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1. Louisiana Seafood Pasta

2. Carpetbagger Steak

Book Description

Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time - that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate. Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, published continuously for 33 years, Fitzmorris is known for his radio program, "The Food Show", aired every afternoon on WSMB. A portion of the profits from this book will be donated to Habitat for Humanity to aid in New Orleans recovery efforts.

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Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home

Authors: Tom Fitzmorris

Date: February 2006

ISBN: 1584795247

Publisher: Stewart, Tabori and Chang

Paperback

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It's an odd-sounding idea: a steak stuffed with an oyster, and served with a sauce of beef essence and more oysters. But the flavors of the two ingredients are most agreeably complimentary. The hard part of making this dish is making the demi-glace, the ultimate reduction of an intense stock made from roasted veal bones. Every good cook should try this at least once; if you do it right, it takes two days. If you don't want to go to the trouble, you can buy demi-glace at gourmet food stores or on the internet. If you’re friends with a chef, he or she might sell or give you some.

Makes 4 servings

• 4 (8 ounce) filet mignons

• Salt and ground black pepper

• 20 medium-large fresh, shucked oysters

• 1 cup Pinot Noir or other dry red wine

• 1/2 cup demi glace

• 1 stick (8 tablespoons) unsalted butter

• 1 tablespooon clarified butter

1. Season the steaks with salt and pepper. With a sharp paring knife, cut a slit in the side of each of the steaks. Stuff an oyster into each steak.

2. Place the remaining oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring to a boil. Cook until the oysters begin to curl. Remove the oysters with a slotted spoon to a bowl and continue to simmer the wine until it’s reduced to about a third cup.

3. Stir in the demi-glace and return to a simmer. Reduce the heat to low and add the unsalted butter, 1 tablespoon at a time and whisking constantly, until sauce is thick and creamy. Season to taste with salt and pepper. Keep the sauce warm.

4. Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness.

5. Place a steak on each of 4 warm plates. Surround each steak with 4 oysters and spoon the sauce over all.

More From This Book:

1. Louisiana Seafood Pasta

2. Carpetbagger Steak

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