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Oyster Loaf (La Mediatrice)

This was popular throughout America in the 19th century. In the Vieux Carre of New Orleans it was known as "the mediator." It was the one thing a man felt might effectively stand between his enraged wife and himself when he came home after spending an evening carousing in the saloons of the French Quarter. He would buy the oyster loaf for pennies, just before going home, in the French market.Cut the tops off small French rolls and scoop out most of the center. Brush the cut side of the tops and the hollowed-out center with melted butter. Place both tops and rolls in a 425 degrees F oven until toasted to a very light brown.Meanwhile, saut? the oysters in hot butter until they plump up and the edges curl. Add salt, pepper, 2 or 3 drops Tabasco� sauce and a little hot cream, if desired. Fill the hot rolls and cover with crusty tops. Use about 3 oysters to one roll.Serve hot.

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Oyster Pan Roast
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Oysters Galore
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Oysters Johnny Reb
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Oysters Rockefeller
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Panfried Oysters
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Pina Colada Shrimp and Rice1 pound large shrimp, cleaned 1 tablespoons olive oil 1 cup pineapple juice 1 (20 ounce) can pineapple chunks, drained 2 cups white rice, uncooked 1 cup coconut milk 1/4 cup coconut, toasted 1 green onion, slicedCook and stir (Upload by user)

Scampi and noodle bake
Scampi and Noodle Bake8 to 10 ounces angel hair pasta1/4 cup butter2 tablespoons extra virgin olive oil8 rounded teaspoons minced garlic1 egg, whisked very well1/4 cup Chablis or chardonnay, Juice of 1/2 lemonDash each of salt and pepper1 to1 1/4 pounds cl (Upload by user)

Sea scallops roasted in bacon
Sea Scallops Roasted in BaconuMarinade/u1/4 cup reduced sodium soy sauce2 tablespoons dark brown sugar2 tablespoons dry sherry1 tablespoon Dijon mustard1 tablespoon Asian sesame oil2 teaspoons minced fresh ginger1/8 teaspoon red pepper flakesSalt to ta (Upload by user)
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