Recently
when reviewing a new cookbook, “New Orleans con Sabor Latino: The History and
Passion of Latino Cooking,” I discussed how nothing in Louisiana is strictly
Cajun or Creole, especially in New Orleans, which has a booming Latino
population. Ann Benoit looks at the bigger picture in “New Orleans’ Best Ethnic
Restaurants” from Pelican Publishing.
The
cookbook spotlights a wide variety of ethnic restaurants, including Middle
Eastern, Asian, Caribbean, African and South American fare, with many of them
new restaurants I’m dying to try out. There’s also the more typical cuisines
we’ve come to know in New Orleans, such as Italian, French, Soul Food and, of
course, Cajun and Creole. Photographs are stunning and recipes written like
prose with no ingredient listings so the book’s as much a coffee table
showpiece as it is educational.
New
Orleans is arguable the first melting pot city in the United States so it’s no
wonder there are so many different flavors to its culinary makeup. Benoit
offers a lovely guide.
Here’s
a recipe from Mulate’s (of New Orleans) that’s choser to home, chosen because
it’s easy to create, it’s a great seafood dish for Lent and if the weather dips
during this volatile spring, it’s a nice warm soup for a chilly evening.
Mulate’s Cajun Smoked
Oysters
From “New Orleans’ Best Ethnic Restaurants”
1 pound butter
3/4 teaspoon Mulate’s or other Cajun seasoning
3/4 teaspoon cayenne pepper
1 1/2 teaspoons liquid smoke
1/4 teaspoon paprika
1/4 cup Parmesan cheese
1 1/2 tablespoons fresh chopped parsley
1 small onion, diced
6 cloves garlic, minced
18 fresh raw oysters
Crusty French bread, for serving
Directions:
Place butter, Cajun seasoning, cayenne, liquid smoke, paprika, Parmesan cheese,
and parsley in a sauté pan over medium to medium-high heat. Melt, taking care
not to burn butter. Add onion and sauté until translucent, 3-5 minutes. Add
garlic and sauté 1 minute. Add oysters and cook for 5-7 minutes, until oysters
plump and begin to curl around the edges. Serve at once, with plenty of crusty
French bread for soaking up the sauce.
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