Food recipes
Oyster Pan Roast
Oyster Pan Roast Ingredients: spices, paprika salt, table spices, garlic powder spices, pepper, black spices, onion powder spices, pepper, red or cayenne spices, oregano, dried spices, thyme, dried Directions: Preheat...
Oyster Pan Roast
Ingredients:
spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
Directions:
Preheat the broiler.
In a large skillet or low-sided saucepan, melt the butter with the olive oil over low heat.
Add the scallions, celery, garlic, bay leaves, thyme, oregano, and rosemary.
Continue to cook over low heat until the vegetables are tender, about 5 minutes.
Add the drained oysters and stir to combine.
When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream and parsley and remove from the heat.
Taste and season with salt, pepper, and Essence.
Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters.
In a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters.
Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are lightly browned, 4 to 6 minutes.
Serve with crusty French bread.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Ingredients:
spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
Directions:
Preheat the broiler.
In a large skillet or low-sided saucepan, melt the butter with the olive oil over low heat.
Add the scallions, celery, garlic, bay leaves, thyme, oregano, and rosemary.
Continue to cook over low heat until the vegetables are tender, about 5 minutes.
Add the drained oysters and stir to combine.
When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream and parsley and remove from the heat.
Taste and season with salt, pepper, and Essence.
Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters.
In a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters.
Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are lightly browned, 4 to 6 minutes.
Serve with crusty French bread.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.