by Monica Skaggs/Louisiana Seafood News
Festive occasions. Loved ones gathered together. Brightly-wrapped packages. Familiar holiday tunes. And a delectable aroma coming from the kitchen.
Must be Christmastime! And if a mouthwatering oyster dressing rounds out that holiday meal, well shucks, that’s some good holiday eatin’!
Must be Christmastime! And if a mouthwatering oyster dressing rounds out that holiday meal, well shucks, that’s some good holiday eatin’! Photo: John Besh Restaurant Group
That’s good news for the seafood community. And hungry seafood lovers everywhere.
Oyster Dressing: Part of America’s Heritage
Chronicles about the history of oyster dressing – or ‘stuffing’ as it’s sometimes known – abound. Some say the dressing featuring meaty, plump oysters dates back to American colonial days. By the 17th century, European cookbooks were featuring ways to make oyster dressing.
Whatever the origin, oyster dressing recipes have been handed down by great cooks and used by popular restaurants everywhere.
At Lüke restaurant in New Orleans, chefs are busy stirring up all those delicious foods that guests expect this time of year. And oyster dressing plays a prominent role.
“This is the peak of oyster season,” says Lüke Chef Matt Regan. “In December and January, the Gulf waters get cold and the oysters get plump and salty. This is the time of year when you find most of the traditional oyster dishes.”
What’s his secret for turning out the finest, most decadent oyster dressing?
“Obviously, buy the best oysters you can get,” Regan says. “And I always save oyster ‘liquor’ in my freezer. That’s the liquid they’re swimming in as you shuck them. It’s a great cooking ingredient for dressing, gumbos and sauces.
“This is the peak of oyster season,” says Lüke Chef Matt Regan. Photo: John Besh Restaurant Group
“It adds a briny, rich seafood flavor. And it’s comfort food, that’s for sure.”
Time for ‘Awakening’
Lüke is one of about 50 New Orleans restaurants participating in Reveillon in December, part of the New Orleans Tourism Marketing Corporation and French Quarter Festivals, Inc. month-long celebration of Christmas New Orleans Style. Derived from the French word for ‘awakening,’ Reveillon was traditionally the meal after midnight mass on Christmas Eve.
That night, Lüke will feature standing rib roast with oyster dressing, turnip and apple purée, and cherry compote. The entrée will also be available each night of the week in December and on Christmas Day.
Regan has been a chef for the past decade, including three years with Lüke. A classical guitarist, he loves to cook for wife, Brandi, and their two daughters – in addition to Lüke patrons.
“With guitar, I only get to do recitals every so often,” he says. “But with cooking, it’s like a show every night. And I’m lucky to have a really busy restaurant. We’re open for breakfast, lunch and dinner.
“It’s fun to prepare great food – and make everybody happy.”
Try this delicious oyster dressing recipe that appears on Lüke owner John Besh’s Reveillon menu:
Address: 333 Saint Charles Avenue, New Orleans, LA 70130
Phone: (504) 378-2840
Website www.LukeNewOrleans.com
Lüke‘s Oyster Dressing
Makes 12 servings.
- 2 ounces slab bacon, cut into 1/4-inch dice
- 1 stick unsalted butter
- 1 celery rib, cut into 1/4-inch dice
- 1/2 green bell pepper, cut into 1/4-inch dice
- 1/2 small onion, finely diced
- 2 large garlic cloves, minced
- 2 tablespoons sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 large baguettes (about 1 pound), cut into 1/2-inch dice (12 cups)
- 4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
- 2 scallions, minced
- 2 tablespoons chopped parsley
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
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