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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:
20 oysters, shucked and in shell
2 garlic cloves, chopped
1/2 lb. bacon, diced
1/2 red onion, diced
1 red bell pepper, diced
3 serrano chili peppers*, diced
1 tsp. cumin
1 tsp. chili powder
1/2 bunch chopped cilantro
1 oz. lemon juice
1/2 cup breadcrumbs
*Serrano chili [seh-RAH-noh] - A small (about 1-1/2" long), slightly pointed chili that has a very hot, savory flavor. As it matures, its smooth, bright-green skin turns scarlet red, then yellow. Fresh serranos can be found in Mexican markets and some supermarkets. They are also available canned, pickled or packed in oil, sometimes with carrots, onions or other vegetables. (Quoted from The Food Lover's Companion - 2ND Edition, by Sharon Tyler Herbst, Barron's Educational Services, Inc.)
Preparation:
Saute garlic, bacon, red onion and peppers. Add cumin, chili powder, cilantro and lemon juice. Top with breadcrumbs. Top each oyster with 1 tsp. of mixture, then broil for 5 to 10 minutes or until browned.
Yield: 6 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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