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Tips, Recipes, & Reviews… From My Peeps!

Holiday Fried Oysters

Wednesday Nov 5, 2008


Submitted by CrabPlace.com
Serves 6-8

1 pt. shucked oysters 4 c. all-purpose flour
1 c. cracker meal (or crushed crackers) 2 c. vegetable oil
2 tbsp butter 1 tbsp sea salt

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!


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Cumin Dusted Tortillas

Saturday Jun 28, 2008

Submitted by Americo

12 flour &/or blue corn tortillas, quartered 1 tbsp ground cumin
1 tbsp kosher salt peanut oil (for deep frying)

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.

Chef’s Note:Goes well with Guacamole.


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Sweet Corn Tomalitos

Wednesday May 14, 2008

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

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.


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Deviled Eggs

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.


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Smoked Salmon Mousse

Saturday Mar 29, 2008

Submitted by Carli

12 oz. Smoked Salmon 8 oz. cream cheese
1/3 c. finely chopped onion 1 clove minced garlic
2 tbsp sour cream 3 tbsp melted butter
1 tbsp lemon juice Dash of Tabasco sauce

Process all ingredients in a food processor until smooth mousse. Chill until serving.


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