An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Pierre Maspero’s Oyster Po’Boy with Spinach and Artichoke

Pierre Maspero’s Oyster Po’Boy with Spinach and Artichoke

By on Feb 15, 2012, 5:03 pm in Food and Drink, Recipes-Savory, Restaurants | 5 comments

 Crawfish Cake Sliders Crawfish Cake Sliders from Pier 424 Restaurant  (Photo Courtesy of Foodista)

Crab Cakes at Pierre Maspero Crab Cakes at Pierre Maspero's

Pierre Maspero's ExteriorPIerre Maspero's Exterior

Pierre Maspeor's interiorPierre Maspero's Interior

Oyster Po’boy with Spinach and Artichoke

For the oysters:

  • 8- 9  shucked oysters per 8 inch po-boy “depending on how big they are and how overstuffed you like your sandwiches,” the chef adds.
  • Egg wash (made of 1 egg and enough milk to thin to pouring consistency)
  1. Dip the oysters in the egg wash mixture, then roll into Zatarain's Shrimp Fry, Seasoning, 1-Ounce (Pack of 12) , or any seasoned breadcrumb mixture, just enough to coat (I like to add cornmeal to Shrimp Fry).
  2. Fry in vegetable oil for about 2 minutes, until brown. Drain on a paper towel.

For the spinach mixture:

  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 1-2 tablespoons olive oil
  • 1 teaspoon  Creole seasoning mix (the restaurant uses Tony Chachere's Creole Seasoning 8 oz )
  • Red pepper flakes to taste
  1. Heat the olive oil in a medium saute pan, then add the spinach.
  2. Add the season blend and red pepper flakes to taste.
  3. When the spinach starts to wilt, add the heavy cream and the artichoke hearts. Cook over medium heat until the cream reduces and thickens.

For the Thai Aioli:

Mix together:

  • 1/4 cup Thai chili sauce
  • 2 cups mayonnaise
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon Tabasco
  • 1/2 teaspoon garlic, minced
  • Salt and pepper to taste

Spread the spinach mixture onto toasted po-boy bread, top with the fried oysters, drizzle with the Thai aioli to taste and top with bleu cheese crumbles.
 

 

    5 Comments

  1. OMG!
    wish I could go down there soon for some good food.

    Avatar Reiss

    February 15, 2012

  2. Yeah! Let’s plan an eating tour this year.

    Avatar Gisele aka LA2LAChef

    February 15, 2012

  3. Thanks for the great post. It reminds me that I have to bring more structure in to my blogging. Your blog is very interesting. Please let me know how to go for your rss blog.

  4. I’ve got this flagged to try next week! I’ve sort of started a Salad Night once a week – I haven’t been much of a salad eater in the past but I’ve been really getting into dinner salads. Love the flavors here – thanks for sharing!

    Avatar Erain

    June 25, 2012

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