Cornmeal Fried Oysters With Red Cabbage And Sausage Recipes

SAUSAGE SMOTHERED IN RED CABBAGE

Steps:

• Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
• In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

CORNMEAL-FRIED OYSTERS WITH MUSTARD SAUCE

Steps:

• The oysters may be shucked at home or by the fish dealer, reserving the liquor. If there is less than a cup of liquor, add enough clam broth to make a cup.
• Combine the shallots, vinegar, garlic, oyster liquor and wine in a saucepan. Bring to the boil and cook 45 minutes or more, until the liquid is reduced to about a third of a cup. Add the cream. Bring to the simmer and cook about 20 minutes, until reduced to one cup.
• Stir in the mustard and bring to the simmer. Add the butter in small pieces, stirring rapidly with a wire whisk. Line a bowl with a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pressing with the back of a spoon to extract as much flavor as possible from the solids. There should be about one cup of strained sauce. Set the saucepan in a bowl of simmering water to keep it hot.
• Blend the cornmeal, salt, pepper, paprika and chili powder in a shallow dish. Dredge each oyster in the mixture and shake off the excess.
• Heat the oil in a skillet and add the oysters without crowding. Cook, turning the oysters, one to two minutes depending on the size of the oysters. Do not overcook. As they are cooked, transfer the oysters to paper towels to drain.
• Divide the spinach with pancetta among four plates. Spoon the sauce to one side of the spinach and arrange four cooked oysters on the sauce.

CORNMEAL-FRIED OYSTER SANDWICH WITH LEMON TARTAR SAUCE

Steps:

• Tartar sauce: Add egg yolk, mustard, and lemon juice to a food processor or blender; pulse to combine.
• With the processor running, slowly add the oil in a steady stream; the mixture will become thick and emulsified.
• Add in the capers, onions, pickles, pickle juice, parsley, lemon zest, and Tabasco; pulse to combine.
• Transfer to a small bowl and set aside, refrigerated.
• Cornmeal Flour: combine the flour, cornmeal, and seasonings; set aside.
• Panfry the oysters: dredge oysters in the seasoned cornmeal flour (you can leave them in the bowl of flour until you are ready to panfry them.
• Shake off any excess flour just before frying.
• Set up your sandwiches so they can be assembled as soon as the oysters are fried.
• Split the French bread rolls lengthwise.
• For each sandwich, spread the tartar sauce generously on both sides of the bread; line the top half of the roll with lettuce leaves.
• You will need to use a large nonstick saute pan; cover the bottom of saute pan with a thin layer (1/8 inch) of peanut oil.
• Over high heat, heat the oil until very hot.
• Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total.
• Drain the oysters on paper towels.
• Place 6 fried oysters on the bottom half of each roll; put the lettuce-line half on top to make a sandwich; serve immediately.

CORNMEAL FRIED OYSTERS WITH RED CABBAGE AND SAUSAGE

Steps:

• Toss the red cabbage, vinegar, salt and sugar. Set aside while you are preparing the other ingredients.
• Heat the 2 tablespoons oil in a large heavy frying pan over medium heat and sauté the garlic until light gold in color. Stir in the onion and sauté until lightly browned. Add the sausages and fry, crumbling with a fork, until cooked through. Add the apple and the red cabbage mixture and turn the heat to high. Sauté, stirring frequently, until the cabbage is glistening and heated through. Remove from the heat.
• Coat the oysters with the cornmeal mixture and place on a plate. Sprinkle the leftover cornmeal mixture over the oysters.
• Preheat the oven to 250°. Heat ½ inch vegetable oil in a large, heavy frying pan until a haze forms over the oil. Fry the oysters, without overcrowding the pan, until golden brown on both sides. Drain each batch on absorbent paper, then transfer to a baking sheet and place in the oven.
• When the oysters are all cooked, reheat the cabbage and sausage mixture over high heat, stirring frequently, until hot and tender-crisp. Place on a heated platter and surround with the oysters.