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 Oysters
Carnival
By Maralyn Hill
and Brenda Hill ‘The
Tandem Tasters’
We met Kelly from Houma,
Louisiana. We did not
realize it was the
fastest disappearing
land mass on earth,
located southwest of New
Orleans. Kelly shared a
recipe with me from the
kitchen of Gold Band
Oysters. This little
fishing village accounts
for 20 percent of the
state's production of
fresh seafood.
Ingredients:
5 cups
onions-minced
1/2 Tbsp. garlic-minced
1 bay leaf-minced
4 stalks celery-minced
1/2 tsp. thyme leaves
10 Tbsp. butter
4 dozen Gold Band
Oysters-strained
(reserve liquid) and
chopped
1-1/2 cups bread crumbs
36 Gold Band Oyster half
shells boiled and
scrubbed
18 strips
bacon-precooked (crispy)
drained and each strip
cut in half
6 lemon wedges for
garnish
Directions:
Preheat
oven to 375 F.
In an iron skillet sauté the onion, garlic, bay, celery and thyme in 6
tablespoons butter for about 15 minutes. Add the chopped Gold Band
Oysters.
Moisten 1 cup of the breadcrumbs with about 1 cup of the Gold Band
Oyster liquid. Add to the above. Simmer for 20-30 minutes.
Add 4 tablespoons butter and cook until the butter is melted.
Fill the Gold Band Oyster shells with the mixture and sprinkle the
remaining 1/2 cup of breadcrumbs over top. Top with bacon pieces. Heat
for 10 to 15 minutes.
Serve 6 Gold Band Oysters per portion. Garnish each platter with a lemon
wedge. Serves 6.
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 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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