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Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.
- 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
- ½ teaspoon cayenne pepper
- 24 large oysters, shucked
- 4 ounces slab bacon, cut into 1x¼-inch pieces
- 1 cup (2 sticks) unsalted butter, divided
- 6 garlic cloves, smashed, divided
- Spicy mustard or hot sauce (for serving)
Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.
Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12–15 minutes. Transfer bacon to a small bowl with a slotted spoon.
Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add ½ cup butter to drippings in skillet and heat over medium-high. As soon as butter is foaming, remove half of oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.
Pour off fat in skillet; discard. Wipe out skillet and return to medium-high. Heat remaining ½ cup butter and reserved bacon fat in skillet. As soon as butter is foaming, repeat process with remaining oysters and garlic. Transfer to paper towels and let drain.
Cook sage in same skillet just until crisp, about 30 seconds. Transfer to paper towels.
Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.
Do Ahead: Oysters can be dredged 4 hours ahead. Keep chilled.
Nutritional ContentCalories (kcal) 400Fat (g) 26Saturated Fat (g) 15Cholesterol (mg) 75Carbohydrates (g) 35Dietary Fiber (g) 1Total Sugars (g) 0Protein (g) 7Sodium (mg) 580Reviews Section
The bacon wrap is a genius way to secure flavorful fresh herbs inside the fish.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Well-Prepared: Danielle Rollins's Fall Recipes
&bull Blood Orange Old-Fashioned Cocktails
&bull YaYa Eggplant Fries with Tabasco and Powdered Sugar
&bull Parsnip Bisque with Cornmeal Fried Oysters and Pomegranate Syrup
&bull Pork Chop with Stone-Ground Grits and Smokey Brussel Sprouts
&bull Cranberry Pecan Tart
&bull S'mores with Homemade Graham Crackers
Brown sugar cubes (two per cocktail)
1 bottle blood orange bitters
3 cups blood orange juice
12 ounces bourbon
1. For each cocktail, soak two (preferably brown) sugar cubes with a tablespoon of blood orange bitters in a 12-ounce highball glass. I like to do this a few hours ahead of time so that the sugar cubes completely dissolve. Plus, it allows me to set up an entire tray of drinks before the party, so that I'm not scrambling for glasses at the last minute.
2. When you're ready to serve the drinks, fill each glass with ice and add half a cup of freshly squeezed blood orange juice, 2 ounces bourbon (I love Bulleit bourbon), and a splash of soda. Garnish with a thinly sliced blood orange wheel.
8 tablespoons powdered sugar , plus some for garnish
8 tablespoons Tabasco sauce
6 cups canola oil
1 1/2 cups all-purpose flour
1 teaspoon salt
2 cups milk
6 eggs, beaten
4 cups seasoned breadcrumbs
2 large eggplants, peeled and cut into rectangles 3 inches long and 1 inch thick
1. Whisk together powdered sugar with Tabasco to make a sauce set aside.
2. Heat oil in a large pot to 350°F. Set out 3 bowls. In bowl , mix together flour and salt. In bowl 2, whisk together milk and eggs. Put breadcrumbs in bowl 3. Dredge eggplant in bowl 1, shaking off any excess flour, then coat with egg and milk mixture in bowl 2, and coat with breadcrumbs in bowl 3.
3. Fry eggplant in batches until golden brown and crispy, turning occasionally, about 2 to 3 minutes. Drain on a paper towel-lined plate. Dust eggplant fries with additional powdered sugar immediately before serving and accompany with Tabasco-sugar sauce for dipping.
2 pounds parsnips, peeled and coarsely chopped
1 yellow onion, peeled and coarsely chopped
tablespoons extra virgin olive oil
Kosher or sea salt, to taste
1 teaspoon fresh ground black pepper
4 cups chicken stock
1 cup cream
2 tablespoons butter
Cornmeal fried oysters (see recipe, below)
Pomegranate syrup and reserved pomegranate seeds (see recipe, below)
1. Preheat the oven to 350°F.
2. Combine parsnips, onion, olive oil, salt, and pepper in a bowl. Once the vegetables are evenly coated, transfer them to a baking sheet. Roast until tender, about 20 minutes, flipping the vegetables occasionally for even cooking.
