Ono Island Fried Oysters in the Shell with Maque Choux and Tomato Jam

Posted by Meredith Folger Amon on February 13th, 2026

ONO ISLAND FRIED OYSTERS IN THE SHELL WITH MAQUE CHOUX AND TOMATO JAM

Some recipes feel like they belong on the Gulf. This is one of them: a crisp fried oyster, served inside its own shell, perched on a little spoon of creamy maque choux (that classic Louisiana corn dish), finished with a dab of tomato jam. It is salty, sweet, smoky, and bright in the same bite.

When a dish is served in the shell, it feels like a small ceremony. Coastal, intentional, and quietly impressive.

Meredith Folger Amon

If you have heard someone say "mochchoo," they are usually talking about maque choux, commonly pronounced "mock shoe" and made with corn plus the Cajun trinity (onion, bell pepper, and celery).…

49 Views, 0 Comments

Ono Island Carpaccio Recipe With Capers and Shaved Parmesan

Posted by Meredith Folger Amon on January 9th, 2026

ONO ISLAND CARPACCIO WITH CAPERS, SHAVED PARMESAN, AND ARUGULA

This is my go-to “looks like a chef made it” plate when I want something elegant, fast, and Gulf Coast appropriate. The secret is not complicated technique. It’s great beef, a bright lemony dressing, briny capers, and those paper-thin Parmesan shards that make the whole thing feel restaurant-level.

Quick food-safety note: Carpaccio is served raw. Use the freshest, highest-quality beef you can source (I like asking a trusted butcher for tenderloin intended for raw service). Keep everything cold, slice cleanly, and serve immediately. If you are unsure about serving raw beef, scroll down for a “lightly seared edges” variation. “Carpaccio is a lesson in restraint. When…

68 Views, 0 Comments