CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD
Provided by Anne Burrell
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
- To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
- Toss the endives and pear in a small bowl and set aside.
- Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
- Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
- To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.
CRISP-FRIED OYSTERS WITH RED CHILE VINEGAR-BLACK PEPPER DIPPING SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
- Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
- Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
- Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.
BIBIMBAP
Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, egg and lettuce. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time. Bulgogi (BULL-go-ghee): Literally meaning "fire meat", bulgogi is thinly sliced, usually rib-eye or sirloin, marinated grilled meat. Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
- Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
- When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
- Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
- Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
- Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
- Gochuchang Paste (seasoned red pepper paste):
- 4 tablespoons gochuchang (available at Korean grocers)
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- Combine all ingredients in a small bowl. Mix well.
ANCHOVY AIOLI
Steps:
- Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.
CRISPY OVEN-FRIED OYSTERS
These flavorful breaded and baked oysters, served with a zippy jalapeno mayonnaise, were created by Marie Rizzio of Interlochen, Michigan. "I entered this recipe in a seafood contest and took first place in the hors d'oeuvres category," Marie says. "They make an interesting appetizer for entertaining." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.
Nutrition Facts : Calories 75 calories, Fat 4g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 146mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
STIR FRIED OYSTERS WITH GARLIC
Love those oysters! This is a simple, fast and enjoyable recipe. Oysters have to be good for you because they sure do taste good!!
Provided by Tebo3759
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil 4 cups water in pot and add oysters for 10-15 seconds .
- Remove with slotten spoon to paper towels to drain.
- Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
- Heat oil in wok, add wine, oysters, green onion& ginger.
- Stir fry 15 seconds.
- Add cornstarch mixture and stir fry 1 minute.
- Enjoy.
Nutrition Facts : Calories 149.8, Fat 6.1, SaturatedFat 1, Cholesterol 56.7, Sodium 623, Carbohydrate 10.3, Fiber 0.4, Sugar 0.5, Protein 11.9
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- Drain the shucked oysters from the plastic container, and give them a gentle rinse with cold water. The oysters are very delicate, so be careful handling them. Place the oysters in a colander, and let the excess water drain for at least 10 minutes.
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