3. Transfer them to a soup pot and add stock and cream. Bring to a boil, lower heat, and simmer until vegetables are tender, about 5 minutes.
4. Transfer mixture to a blender, add butter, and puree until smooth. Season to taste with additional salt, if needed. (Note: Be careful while pureeing, as the liquid is very hot.)
5. Evenly divide bisque among the 8 bowls. Top each serving with 2 fried oysters, a drizzle of pomegranate syrup, and a few reserved pomegranate seeds. If you do not care for oysters or don't have time to prepare them, the soup is delicious alone or finished with crispy fried onions or sautéed mushrooms.
For Cornmeal Fried Oysters
3 cups canola oil
1 egg, beaten
1/4 cup milk
8 freshly shucked oysters
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon cayenne pepper
2 teaspoons fine grain salt
1 teaspoon fresh ground black pepper
1. Heat oil in a large pot to 350°F. Whisk egg and milk together in one large bowl and add oysters.
2. In another large bowl, whisk together cornmeal, flour, cayenne pepper, salt, and black pepper. Transfer oysters from egg mixture to cornmeal mixture and dredge, shaking off any excess. Fry the oysters in oil, turning occasionally, until light brown and crispy, about 2 minutes. Drain on a paper towel-lined plate.
For Pomegranate Syrup
2 tablespoons fresh pomegranate juice (you can substitute store-bought pomegranate juice, but if you do, omit the garnish of pomegranate seeds)
4 tablespoons red wine vinegar
3 tablespoons sugar
Pinch of kosher or sea salt
1. Cut pomegranate in half. Remove seeds from one half and set aside for garnish.
2. Juice second half into a small pot and add vinegar, sugar, and salt. Bring mixture to a boil and cook until it becomes thick and syrupy, about 4 minutes. Cool and reserve.
Grilled Pork Chops:
1&frasl2 gallon water
&frasl2 cup kosher salt
tablespoons black peppercorns
3 bay leaves
1 teaspoon juniper berries
1 teaspoon red chile flakes
cup yellow onion, coarsely chopped
5 garlic cloves, smashed
8 14-ounce pork chops, Frenched (cut into long, thin strips)
1. Combine the first 8 ingredients together in a large pot to create a brine, and bring to a boil for 2 minutes. Let cool, then pour the brine over the pork chops and chill in refrigerator for 24 hours.
2. Once the pork chops have been brined, heat the grill. Place the chops on the grill and cook to medium or until a thermometer inserted in the center reads 135°F. Serve with Smokey Brussels Sprouts (recipe on next slide) and Stone-Ground Grits.
2 tablespoons unsalted butter, divided
tablespoons chopped shallots
cup stone-ground grits
1&frasl2 cup fresh corn, pureed
2 cups chicken or corn stock
3&frasl4 cup heavy cream
teaspoons kosher salt
2 teaspoons black pepper
1. Melt 1 tablespoon butter in a sauté pan. Add shallots and let cook, about 1 minute. Pour in grits, corn puree, and stock, and simmer, stirring constantly, for 30 minutes. Add cream, salt, pepper, and remaining tablespoon butter and simmer for 10 more minutes.
1 1/2 pounds Brussels sprouts
8 ounces thick-cut bacon, pancetta, or uncured ham
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3/4 cup chicken stock
1/2 cup unsalted butter
1 tablespoon chopped sage
1. Cut bacon into 1/2-inch slices or cubes.
2. Sauté over medium heat 3 to 4 minutes, or until fully cooked. Set aside.
3. To cook Brussels sprouts, preheat oven to 350°F.
4. Trim ends of Brussels sprouts and cut each in half. Toss with oil, salt, and pepper. Place Brussels sprouts on a baking sheet in an even layer and roast about 20 minutes, or until tender.
5. Heat a large sauté pan over medium-high heat brown bacon 2 minutes. Add roasted Brussels sprouts to pan. Add stock, butter, and sage. Simmer 3 to 5 minutes. Adjust seasoning to taste and serve.
