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Ingredients
- 2 (8oz. ea.) cans whole oysters, drained
- ¾ cup all-purpose flour
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 large eggs, beaten
- 1 T milk
- 1 cup panko bread crumbs
- 2/3 cup grated Parmesan-Romano cheese
- ¼ cup minced dry parsley
- ½ tsp garlic salt
- 1 ¾ tsps Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)
- 1 (8oz.) can whole oysters, drained
- 6 T all-purpose flour
- 1 pinch of salt
- 1 pinch of black pepper
- 1 large egg, beaten
- ½ T milk
- ½ cup panko bread crumbs
- 5 T grated Parmesan-Romano cheese
- 1 T minced dry parsley
- ¼ tsp garlic salt
- 1 tsp Creole Seasoning, divided (I use Prudhomme’s Magic Salmon Seasoning)
Crispy Creole Baked Oysters
“When we want to impress someone, the first thing we do is feed them.” Chef Paul Prudhomme Oysters have long been…
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Ingredients
- 5 to 6 sticks unsalted butter
- 4-5 drops Tabasco or to taste
- 1 Tbsp Crushed garlic or to taste
- 1 Tbsp Worcestershire
- 2 tsp Red pepper or to taste
- 1 Tbsp Cajun seasoning
- Pinch sugar
- 2 cans (15.25 oz ea) Deluxe Mixed Nuts
- 1 large bag (14.5 oz) Gardetto's Snack Mix
- 2 large bags (8.75 oz ea) Chex Mix (Traditional)
- 1 large bag (7.5 oz) Bugles
- 1 package (6.6 oz) Original Baked Goldfish crackers
- 1 box (9.1 oz) regular Wheat Thins
- 1 box (12.4 ox) regular Cheez-Its
Karen’s Holiday Trash
“It’s beginning to taste a lot like Christmas!” My wife’s holiday trash is a Christmas tradition at our house. For years…
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Ingredients
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1 (2 ounce) bottle diced pimento, drained
- 3 tablespoons chopped fresh parsley
- 3 tablespoons minced green onions
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 3/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 (4 ounce) block Cheddar cheese
- 1 (4 ounce) block Colby-Jack
- 1 (8 ounce) package cream cheese, cold
Marinated Cheese
“If we are not supposed to have midnight snacks, why is there a light in the fridge?” This is one of…
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Ingredients
- 8 T unsalted butter, cut into cubes, divided
- 2 medium shallots, peeled and finely chopped
- 1 pint fresh chicken livers, approx. 1 lb., trimmed
- 1 T fresh thyme leaves, chopped
- 1/3 cup dry Sherry
- 3 T heavy cream
- Kosher salt to taste
Chicken-Liver Pâté
“My idea of heaven is eating pâté to the sound of trumpets.” – Sydney Smith My introduction to chicken-liver pâté was…
Seasoned Oyster Crackers
“The secret ingredient is always love.” Our oldest, Bradford, is a Navy SeaBee. When he is deployed overseas Karen tries to…
