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Receta Creole Gratin Of Oysters With Artichokes And Fresh Herbs
by Global Cookbook

Creole Gratin Of Oysters With Artichokes And Fresh Herbs
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 1/8 tsp Crushed red pepper
  • 1/3 c. Minced red onion
  • 1 tsp Minced garlic
  • 2 tsp Fresh thyme, minced a bit
  • 2 Tbsp. Dry sherry
  • 1 pch Black pepper
  • 1 pch Salt
  • 2 dsh Tabasco
  • 1/2 c. Heavy whipping cream
  • 2 tsp Flour
  • 1/2 c. Fresh minced tomato
  • 1/2 tsp Lemon juice
  • 1 can (14-ounce.) artichoke hearts, liquid removed, rinsed, and quartered
  • 1 pt Fresh oysters, liquid removed
  • 1/3 c. Fresh minced parsley
  • 1/2 c. Fresh bread crumbs, lightly toasted c Grated Swiss cheese Sprinkle of paprika

Direcciones

  1. This recipe, created by Dave Carlson, was the winner in an oyster-cooking competition held by the Louisiana Seafood Marketing Board and Drago's Restaurant. We had about fifty diners in the room which night, each of whom was served portions of the top three entrants in a contest which drew over a hundred recipes from my radio audience. The scores were very close (they really were-I'm not just trying to make the others feel good), and this was the winner.
  2. Preheat oven to 400 degrees.
  3. Coat an oval gratin dish (about 12 by 8 inches) with butter or possibly oil.
  4. Heat the extra virgin olive oil in a skillet over medium heat. When it shimmers, add in the crushed red pepper, red onion and garlic and cook till the onion turns clear.
  5. Add in the sherry and bring to a boil for about a minute. Then add in the thyme, salt and pepper, Tabasco, and cream. Return to a boil. Sprinkle in the flour and lightly whisk into the sauce.
  6. Lower the heat and add in the tomato, lemon juice, artichokes, oysters, and parsley. Agitate the pan to mix all the ingredients, then remove from the heat.
  7. Pour the oyster mix into the gratin dish. Sprinkle the top with bread crumbs, then Swiss cheese, and finally paprika.
  8. Lower the oven to 375 degrees and bake the grain about 25 min, until it bubbles around the edges and the top is browned.
  9. Serves four to eight.