Tart dough (see recipe, below)
1&frasl4 cup unsalted butter
&frasl2 cup granulated sugar
1&frasl2 cup light brown sugar
3&frasl4 cup corn syrup
teaspoon vanilla extract
1&frasl4 teaspoon salt
1 1&frasl4 cup pecan halves
1 cup cranberries
1. Make tart dough according to recipe below.
2. Melt butter and combine with next six ingredients until smooth set aside.
3. On a lightly floured surface, roll tart dough into a 10-inch circle, approximately 1/8-inch thick. Line tart pan with dough and set aside to chill for at least 20 minutes. (This resting period ensures that the shell does not shrink during baking.)
4. Preheat oven to 350°F and bake tart shell for about 15 minutes or until it is just starting to turn golden. Remove from oven and let cool.
5. Arrange cranberries on the bottom of tart shell and top with pecans. Pour in the syrup and sugar mixture until it just reaches the top of the shell.
6. Bake for 40-50 minutes, or until center is set and jiggles slightly. If crust begins to get too dark, lightly cover with foil, then resume baking.
For Tart Dough:
1&frasl4 cup powdered sugar
1/8 teaspoon salt
1/3 cup unsalted butter
3&frasl4 cup flour
1. Combine powdered sugar and salt into a large bowl cream with butter using a hand mixer. Add egg and blend. Next, blend in flour 1&frasl4 cup at a time, scraping down sides of bowl as necessary. Mix until just combined.
2. Form dough into a disk and refrigerate for 30 minutes or until ready to use.
Assorted chocolate bars (dark, milk, and white)
Assorted marshmallows (strawberry, peppermint, chocolate, and vanilla)
Graham Crackers (recipe below)
Have your guests toast marshmallows over the fire or grill. Sandwich with a slab of chocolate between two graham crackers.
Homemade Graham Crackers
1¼ cups graham flour
½ cup all-purpose flour
6 tablespoons dark
¾ tablespoon baking powder
½ tablespoon baking soda
½ tablespoon kosher salt
6 tablespoons cold
4½ tablespoons molasses
3 tablespoons whole milk
½ tablespoon vanilla extract
1. Place flours, brown sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Dice butter and add, pulsing until the mixture has the consistency of a very fine crumb. Add molasses, milk, and vanilla and process until the dough forms a ball. Press ball into a flat disk, wrap in plastic, and refrigerate 30 minutes.
3. Unwrap chilled dough and place on a large piece of parchment paper top with a second sheet of parchment paper. Roll dough out until it is 1&frasl8 inch thick.
4. Place the rolled dough, still between the parchment paper sheets, onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a perforated cracker cutter or pizza wheel, into 2-inch square pieces by making a grid of vertical and horizontal cuts. Trim off any excess. Using the perforated cracker cutter or a fork, poke holes all over the top of the dough.
5. Bake until crackers are done, about 25 minutes, making sure to rotate pan after 10 minutes.
6. Remove from oven and place on a cooling rack. Once crackers have cooled, break into individual pieces and store in an airtight container.
19 Oyster Recipes That Rival Eating Them Raw
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Shuck & Stuff- The Ultimate Oyster Stuffing Round Up
Stuffing is as essential to Thanksgiving as turkey on the table. This year, try something different by making a delicious oyster stuffing. We gathered some of the best recipes from Cajun style stuffing to a hearty Southern BLT dish. Check out the recipes below and don’t forget to tag us on Instagram to show off your thanksgiving feasts!
Herbed Oyster Stuffing
Butter, herbs and oysters combine in this recipe from Epicurious to create a savory and filling oyster stuffing. Its’ perfect for the timid oyster eater and makes 8-10 servings.
- 2 loaves Italian or French bread (1 lb total), cut into 3/4-inch cubes (12 cups)
- 1/2 lb sliced bacon, cut into 1/2-inch pieces
- 2 to 3 tablespoons olive oil (if needed)
- 2 medium onions, finely chopped (2 cups)
- 1 1/2 cups chopped celery
- 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
- 1 tablespoon finely chopped fresh sage or 2 teaspoons dried sage, crumbled
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked, drained, and chopped (3/4 cup)
- 2 1/4 cups turkey giblet stock or low-sodium chicken broth
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Meanwhile, cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels to drain, reserving fat in skillet.
