Oyster recipes from the Creoleman...

Community Coffee - Unique Distinctive Robust

Oysters on the Half-Shell
When serving oysters as part of the dinner, allow 6-8 oysters for each person. Always buy fresh oysters.

6-8 Oysters per Person
Crushed or Cracked Ice
Black Pepper & Cayenne
Salt
Lemons Cut in Quarters

Open the shell and drain the water from the shell without disturbing the oyster. Remove the top of the shell and place the bottom half shell with the oyster in it on a plate of crushed ice. Sprinkle with lemon juice, salt, cayenne or black pepper, and serve with buttered crackers. If desired, a salad of fresh spinach, iceberg lettuce, and tomatoes goes great with this. Wash it all down with a good stout beer or white wine. C'est Bon!

I want y'all to try this coffee, if you didn't yet. Community Coffee is considered to be the State Coffee of Louisiana. You try it one time and you'll see why. It's good like Louisiana food. I guarantee you'll be wanting some more.

That's why I got a picture of it at the top and bottom of the page. I know if you drink some of this coffee it's the only coffee your mouth gonna want.

That sure is a pretty picture.

Oyster Lover's Recipes

Aunt Tut's
Bacon Wrapped Oysters

2-3 Dozen Oysters
Thin Slices of Bacon
Salt, Cayenne
Sauce Piquante

Preheat oven to 325°-350°
Remove oysters from jar and drain. Sprinkle oysters lightly with salt and cayenne. Wrap each oyster in a thin slice of pork bacon and secure with a toothpick. Place wrapped oysters on the over broiler pan. Turn the wrapped oysters a time or two. Heat until the bacon is brown. Remove from the oven, let cool, dip in sauce piquante and enjoy!

These are also called "Angels on Horseback" (anges à cheval)? I don't know. You tell me. Maybe it got something to do with how the bacon looks when it cooks. I just know they're good.

I want to tell all y'all people something. The recipes here at Creoleman.com are recipes that my family been cooking and eating since I can remember. And I ain't young no more. This ain't no recipes somebody told me about, or recipes I got out a book. This ain't fast food. This is the real deal. I cook and eat them myself. You gonna like them too.

Creoleman.com

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Fried Oyster Po-Boys
Ingredients:

2 dozen large oysters
1 Tablespoon of Salt
1 Teaspoon of Black Pepper
½ Teaspoon of Cayenne
1 Teaspoon of Garlic powder
4 Eggs beaten
2 Cups of Cornmeal
Oil or Lard
2-3 Po-Boy Loaves or a french bread cut in half
½ Stick of Butter melted
Louisiana Hot Sauce or Homemade Sauce Piquante

Cut the top off the loaves lengthwise
Drain oysters and let them dry. Sprinkle seasoning over oysters and mix them well. Dip oysters in beaten eggs then in cornmeal. Lightly sprinkle with salt and pepper and set aside in refrigerator for two hours. Remove from refrigerator and dip in egg and cornmeal again. Fry in hot 350º-400º oil until golden brown. Remove from oil and drain oysters on brown paper. Brush loaves (top and bottom) with melted butter and place in a hot oven. Heat until edges start to get crisp. Remove from oven and fill loaves with fried oysters. Add sauce piquante to taste. Replace loaf top and enjoy.
Makes 2-3

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