• 8/5 Nat'l Oyster Day - 5

    From Dave Drum@1:229/452 to All on Wed Aug 4 15:28:56 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cajun Oyster Stuffing
    Categories: Breads, Vegetables, Seafood, Herbs
    Yield: 8 Servings

    1 (12") skillet cornbread;
    - baked, cooled, crumbled
    1 Sleeve saltine crackers;
    - crumbled
    1/2 Loaf stale French bread
    1/4 lb Butter; room temp
    2 c Chicken broth
    1 qt Oysters; liquid reserved *
    1 lg Onion; chopped
    1 c Celery; chopped
    1/2 c Green onion; chopped
    2 cl Garlic; minced
    1/4 c Fresh flat-leaf parsley;
    - chopped
    1 ts Dried sage
    1 ts Poultry seasoning
    2 tb Cajun/Creole seasoning **
    5 lg Eggs; lightly beaten
    1 lg Bell pepper; cored, chopped

    * Chopped or not - your choice
    ** Louisiana Fish Fry (orange canister) or Tony
    Chachere's Creole Seasoning (green canister)

    In a large bowl, crumble the cornbread, French bread
    and crackers.

    Saute the garlic, onions, bell pepper, celery, and
    green onions in the butter until soft.

    Add to the bowl with the cornbread mixture.

    Add the seasonings and mix well.

    Mix in beaten eggs.

    Stir in the chicken stock.

    Add oysters and stir them in.

    Add a little oyster liquid to desired consistency. The
    mixture will be wet.

    Pour into a buttered baking dish.

    Bake in a 350ºF/175ºC oven for 40 minutes.

    By Joyce Lowery

    RECIPE FROM: https://www.justapinch.com

    Uncle Dirty Dave's Kitchen

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    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:2320/105 to All on Fri Aug 4 15:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: B.O.L.T (Bacon, Oyster, Lettuce, Tomato)
    Categories: Pork, Seafood, Breads, Vegetables, Chilies
    Yield: 4 Sandwiches

    1 c A-P flour
    1 c Cornmeal
    1 tb Garlic powder
    1 tb Onion powder
    1/4 ts Cayenne pepper; or more
    Salt & fresh ground pepper
    24 Oysters; freshly shucked
    12 sl Thick-cut bacon
    5 c Oil; for frying
    8 sl Brioche or white sandwich
    - bread (such as Pullman),
    - toasted

    MMMMM--------------------------TO SERVE-------------------------------
    Mayonnaise
    Bibb lettuce
    Sliced tomato

    Whisk flour, cornmeal, garlic powder, onion powder, and
    cayenne in a medium bowl; season with salt and pepper.
    Working in batches, toss oysters in flour mixture;
    transfer to a plate.

    Working in batches, cook bacon in a large skillet,
    preferably cast iron, over medium heat until crisp,
    10-12 minutes per batch; drain on paper towels.

    Pour oil into skillet with bacon fat to a depth of 1"
    and heat over medium-high heat until oil bubbles
    immediately when a pinch of cornmeal mixture is added.
    Working in batches, fry oysters, turning occasionally,
    until golden brown and crisp, about 4 minutes. Drain on
    paper towels; season with salt and pepper.

    Build sandwiches with brioche, mayonnaise, lettuce,
    tomatoes, bacon, and fried oysters.

    Bon App|-tit | March 2014

    RECIPE FROM: https://www.bonappetit.com

    Uncle Dirty Dave's Archives

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