A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from November 07, 2007
Oysters Texasfeller

"Oysters Texasfeller” is Jon Bonnell’s (Bonnell’s restaurant in Fort Worth) variation on the classic “Oysters Rockefeller.” The “Texasfeller” uses gulf oysters and hollandaise sauce with other ingredients (see below).


Bonnell’s (Fort Worth, TX)
Oysters Texasfeller
Marinated gulf oysters flash fried and served on the half-shell atop spinach, cilantro and tasso ham, topped with velvety hollandaise sauce
$9.95

Supermarket Guru
Oysters Texasfeller
Stolen on: January 5, 2005
Don’t mess with this Texas recipe! Our first recipe from the proud state of Texas is Oysters Texasfeller from Bonnell’s Restaurant in Fort Worth. Chef Jon Bonnell has designed a menu that combines Southwestern and Creole flavors. The folks at Bonnell’s offer a comfortable, upscale dining experience that they say is “never snobby.”

Oysters Texasfeller
Bonnell’s Restaurant
(Oysters Texasfeller is served as an appetizer at Bonnell’s for $8.95. Cook at home cost is $7.95.)
This is a 2-part recipe:
Oysters
Hollandaise Sauce

Ingredients
12 Galveston Bay Oysters ($4.25)
1 cup flour ($ .02)
2 Tbsp. Creole seasoning ($ .08)
1 minced Shallot ($ .22)
1 clove minced Garlic ($ .11)
1 tsp. butter ($ .13)
2 cups fresh chopped Spinach ($ .34)
1 small bunch chopped Cilantro ($ .18)
1/3 cup diced Tasso Ham ($ .64)
1 splash dry white wine ($ .05)
Salt and pepper
Hollandaise Sauce

Clean and shuck the oysters and remove them from the shells. Discard only the top halves of the oyster shells. Any type of live oyster can be substituted, when Galveston bay oysters are not available. Dredge the oysters in a mixture of the flour and Creole seasoning, until well coated. A pre-mixed Creole seasoning can be purchased from most local supermarkets. Fry the oysters in a 375 degree oil, for approximately 2 minutes. Drain the oysters on a paper towel. In a sauté pan, over medium heat, cook the shallot and garlic in the butter. Next, place the tasso, spinach and cilantro into the pan. Then splash in a bit of white wine and cook until the spinach is wilted. Season to taste with salt and pepper. Tasso ham is hard to find outside of Louisiana . Pancetta or Salt pork can be substituted when Tasso is unavailable. Place the cooked oyster and a small scoop of the spinach mixture back into the individual shells and top with Hollandaise sauce.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Wednesday, November 07, 2007 • Permalink