THE LOUISVILLE NATIVES ROLLED OYSTERS
This recipe came from Mazzoni's restaurant in Louisville kentucky. They made louisville famous for them
Provided by GingerlyJ
Categories < 30 Mins
Time 19m
Yield 18 oysters, 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt in a medium mixing bowl.
- Beat together egg and milk; add to flour mixture and mix well.
- Batter should be stiff, but if it is too stiff to coat the oysters, add additional milk.
- Beat until smooth.
- Put oysters in batter and stir to coat oysters well.
- Scoop up three oysters at a time and form them by hand into a croquette.
- Quickly roll croquette in cornmeal, covering it completely.
- Repeat with remaining oysters.
- After all croquettes have been formed, dip each again in batter and dust again with cornmeal.
- At this point, oysters can be refrigerated until time to fry them.
- Heat lard to 375°F in a deep fryer.
- Put 3 rolled oysters at a time in basket and lower into hot fat.
- The rolled oysters should cook on all sides; it may be necessary to turn them with a pancake turner.
- Cook through, about 3 to 4 minutes total cooking time.
- Drain on paper towels.
Nutrition Facts : Calories 868.2, Fat 73.8, SaturatedFat 28.2, Cholesterol 172.3, Sodium 340.6, Carbohydrate 31.7, Fiber 1.8, Sugar 0.2, Protein 18.3
GRILLED OYSTERS THREE WAYS
Making oysters for a crowd is a whole lot easier with this quick shucking hack. Simply grill the oysters for a few minutes to open the shells, just enough for a knife to easily fit inside. Once the oysters are shucked, you can serve them raw on the half shell with mignonette and lemon wedges, or grill them up with Bourbon BBQ sauce, bacon and chives, or with a flavor-packed garlic, herb and white wine scampi butter. Using a foil roasting pan filled with some coarse sea salt helps keep the oysters from spilling and makes it easy to get them on and off the grill.
Provided by Food Network Kitchen
Time 55m
Yield 36 oysters
Number Of Ingredients 17
Steps:
- For the mignonette: Stir together the red wine vinegar, white balsamic vinegar, shallots and 1/4 teaspoon black pepper in a small bowl. Refrigerate until ready to serve.
- For the bourbon BBQ sauce: Stir together the barbecue sauce and bourbon in a small bowl. Set aside.
- For the scampi butter: Mash to combine the butter, white wine, lemon juice, garlic, shallot, 1 tablespoon of the parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Side aside.
- For the oysters: Prepare an outdoor grill for medium-high heat. Add the coarse sea salt in mounds to a large 9-by-13-inch aluminum roasting pan.
- Cooking in batches if necessary, put the oysters with their cupped side down in the roasting pan, nestling them in the salt so the flat side is facing up and they do not tip. Put the roasting pan on the hottest part of the grill and close the lid. Cook until the shells open slightly (wide enough to slide a knife in), 5 to 8 minutes, depending on the size of the oysters.
- Carefully remove the roasting pan from the grill. Insert the tip of an oyster knife or small sharp paring knife in the shell opening and run the knife along the inside of the top shell to release the oyster; remove the top shell. Run the knife under the oyster meat in the bottom shell to release the oyster, keeping the oyster and juices in the shell. Repeat with the remaining oysters, placing 12 of them on a platter and the remainder back in the pan. Serve the oysters on the platter immediately with the mignonette, or refrigerate until ready to serve. (See Cook's Note.)
- Spoon the bourbon BBQ sauce over 12 of the remaining oysters in the roasting pan (about 1 teaspoon each). Top each with some of the bacon and chives.
- Put a dollop of the scampi butter over the 12 remaining oysters in the roasting pan (about 1 teaspoon each).
- Return the roasting pan to the grill, close the lid and cook until the oyster fillings are just starting to bubble, about 5 minutes. Remove from the grill and transfer to a serving platter.
- Sprinkle the scampi butter oysters with the remaining 1 tablespoon chopped parsley and serve immediately.
ROLLED OYSTERS
My grandparents enjoyed these oysters at Mazzoni's in Louisville, Kentucky many, many decades ago. The restaurant is no longer there, but my grandparents were fortunate enough to charm this recipe out of the owners. Ever since, these little treasures have become a New Year's Eve tradition in my family. Memaw always formed extra "Mock Oysters" out of the cracker crumbs and batter for the kids who didn't like oysters (me!).
Provided by Mercy
Categories Healthy
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the oatmeal in the 5 cups of water.
- Add the corn syrup to the oatmeal and remove from heat.
- Set the oatmeal mixture aside to cool and then add the evaporated milk and the reserved liquid from oysters.
- Add the baking powder and flour, beat thoroughly, and then add the egg yolks into the oatmeal mixture.
- Beat the egg whites until stiff and then fold the egg whites into the oat mixture.
- Add a little more self-rising flour if the oat batter is too watery (it should have the consistency of wet mud).
- Roll each oyster in cracker crumbs, dip it into the oat batter and then roll in the cracker crumbs a second time.
- (At this point, the oysters can be placed on wax paper and stored in the freezer until you are ready to fry them, or fried immediately.) To prepare, deep fry until they turn a dark brown color.
- They may also be pan fried.
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