NEW ORLEANS OYSTER LOAF
1 loaf crusty French or Italian Bread (10 to 12 inches long)
4 tablespoons butter, melted
2 to 4 tablespoons mayonnaise
24 cornmeal-fried oysters
Sliced dill pickles
2 to 4 tablespoons ketchup
Tabasco sauce to taste
Preheat oven to 400 degrees. Split loaf of bread in half lengthwise. Wrap in foil and bake for about 10 minutes. Remove bread from oven and unwrap. Brush each half with butter and run under broiler. Toast until golden and remove. Spread mayonnaise on bottom half and pile oysters on top. Top oysters with dill pickles and ketchup and sprinkle with a few dashes of Tabasco sauce. Cover with second half of bread. Cut loaf into 5 or 6 thick slices and serve.
Yield: 5-6 servings
CORNMEAL FRIED OYSTERS
This is the perfect recipe for fried oysters called for in the Oyster Loaf and the Fried Oyster Salad. The key to ultimate fried oysters is to not over-fry them and serve them immediately.
8 cups vegetable oil for frying
1 cup all-purpose flour
1 cup masa flour or fine-ground cornmeal
1 cup regular cornmeal
½ cup creole seasoning
3 dozen raw oysters, shucked, in their own liquor
kosher salt
In a 6-quart or larger pot, heat oil to 350 degrees. While oil heats, thoroughly combine dry ingredients in a large bowl. Toss each oyster in mixture, allowing oyster liquor to act as an adhesive. Shake off excess coating and set oysters aside until all are coated. Fry in batches to avoid crowding and prevent a drop in oil temperature. Cook for about 45 to 60 seconds, until edges curl and turn crisp and brown. Using a slotted spoon, pull oysters from oil and drain on a paper towel. Season immediately with kosher salt. Serve with Horseradish Cream.
Yield: 36 fried oysters
HORSERADISH CREAM
Delicious served alongside fried oysters!
¼ cup white vinegar
1 cup heavy cream
1 cup prepared horseradish
kosher salt and freshly ground
Black pepper to taste
½ to 1 cup sour cream
In a small saucepan over high heat, bring vinegar and cream to a boil. Add horseradish, and season with salt and pepper. Let mixture cool, then whisk in sour cream to desired thickness. Serve with cornmeal-fried oysters.
Yield: 1½ cups
OYSTER CASINO
Rock salt
¼ pound butter
½ red bell pepper, finely chopped
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley
1 tablespoon chopped chives
Zest and juice of 1 lemon
12 oysters on the half shell
4 strips bacon, each cut into thirds
6 teaspoons breadcrumbs
Preheat oven to 500 degrees. Pour rock salt into 2 rimmed, heatproof pans large enough to hold 6 oysters each on the half shell. Place dishes in oven for 5 minutes to heat salt. Blend butter, red bell pepper, salt, and pepper. Add parsley, chives, lemon zest and juice and blend well. Spoon equal parts of mixture onto each oyster, then top each oyster with bacon piece. Sprinkle each oyster with ½ teaspoon breadcrumbs. Arrange oysters on rock salt and place in oven. Bake for 10 minutes or until bacon is crisp and oysters are heated through.
Yield: 2 servings
OYSTERS JOHNNY REB
This is an old recipe taken from the pages of one of the best Southern cookbooks around, Bayou Cuisine.
2 quarts oysters
½ cup parsley, finely chopped
½ cup finely chopped shallots
Salt and black pepper to taste
1 tablespoon Worcestershire Sauce
2 tablespoons lemon juice
½ cup melted butter
2 cups fine cracker crumbs
Paprika
¾ cup half-and-half
Preheat oven to 375 degrees. Place a layer of oysters in bottom of a greased, shallow, 2-quart baking dish. Sprinkle with half of parsley, shallots, seasonings, Worcestershire, lemon juice, butter, and cracker crumbs. Make another layer of the same. Sprinkle with paprika. Just before baking, make several evenly spaced holes in casserole with a wooden skewer. Pour half-and-half into holes, being careful not to moisten the crumb topping all over. Bake for 30 minutes or until firm.
Yield: 12-15 portions
OYSTER SHOTS
Serve these ice-cold as an appetizer or passed hors d’oeuvre.
12 shot glasses
2 tablespoons hot sauce
1 tablespoons kosher salt
1 tablespoon Creole seasoning
Celery stalks, cut into matchstick-size pieces
1 pint raw oysters in their liquor
1 bottle Zing Zang bloody mary mix
Tabasco sauce
Chill shot glasses. When ready to serve, place kosher salt and Creole seasoning on a saucer. Dip rim of each glass into hot sauce, then into dry seasoning mix. Place 1 oyster and 1 stick celery in each glass. Fill with bloody mary mix and serve. Have Tabasco sauce available for those who like more heat.
Yield: 12 servings
FRIED OYSTER SALAD
The perfect Southern salad with plenty of healthy greens and something fried on top! Make the dressing and salad first and refrigerate both. Right before serving, fry the oysters and finish the salad with the Creole dressing.
1 large head romaine lettuce
1½ cups croutons
1 red onion, thinly sliced
1 cup grated Parmesan cheese
2 red bell peppers, roasted and chopped (store-bought is fine, or char your own over a flame or in a dry skillet)
2 tablespoons capers, rinsed
3 dozen cornmeal-fried oysters
kosher salt and freshly ground black pepper to taste
Creole Salad Dressing (recipe follows)
Wash lettuce and tear into bite-size pieces. Drain on paper towels and chill. When ready to serve, combine lettuce, croutons, red onions, Parmesan cheese, red bell peppers, and capers in a large salad bowl. Toss with Creole dressing and adjust seasonings if needed with kosher salt and pepper. Divide salad between six salad plates. Arrange 5 to 6 oysters on top of each salad and serve immediately.
Yield: 6 salad servings
CREOLE SALAD DRESSING
You can make this as spicy as you like!
1 cup olive oil
2 cloves garlic, chopped
Juice of 3 lemons
1 to 2 tablespoons capers, rinsed
1 to 2 tablespoons Creole seasoning
Pinch cayenne pepper to taste
½ cup mayonnaise
Place ingredients in a medium-size bowl. Mix well using a whisk or an immersion blender until dressing is creamy and well combined. Check seasonings, adding the cayenne pepper if desired.
Yield: 1 ¾ cups