At Dickie Brennan's Steakhouse, we're unabashedly all about the art of beef preparation. That being said, our menu isn't entirely beef - with all of the wonderful Louisiana seafood we have access to, how could we not also have some great seafood dishes on our menu? One of our favorites is Oysters McIlhenny. Our chefs fry up some fresh Gulf oysters, cover them with a chipotle Tabasco cream sauce, and serve with some crusty French bread to mop up the sauce. Truly divine (and easy)!

Chef de Cuisine Alfred Singleton and Sous Chef Alex Ventura made this dish this morning for the students at Cafe Reconcile. The team there liked it so much, they'll be serving the Chipotle Tabasco Cream Sauce over fried catfish as today's special. We hope you can fit it into your weekly menu as well!

SAUCE:

2 shallots, sliced

6 whole black peppercorns

1 sprig of fresh thyme

1 bay leaf

2 Chipotle Tabasco

1 C heavy cream

½ lbs unsalted butter

Salt to taste

Sweat shallots, peppercorns, thyme and bay leaf until shallots become translucent.

Add Chipotle Tabasco and reduce by ½ .

Stir in heavy cream and reduce by 1/3rd.

Slowly add butter making sure to continuously stir.

Season to taste with salt.

OYSTERS:

2.2 lbs (1 Bag) Masa Harina flour

30 oysters

1 C Creole seasoning

Mix Masa flour with Creole seasoning.
Dust oysters in flour.
Fry until golden brown.
Serve with Chipotle Tabasco cream sauce and garnish with a quarter loaf of toasted French bread.