BUFFALO OYSTERS
Steps:
- Turn pepperoni into chips by either deep-frying or folding in a paper towel and microwaving 10 seconds at a time until crispy. Set aside.
- Preheat oven to 350 degrees F.
- Bake blue cheese in a baking dish to lightly melt, 5 to 10 minutes. Turn the oven to broil.
- Preheat oil in a deep-fryer to 350 degrees F.
- Combine flour and blackening seasoning in a bowl. Shuck oysters and place oyster meat in a bowl; save half of the shells for plating. Dredge oysters in seasoned flour and deep-fry until crispy.
- Wash oyster shells with soap and water and dry well. Place arugula on each shell, then add one oyster to each. Spoon the melted blue cheese on top of the oysters. Place oysters in the broiler to brown blue cheese, 30 to 40 seconds. Place oysters on a serving plate, then crumble the pepperoni chips on top and add a drizzle of buffalo wing sauce.
OYSTER AND BLUE CHEESE PIE
Fredrik Berselius, the chef and owner of the Nordic restaurant Aska in Williamsburg, Brooklyn, taught me this unusual preparation for oysters. He serves them barely cooked in a broth tarted up with pickled gooseberries and a cream sauce. The oysters are poached in their shells at 140 degrees for 4 to 5 minutes, enough time, he said, to avoid any potential problems with raw oysters. It's a genius method that can be used for any cooked oyster recipe. The bivalves are a snap to open and do not taste cooked. All you need is a candy thermometer to monitor the temperature.
Provided by Florence Fabricant
Categories pies and tarts, seafood
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the pastry dough: Heat oven to 400 degrees. Whisk flour with 1/2 teaspoon salt. Using fingers, pastry cutter or food processor, add 6 tablespoons butter in bits and combine until the mixture's crumbs are the size of peas. Beat egg yolk with 3 tablespoons cold water, add to flour mixture and toss with a fork or pulse by machine until the mixture starts to come together to form a dough. You may need to add another tablespoon or so of water.
- Gather dough on a floured surface, form in a disk and roll in a 12-inch circle. Fit into an 8-inch pie pan. Crimp edge. Line with foil, add pastry weights and bake 15 minutes. Remove foil and weights and bake until golden, another 10 minutes or so. Remove from oven.
- Make the filling: While pie shell bakes, melt 1 tablespoon butter in a 10- to 12-inch skillet, add leeks, fennel and apple, and sauté on low until tender and translucent. Season with a pinch of salt and pepper and remove from heat.
- Place oysters in a 3-quart saucepan with just enough water to cover. Heat pan on medium high until water reaches 141 degrees, measuring with a candy thermometer. Shut off heat and let sit on burner for 5 minutes. Remove oysters from water and allow to cool briefly. Holding oysters flat side up, use an oyster or clam knife to open shells (they will have gaped enough to make this easy) and remove oysters, doing so over a bowl to catch the juices.
- In a separate bowl, mash cheese, adding 3 tablespoons reserved oyster juice. Beat egg white until softly peaked and fold into cheese.
- Spread leek mixture in pie shell. Spread cheese mixture on top. Place in oven and bake 20 minutes.
- Melt remaining tablespoon of butter and allow to turn nut-brown. Mix with oysters. Remove pie from oven and arrange buttered oysters on top. Bake 2 minutes more. Strew with fennel fronds. Let pie set about 10 minutes, then cut in portions and serve.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 22 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 1 gram
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