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Join us for the 15th Annual Tales of the Cocktail Festival! Tales of the… more

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Jul 22 - Oct 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

The House of Groove

Jul 22, 2017
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“Giants of Jazz: Art…

Jul 22 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
OVG Guide Widget 1

Court of Two Sisters' Fried Oysters over Sauteed Kale

With Chopped Bacon, Crumbled Bleu Cheese and Remoulade Sauce

Oysters:
Ingredients:
• 12 raw oysters
• 4 cups seasoned yellow flour
• Fry Oil

Batter raw oysters with seasoned yellow flour and fry at 350º until crispy.

Sauteed Kale:
Ingredients:
• 4 bunches fresh kale, cleaned and trimmed
• ½ cup sliced onions
• 4 tbsp. butter
• ¼ cup white wine
• salt and pepper to taste

In a medium heat sauté pan caramelize sliced onions. Increase heat to high and sauté fresh kale. Deglaze with white wine and season with salt and pepper.

Remoulade Sauce:
Ingredients:

• 2 cups Creole mustard
• 4 tbsp. celery, diced
• 4 stalks green onions, chopped
• 2 tbsp. parsley, chopped
• 1 tbsp. paprika
• 1/3 cup vegetable oil
• ¼ cup white wine vinegar
• 4 tbsp. garlic, pureed
• 3 tbsp. prepared horseradish
• 1 tbs. Worcestershire sauce
• 1 dash salt

In a mixer or blender combine all ingredients and blend until smooth. Chill completely.
Yields 3 cups.

To serve:
• 12 fried oysters
• 4 bunches sautéed kale
• 3 tbsp. crumbled bleu cheese
• 2 tbsp. chopped bacon
• 4 fl. ounce Remoulade Sauce

In the center of the plate, place the sautéed kale. Top with fried oysters, chopped bacon, crumbled bleu cheese and drizzle with Remoulade Sauce.

 

Court of Two Sisters Oysters