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Fried Cornmeal-Coated Oysters with Sweet and Hot Onions, Oysters Casino and Raw Oysters with Ginger Mignonette
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Ingredients for the Oysters:
12 oysters, shucked
3/4 cup coarse-ground cornmeal
1 tsp. cumin
1 tsp. chili powder
Salt and pepper
Olive oil for frying
Ingredients for the Onions:
2 yellow onions, thinly sliced
2 Tbs. vegetable oil
1/2 cup pineapple juice
1/4 cup white wine vinegar
2 Tbs. cracked coriander seeds
1/4 cup molasses
1 Tbs. chopped jalapeno
1/4 cup chopped cilantro
Preparation for the Oysters:
Mix cornmeal, cumin, chili powder, salt and pepper in a small bowl. Heat oil in pan, dip oysters in cornmeal mixture, and fry until golden brown. Drain on paper towels.
Preparation for the Onions:
Heat oil in pan, and add onions. Saute vigorously until they begin to turn brown. Add the pineapple juice and vinegar, then simmer, stirring constantly, for four minutes. Add the rest of the ingredients, stir together and remove from heat. Transfer to a plate; place oysters on top of onions, and serve.
Yield: 2 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
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