Oyster Corn Fritter With Three Vinegar Emulsion Food

STEAMED MUSSELS IN TARRAGON DIJON EMULSION

Steps:

• Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
• Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
• Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
• Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.

TURKEY HERB SOUP WITH CORN STUFFING FRITTERS

Steps:

• In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
• For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
• PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
• BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.

CARIBBEAN OYSTER FRITTERS WITH MANGO RELISH

Steps:

• In a large bowl, combine flour, baking powder, salt, pepper, eggs, parsley, cayenne pepper, coconut, and onion. Mix until smooth; add oysters.
• In a large skillet heat oil for 10 minutes. Drop fritter mix by the tablespoonful in hot oil. Fry until golden brown.
• Mix relish ingredients together in a bowl and chill. Serve fritters with relish.

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Steps:

• Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
• Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.