Field to Feast: Tesvich Oysters and Rocco's NOLA Po-Boys

I feel so blessed to have had the opportunity through my work to meet and spend time with people from all around Louisiana. In this week’s Field to Feast, we traveled to Empire where Eden and Matt Tesvich have launched Tesvich Oyster Tours. They provide a behind the scenes experience and allow people to participate in the oyster harvesting process. And the best part is, you get to eat fresh oysters straight outta the water! I can tell you I had quite a few on my trip and they were the most delicious oysters I have ever tasted. Ice cold and salty… they were a heavenly treasure!

Tesvich Oyster Tours teaches you all about the different sizes and shapes of oysters, the science of dredging and culling oysters, oyster reproduction, and best practices for maintaining our oyster reefs. So it is definitely an educational experience, but also an absolute blast!

I first heard about Tesvich Oyster Tours when my son, Huckleberry, was invited on the tour for his friend Rocco’s birthday party. I was so excited that they were getting a first hand look at what it takes to be an Oyster Fisherman. I followed up with Rocco’s Dad, also Rocco, to ask how the trip went and find out what he was doing with all of the fresh oysters they brought back. He invited me to his restaurant, Rocco’s New Orleans Style Po-Boys & Cafe, for an authentic NOLA Oyster Po-Boy on Leidenheimer Bread. It was delicious! Rocco is a true champion of local ingredients and a cheerleader for Louisiana small business.

I highly encourage you to reach out to Tesvich Oyster Tours to experience this beautiful day on the water full of education, excitement, and fresh oysters straight from the reef. And if you’re in the Baton Rouge area, head on over to Rocco’s on Drusilla and have him whip you up the Po-Boy of your dreams.

I want to thank Eden, Matt, and Rocco for inviting Field to Feast to spend time with them. I had a blast and you can bet I will be back! I’m looking forward to booking the Oyster Tour for my daughter’s birthday. For more information on Tesvich Tours or Rocco’s New Orleans Style Po-Boys & Cafe, follow the links below.

Smile Always,
Jenn Finley

Meet our Oyster Fishermen, Matt Tesvich

Matt Tesvich is a fourth generation oyster fisherman in Empire, Louisiana. He fishes with his father, Kuzma, a third generation oyster fisherman, and is co-founder of Tesvich Oyster Tours with his wife, Eden. Tesvich Oyster Tours gives you a unique behind the scenes of a true oyster harvesting process. You can book a tour, by call (504) 912-0087.

Oyster Po-boys

Jamie Shannon was the Executive Chef at Commander’s Palace when I was filming Off the Menu, a cooking show that aired on Turner South. One of his favorite meals was a New Orleans Oyster Po-Boy. His recipe for Corn-Fried Oysters with Horseradish Cream is one of my all time favorites and can be found in the cookbook - Commander’s Kitchen by Ti Adelaide Martin & Jamie Shannon.

Horseradish Cream:

1/4 cup white vinegar
1 cup heavy cream
1 cup prepared horseradish
Kosher slat and freshly ground pepper to taste

Oysters:

8 cups vegetable oil, for frying
1 cup all-purpose flour
1 cup masa flour or fine-ground cornmeal
1 cup cornmeal
1/2 cup Creole Seafood Seasoning
40 raw oysters, shucked, in their own liquor
Kosher salt
Chopped fresh parsley (optional garnish)

MAKE the horseradish cream first. (In fact, you can make it in advance and repeat it.). In a small saucepan over high heat, bring the vinegar and cream to a boil. Add the horseradish, and season with salt and pepper. Simmer for 1 minute, or until sauce is hot. Remove fro heat.
THEN cook the oysters. In a 6-quart or larger pot, heat the oil to 325 degrees F on a deep-fry thermometer. While the oil heats, thoroughly combine the flour, masa, cornmeal, and Creole seasoning in a large bowl and dredge each oyster in the mixture, letting the oyster liquor act as an adhesive. Shake off excess coating, and set the oysters aside until all are coated.
FRY the oysters in small batches to avoid crowding and prevent a drop in the oil temperature. Cook the oysters for about 45 to 60 seconds, until their edges curl and turn crisp and brown. Pull the oysters from the oil and drain on a cloth towel. Season immediately with salt.
SERVE immediately atop a pool of warm horseradish sauce, and garnish with chopped parsley, if desired. Or… get some fresh Ledenheimer Bread and make your own Po-Boy, dressed!

Crawfish Étouffée

This recipe was provided by the Louisiana Farm Bureau Women’s Leadership Committeee’s cookbook Foods à la Louisiane. This recipe was submitted by Pat Cain of St. Landry Parish. Order your copy of Foods à la Louisiane here.

Ingredients:

¼ cup margarine or butter
1 cup finely chopped onions
2 ½ cups water
½ cup chopped green onion tops
1 pound crawfish tails
2 teaspoons cornstarch
½ cup water
chopped parsley or parsley flakes
steamed rice

Directions:

Melt margarine in a Dutch oven over low heat.
Add onions; cook until clear.
Add 2 cups of water and bring to a boil.
Add crawfish tails and green onion; cook over low heat for 5 minutes, stirring occasionally.
Add seasoning to taste. Dissolve cornstarch in ½ cup water; pour into gravy.
Allow to simmer for 15 minutes, stirring occasionally.
Remove from heat; sprinkle with parsley.
Stir; let set for a few minutes. Serve over steaming rice.

Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.