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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup finely ground yellow cornmeal
20 oysters
1 loaf French bread
1/2 stick butter, melted
4 tbsp. freshly grated Romano
Roasted pepper sauce:
2 red bell peppers
2 lg. ripe tomatoes
3 md. shallots
1 tsp. garlic purée
1/2 tsp. pepper mix (equal parts black and red peppers and salt)
1 tbsp. chicken stock
1/2 stick butter
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Directions:
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Roasted pepper sauce:
Roast peppers, tomatoes and shallots in 450°F oven until charred. Remove from oven and let cool. Peel off skins and place peeled vegetables in food processor. Add garlic purée and pepper mix. Process about 5 minutes. Pour sauce into heavy 2-quart pan; add stock and butter. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Oyster toasts:
In heavy pot, heat enough oil to deep-fry oysters to 360°F. Before cooking, rinse oysters in cool water; dip in cornmeal. Deep-fry oysters 3 to 4 minutes. Drain on paper towels. Cut French bread into 20 (1/4-inch thick) rounds. Brush with melted butter and toast under broiler until lightly browned.
To serve: Pour enough roasted pepper sauce on a platter to cover bottom. Place prepared toasts on top of sauce. Put a fried oyster on top of each toast. Pour a small amount of remaining pepper sauce on top of each oyster. Sprinkle with Romano cheese.
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As served at the Magnolia Bar & Grill, Houston.
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