Madeleine Oysters Food

BUFFALO OYSTERS

Steps:

• Turn pepperoni into chips by either deep-frying or folding in a paper towel and microwaving 10 seconds at a time until crispy. Set aside.
• Preheat oven to 350 degrees F.
• Bake blue cheese in a baking dish to lightly melt, 5 to 10 minutes. Turn the oven to broil.
• Preheat oil in a deep-fryer to 350 degrees F.
• Combine flour and blackening seasoning in a bowl. Shuck oysters and place oyster meat in a bowl; save half of the shells for plating. Dredge oysters in seasoned flour and deep-fry until crispy.
• Wash oyster shells with soap and water and dry well. Place arugula on each shell, then add one oyster to each. Spoon the melted blue cheese on top of the oysters. Place oysters in the broiler to brown blue cheese, 30 to 40 seconds. Place oysters on a serving plate, then crumble the pepperoni chips on top and add a drizzle of buffalo wing sauce.

FRIED OYSTERS

Steps:

• In a bowl, combine the buttermilk with 1 tablespoon of the Essence. Add the oysters and marinate for 20 minutes.
• Combine the masa harina and flour with the remaining Essence in a shallow dish.
• In a deep-fryer or a medium, heavy pot with high sides, heat the oil to 360 degrees F.
• Dredge the oysters in the flour mixture and shake the pieces in a strainer to remove any excess. Carefully add to the hot oil in batches, and cook, turning occasionally, until golden on all sides, 2 to 3 minutes. Remove the oysters with a slotted spoon, drain on paper towels, and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.