Main Courses - New Orleans Culinary History Tours

Ingredients

• 2 onions, quartered
• 1½ ribs of celery, quartered
• 1 head of garlic, peeled
• 1 bay leaf
• 1 Tablespoon salt
• 15 black peppercorns
• 2 green onions, quartered
• 1 carrot, quartered
• 1 bell pepper, quartered
• 1 Cup ketchup
• ½ Cup horseradish
• ¼ Cup creole mustard
• 6 each Fresh P&J Oysters, shucked on the half shell
• 4 oz. Unsalted butter
• 1 T. Garlic, peeled and chopped
• ½ tsp. Kosher Salt
• 2 T. Parmesan, grated
• 1 tsp. Creole seasoning blend
• 1 T. Parsley, Chopped
• ½ tsp. Green onions, sliced
• ½ each Lemon, Sliced and Roasted
• ½ c. Rock Salt
• 1-Tbs. vegetable oil
• 2/3 cup finely chopped white mushroom
• 4 tsp. (½ stick) unsalted butter
• 1-1/2 tsp. very finely chopped garlic
• 4 large shallots, finely chopped
• 1/2 pound cooked shrimp, finely diced
• 1-tsp. all-purpose flour
• 1/2 cup brandy
• 1/2 cup heavy cream
• 1 tsp. ground white pepper
• 6 Tbs. grated Romano cheese
• 4 Tbs. dry breadcrumbs
• 1/4 cup finely chopped flat-leaf parsley
• 1 tsp. Kosher or sea salt
• Freshly ground black pepper
• 1/2 tsp. Cayenne pepper