- If bacon renders less than 1/4 cup fat, add enough oil to skillet to total 1/4 cup fat. Cook onions, celery, thyme, sage, garlic, salt, and pepper in fat in skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in bacon, parsley, butter, and oysters. Drizzle with stock, then season with salt and pepper and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
BLT Oyster Stuffing
Photo: Bon Appetit
Buttery oysters and salty, smoky bacon might just be the perfect combination. We recommend thick cut, uncured bacon for even more southern flair in this recipe from Bon Appetit.
- ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more
- 1 loaf white Pullman bread, torn into 1-inch pieces (about 10 cups), dried out overnight
- 3 tablespoons olive oil
- 8 ounces bacon or pancetta, chopped
- 2 onions, chopped
- 4 celery stalks, chopped
- 1 leek, white and light green parts only, chopped
- 2 tablespoons chopped thyme
- Kosher salt, freshly ground pepper
- ½ cup dry Sherry
- 2 large eggs, beaten to blend
- 2 cups turkey or chicken stock (preferably homemade), plus more
- 12 ounces oysters, freshly shucked
- Preheat oven to 350°. Butter a shallow 3-qt. baking dish and a sheet of foil. Place bread in a very large bowl.
- Heat oil in a large skillet over medium-high. Add bacon and cook, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread with a slotted spoon.
- Add onions, celery, leek, and thyme to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Transfer to bowl with bread.
- Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter cook, stirring, until melted. Drizzle over bread mixture.
- Whisk eggs and 2 cups stock in a medium bowl pour over bread mixture. Season with salt and pepper, add oysters, and toss, adding more stock ¼-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared baking dish and dot with remaining ¼ cup butter.
- Cover with buttered foil bake until a paring knife inserted into the center comes out hot, 30–35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Oyster & Spinach Dressing
Photo: Food 52
This recipe from Food52 makes full use of the oyster’s natural liquor for a briny, fragrant and herbaceous stuffing. It can be prepared for inside your turkey or as a delicious side dish.
- 9 cups stale 1-inch bread cubes (I used a French baguette)
- 7 tablespoons butter, divided (4 tablespoons and 3 tablespoons) plus more for buttering your baking dish
- 1 cup finely diced onion
- 1 cup finely diced celery
- 4 ounces brown or white mushrooms, rather finely diced
- 4 fresh sage leaves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 /2 cup chopped fresh parsley
- 1 egg
- 1 /2 pint shucked oysters, chopped (save the liquor)
- Chicken broth
- 2 cups loosely packed, chopped spinach leaves
- In a large sauté pan, melt 4 tablespoons of the butter and add the onion, celery, mushrooms, sage, thyme, salt, and pepper. Sauté until the onions and celery soften.
- Place the bread cubes in a large mixing bowl. Mix in the sautéed vegetables and stir in the chopped parsley.
- Crack the egg into a 2-cup measuring cup and whisk in the reserved oyster liquor. Add enough chicken broth to reach 1 3/4 cups total liquid. Pour this over the bread mixture and then stir in the chopped oysters and spinach, making sure to thoroughly incorporate all the ingredients.
- Preheat your oven to 325° F and then butter a 9- x 13-inch baking dish well. Spread the dressing into the dish and cover tightly with foil. Once your oven has come up to temp, place the dressing in the oven for 30 minutes.
- After the 30 minutes, raise the oven temp to 375° F and remove the dressing from the oven. Uncover and dot the casserole with 3 tablespoons of butter. Return the dressing to the oven, uncovered, and bake for about 20 minutes more to crisp the top a bit.
Cajun Oyster Stuffing
Photo: Just a Pinch
Cajun seasoning gives this oyster stuffing enough kick to counteract the buttery flavor of our oysters. This recipe from Just a Pinch uses fresh vegetables and fresh oysters for a show-stopping oyster stuffing.
