Need Bees Removed?
International
Beekeeping Forums
August 01, 2014, 09:01:29 AM *
Welcome, Guest. Please login or register.
Did you miss your activation email?

Login with username, password and session length
News: ATTENTION ALL NEW MEMBERS
PLEASE READ THIS OR YOUR ACCOUNT MAY BE DELETED - CLICK HERE
 
   Home   Help Search Calendar bee removal Login Register Chat  

Pages: [1]   Go Down
  Print  
Author Topic: Oysters Bienville, Arnaud's Restaurant by TwT  (Read 977 times)
beemaster
Site Founder
Administrator
Galactic Bee
*******
Offline Offline

Gender: Male
Posts: 6222


Location: Manchester, NJ

It is my pleasure to bring the forums to you.


WWW
« on: March 21, 2009, 02:54:22 AM »

Oysters Bienville

Arnaud's Restaurant

2/3 cup finely chopped mushrooms
1 teaspoon ground white pepper
4 tablespoons unsalted butter
1/2 cup brandy
1 1/2 teaspoons finely minced garlic
1/2 teaspoon cayenne
1 tablespoons finely chopped shallots
1 teaspoon salt
1/2 cup heavy cream
6 tablespoons grated Romano cheese
1 tablespoon flour
4 tablespoons dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup parsley, finely diced
2 dozen oysters on the half shell, drained
4 pans rock salt

In a large, heavy saucepan, sauté the 2/3 cup chopped mushrooms quickly
in a small amount of vegetable oil. Remove from pan and set aside. In
the same pan, melt the 4 tablespoons unsalted butter and render the
garlic and shallots, stirring frequently until soft. Add the diced shrimp,
then sprinkle in the flour. Stir all together, add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy
cream, cook until smooth before adding Romano cheese, dry bread
crumbs and parsley, salt, pepper and cayenne. A small amount of milk
may be added if the mixture is too thick.
Remove from heat, allow to cool then refrigerate for about 1 1/2 hours.
Half an hour before you plan to bake the oysters, place the pans of rock
salt in a preheated 500-degree F oven.
Wash oyster shells well, pat dry. Put oysters on shells, place six in each
pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster.
Bake for 15 to 18 minutes until well browned. Serves 4.

Recipe By Aranaud's Restaurant In New Orleans
Logged

NJBeemaster my YOUTUBE Video Collection
Follow us on TWITTER
SKYPE NJBeemaster - include your FORUM NAME in contact request
My Personal FACEBOOK Page


"All donations to our forums are greatly appreciated"
Please click HERE to help support our forum.
Pages: [1]   Go Up
  Print  
 
Jump to:  

Beemaster's Beekeeping Ring
Previous | Home | Join | Random | Next
Powered by MySQL Powered by PHP Powered by SMF 1.1.19 | SMF © 2013, Simple Machines | Sitemap Valid XHTML 1.0! Valid CSS!
Page created in 0.112 seconds with 24 queries.

Google visited last this page June 19, 2014, 03:49:49 AM