Oyster pan roast

INGREDIENTS:
½ lb Benton’s bacon, diced
¼ cup Butter
¼ cup All purpose flour
½ Onion, sliced
½ Bennel bulb, diced
1 clove Garlic, crushed
2 cups Milk
1 Clove
1 Bay leaf
1 cup Artichoke trimmings, chopped and blanched
1 sprig fresh Thyme
1 sprig fresh Tarragon
2  cups shucked drained Oysters
Salt to taste
1/3 cup Bread crumbs
1/3 cup Grated parmesan cheese
1/3 cup Olive oil
1 teaspoon Crushed red pepper flakes

STEPS:
Preheat oven to 450°

In a large sauce pot render the bacon until crispy.  Remove from bacon from the pan. 

Add the butter to the pan with the rendered bacon fat and melt the butter over medium high heat. Add the flour. Stir frequently and continue for five minutes allowing the roux to cook, but not brown. Add the onion, fennel, and garlic, lower heat to medium and cook until the vegetables are translucent.

Next add the milk again while stirring, raise heat to high, bring to a boil and lower heat to low, add the clove and bay leaf allow the sauce to simmer on low for 25 minutes.

Stir in the rendered bacon, artichoke trimmings, fresh thyme and fresh tarragon..

Add the oysters to the béchamel and cook until oysters just begin to curl.

In a separate bowl mix the bread crumbs, oil, parmesan cheese and pepper together.

Transfer the oyster mixture to a casserole dish. Generously sprinkle the bread crumbs over the oysters. Brown in the oven. Serve.

Serves 6-8
Prep Time: 30 Min.
Cook Time: 20 Min.
Intermediate Skill Level

Borgne
601 Loyola Avenue
New Orleans, LA 70113
504-613-3860
Lunch: 11:00am - 3:00pm
Bar Menu: 3:00pm - 6:00pm
Dinner: 5:30pm - 11:00pm
Take Out: 11:00am - 11:00pm
borgnerestaurant.com

 

ABOUT THE RESTAURANT:
Borgne’s casual dining room anchored by large columns of Louisiana oyster shells, features colorful floor to ceiling chalkboard panels and artwork by local artists. The modern, open space creates a comfortable atmosphere for friends and family to enjoy Chef Brian Landry’s food. The menu is a homage to New Orleans classics, a nod to the Isleño influence in New Orleans and a celebration of all that the local waterways have to offer. The seafood featured throughout the menu reflects Chef Landry’s commitment to local sustainable seafood.

The long concrete bar spans the restaurant and is the perfect place to grab a drink with friends, enjoy 50 cent crawfish croquetas during happy hour or watch a game on one of our tvs. The bar menu is a mix of updated New Orleans classics, Canary Island cocktails and small bites.
 

ABOUT THE CHEF:
Brian Landry, a New Orleans native, is a passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. As the executive chef at Borgne, Landry pays homage to Louisiana’s coastal, indigenous cuisine while using the freshest local ingredients.

Being on the water surrounding New Orleans has always been part of Brian’s life. With uncles and cousins who were avid outdoorsmen, the Landrys would take regular family fishing trips. His earliest memories of food in New Orleans recall those large family gatherings, featuring oversized pots of gumbo and jambalaya.

Previously, Landry worked as the head chef for the Louisiana Seafood Board, where he acted as the spokesperson. Prior to that he worked for five years as the executive chef at the New Orleans institution, Galatoire’s, where he was frequently recognized for his creative talent and cuisine.

SPECIAL EVENT INFORMATION:
French Quarter Festivals, Inc. (FQFI), in partnership with New Orleans Tourism Marketing Corporation, present the 28th annual Christmas New Orleans Style.

Christmas New Orleans Style is a month-long celebration of holiday shopping, tours of antebellum homes dressed in holiday decor, Reveillon dinners at New Orleans’ finest restaurants, chef’s cooking demonstrations, free holiday concerts at New Orleans’ historic St. Louis Cathedral and St. Augustine Church, and discounted hotel rates with luxurious value packages for tourists and locals alike.

There are an incredible variety of special events and attractions including Celebration in the Oaks – City Park’s annual holiday lights festival – and the Downtown Development District’s annual Reindeer Run and Romp – a fun run for kids and families that ends with a celebration at the Audubon Aquarium. The "Louisiana History Alive" characters stroll the French Quarter and charm visitors with stories about New Orleans holiday traditions and history. Visitors and locals of all ages come together in Jackson Square for the annual caroling celebration under the New Orleans night sky.

Reveillon dinners are a modern day celebration of a Creole holiday tradition, featuring prix fixe four course meals offered nightly at 47 of New Orleans’ finest restaurants. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes, but the spirit of the past remains. Some of the Reveillon restaurants – Antoine’s, Commander’s Palace, Galatoire’s, and Tujague’s – are more than 100 years old!

Guests will enjoy Papa Noël packages offered