Club Oysters
Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.
Yield: 4 servings
Ingredient
32 raw oysters
1 egg
2 ozs. whole milk
corn flour, for dredging
1 sweet potato, julienne or sliced on a mandolin
½ cup rendered bacon lardons or pork belly
4 tbsp. crumbled goat cheese
½ cup Crystal butter (see recipe below)
(for garnish) green onions
• Fry shoestring sweet potatoes and hold for service.
• Combine the egg and whole milk and drop the oysters into this egg wash. Dredge oysters in corn flour.
• Fry at 350º for about 2 minutes, or until corn flour is crispy.
• Place the fried sweet potatoes on plates and top them with fried oysters. Add crumbled goat cheese and bacon, then spoon 1 oz. of Crystal butter across each plate. Garnish with green onion.
For the Crystal Butter:
½ cup Crystal hot sauce
½ cup white wine
½ lb. butter, cubed and at room temperature
1 clove garlic, minced
1 tsp. sugar
to taste salt
• In a saucepan on medium heat, reduce the wine and hot sauce with garlic and sugar to ¼ cup of liquid.
• Turn the heat off and whisk in butter, one cube at a time. Adjust salt to taste and hold in warm area.
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