Oysters en brochette facts for kids
| Course | Hors d'oeuvre |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans |
| Main ingredients | Oysters, bacon |
| Variations | Oysters, mushrooms |
Oysters en brochette is a famous dish from New Orleans, a city in the United States. It is a classic part of Creole cuisine. This tasty dish is made by putting raw oysters and pieces of partly cooked bacon onto a skewer.
After skewering, the dish can be cooked in different ways. It might be broiled (cooked under direct heat). Or, it can be covered in breading, often made with corn flour. Then, it is either deep-fried or sautéed (cooked quickly in a little fat).
Traditionally, Oysters en brochette is served on toast triangles. The skewer is removed before serving. The dish is often seasoned with salt and pepper. Sometimes, it's topped with a special butter or a Meunière sauce. When made well, it has a crispy outside and a soft, flavorful inside. The bacon and oyster create an interesting mix of textures. This dish was often served as an appetizer (a small dish before the main meal). It was also a popular choice for lunch.
Contents
History of Oysters en Brochette
This dish was once very common in New Orleans restaurants. You could find it on menus everywhere. Even today, you can still enjoy Oysters en brochette at famous places like Galatoire's restaurant. It has been served there since at least November 2015.
Different Ways to Make Oysters en Brochette
There are a few fun ways to change up Oysters en brochette. Some recipes use mushrooms on the skewers instead of bacon. Other versions might include both mushrooms and bacon. You can also find variations with chunks of tomato or cubes of cooked ham. These additions give the dish even more flavor and texture.
Similar Dishes to Try
A dish that is similar to Oysters en brochette is called angels on horseback. This dish is also served as an hors d'oeuvre. For angels on horseback, single oysters are wrapped in slices of bacon that have been partly cooked. Each wrapped oyster is then held together with a toothpick. They are usually floured and then deep-fried. These small bites are often served on platters with a dipping sauce.
See also
In Spanish: Ostras en brocheta para niños
