Taco Oysters

Many years ago, there was an immigration of Yugoslavians to
Louisiana, where they settled along the mouth of the Mississippi
River.
Many became oyster fishermen.
Since they are known by their
nickname, Tacos, there are a number of oyster dishes also known by
that name.

Oysters
Bacon
1/4 teaspoon lemon juice
Dash of Tabasco  sauce
Salt and pepper (sparingly)
2 teaspoons tomato sauce
1/8 teaspoon granulated sugar
American cheese, finely shredded

Arrange oysters on the half-shell in a pie pan of rock salt.
Prepare enough partially-cooked bacon so that there will be enough
to cover each oyster with a bacon strip.

On each oyster, place the above ingredients.
Cover each oyster
with finely-shredded American cheese.
Bake at 450 degrees F until
oysters are done and curl on the edges and the cheese is bubbly (10
minutes or less).

Garnish with parsley sprigs.

Tomatoes Creole

Melt 2 tablespoons butter in a saucepan.
Add:

4 large skinned, sliced seeded tomatoes
or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepper

Cook the vegetables until they are tender —
about 12 minutes.
Add:

3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powder

Strain the juice from the vegetables and add to it enough cream
to make 1 1/2 cups of liquid.
Stir in 1 1/2 tablespoons flour.
Simmer and stir the sauce until it is thick and smooth.
Combine it
with the vegetables and serve hot on toast with
sautéed bacon.
Or you can use it to fill pepper or
squash cases.

Spinach Balls

2 (10 ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 tablespoon cayenne pepper to taste
1 1/2 teaspoons garlic salt
1 to 2 teaspoons Tony’s Creole Seasoning (optional)

Preheat oven to 325 degrees F.
Lightly grease a cookie
sheet.

Cook spinach according to package directions and drain well,
squeezing to remove excess moisture.
Combine with stuffing mix,
chopped onion, eggs, margarine, cheese, Cayenne and garlic salt.
Mix well.
Shape into 3/4-inch balls and place on cookie sheet.
Bake
15 to 20 minutes.

These are successfully frozen by placing on a pan in freezer
until hard, then storing in airtight bags.

To serve, thaw slightly and bake 20 to 25 minutes.

Makes 6 to 8 dozen.

Spicy Gator Etouffee Sandwich

1 pound chopped alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup yellow onion
1/2 cup celery, chopped
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoons parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 cup (1/2 stick) butter
Chardonnay
Fresh baked hoagie rolls

Herb Butter
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil

Wash alligator thoroughly and sauté in herb butter
for 2 minutes on each side.
Set aside.

Cook etoufee by combining butter, onion, celery, bell pepper,
bay leaves and garlic.
Sauté until tender, squeezing
lemon juice while incorporating Cajun spices, cayenne pepper, and
parsley.
Add water and flour; simmer.
Add crawfish, green onion and
a little chardonnay.
Simmer for 2 to 3 minutes until crawfish is
done.
Blend in food processor.

Take your cooked alligator and place on skillet and top with
etoufee.
Top with Swiss cheese; melt cheese, and grill the hoagie
roll next to it.
Place hoagie roll on top, flip over, and finish
off sandwich by slicing in half and garnishing with a kosher
pickle.

Riz au Lait

This dessert was made with leftover rice in Cajun homes years
ago.

1 1/2 cups cooked rice
Water
1 (12 ounce) can evaporated milk
1 egg, separated
1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Boil cooked rice in 1 cup of water for 5 minutes.
Drain.

Mix rice, evaporated milk and 1 milk can full (12 ounces) of
water.
Heat, but do not boil.

Beat egg yolk well.
Add sugar and pour into rice mixture.
Continue to heat, but do not boil.
Add salt and vanilla
extract.

Beat egg white until peaks form.
Fold in and remove mixture from
heat.

Serves 4.

The Big Easy

1 cup green olives, preferably Italian, pitted and chopped
1 cup chopped sun-dried tomatoes (packed in olive oil, drained)
1 1/2 tablespoons capers
3 cloves garlic, finely chopped
1 tablespoon chopped, fresh oregano (1 teaspoon dried)
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar or other red wine vinegar
2 tablespoons olive oil
1 large round loaf Italian bread, about 7 inches in diameter
1 sweet onion, thinly sliced, separated into rings
1/4 pound thinly sliced mozzarella
1/4 pound thinly sliced salami
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone
1/4 pound thinly sliced Mortadella

Mix the chopped olives and the next 6 ingredients; stir in 2
tablespoons olive oil.
Store, tightly covered, in the refrigerator
for at least 12 hours to marry flavors.
Olive mixture can be made
up to a week ahead.

Cut bread in half horizontally; remove bread from bottom and top
of loaf (discard or save for bread crumbs) to form a thick shell.
Spread half the reserved olive mixture (with liquid) on the bottom
half of the bread, then half the onion rings.
Next, layer the
cheese and cold cuts in the order listed.
Top with remaining onion
slices, then remaining olive mixture.
Sandwich can be made up to 6
hours ahead.
Wrap tightly; store in the refrigerator.

Return to room temperature before serving.
Cut into 6
wedges.

Serves 6.