I am looking for a cookbook that is for chicken only if possible. I am having problems finding one with some good recipes. Thanks!
Filed under Southern Recipes by Louise
There are many versions of charbroiled oysters and Black's makes a good one. Some restaurants use fresh garlic and Parmesan while others use blue cheese and vinegar. Black's version utilizes a shot of Worcestershire sauce and lemon. This is a very simple dish well worth trying at your next dinner party, especially since oysters are back in season. You will need someone who is handy with shucking oysters.
Ingredients:
Melt the butter then add lemon juice, Worcestershire sauce, salt and pepper to taste, and mix together to create a sauce. Put the oysters on a hot grill; drizzle the sauce on the oysters while cooking. Cook oysters for four to five minutes. Remove from grill, add a little more sauce on the oysters, and season with a little of Black's Special Seasoning.
(Serves 1-2)
Courtesy of Black's Oyster Bar
Filed under JazzFest, New Orleans Recipes, New Orleans Restaurants, Southern Recipes by Louise
My grandma R.I.P. had an awesome bread pudding; it was by far the best I've ever tasted…there's only one problem, she never showed me how to make it. From eating it I knew that it at least had the following ingredients:
Pineapple chunks (the small ones)
Sugar
Cinnamon
A little nutmeg
raisins
bread
milk
and vanilla
I made one and well, it didn't turn out like hers. Do you have to let the bread soak up the other stuff? Any suggestions…anyone?
Filed under New Orleans Recipes by Louise
