Poppy Tooker

TROUT PECAN MEUNIERE (Serves 6)

6 trout fillet
1 cup all purpose flour
1 egg

1 cup milk
1 tablespoon hot sauce
2 sticks butter
Juice of 2 lemons
1 1/2 Tablespoons Lea & Perrin Worcestershire sauce
3 T fresh chopped parsley

Oysters Rockefeller (Serves 4)

1 lb. thawed, frozen spinach, squeezed dry
1 bunch green onions
1 celery heart
cup flat leaf parsley
2 sticks melted butter
2 tablespoons anchovy paste
Juice of 1 lemon
4 tablespoons Lea & Perrin Worcestershire sauce
4 oz. Herbsaint or Pernod
Tabasco to taste
1/2 cup Progresso seasoned breadcrumbs
1 quart shucked or 18 - 24 oysters on the half shell

Crepe Batter (Yields 18 - 24 crepes)

2 cup sifted all purpose flour
3 eggs
1 cup milk
4 tablespoons melted butter
1 teaspoon salt

From Lolis Eric Elie's Smokestack Lightening

2 cups sugar
  1/4 cup seasoned salt
1/4 cup celery salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup paprika
1/4 cup chili seasoning
6 tablespoons ground black pepper
4 tablespoons ground white pepper
4 tablespoons cayenne pepper
2 teaspoons ground cloves
 1 teaspoon ground cumin
1 teaspoon marjoram
 1 teaspoon nutmeg
1 teaspoon dry mustard
1 teaspoon ground coriander

Buster Holmes World Famous Red Beans and Rice (Serves 6 - 8)

1 lb. red beans
1 lb. smoked ham hock
1 onion, chopped
1 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1 stick margarine

Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.

Poppy's "From Scratch" Chicken Stew and Dumplings (Serves 6 - 8)

1 whole chicken, cut into pieces
Flour for dredging
3/4 cup vegetable oil
1 1/2 cups all purpose flour
1 chopped onion
1 chopped bellpepper
3 stalks celery, chopped
1 bottle of beer and 1 cups chicken stock or water
3 cloves garlic, minced
2 tsp. thyme
1 bay leaf
2 T hot sauce
Salt, cayenne and black pepper to taste
1 bunch thinly sliced green onions
2 tablespoons chopped parsley

Host, chef, and food expert Poppy Tooker talks oysters to a New Orleans chef, an oysterman and a marine biologist about what the future holds for these fine delicacies.