- skillet cornbread baked, cooled, and crumbled
- 1 pkg saltine crackers, crumbled
- ½ loaf day old French bread
- 1 stick butter, room temperature
- 2 c chicken broth
- 1 qt oysters, chopped with liquid reserved
- 1 large onion, chopped
- 1 c celery, chopped
- 1/2 c green onions, chopped
- 2 clove garlic, minced
- 1/4 c fresh parsley, chopped
- 1 tsp sage, dried
- 1 tsp poultry seasoning
- 2 Tbsp Cajun seasoning
- 5 large eggs, lightly beaten
- 1 bell pepper, chopped
- Crumble cornbread, French bread and crackers in a large bowl.
- Sautee garlic, onions, bell peppers, celery and green onions in stick of butter until soft.
- Add to cornbread mixture.
- Add seasonings to the mixture.
- Mix in beaten eggs.
- Stir in chicken stock.
- Add oysters.
- Add oyster liquor until the mixture is wet.
- Pour into buttered baking dish.
- Bake at 350 degrees for 40 minutes.
In the bird or on the side, these oyster stuffing recipes will keep all of your guests coming back for seconds. Combine with fresh sucked oysters as an appetizer and enjoy the flavors of the bay.
Eat Alabama Seafood
The Holiday season is all about gathering your friends and family together for a time of fellowship, and here in the South, nothin’ brings folks together like big helpings of good food.
Thanksgiving and Christmas dinner are typically centered around a main course—turkey, ham, etc. But there’s another Gulf holiday tradition that’ll leave you with plenty to be thankful for. If you’re looking for a side dish that’s more than just a side dish, try this down home recipe for Herbed Oyster Stuffing, courtesy of the fine folks at Gourmet Magazine.
Start out by spreading the bread cubes in 2 shallow pans. Once the oven is preheated to 325 degrees, stick the bread pans in the upper and lower shelves of the oven for 25 to 30 minutes they should come out golden brown. Halfway through the baking process, make sure you switch the position of the pans.
Once the bread cubes are done, let them cool on the baking pans, then switch them to a large bowl.
While the bread cubes are cooking, you’ll have ample time to cook the bacon and prepare the onions, celery, garlic and herbs.
Once you’ve chopped and minced everything that calls for it, set those ingredients aside and focus on the bacon. Slide the pieces of bacon into a heavy, 12-inch skillet and cook them over moderate heat while stirring every now and then. When the bacon is nice and crisp, switch it over to drain on a pad of paper towels. But don’t get rid of that reserve fat!
Next up, you’ll be adding the chopped ingredients to the same skillet where the bacon was cooked. But before you do, check the amount of reserve fat that’s leftover if there’s less than ¼ cup of fat, add some olive oil until there’s roughly ¼ cup’s worth in the skillet. Now you’re ready to add in the onions, celery, thyme, sage, garlic, salt and pepper, which you’ll cook for 8 to 10 minutes over moderate heat. Stir the mixture every now and then, and make sure the vegetables are softened before you remove the skillet from the heat. Set this mixture aside for a moment to let it cool.
Now it’s time to combine everything you may want to use a new bowl, but we decided to bake the stuffing in the same skillet we’ve been using.
First, combine the onion and celery mixture with the bread cubes. Then stir in the bacon, parsley, butter and fresh Alabama Gulf oysters. (Note: Many chefs will emphasize using flat-leaf parsley, but we used curly for our photos. Either one will do just fine.) Top it off by drizzling the stuffing with turkey stock or chicken broth, seasoning with salt and pepper and tossing it ‘til everything’s good and mixed. (If you’re cooking a turkey as part of your meal, we’d highly recommend drawing a turkey stock from the giblet and neck.)
Once you’re ready to cook the stuffing, cover whatever baking dish you’ve chosen with tinfoil and bake it on the middle rack for 30 minutes. Once the time has passed, take the tinfoil off and bake the stuffing for an additional 30 minutes ‘til it’s good and browned.
