Karen and Crawfish EtouffeeNCAA Final Four

Pat and Karen O'Brien's - President's Brunch

New Orleans, LASilver Spring Foods Dill Mustard used for Grilling Oysters

Sunday, April 1, 2012

 

WELL, this started out to be just a simple brunch with some our local friends (6 total). 

 

 

Dill Grilled Touchdown OystersOur Menu:

Inside the house served buffet style:

Cajun Grillards and Creamy Grits

Throwdown Chicken and Sausage Jambalaya

Smoked Boudin

Dill Grilled Touchdown Platters stovetop cookedRoasted Chaudin

Creole Bread Pudding with Rum Sauce

Bacon and Breakfast Sausage

Scrambled Eggs

 

Outside on the Patio:

Oysters on the Half Shell

Dilled Grilled Touchdown OystersDilled Grilled Oysters in Touchdown Skillets

Boiled Crawfish and Shrimp with

Traditional Cocktail and Chipotle Remoulade Sauces

and I added.... Peppadew Redfish Clams

AND WOW, what an impressive guest list, guests included presidents of the NCAA member institutions (Stillman College, California State University-Monterey Bay, Saint Leo University, Coker University, Molloy College, Prairie View A&M University) and their spouses, family members, and friends, members of the NCAA administration and staff, DeLaine Emmert (spouse of NCAA President Mark Emmert - OMG!!) and New Orleans friends of Pat and Karen O'Brien.  Pat is president of West Texas A&M University in Canyon, TX.   Pat and Karen are sooooooo cool they allowed me to test what I have been working on and in front of some of the most respected members of the university community!Dill Grilled Touchdown Oysters

 

Because I had so many people to cook for I used my Touchdown Grilling Platters.  In 2009, I used these to win in the Louisiana Tailgate and BBQ Festival. And I used the sauce recipe for Dilled Grilled Oysters.

 

 

 

I wanted to add a little "Lagniappe" to the menu so I grilled a couple of redfish filets using my Peppadew Redfish Clams Recipe.

 

 

 

 

 

 

Boiled Crawfish and ShrimpWe also boiled a sack of crawfish and 10 lbs of shrimp. I used Silver Spring (TM) Horseradish and Mustard to make my Classic Cocktail Sauce and Chipotle Remoulade Sauce..... But because many people were from out of town, not many of them were eaten... OH Darn!!   SOOOO, on Monday I returned to Pat and Karen's house to cook some Crawfish Etouffee!

 

Pat shucking AND EATING oysters!I found Pat shucking oysters,,,, He is an oyster GAUD!!! Shucking all of those AND EATING THEM!!! Notice there is no bucket to put the shucked oysters into!!  OH, except down his gullet!

 

 

 

While he was doing that we were inside cooking a little crawfish etouffee.  WE made 2 1/2 gallons of the stuff!  Pat had had been simmering a large stock pot of crawfish shells, celery, onions and garlic to make a rich stock. THAT'S THE BASIS OF A CRAWFISH DISH!!

 .. I had about 6 lbs of tailmeat leftover, Laurent had about 4 lbs.... I added some shrimp and a pound of tasso. NOW that is what I call a great day with friends!!

 

 

 

 

 

 

 Contact us for further details....ChefEmile@CustomCatering.net

to Home Cookin' Page or Return to Off-Premise & Picnic Photo Album 2

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2012 [Aurora Catering, Inc.]. All rights reserved.
Revised: July 12, 2012

A lunch that I will long remember!