“Bam!” I’ve Got “Oysta Pasta” – With Caviar! Emeril Lagasse’s Creole Recipe Is My “52 In 22” Cooking Challenge!

“BAM!”

If you could only SMELL how this dish looks…”bam” is the only way to describe it!

For this week’s “52 In 22” cooking challenge, I wanted to celebrate one of the world’s first “Celebrity TV Chefs” – yes, it’s time for some “BAM!”

In 1997, Chef Emeril Bagasse took Julia Child’s TV cooking concept and turned it into a hugely successful interactive TV experience by adding an audience and lots of “BAMS!”

Emeril helped usher in a new era of cooking on camera, and since I own one of his first cookbooks, I was really to “get my bam on” as well!

For week #45 of my “52 In 22” cooking challenge, I looked in Emeril’s cookbook for something truly unique – and boy did I find it!

Behold “Oysta Pasta With Caviar!”

This is a wild food mashup to be sure, but I was so intrigued I had to try it!

I mean….oysters….pasta…and caviar?

Let’s see what happened!

Before you begin, you must make some of Emeril’s classic “Creole Seasoning.”

Here are the ingredients, which will give you 2/3rd of a cup when mixed – plenty for what you need for the recipe:

2-1/2 tbl paprika

2 tbl salt

2 tbl garlic powder

1 tbl black pepper

1 tbl. onion powder

1 tbl cayenne pepper

1 tbl dried oregano

1 tbl dried thyme

This only takes a minute to make – put all of the ingredients in a bowl and mix – it’s ready to go!

With that easy prep done, time to share with you the special ingredients for this pasta dish:

Here are the ingredients for the rest of the dish – note that you can reduce the amount of the oysters if this is just too much, but this is what he calls for:

2 cups heavy cream

1/2 cup green onions

1 tbl minced garlic

3 tbl Emeril’s Creole Seasoning

1 tsp salt

1/2 tsp ground black pepper

40 freshly shucked overs with their liquid

1/2 pound fresh angel hair pasta

1 ounce caviar

1/2 cup chopped green onion

Combine the cream, green onions, garlic and creole seasoning in a large skillet over high heat. Bring to a boil, stirring, then reduce the heat and simmer for 3 minutes.

Cook the pasta according to package directions, but here is a video where I show you how I can cooking mine, plus when I added my oysters to the cream sauce:

Once the oysters are in the sauce, just stir gently until the oysters are poached, 2-3 minutes…remove from the heat and finish your pasta.

This cream sauce with the creole spices smells delicious, and the oysters plumped up nicely in the liquid in just a few minutes, and then it was time to serve it up!

You saw how I did it – I loaded up a bowl with the pasta and oysters, topped it with a healthy dollop of caviar and sprinkled chopped green onions over the top –

“BAM!”

First, the creole seasoning is powerful – I used what was recommended, but you should perhaps start with a bit less to make sure it’s not too much “bam” for you!

I love oysters and this was certainly a unique way to prepare them. Remember when I made them 3 different ways?

It was all a part of my celebration of oysters, and you can see three different preparations by clicking on my story here:

I’ve also cooked from another legendary New Orleans restaurant:

I made a tradition Jambalaya from the iconic Commander’s Palace restaurant in New Orleans…click here to see the recipe and make it yourself:

I love regional cooking, especially parts of the world I haven’t had the chance to explore in person:

While this may look like a pineapple upside down cake, it’s actually a Macau Meatloaf with bacon!

It was delicious, and if you click here you can see the entire recipe!

All year long, I’ve been trying to cook around the world, including this amazing Moroccan dish:

This Chicken Pot Pie had powdered sugar!

Click here to make it yourself!

And of course, I headed to Italy

Yes, The Sopranos Cookbook has a classic Italian recipe – and I learned something vital to this dish!

Click here to see what should never be eaten together!

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like – from music to movies, books, travel, food and more…click on the main page and “follow” me on the upper right…

https://johnrieber.com

As for my “52 Cookbooks 52 Recipes” challenge, I am sharing and storing all of these recipes on my food website as well:

“Bite! Eat! Repeat!” is your site for all things food – from these step-by-step cooking directions for 52 dishes from around the world – to fun stuff like Caviar Tater Tots!

Here’s just one of the many fun stores you can find there:

If you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com



Let me know what you think of my “52 In 22” cooking challenge!

If you like the story, share it with friends on social media! Thanks!



Categories: cookbooks, Food, food blog, Food Review, Pop Culture, Recipes, Restaurants, Talent/Celebrities, Travel, TV Show, Wacky Food

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11 replies

  1. That dish looks delicious!! And not difficult at all.

    Liked by 1 person

  2. Wow, what a rich and delicious sounding dish!

    Like

  3. I love oysters, and caviar too! I would definitely eat that dish, though I might tone down the Creole seasoning, just in case. Well done, John. That’s a definite BAM!
    Best wishes, Pete.

    Liked by 1 person

  4. I think Fannie Cradock laid claim to that title back in the 50s! We’ve had several more since then, all of which predate 1997. Was he really your first?

    Liked by 1 person

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