Truffle Creamed Spinach And Fried Oysters Recipes

Steps:

• Heat oil in a deep fryer to 350 degrees F.
• Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
• Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
• Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

Steps:

• Marinate the oysters in the beer for 30 minutes or more. Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Steps:

• Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
• Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

Steps:

• Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir.
• Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium saute pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden.

Steps:

• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary.
• In large bowl, mix Bisquick mix, milk and eggs until blended. For each pancake, pour slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Cool completely.
• Meanwhile, in large bowl, toss strawberries with melted jelly to coat.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth; slowly add whipping cream. Increase mixer speed to high and beat until light and fluffy.
• In 3 1/2-quart glass trifle bowl, arrange half the pancakes in bottom. Set aside 1 cup of the cream cheese mixture. Spoon half of the remaining cream cheese mixture over pancakes; top with half of the strawberry mixture. Repeat with remaining pancakes, cream cheese and strawberry mixture. Top with reserved 1 cup of cream cheese mixture. Garnish with additional berries and mint, if desired.

Steps:

• Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
• In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
• Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
• Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
• Remove from heat; stir in truffle oil. Serve immediately.