Best Oyster Foch Recipes

Creative Oyster Loaf image

Provided by Emeril Lagasse

Time 20m

Yield 1 serving

Number Of Ingredients 15

3/4 cup oil, for pan-frying
1 cup cornmeal
1 tablespoon Creole spice, recipe follows
12 freshly-shucked oysters
1 large round loaf bread topped with sesame seeds, 8-inches in diameter
1/4 cup prepared tartar sauce
1/2 cup shredded lettuce
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
Combine all ingredients thoroughly and store in an airtight jar or container.

Oyster Po' Boy image

Provided by Guy Fieri

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

1 cup buttermilk
1 egg, beaten
2 tablespoons hot pepper sauce (recommended: Crystal)
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon ground white pepper
16 medium-size oysters, shucked, liquid reserved
1/2 cup panko breadcrumbs
1/4 cup cornmeal
1/4 cup flour
2 tablespoons dried basil
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
2 to 3 teaspoons sea salt, divided
1 teaspoon fresh cracked black pepper
1/2 teaspoon hot paprika
1 1/2 cups canola oil
1 to 2 teaspoons sea salt
4 soft French or hoagie rolls, split
3 tablespoons butter, softened
Miss Dixie's Remoulade, recipe follows
1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded
2 to 3 heirloom tomatoes, sliced 1/4-inch thick
1/2 cup thin sliced dill deli-style pickles
2/3 cup mayonnaise
1/3 cup loosely packed Italian flat-leaf parsley
2 tablespoons Memphis-style BBQ sauce
2 tablespoons Creole-style mustard
1 teaspoon Sriracha sauce
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
2 green onions, ends trimmed, roughly chopped
1 lemon, juiced
1 medium Anaheim pepper, roughly chopped
1/3 large red bell pepper, seeds removed
1/2 stalk celery

Steps:

For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately.
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette image

Provided by Bobby Flay

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

1/2-inch-thick piece pancetta, finely diced
1/2 cup red wine vinegar
2 tablespoons finely diced shallots
1/2 teaspoon coarsely ground black peppercorns
8 fresh basil leaves, finely chopped
2 plum tomatoes, seeded and finely diced
Kosher salt
24 assorted oysters (East and West Coast), soaked in water and scrubbed well
Fresh flat-leaf parsley leaves, for garnish
Extra-virgin olive oil, for drizzling
Special equipment: 2 cups pecan wood chips, soaked in water for at least 2 hours

Steps:

Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered. Remove to a paper towel-lined plate.
While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt.
Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals.
Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.
Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes.
Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil.