Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
1. Heat 2″ of peanut oil in a high-sided pan to 360°F.
2. Fry the tortillas, in batches, until light golden brown. Drain on paper towels & season immediately with cumin & salt.
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
Submitted by Trish
Servings 6-8
6 eggs
1 tsp white vinegar
1 tbsp mayonnaise
¼ tsp prepared mustard
1 tsp paprika
salt & pepper to taste
1. Place eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool. Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
2. Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
3. Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled. Sprinkle with paprika.
