Rockefeller Salad

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Blue cheese and Broccoli Soup

This is a really good soup if you are a blue cheese fan. Other crumbly cheeses can be used if you are not. As you will see it can be an elegant starter.

32 oz blue cheese

2 tbsp butter

1 onion, chopped

2 stalks celery chopped 

1 potato, chopped

11/2 lbs of broccoli rough chopped (remove tough stems)

4 cups water

salt and ground pepper

walnut oil and olive oil

Take a big saucepan, heat butter and stir in onion and potato. Cook for about 5 minutes. Then add broccoli and keep on cooking for another 5 minutes. After that add water and boil everything for 15 minutes.

Then put the cooked vegetables in a food processor or blender and half of the cooking liquid.. blend until smooth. Adding a little more liquid if too thick

Save the rest of the cooking liquid to be frozen as a stock.

Strain the soup back into the saucepan. Reheat again stirring, but do not boil. Lightly season with salt and pepper. Divide into 4 soup bowls

I divide the cheese in 4 equal portions in small bowls on saucers with

A verity of crackers so guest can add the amount of cheese they want to the soup or on a cracker topped with one of the oils. A thin sliced meat of your choice can be served as well.