La Metairies French Bread Recipes

LA METAIRIE'S FRENCH BREAD

La Metairie's French Bread image

Provided by Craig Claiborne

Time 3h

Yield 3 loaves

Number Of Ingredients 6

Ingredients

6 cups (approximately) unbleached flour
1 tablespoon salt, optional
2 1/2 packages granular yeast
1 cup water slightly hotter than lukewarm, for instance 90 degrees
8 tablespoons melted butter
1 1/4 cups milk

Steps:

Put 4 1/2 cups of flour in large mixing bowl and add salt.
Put yeast in small bowl and add water. Stir to dissolve.
Melt butter and set aside.
To flour add milk and stir, kneading with hands to partly blend. Add yeast mixture and continue kneading. Add butter and stir to blend well.
Gradually add 1 1/2 cups flour to make stiff but still kneadable dough, which should not be sticky. Shape into ball and place in clean bowl. Cover with clean towel and let stand at room temperature in fairly warm room until double in bulk, about 1 1/2 hours.
Lightly flour surface of baking sheet.
Using floured fingers, knead dough briefly. Divide dough into 3 portions of equal size. Knead and shape each into round ball. Arrange balls on baking sheet at least 2 inches apart.
Using sharp knife or razor blade, cut a cross into top of each loaf. Cover with clean cloth and let stand at room temperature in fairly warm room until doubled in bulk, 30 to 40 minutes.
Fifteen minutes before bread has risen, preheat oven to 375 degrees.
Place loaves in oven and bake 35 minutes until browned and crusty on top. Let cool before slicing.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 18 milligrams, Sugar 1 gram, TransFat 0 grams

DRAGO'S CHARBROILED OYSTERS

Drago's Charbroiled Oysters image

Don't attempt this without freshly shucked oysters and an outdoor grill. This was developed decades a go by Tommy Cvitanovich's for his restaurant "Dragos" in Metairie, Louisiana.

Provided by gailanng

Categories European

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces butter, softened (2 sticks)
2 tablespoons garlic, minced
1 teaspoon black pepper
1 pinch dried oregano
1 1/2 dozen oysters, freshly shucked on the half shell
1/4 cup freshly grated parmesan-romano cheese mix (not canned)
2 teaspoons chopped flat leaf parsley
lemon
French bread

Steps:

Heat a gas or charcoal grill.
In a medium bowl, mix butter with garlic, pepper and oregano.
Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
The oysters are ready when they puff up and get curly on the sides, about 5 -7 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top and a squirt of lemon. Serve on the shells immediately with hot French bread.

Nutrition Facts : Calories 308.7, Fat 26.3, SaturatedFat 15.6, Cholesterol 119, Sodium 364.7, Carbohydrate 6.6, Fiber 0.1, Sugar 0.1, Protein 12

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