Lemon Caper Deviled Eggs With Fried Oysters Recipes

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

Steps:

• For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
• For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
• In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
• Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

KATIE'S DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve.

FRIED EGG AND OYSTER SANDWICH

Steps:

• For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels.
• For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack.
• Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes.
• Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels.
• For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build.
• Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato.

DEVILED OYSTERS

Steps:

• Crumble bread in mixing bowl.
• Add oysters, oyster juice, and eggs; mix well.
• Add grated lemon rind; beat well.
• Saute onions, celery, and bell pepper in butter until transparent.
• Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
• Cook stirring constantly, until oysters curl.
• Place mixture in individual ramekins or casserole dish.
• Sprinkle cracker crumbs on top; dot with butter.
• Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

DEVILED EGGS WITH CAPERS

Steps:

• Slice the eggs in half from top to bottom.
• Scoop the yolks into a medium mixing bowl and lay the whites aside.
• Place the peppercorns into a pepper mill and grind fine.
• Add the pepper, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
• Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners.
• Pipe the mixture into each of the white halves.
• Finish garnish with capers.
• Chill for at least 1 hour in the refrigerator before serving.