With Mardi Gras parading in, it’s time for a good New Orleans-style appetizer.  Courtesy to Louisiana Cookin, here is Oysters Giovanni from Chef Duke LoCicero.  The recipe of the week will be a delicious Friday fare for our wonderful readers as they ready for the weekend.

Oysters Giovanni

Chef Duke LoCicero

Cafe Giovanni

New Orleans, LA

Demi-glace can be purchased pre-made in gourmet food stores and on-line. If it is not available, 5 cups low-sodium beef broth, reduced to 1 1/2 cups can be substituted for the demi-glace in this recipe.

Makes 2 appetizer servings.

1/4 cup ginger, unpeeled and sliced

1/4 cup bell pepper, chopped

4 to 6 tablespoons olive oil, in all

1/2 cup Marsala wine

3/4 cup brown sugar

1 1/2 cups demi-glace

Salt, to taste

1/2 teaspoon pepper, plus additional to taste

1 cup granulated sugar

3/4 cup water

1/4 cup each of chopped mango, kiwi and raspberries

1/2 cup white wine

Juice of 3 lemons

1/2 cup heavy whipping cream

2 sticks (1/2 pound) butter, softened

1 tablespoon Creole seasoning

1 teaspoon granulated garlic

1 cup corn flour (finely ground corn meal)

14 shucked Louisiana oysters

In a sauté pan, sweat the sliced ginger and bell pepper in 2 tablespoons olive oil over medium heat, until cooked through but not browned. Deglaze the pan with the Marsala, removing the pan from heat when adding the wine to prevent igniting the alcohol. Stir in the brown sugar and reduce until syrupy. Add the demi-glace and reduce the sauce by half. Strain and season to taste with salt and pepper. Set aside.

In a small saucepot, combine granulated sugar and water and bring to a boil. Once sugar has completely dissolved, remove from heat and refrigerate until cool. Combine each 1/4 cup of fruit with 1/4 cup of simple syrup in a blender and purée until smooth. Transfer each accent sauce into a squeeze bottle and set aside.

In another small saucepot, combine white wine, lemon juice and whipping cream. Reduce until au sec or almost dry. Whip in softened butter. Once butter is fully incorporated, remove lemon butter from heat and transfer into a squeeze bottle.

In a bowl, combine Creole seasoning, 1/2 teaspoon of black pepper, granulated garlic and corn flour. Dredge oysters in flour mixture and pan fry in remaining 2 to 4 tablespoons olive oil as needed. When crispy and golden, remove from heat and drain on paper towels.

To serve, divide ginger pepper sauce in half between 2 plates. Swirl the 3 accent sauces and lemon butter in spirals from the center of each plate. Drag a toothpick across the spirals to embellish the pattern (see photo). Arrange 7 oysters on each plate and serve.