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Category: Seafood
Prep Time: Cook Time: Total Time:
12 oysters
1 cup flour
2 Tbsp. Creole seasoning
1 minced shallot
1 clove minced garlic
1 tsp. butter
2 cups fresh chopped spinach
1 small bunch chopped cilantro
1/3 cup diced tasso ham, pancetta or salt pork
1 splash dry white wine
Salt and pepper
Hollandaise Sauce, recipe follows
Clean and shuck the oysters and remove them from the shells. Discard only the top halves of the oyster shells. Dredge the oysters in a mixture of the flour and Creole seasoning, until well coated. Fry the oysters in a 375 degree oil, for approximately 2 minutes. Drain the oysters on a paper towel.
In a saute pan, over medium heat, cook the shallot and garlic in the butter. Next, place the tasso, spinach and cilantro into the pan. Then splash in a bit of white wine and cook until the spinach is wilted. Season to taste with salt and pepper. Place the cooked oyster and a small scoop of the spinach mixture back into the individual shells and top with Hollandaise sauce.
Hollandaise Sauce
2 Egg Yolks
1 cup unsalted Butter
1/4 tsp. Lemon juice
1/8 tsp. Cayenne pepper
dash Hot sauce
Salt to taste
Start the sauce by clarifying the butter. In a small saucepan, melt the butter slowly to separate the milk solids. Skim any foam from the surface of the butter, then pour off the golden clear part of the butter. Be careful not to use the sediment that has formed at the bottom of the pan. Whisk egg yolks over a double boiler, on low heat. When the yolks have doubled in volume, add remaining ingredients except for the butter. Slowly drizzle the butter in while whisking vigorously. Season to taste with salt. Store sauce in a warm place until ready to use. Do not refrigerate or reheat.
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OYSTERS TEXASFELLER
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Category: Seafood
Prep Time: Cook Time: Total Time:
12 oysters
1 cup flour
2 Tbsp. Creole seasoning
1 minced shallot
1 clove minced garlic
1 tsp. butter
2 cups fresh chopped spinach
1 small bunch chopped cilantro
1/3 cup diced tasso ham, pancetta or salt pork
1 splash dry white wine
Salt and pepper
Hollandaise Sauce, recipe follows
Clean and shuck the oysters and remove them from the shells. Discard only the top halves of the oyster shells. Dredge the oysters in a mixture of the flour and Creole seasoning, until well coated. Fry the oysters in a 375 degree oil, for approximately 2 minutes. Drain the oysters on a paper towel.
In a saute pan, over medium heat, cook the shallot and garlic in the butter. Next, place the tasso, spinach and cilantro into the pan. Then splash in a bit of white wine and cook until the spinach is wilted. Season to taste with salt and pepper. Place the cooked oyster and a small scoop of the spinach mixture back into the individual shells and top with Hollandaise sauce.
Hollandaise Sauce
2 Egg Yolks
1 cup unsalted Butter
1/4 tsp. Lemon juice
1/8 tsp. Cayenne pepper
dash Hot sauce
Salt to taste
Start the sauce by clarifying the butter. In a small saucepan, melt the butter slowly to separate the milk solids. Skim any foam from the surface of the butter, then pour off the golden clear part of the butter. Be careful not to use the sediment that has formed at the bottom of the pan. Whisk egg yolks over a double boiler, on low heat. When the yolks have doubled in volume, add remaining ingredients except for the butter. Slowly drizzle the butter in while whisking vigorously. Season to taste with salt. Store sauce in a warm place until ready to use. Do not refrigerate or reheat.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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