Ingredients
| 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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Instructions
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.
Author's Comments
As served at the Magnolia Bar & Grill, Houston.