Oysters Rockefeller

  • Cheddar Cheese
  • Mozzarella Cheese
  • Bacon
  • Spinach
  • Oysters
  • Hollandaise Sauce

Method:

Top all ingredients on shucked Oysters. Bake in the oven for 9 minutes at 450 degrees

New Orleans Shrimp

  • 16 raw colossal (or the largest you can find) Gulf shrimp, unpeeled and beheads and tails left on
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons coarsely ground black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne or chili flakes instead
  • 1/2 teaspoon salt
  • 2 teaspoons minced fresh garlic (2 cloves) (I minced 3 cloves)
  • 1 tablespoon of water
  • half of 1 lemon, seeded
  • 1/4 pound (1 stick) of unsalted butter, cut into 1/2 inch slices

Method:

1. Place the unpeeled shrimp, Worcestershire, spices, garlic and 1 tablespoon of water in a heavy 10-inch sauté pan. Squeeze the juice from the lemon half over the shrimp and add rind and pulp to the pan.
2. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp.
After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
3. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don’t add water.
4. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While stirring the shrimp, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large and about three minutes if they are colossal.

Chicken Gumbo

  • 2 pounds boneless chicken breast
  • 2 tablespoons minced garlic
  • ¼ cup olive oil
  • 1 cup red bell peppers, chopped
  • 1 cup onion, chopped
  • 1/3 (40g) All purpose flour
  • 2 cups canned no salt-added tomatoes
  • ½ cup frozen okra, thawed
  • ¼ teaspoon hot pepper sauce
  • 1 tablespoon file powder

Method:

Cook chicken with 5 cups water and garlic until tender. Cut chicken into bite-sized pieces. Skim any fat off cooking liquid. Heat oil in a skillet over medium heat and brown the red bell pepper and onions. Add the flour and brown. Gradually stir in some of the cooking liquid to make a roux (desired thickness). Add tomatoes, cover and simmer for a few minutes. Season with hot pepper sauce. Add gumbo file powder and stir until blended (it has a tendency to lump)