1 Tbs. unsalted butter
4 slices bacon, finely chopped
2½ cups finely chopped onion
1¼ cups finely chopped celery
1 cup finely chopped carrot
3 cloves garlic, thinly sliced
1½ tsp. kosher salt, divided
1½ tsp. freshly ground black pepper, divided
1 pint oysters, liquor drained and reserved
2¼ cups chicken stock
1/4 cup heavy cream
4 large eggs, lightly beaten
1½ Tbs. finely chopped fresh sage
1½ Tbs. finely chopped fresh thyme
6 cups crumbled Glass Onion Corn Bread, made at least one day in advance and left at room temperature
For the Corn Bread:
2 Tbs. bacon fat or unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
2 tsp. sugar
1 Tbs. kosher salt
2 eggs, lightly beaten
4 Tbs. unsalted butter, melted
2 cups buttermilk
Grease a nine- by 13-inch baking dish with the butter. Saute the bacon in a large skillet over medium-high heat until crisp, about five minutes. Add the onions, celery, carrots, and garlic. Add 1/2-teaspoon salt and 1/2-teaspoon pepper. Cook, stirring occasionally, until vegetables are soft and all the liquid they have released has evaporated, about 10 minutes. Remove from heat, transfer to large bowl, cool to room temperature, then refrigerate until completely cool. Once cool, add the crumbled corn bread and stir to combine.
Combine the oyster liquor with enough chicken stock to make a total of 2½ cups. Place this, the heavy cream, eggs, sage, thyme, the remaining teaspoon of salt, and the remaining teaspoon of pepper in a medium bowl and whisk to combine. Add this mixture to the corn bread-vegetable mixture and stir to combine. Add the oysters and gently incorporate. Put in the prepared baking dish and bake until firm, about 1½ hours.
For the Corn Bread:
Preheat the oven to 400°F.
Grease a nine- or 10-inch cast-iron skillet with the bacon fat or butter. Heat the skillet in the oven while you make the batter. (Alternatively, you can use a nine-inch square baking pan, in which case, grease the pan with butter but do not heat it in the oven.)
Whisk the cornmeal, flour, baking powder, sugar, and salt together in a large bowl. Whisk the eggs, butter, and buttermilk together in another large bowl. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Remove the skillet from the oven, pour the batter into it, and bake for about one hour, or until the dressing is golden brown and a cake tester comes out clean.
Pan Fried Oyster Mushrooms
This pan fried oyster mushroom recipe is a simple, delicious way to prepare oyster mushrooms or almost any fungi of your choosing.
There are few things in life than give me greater pleasure than the combination of mushrooms, garlic, and thyme.
The flavor simply cannot be beat. When people ask me if I could only eat one thing for the rest of my life, this might be on the top of the list.
In this simple Pan Fried Oyster Mushrooms recipe, I combined garlic and thyme with some homegrown yellow oysters, but the technique can be applied to almost any variety of mushroom: from king oysters, to maitakes, to chanterelles.
The world is quite literally your oyster (mushroom).
To grow my mushrooms, I used a Shroom Bloom Mushroom Kit from Sharondale Farm. It was about as involved as simply cutting a slit in a burlap bag and placing it in a dish of water. To my delight, in about a week I had some baby shrooms!
It really is amazing how fast mushrooms grow. Within a few days of sprouting, these beauties were ready to harvest.
Once harvested (or purchased), you&rsquoll need to cut the mushrooms into equally sized pieces so that they&rsquoll cook evenly.
Heat two tablespoons of olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in an even layer and let them cook, undisturbed, for 3-5 minutes until they start to brown.
Give the mushrooms a toss and let them cook for another 3-5 minutes until they are browned all over.
Add two tablespoons of grass-fed butter or ghee to the pan along with a few smashed garlic cloves and sprigs of thyme, then lower the heat to medium low. Cook for another 5 minutes, spooning the butter over the mushrooms, until they are dark brown and almost crispy. Season with salt and pepper to taste.
I like to serve my pan fried oyster mushrooms in scrambled eggs, but they make an amazing addition to almost anything. Also, no one will judge you if you just eat them straight from the pan. Enjoy!
How to Cook Canned Oysters?
A seafood is considered the best when fresh, but believe me, and canned oysters can also provide you the same delightful time with family or friends. You just need to make sure that your food is cooked accordingly. It is not undercooked or overcooked. And you know the cooking secret.
How to cook the canned oysters best is not rocket science. They can be cooked the same as the fresh ones. In the areas where fresh seafood is not available, oyster recipe canned becomes of more importance to be cooked perfectly to enjoy the seafood’s real taste.
