Tbs. chopped garlic 2 Tbs. chopped parsley 2 oz. hot pepper sauce 2 Tbs. chopped basil 2 Tbs. chopped thyme 2 Tbs. chopped cilantro Combine ingredients for marinade, and marinate shrimp for several hours. Shrimp & Pasta 4 lbs. peeled shrimp ...

This is the most popular salad on the menu at the Dakota restaurant in Covington. It is light and refreshing, perfect for spring. It was created by Chef Kim Kringlie. For Tuna 16 oz. fresh #1 grade yellow-fin tuna loin 1 Tbsp. sea salt ½ Tbsp. pepper ¼ cup sesame seeds ¼ cup black sesame seeds Heat oil in a sauté pan until hot. Season tuna fillet with ...

Chef McRaney says, “Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.” She continues, “We are famous for our barbecued shrimp and with reason. The biggest ...

Mulate’s takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Carnival party, and you will surely get praise for being unique and creative. Catfish Jambalaya 8 oz. catfish filet 4 yellow onions, chopped 2 cloves garlic ½ bell pepper, chopped 1 stalk celery, chopped ½ lb. ...

Try this catfish dish at home, courtesy of Cochon. It is accompanied by a summery cold slaw that has a real kick Catfish 4-6 6 oz. catfish filets 1 cup all-purpose flour 1 cup white cornmeal ¼ cup vegetable oil Salt and pepper to taste 1 lb. boiled shrimp To cook catfish filets mix flour and cornmeal together. Season catfish with salt and black pepper ...

Creole Tomato 4 Creole tomatoes, scoop out centers 8 oz. jumbo lump crabmeat 2 oz. white remoulade sauce 1 oz. basil oil Finely chop first 4 ingredients then whisk all ingredients together. Remoulade ¼ cup parsley ¼ cup onion ¼ cup green onion ¼ cup red bell pepper ¼ cup lemon juice 1 Tbs. minced garlic ¼ cup horseradish 1 cup mayonnaise ¼ cup ...