Fried Oyster Po Boys with Remoulade

Ingredients for remoulade:


½ c. mayonnaise
1 T. dijon mustard
1 t. white wine vinegar
dash of hot sauce
¼ t. paprika
1 t. capers (rinsed, drained and roughly chopped)
1 scallion (white and green parts sliced)
1 T. parsley (roughly chopped)
salt and freshly ground black pepper


Add all ingredients to a medium bowl.  Stir to combine and allow to set.




Ingredients for fried oysters:

 
2 lbs. oysters, shucked
1 c. buttermilk
1 c. corn meal
1 c. all purpose flour
½ t. cayenne pepper
48 fl. oz. canola oil (for frying)
steak rolls
spinach, lettuce or other leafy greens

Drain oysters in a sieve.  Rinse with cold water and allow to drain.  Place them in a large bowl and cover with buttermilk and hot sauce.  Allow to soak for one hour.  In a separate bowl, combine flour, corn meal and cayenne pepper.

In a large, heavy-bottomed pot, heat the canola oil to approximately 360º.  (A thermometer is helpful when preparing this meal).

 

Remove oysters from buttermilk and dredge each one in the corn meal mixture.

 

 
Carefully, place oysters into the hot oil, frying in batches, turning until golden brown.  Remove and place on a paper towel lined plate and repeat until all oysters have been fried.  To keep warm, oysters may be placed in a warm oven.

 

Cut bread in half and spread remoulade on each side.  Place lettuce on bottom half and cover with fried oysters. 

Risotto Rosso (Risotto with Tomatoes and Wine)

If you are looking for something a little different to serve with any Italian accompaniment, you may want to try this.  Although this is a side dish, you could easily serve it as a main dish by grilling some Italian sausage, slicing them and adding them to the risotto.  It is fresh tasting and delicious.

Ingredients:
3½-4 c. tomato juice (heated)
¼ lb. pancetta, diced
2 T. extra virgin olive oil
1 small onion, mined
2 c. arborio rice
1 c. dry red wine
½ c. grated Parmigiano Reggiano or asiago cheese
½ c. minced basil leaves

In a heavy bottomed 2 qt. sauce pan, brown the pancetta until crisp.  With a slotted spoon, transfer the pancetta to a dish and set aside.

 

To the sauce pan, add oil, onion, and cook over medium heat until onions are soft, but not browned.  Stir in the rice and coat well in the mixture until well-coated.

 

Stir in the wine, adding a half cup at a time.  Cook, stirring constantly, until the wine has been absorbed.

Add ½ cup of the warm tomato juice to the pan.  Cook, stirring until the juice has been absorbed.  Continue to add more juice, half cup at a time, to allow the rice to absorb before adding more.


As the rice cooks, it will increase in volume and become creamy.  Taste the rice to be sure it is done.  It should still be firm but cooked.  If not, add more juice or water and allow to cook until rice is creamy.

 

 

 

Before serving, stir in the cheese and basil.  Return the pancetta to the pan and stir well.  Serve immediately.