• 1/4 cup salted butter (1/2 stick)
• 1/4 cup olive oil
• 2/3 cup Italian bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon oregano
• 2 tablespoons parsley, minced, plus more for garnish
• 2 teaspoons garlic, minced
• 2 tablespoons scallions (tops, finely chopped)
• 1½ pints oysters (about 30 medium sized)

Note: freshly shucked oysters are preferred if not available then in a jar from your grocer.

Italian Baked Oysters

Click image to enlarge

• 1/4 cup (1/2 stick) salt butter
• 1/4 cup + 1½ teaspoons olive oil
• 3 garlic cloves, large, cut into 1/3 inch pieces
• 1/2 teaspoon dried basil
• 1 tablespoon parsley, minced
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon + 1/4 teaspoon salt
• 1 pint freshly shucked oysters (about 2 dozen medium sized)
• 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

Click image to enlarge

• 1 cup feta cheese crumbled, about 1/4 lb
• 1 1/2 cups olive oil
• 1/2 cup white wine vinegar
• 1/4 cup white onon, grated
• 2 tablespoons capers, chopped
• 2 garlic cloves, minced
• 1 teaspoon white pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt

Note: We have found this makes a nice little gift present in small mason jar with a ribbon.

Greek Feta Cheese Salad Dressing

• 1/4 cup (1/2 stick) salted butter
• 2 tablespoons olive oil
• 3 to 5 garlic cloves, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon fresh parsely, minced

Bordelaise Sauce

• 3 garlic cloves
• Juice of 1 lemon
• 1 teaspoon salt
• 2 cups packed fresh basil, stems removed
• 1/2 cup toasted pine nuts, pecans, or pistachios
• 1 tablespoon chopped parsley
• 1/2 cup grated Romano cheese
• 1 1/2 cups olive oil, or as needed
• Salt and black pepper to taste

Basil Pesto

Click image to enlarge

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

Click image to enlarge.

• 1/2 cup walnuts
• 2 cups arugula, stems removed
• 2 cloves garlic
• 6 oz. olive oil
• 1/2 cup grated parmesan cheese
• sea salt and fresh ground pepper

Arugula Pesto

Click image to enlarge

• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole grain mustard
• 1 teaspoon salt