In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worchestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in […]

RICE CRUST 2 c Cooked rice 1 tb Chopped onion 1 tb Chopped parsley 1 tb Pimento 2 tb Melted butter 1 Egg; slightly beaten Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; […]

Combine thyme, salt & pepper with flour. Beat eggs until bubbly; add water. Roll scallops in seasoned flour, dip in egg mixture, then coat well with bread crumbs. Heat oil to a depth of 3″ in deep skillet, until a 1″ bread cube browns in 60 seconds. Fry scallops until golden brown on all sides, […]

In a large saucepot place the court bouillon. Bring it to a boil over high heat. Add the shrimp and poach them for 2 minutes. Remove the shrimp and place them in the refrigerator so that they chill. Peel and devein the shrimp. Leave the tails on. In a medium bowl place the lime juice, […]

Wipe scallops dry and lightly salt. Saute vegetables. Place in a greased casserole. Cover with soup, top with buttered bread crumbs. Bake at 350F for 30-35 minutes.

Combine orange peel & juice, oil, onion, rosemary, thyme & salt in shallow dish. Add fish & scallops, marinate 1 hour, stirring occasionally. Or marinate in tightly sealed bag, turning occasionally. Arrange orange wedges, fish & scallops alternately on 4 skewers. Place on broiler pan; broil 4″ from heat 12-14 minutes, turning & brushing occasionally […]

Melt butter; saute vegetables. Add seasonings and stir well. Add crawfish and saute for a minute. Add flour; mix well, and cook 3 more minutes. Add chicken broth; mix well and simmer 15 minutes. Serve over hot rice.

Divide fillets into 6 servings; sprinkle with salt. Place about 3/4 cup stuffing on each fillet, roll & secure with toothpicks. Place in well greased shallow 1 1/2 baking dish; drizzle butter over all. Bake 350 oven for 25 minutes.

In blender blend egg with lemon juice, mustard & seasonings. Slowly pour in oil with machine running. Place in serving bowl & surround with shrimp.

To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and peper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside. To make the […]