Mom always said...

Don't buy the seafood that comes from China.

 What my mom was trying to relay was to choose the local seafood , eat New Orleans shrimp, and demand Louisiana crawfish anywhere you go.

My dad recently questioned my mother over the purchase of California strawberries. "Where did these come from?" "Who brought these?" " Did you buy these?" "Why did you purchase these?" "I can't believe you bought these"...on and on...it was a simple mistake, my mom had overlooked the label and bought the California strawberries over Ponchatoula strawberries and it was a big deal. But my dad is right, we should support our local farmers.

My grandmother asks for Dixie Beer wherever she goes. She says if you ask for it, maybe the will start to stock it, or start making it  again in this case...

 We are from New Orleans, we love our food and the people who make our food (and drinks...).

 
So, here I am in China, buying local.  Some may say this is a little too local, the fish are still swimming....but that is the Chinese way and when in China.....do as the Chinese.    This is my local upscale grocery store, it is Westernized here, instead of the fish in Styrofoam boxes, they have proper tanks.  You pick your seafood just like you would pick out a lobster back home in the States. Then, they cut it up for you or send you home with a flapping fish, it is up to you. 

Add caption

Crab anyone? Be on the look out for recipes with these guys soon.

 

Seafood in Tai O and Oysters Bienville

We recently traveled to a small fishing village called Tai O on Lantau Island, one of the outlaying islands around Hong Kong.  What a contrast to the never ending scene of skyscrapers on Hong Kong Island.  Tai O is a very small village built on stilts.  People there make their living off of fishing as well as tourism.  The winding pathways are full of dried fish and other creatures from the sea. 

The smell, as you can imagine, is a bit overwhelming. 

    

I was all smiles when we stumbled upon oysters on the grill. I said to my husband, " Look, it is just like home!" Now that is something I never thought I would say in Tai O!

Seeing Oysters covered with spinach and cheese reminded me of  the delicious recipe for 

Oysters Bienville. While it may not be perfect timing for oysters from the Gulf, you can still enjoy farm raised oysters from all over the US, click here for a map.  Click here if you want to order your oysters on line.  

 


Oysters Bienville from Plantation

1 stick butter

1 cup finely chopped green onions

1 cup finely chopped yellow onions

6 ounces fre raw mushrooms, finely chopped

2 tablespoons lemon juice

¼ cup flour

2 cups chicken consommé

1 cup dry white wine

1 ½ cups finely chopped raw shrimp

1 teaspoon salt

½ teaspoon white pepper

1/8 cayenne

4 egg yolks

¼ whipping cream

8 pie pans

3 pounds ice cream salt

4 dozen oysters on the half shell                

Topping- Mix

¾ cup grated parmesan cheese

¼ cup dry bread crumbs

¾ cup clarified butter

Paprika

In a heavy 3-quart pot, melt butter. Add green and yellow onions. Saute gently until wilted. Add mushrooms and lemon juice and continue to saute, stirring frequently, for about 1/2 hour.  Do not allow to brown. Remove pan from fire, sprinkle flour over contents. Stir until well blended.  Return to fire, and over gentle flame slowly stir n consomme and white wine.  Raise heat and continue cooking and stirring about 10 minutes until sauce has thickened.  Add shrimp, salt, pepper and cayenne, and cook 5 more minutes.  Remove from fire.  Beat together egg yolks and whipping cream.  Ass a little warm sauce to yolk combination, then stir well back into mixture.  Partially fill pie pans with ice cream salt.  Pour off excess liquid from each oyster, place oyster and shell on ice cream salt (6 to a pan).  Place in preheated 350 degree oven for 10 minutes.  Remove pans from oven. Tip each shell to remove excess liquid and turn over to 500 degrees. Cover each oyster with sauce.  Top each oyster with mixture of cheese, bread crumbs, and butter.  Sprinkle with paprika. Bake at 500 degrees until brown-about 10 minutes.