Oysters and Pasta Creole Bordelaise

Oysters and Pasta Creole Bordelaise

Oysters and Pasta Creole Bordelaise A delicious and very simple combination: spaghetti aglio olio (or “bordelaise,” as we call it in New Orleans) with fresh Louisiana oysters. The crushed red pepper develops as it cooks, and spreads warmth. 1/4 cup extra-virgin olive oil 24 fresh large oysters 4 Tbs. butter 2 Tbs. finely-chopped fresh garlic 4 Tbs. finely chopped green onion tops 1/2 tsp. crushed red pepper 1/4 tsp. salt 1 lb. vermicelli, cooked al dente 8 sprigs flat-leaf parsley, chopped 1. In a small skillet over medium-low flame, heat…

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Oysters Rockefeller @ Antoine’s

Oysters Rockefeller @ Antoine’s

Oysters Rockefeller @ Antoine’s This is Antoine’s most famous dish, which makes it one of the most revered and enjoyable creations in the entire New Orleans restaurant repertoire. It was created in the 1890s by Antoine Alciatore’s son Jules. It spread to French-inspired restaurants all over the world, and is still found in hundreds of restaurants. Almost every traditional New Orleans eatery serves oysters Rockefeller. The original recipe is made with a sauce made by finely chopping fennel, parsley, celery, and green onions. These are cooked down then mixed with…

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Old-Style Oyster Stew

RecipeSquare-150x150 This is the oyster stew that was once common in the casual seafood restaurants, especially around West End. Like West End it self–which was totally destroyed by Hurricane Katrina–this dish is little more than a memory. But it’s a very good memory, and one we can revive in our own kitchens. The element that makes the biggest difference is the oyster water, which you can get from your oyster dealer if you give a little advance notice.

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