Crisp Fried Oysters With Asian Vegetable Slaw And Garlic Anchovy Aioli Recipes

CRISP-FRIED OYSTERS WITH RED CHILE VINEGAR-BLACK PEPPER DIPPING SAUCE

Steps:

• Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
• Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
• Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
• Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.

BIBIMBAP

Steps:

• *Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.
• Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.
• When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.
• Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.
• Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
• Gochuchang Paste (seasoned red pepper paste):
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• Combine all ingredients in a small bowl. Mix well.

LE GRANDE AIOLI

Steps:

• Place the garlic in a large mortar and pestle and mash well. Add the egg yolks and mash. While mashing, very slowly add the olive oil, drop by drop, to create an emulsion. When the mixture is thick and the oil is all added, season, to taste, with salt and pepper.
• Soak the cod in water in the refrigerator for 3 days, changing the water 2 to 4 times a day. Drain well and cut into 2-ounce pieces. Bring a large pot of water to a boil. Add the bay leaf and lower to a simmer. Poach the cod in the water until just cooked, about 4 to 6 minutes. Drain and set aside to cool.
• Place the cod, eggs, carrots, cauliflower, string beans, potatoes, and snails on a large platter. Drizzle with the aioli. Serve remaining aioli in a bowl.

ANCHOVY AIOLI

Steps:

• Add the garlic, egg, anchovy, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper.

STIR FRIED OYSTERS WITH GARLIC

Steps:

• Boil 4 cups water in pot and add oysters for 10-15 seconds .
• Remove with slotten spoon to paper towels to drain.
• Blend cornstarch with 4 Tbs water and add oyster and soy sauce.
• Heat oil in wok, add wine, oysters, green onion& ginger.
• Stir fry 15 seconds.
• Add cornstarch mixture and stir fry 1 minute.
• Enjoy.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.

FRIED OYSTERS

Steps:

• To make the slaw, place the cabbage, red onion, carrots, and cucumber in a bowl under running water for 10 minutes. Drain well. Remove the cucumber slices and reserve. Mix the vegetables and refrigerate the slaw until ready to use.
• To make the tartar sauce, combine the mayonnaise, capers, cornichons, chives, and egg in a bowl and mix well. Season to taste with lemon juice and salt.
• To make the oysters, heat a deep fryer or pan filled with oil 4 inches deep to 325°F. Line a tray with paper towels.
• Season the oysters with salt and white pepper. Set up a breading station in the following order: oysters, bowl of flour, beaten egg, bowl of panko, plate. With one hand, lightly coat an oyster in flour and drop it into the egg. Then, with the other hand, make sure the oyster is coated in egg and wipe off any excess. Transfer the oyster to the panko, making sure it is coated well, and move to the plate with the "flour" hand. Repeat with the remaining oysters.
• Carefully place 4 or 5 oysters in the hot oil and cook, flipping halfway through, until the crust turns golden brown, about 6 minutes. Set the oysters on the paper towel-lined tray and lightly sprinkle with salt. Repeat with the remaining oysters.
• To serve, place 1/2 cup of slaw in the corner of a plate and place 3 reserved cucumber slices, 1 lemon wedge, and 1 tomato quarter along one side. Set 4 or 5 fried oysters along the other side, and add 2 tablespoons of the tartar sauce in the corner. Serve with 2 tablespoons of the tonkatsu sauce on the side.
• Tonkatsu sauce, a popular dipping sauce for fried foods, is to Japanese what ketchup is to Americans. It is produced from vinegar, apples, tomatoes, and dates, and every home has a bottle in the fridge.

ORIENTAL STIR FRY VEGETABLES WITH OYSTER SAUCE

Steps:

• Prepare the vegetables.
• Heat the vegetable oil and the sesame oil in a wok.
• Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
• Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
• Sprinkle the lime juice and check the seasonings add more if reqd.
• Serve immediately.

CRISPY OVEN-FRIED OYSTERS

Steps:

• In a shallow bowl, combine the flour, salt and pepper.
• In another shallow bowl, whisk eggs.
• In a third bowl, combine the bread crumbs, Romano cheese, parsley and garlic salt.
• Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Bake at 400° for 15 minutes or until golden brown.
• Meanwhile, in a small bowl, whisk the jalapeno mayonnaise ingredients.
• Serve with oysters.
• Yield: about 2-1/2 dozen (about 2/3 cup jalapeno mayonnaise).

STIR-FRIED LETTUCE WITH CRISPY GARLIC AND FRIED EGGS

Steps:

• Using a sharp paring knife, run it around the core of the lettuce, then gently pull it out. Remove any discolored outer layers of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to drain after gently shaking in a colander.
• In a small bowl, combine the soy sauce, sesame oil, vegetarian stir-fry or oyster sauce, sugar and ¼ teaspoon salt. Season with pepper.
• Heat a large (12-inch) deep skillet on medium-high. Add 1 to 2 tablespoons of olive oil to lightly coat the pan, then add the ginger and cook for 15 to 30 seconds, until fragrant. Add the lettuce and stir-fry for 2 minutes, until it starts to wilt. Pour the sauce over the lettuce and stir-fry for another 1 to 2 minutes. (Take care not to overcook, as you want your lettuce to retain some crunch.) Taste and season with salt, if needed. Place the lettuce (and all the pan juices) in a bowl and set aside. Once your skillet is cool enough to handle, rinse it out and dry.
• To the same skillet over medium-high heat, add the ¼ cup olive oil and sliced garlic. Stir constantly for 3 to 4 minutes until the garlic turns a pale golden brown. (Watch carefully! It burns quickly.) Remove the garlic from the oil with a slotted spoon and place on a paper towel to drain; it will continue to brown and crisp as it cools.
• To the remaining oil in the skillet over medium-high heat, add the eggs and cook untouched until whites are set, 2 to 3 minutes.
• To serve, place a mound of rice in a bowl, top with lettuce, some pan juices, a fried egg, crispy garlic and a scatter of sesame seeds and scallions. Finish with a tiny drizzle of Maggi seasoning sauce, if using.