As a standard rule, you can store them unopened for a year time from the day you purchased canned oysters. Canned oysters can be either fresh or smoke. Both should go straight to cooking from the can directly. Once the can is opened, the food should be used within two days maximum. If you have used all the food in one-time cooking, refrigerate the unused quantity so that it would not have perished.
Canned oysters are used to be submerged with water or oil for preservation. For this purpose, healthy oils are used, which may be a form of monounsaturated fats. Smoked oysters may also have olive oil preservation. Olive oil is best known for reducing LDL levels.
The best about canned oysters is that they contain vitamin C, which lacks raw oysters. It is because of the canning process they use to preserve the food for you.
Generally, oysters have a plumpy or springy texture. Butter/cream are the most common flavors you can taste in oysters. They taste like melon or cucumber hints, salty, sweet, or rusty and the copper taste is also the familiar flavors.
Fellow southerner and best-selling cookbook author, Morgan Murphy, recently sent me a copy of his latest cookbook for Southern Living. Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Food Groups reflects his love of “the smokiest and most American flavors known to man”. This cookbook is not for the faint of heart. In Morgan’s words, “The total fat and alcohol content of Bourbon & Bacon is the caloric equivalent of a nuclear weapon.”
Murphy divided the book into two sections: one for bourbon and the other for bacon. Most recipes feature one or the other ingredient, but he has created a few recipes that combine both ingredients.
The bourbon section of the book contains five chapters: In the Barrel, By the Glass, By the Pitcher, In the Jar, and For Dessert. In the first chapter, Murphy describes everything you’d want to know about this brown liquor, from ingredients, distillation, and aging to the craft of mixing and which glass you should use for each cocktail. Subsequent chapters present recipes for individual cocktails larger quantity cocktails butters, jams, dressings, and sauces and desserts respectively.
I’ve never been a big bourbon drinker, but after reading this book, I feel challenged to give this liquor another shot. His amusing cocktail names range from The Uncle Bubba and The Southern Peach to Lots of Ins, Lots of Outs and Br’er Rabbit. For each cocktail, Murphy suggests his favorite bourbon for the recipe.
I was particularly intrigued by some of his non-cocktail bourbon recipes. In these sections of the book, Murphy created recipes for Bacon, Onion, and Bourbon Marmalade Bourbon Pecan Butter Bourbon Vinaigrette and Fig and Bourbon Compote. Dessert recipes include Sticky Bourbon Toffee Pudding, Bourbon-Cream Cheese Brownies, Bourbon-Banana Pudding Panna Cotta, and Turtle Bourbon Pecan Tart.
Now on to my favorite portion of the book: Bacon! Part Two of the book comprises five chapters as well: The Wonder Meat, Party Starters, Bacon Sides, Bacon Mains, and Pig Candy. Once again, Murphy starts this section of the book with a ton of information on the background of pig farming and bacon.
His Party Starters chapter features fantastic appetizers, including Bacon Pimento Cheese, Fried Green Tomato and Bacon Biscuits, Chicken and Bacon Satay, and Bacon-Grit Fritters. The Bacon Sides chapter includes recipes for Heirloom Tomato Salad with Bacon and Sweet Corn, Apple-Pear Salad with Maple-Pecan Bacon, Tennessee Cheddar-Bacon-Ale Soup, and Big Bad Bacon Mac ‘n’ Cheese.
Some of my favorite recipes in the book appear in the Bacon Mains chapter. In this chapter, Murphy has created recipes for BLT Benedict with Avocado-Tomato Relish, Bacon-Wrapped Halibut Filets, Thai Curry Mussels, and Bourbon Molasses Braised Pork Belly with Fried Oysters.
Of course, you can’t forget about dessert and in the Pig Candy chapter, you’ll find recipes for Pecan Sugared Bacon, Bacon Peanut Brittle, Roasted Banana-Bacon Beignets, and Bacon Apple Pie.
For today’s post, I chose to make Murphy’s Bacon-Mushroom Frittata from this book. This quick and easy breakfast takes minutes to prepare is quite delicious.