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- Oysters_en_brochette abstract "Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée.At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. Today, it is rarely seen, but an exemplary version can still be found at Galatoire's.A variation served as an hors d'oeuvres is angels on horseback. Single oysters are wrapped in partially cooked slices of bacon, each skewered with a toothpick. They are floured, deep-fried, and then passed on cocktail platters with a dipping sauce.".
- Oysters_en_brochette hasVariant Angels_on_horseback.
- Oysters_en_brochette ingredient Bacon.
- Oysters_en_brochette ingredient Oyster.
- Oysters_en_brochette origin New_Orleans.
- Oysters_en_brochette origin United_States.
- Oysters_en_brochette type Hors_d'oeuvre.
- Oysters_en_brochette wikiPageID "5655248".
- Oysters_en_brochette wikiPageRevisionID "604912452".
- Oysters_en_brochette country United_States.
- Oysters_en_brochette course Hors_d'oeuvre.
- Oysters_en_brochette hasPhotoCollection Oysters_en_brochette.
- Oysters_en_brochette mainIngredient "Oysters, bacon".
- Oysters_en_brochette name "Oysters en brochette".
- Oysters_en_brochette region New_Orleans.
- Oysters_en_brochette variations Angels_on_horseback.
- Oysters_en_brochette subject Category:Appetizers.
- Oysters_en_brochette subject Category:Bacon_dishes.
- Oysters_en_brochette subject Category:Cuisine_of_New_Orleans,_Louisiana.
- Oysters_en_brochette subject Category:Louisiana_cuisine.
- Oysters_en_brochette subject Category:Oyster_dishes.
- Oysters_en_brochette type Article100022903.
- Oysters_en_brochette type Artifact100021939.
- Oysters_en_brochette type BaconDishes.
- Oysters_en_brochette type Container103094503.
- Oysters_en_brochette type Crockery103133538.
- Oysters_en_brochette type Dish103206908.
- Oysters_en_brochette type Instrumentality103575240.
- Oysters_en_brochette type Object100002684.
- Oysters_en_brochette type PhysicalEntity100001930.
- Oysters_en_brochette type Tableware104381994.
- Oysters_en_brochette type Ware104550840.
- Oysters_en_brochette type Whole100003553.
- Oysters_en_brochette type Food.
- Oysters_en_brochette type FunctionalSubstance.
- Oysters_en_brochette comment "Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce.".
- Oysters_en_brochette label "Ostras en brocheta".
- Oysters_en_brochette label "Oysters en brochette".
- Oysters_en_brochette sameAs Ostras_en_brocheta.
- Oysters_en_brochette sameAs m.0dyj1q.
- Oysters_en_brochette sameAs Q7116380.
- Oysters_en_brochette sameAs Q7116380.
- Oysters_en_brochette sameAs Oysters_en_brochette.
- Oysters_en_brochette wasDerivedFrom Oysters_en_brochette?oldid=604912452.
- Oysters_en_brochette isPrimaryTopicOf Oysters_en_brochette.
- Oysters_en_brochette name "Oysters en brochette".