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- Category: Freshwater Seafood
Osso Buco translated in Italian means “bone with a hole.” Generally, the term refers to the shank portion of veal, lamb, or pork. The meat surrounding this marrow-filled bone is perfect for long, slow braising in rich sauces. When the very large frog legs of South Louisiana are too tough and stringy for deep-frying, the braising method, or osso buco style, is perfect.
Prep Time: 1-1/2 Hours
Yields: 6 Servings
Ingredients:
6 frog legs, cleaned
1/2 cup olive oil
1/2 cup flour
1 tbsp chopped thyme
1 tbsp chopped basil
salt and black pepper to taste
Louisiana hot sauce to taste
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup diced zucchini
1/2 cup diced squash
10 pearl onions
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
1/4 cup diced garlic
1-quart beef stock
1/2 cup red wine
Worcestershire sauce to taste
1/2 cup sliced green onions
1/4 cup chopped parsley
Method:
In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Season flour with thyme, basil, salt, pepper, and hot sauce. Dredge frog legs in flour and shake off excess. Place in skillet and sear until lightly browned on each side. Do not overcook. Add all vegetables and sauté for 3–5 minutes or until wilted. Pour in beef stock, 1 ladle at a time, until well blended. Stir in red wine. Season with salt, pepper, Worcestershire, and hot sauce. Cover pot and cook 30 minutes or until tender. Add green onions and parsley. Serve with pasta or rice.
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- Category: Freshwater Seafood
Garfish is the tribal symbol of the Coushatta Indians. This fish not only symbolizes sustenance and nourishment, but it also plays an important part in tribal customs. The bones are used for jewelry and costuming, while the hide is used for shoes and clothing. This prehistoric fish also symbolizes strength and survival. Cooked long and slow in a black pot, and packed with flavor, this courtbouillon is a great “camp dish”, and a sure hit for any occasion.
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Springtime in Louisiana is more than just the typical spicy crawfish boils. Grab a pound of tails and just about every vegetable in your garden for this wonderful, and tasty baked dish.
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Several species of Asian carp exist, but Silver carp is the most notorious – as a menace and as a jumper when boat motors roar!
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Asian carp were brought to the United States in the 60s and 70s for use in a government agency and academic research
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The spread of Asian carp into the Mississippi River Basin is likely the result of insufficient controls to contain the fish in the ponds when conducting research. The flooding of the 70s and 90s furthered the invasion
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- Category: Freshwater Seafood
Asian carp have been farmed in China for over 1,000 years, serving as an ancient food staple throughout Asia.