Fettuccine With Oysters And Pernod Recipes

POACHED OYSTERS IN PERNOD CREAM

Steps:

• In a small bowl, mix together creme fraiche, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer mixture to a fine mesh strainer set over a bowl. Refrigerate, and let drain for 2 hours. Transfer solids to a bowl, cover, and refrigerate until ready to use.
• Melt butter in a medium saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and the Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add half of the spinach to saucepan and puree mixture using an immersion blender, or in batches in a blender or food processor. Strain mixture through a fine-mesh sieve into a large skillet; keep warm.
• Heat oil in a deep, heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer. Working in batches, fry remaining spinach until crispy, about 45 seconds. Using a slotted spoon, remove cooked spinach and drain on a paper-towel-lined plate; season with salt.
• Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.
• To serve, arrange six oysters in each of six shallow bowls. Spoon 1/2 cup cream sauce into each bowl; spoon a dollop of creme fraiche in the center, top with caviar, and garnish with fried spinach. Serve immediately.

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

FETTUCCINE WITH OYSTERS AND PERNOD

Steps:

• Bring 3 quarts of water to boil in a covered pot for fettuccine.
• In food processor, process yogurt and ricotta until smooth. In a small cup, blend cornstarch thoroughly with Pernod to make smooth paste, and pour into yogurt-ricotta mixture. Process briefly to mix.
• Cut large oysters in thirds or halves, leaving small oysters whole. Mince garlic.
• Simmer oysters and garlic in a medium pot until edges of oysters begin to curl, just a few minutes.
• Trim external fat from prosciutto, and cut remaining prosciutto into small dice.
• Drain liquid from oysters, leaving oyster and garlic mixture in strainer. Using the same pot, cook the yogurt mixture over medium heat until it begins to thicken, about one minute. Stir in the prosciutto.
• Cook fettuccine according to package directions.
• Coarsely grate cheese.
• Combine oysters with "cream" sauce, and season with salt and pepper. Drain the fettuccine, top with oyster mixture and sprinkle with the cheese.

FRIED OYSTER SALAD WITH PERNOD BUTTERMILK DRESSING

Steps:

• In the bowl of a food processor, combine the egg, lemon juice, mustard, garlic, green onions, 1/4 cup of the cheese, buttermilk, and Pernod. Pulse until smooth. Season the mixture with the Worcestershire sauce, salt and black pepper. With the machine running, slowly add the olive oil and mix until the mixture is thick. Reseason if necessary. Refrigerate the dressing until well chilled, about 1 hour.
• Season the oysters with Essence. In a mixing bowl, combine the flour and cornmeal together. Season the flour with Essence. In a large skillet, heat the vegetable oil.
• Dredge the oysters in the seasoned flour, coating each side completely. Shake off the excess flour and carefully lay in the hot oil. Fry until golden brown, about 1 1/2 minutes on each side.
• Remove the oysters from the oil and drain on a paper-lined plate. Season the oysters with Essence. Set aside and keep warm.
• Toss the greens with the dressing and season with salt and pepper. Mound the greens in the center of each plate and arrange the oysters around the greens. Sprinkle the top of each salad with the remaining cheese.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE

Steps:

• Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.