Chef John Folse's Oyster and Artichoke Dunbar - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Oyster and Artichoke Dunbar

Prep Time: 1 Hour

Yields: 6 Servings

Comment:

This dish was named after the great restaurateur, Corinne Dunbar, who established one of the most celebrated restaurants in New Orleans. Corinne Dunbar's, located in Ms. Dunbar's home on lower St. Charles Avenue, was in operation from the mid-1930s until the 1970s. Once diners gathered, Ms. Dunbar presented a menu that was specifically written for the evening fare, no options. It is said that Leona Victor, the private cook in the home of Ms. Dunbar, actually created this dish, which became one of the most sought after items on restaurant menus throughout the city. Ms. Dunbar ran the restaurant until her death in 1947 when it was taken over by her daughter.

Ingredients:

3 dozen fresh-shucked oysters, divided

1 cup oyster liquid

1 dozen cleaned oyster shells

2 cups artichoke hearts

¼ pound butter

½ cup diced onions

¼ cup diced celery

1/4 cup diced red bell pepper

1/4 cup diced yellow bell pepper

1/4 cup minced garlic

1/4 cup flour

2 cups heavy whipping cream

1 tsp Worcestershire sauce

1 tsp Creole seasoning

1/4 cup sliced green onions

1 tbsp chopped basil

1 tsp chopped thyme

1/4 tsp nutmeg

salt and black pepper to taste

granulated garlic to taste

Louisiana hot sauce to taste

3 cups seasoned Italian bread crumbs, divided

Method:

Preheat oven to 375°F. Wash oyster shells once or twice with hot soapy water then rinse under cold running water to remove soap. Keep shells in cold water until ready to use. Chop 2 dozen oysters and all artichoke hearts into bite-sized pieces then set aside. In a Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and minced garlic. Saute 3–5 minutes or until vegetables are wilted. Blend in chopped oysters and artichoke hearts and saute 5–7 minutes. Whisk in flour and stir constantly to create a white roux. Add cream and reserved oyster liquid, stirring constantly until a slightly thickened sauce is achieved. Add Worcestershire sauce, Creole seasoning, green onions, basil, thyme and nutmeg. Season lightly with salt, pepper, granulated garlic and hot sauce. Cook 7–10 minutes, stirring occasionally, then remove from heat. Stir in up to 2 cups bread crumbs or just until mixture resembles a stuffing. Place 1 whole oyster in center of each oyster shell and top with equal portions of stuffing. Place shells on a cookie sheet and sprinkle with remaining bread crumbs. Bake 30 minutes or until stuffing is heated thoroughly. NOTE: It is important for oysters to be hot and fully cooked.

Powered by WorldNow