“BAM!”

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

I love Oysters, so when I did my “52 In 22 Cooking Challenge” two years ago, 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!

Wanting to try something a bit different, 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 love making wild food like this – unique mashups that are delicious and yes, unique to be sure! And Oysters are also saving the world!

Yes, Oysters are helping rebuild the world! See that story here:

Of course, for some like me, there is the perfect way to enjoy an Oyster – so I did – check it out!

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

https://biteeatrepeat.com

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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Fine Dining, Food, Food Porn, Recipes, Wacky Food, World's Wildest Food

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